2005N-0279 Food Labeling; Gluten-Free Labeling of Foods; Public Meeting
FDA Comment Number : EC1461
Submitter : Ms. Christine Jocelyn Date & Time: 09/20/2005 06:09:38
Organization : Ms. Christine Jocelyn
Category : Individual Consumer
Issue Areas/Comments
GENERAL
GENERAL
1. Gluten-free food labels should mean that the contents are free from any wheat, rye, oats, or barley, including any cross-contamination from other production lines. It is critical to the management of celiac sprue disease to maintain a diet free from gluten. 2. I identify gluten-free foods by reading labels in detail and by calling and emailing food companies for information. This takes about double the time when shopping for new items. But it doesn't stop there. Just because a food item was gluten-free in the past does not mean that it is still gluten-free. As production lines shift and other ingredients are added to food items, often the former gluten-free items become gluten-containing items. 3. When shopping for food items, I first go to the gluten-free aisle in my supermarket. Or I will shop at a specialty food store for gluten free items. While this is expensive, it is worth every extra penny to be certain that what I am eating is gluten-free. All of my pre-packaged foods are gluten-free, but I would guess that only about 20% of them are actually marked gluten-free. It requires reading of labels. 4. The term 'gluten-free' on a label absolutely influences my buying decision. I feel assured that while other items may contain the same ingredients as the item marked gluten-free, the gluten- free item is also free from cross-contamination from other production lines containing gluten.