|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC263|
|Submitter :||Dr. Seymour Sohmer||Date & Time:||08/29/2005 12:08:58|
|Organization :||Dr. Seymour Sohmer|
|Category :||Individual Consumer|
| Responses to the four questions for the FDA.
1. "Gluten-free": This must mean anything at all that has gluten in it. This is anything derived from wheat, rye, oats or barley. Labelling should also indicate whether the product has been manufactured in a gluten-free facility. The reason for this is to provide a warning for the probably 4 million consumer citizens of this country who are gluten-intolerant. The earlier these people can get on, and maintain, a gluten-free diet the better their health will be over the course of their lives; and therefore the fewer health complications they will have. Obviously, this will mean they will make greater contributions to society be. Also, the health cost load on society will obviously be much lighter.
2. Food products that are gluten-free should clearly state "Gluten-Free" on the labels. The ingredients should be totally listed on the product (and not just say, for example, "naural flavorings"). Natural flavorings can contain gluten.
3. Very few products purchased are labelled to their gluten content. Most of the stores I shop have 0% listed as gluten-free in the standard shelving.
4. Since I am a celiac I avoid all products I suspect contain gluten, and will readily buy products that are labelled "gluten-free".