|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC1483|
|Submitter :||Mrs. Michelle Camper||Date & Time:||09/20/2005 06:09:16|
|Organization :||Mrs. Michelle Camper|
|Category :||Individual Consumer|
| Comments to Docket # 2005N-0279
1. "Gluten Free" on a label should mean that the product is free of gluten from any source (including trace amounts) of wheat, barley, rye, and oats (and their related species and crossbred hybrids). Because these are the ingredients that trigger the chronic inflammatory disorder Celiac Disease when ingested. I feel Oats should be currently included as not gluten free as it is under controversy as to whether it is safe.
2. I identify foods that do not include gluten by reading labels and using "gluten free" product lsitings provided by manufacturers and the Gluten Free Product Listing published by the Celiac Sprue Association. I always look for a "gluten free" label on products as the first step in the process of identify gluten free foods. I also occasionally contact the manufacturer for information on questionable ingredients. I spend a great deal of time identifying foods that do not contain gluten, but this has been reduced by companies, such as Walmart labeling products as gluten free.
3. Approximately 80% of the foods that I purchase for my children who have Celiac Disease are labeled "gluten free".
4. "Gluten Free" printed on a product label greatly influences my decision to purchase that product over another product having the same ingredients. I feel more reassured when the product is labeled gluten free.
5. No, I don't feel that a two or more level definition of gluten free would be helpful. Unless, the definition of gluten free was going to allow trace amounts of gluten to be ok. It is my understanding that Celiac's can not tolerate any amounts of gluten, no matter how small. I would not purchase products that showed they had trace amounts of gluten.