|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC187|
|Submitter :||Mrs. Shawn Dowd||Date & Time:||08/25/2005 11:08:24|
|Organization :||Mrs. Shawn Dowd|
|Category :||Individual Consumer|
| 1) What should ?gluten-free? mean on a food label? Why? Food item contains no gluten in any form (ingredient or process).
2) How do you identify foods that do not contain gluten? Time spent identifying foods? I spend hours at the grocery store reading labels and checking them against a list of approved ingredients.
3) What percentage of foods and which types purchased are marked ?gluten-free?? Very few unless I shop at a Whole Foods type store. These types of stores my have a section for gluten-free breads, cereals, snacks, etc.
4) Does ?gluten-free? printed on a product label influence your decision to purchase products having the same ingredients? To what extent? Absolutely. Then I know it's safe and I'm not just guessing.
5) Would you consider a two or more level definition of gluten-free helpful? No, because any amount of gluten is harmful and causes a flare up so I would only be interested in an item that does not contain any gluten.