|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC190|
|Submitter :||Mr. Kelly Vogt||Date & Time:||08/26/2005 07:08:19|
|Organization :||Mr. Kelly Vogt|
|Category :||Individual Consumer|
| Thank you for this opportunity to express my opinion on this topic.
I suffered over 43 years with various symptoms of gluten sensitivity until my eventual development of celiac disease nearly three years ago. The adoption of the gluten-free diet is difficult physically, emotionally, socially and financially. Fear becomes a significant factor for the newly diagnosed and can remain with the celiac patient depending upon their ability to make good decisions consistently. Good decisions require information. I would like to see an addition to the food nutrition labeling that specifies the amount of gluten in a given product expressed in parts per million (PPM). It is becoming evident that gluten sensitive people generally have a tolerance for gluten up to 200 PPM. Given the near impossiblity of producing any product at zero-tolerance, I believe a compromise position is required in this debate. Consider establishing the 200 PPM limit pending further research to establish definitively what the actual number should be. If the actual PPM content is available for the consumer, they can make their own decision whether or not to purchase a given product. This will allow the most freedom for the consumer to manage their own health and encourage the food providers to aim for the lowest possible gluten content to improve their market position. Living in fear of making oneself sick by simply eating the wrong food is no way to live. Help us encourage product development by allowing the market to guide the providers.
Thank you again for this opportunity.
Mr. Kelly Vogt
2415 Plum Woods Drive
Sellersburg, IN 47172