|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC325|
|Submitter :||Mrs. Janet Lohmeier||Date & Time:||09/09/2005 05:09:47|
|Organization :||Mrs. Janet Lohmeier|
|Category :||Individual Consumer|
| You are considering an issue important to so many. A family member was diagnosed with celiac disease several years ago. We were extremely frightened by the lack of information available on food labels and went through many months of researching to find products to maintain an adequate diet. The gluten free label is an advantage to celiacs, but I do think that even more information would be helpful. If a multilevel system were used, with precise definitons of the amount of gluten in the product, individuals with varying severities of the disease could begin to have more options based on their level tolerance for gluten.
Vinegar is one product that needs more specificity in their ingredient label. It is almost impossible to know if a gluten containing food is used in the fermentation process.
Gluten free labeling with specified criteria would make an incredible difference for a growing number of individuals. Celiac disease can be a life threatening disease if the diet is not followed. Consumers should not have to guess and pray that they are making appropriate food choices. I wholeheartedly support regulations for food labels and thank you for considering this important issue.