|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC1498|
|Submitter :||Mrs. Sharon Olmstead||Date & Time:||09/20/2005 06:09:57|
|Organization :||North Country Celiac Support Group|
|Category :||Health Professional|
| Please keep the allowed amount of gluten in gluten free products under 20ppm. Any more than this can harm a celiac's health. For celiacs and gluten intolerent people that are seriously avoiding gluten for their health, a higher allowed amount than this causes long term health consequences.
Any one that wants a higher level than this isn't really on a "gluten-free" diet anyway. They might as well eat their gluten in normal products and let the rest of us do what we know is proven to be most beneficial. Ideally I want gluten-free products to have no gluten AT ALL, but I'm afraid that this labeling will never get passed if manufacturers are afraid to commit to that standard.
I also don't believe that wheat starch has any place in a gluten-free prodcut. PLEASE don't allow wheat starch, no matter how it is processed - to be included in a product that calls itself gluten-free.
Thank you for your help with getting this labeling law passed to include identifying gluten. Since there are now known to be 3 million celiacs in the USA, a great proportion of Americans will suffer if this definition is lax. The numerous health problems that result from gluten ingested by celiacs will greatly increase the burden on healthcare and tax dollars.