2005N-0279 Food Labeling; Gluten-Free Labeling of Foods; Public Meeting
FDA Comment Number : EC1507
Submitter : Ms. Terri Lee Date & Time: 09/20/2005 06:09:09
Organization : Celiac Sprue Assoc.
Category : Individual Consumer
Issue Areas/Comments
GENERAL
GENERAL
1)Gluten-free on a food label should be very specific and should mean without any ingredient, additive or derivation from the following: wheat, oats, barley, rye and other grains that contain the "gluten" protein. 2)I spend many hours each week trying to identify gluten free foods for me and my 3 year old daughter. I've incurred multiple autoimmune diseases & organ damage since I was misdiagnosed and now it is imperative that we eat glutenfree. I call mfg I read ingredients on every label and all the time since ingredients change on products. I have multiple books as resources but they often get outdated quickly so the best thing is to call the manufacturer. Since labeling is still not clear I have to do much research to find out if an item contains gluten, and often we're not sure if we can trust our sources, including manufacturers themselves. 3) Currently only about 10% of food we buy is actually marked glutefree on the label. And even then I still check the ingredients and the location of where the food is processed for contamination issues. 4) If a product is labeled glutenfree and same product w/ same ingredients of another brand is not labeled glutenfree--I will definitely buy the product/brand that is marked glutenfree because I know they have taken the time to show us they care about our health to indicate glutenfree on the label. In fact, we love them for this and unless they are mistaken in their appraisal of glutenfree ingredients this makes me a very loyal consumer!