2005N-0279 Food Labeling; Gluten-Free Labeling of Foods; Public Meeting
FDA Comment Number : EC727
Submitter : Dr. Barbara Coughlin Date & Time: 09/12/2005 06:09:54
Organization : Dr. Barbara Coughlin
Category : Individual Consumer
Issue Areas/Comments
GENERAL
GENERAL
Regarding the labeling of food as gluten free: As a physician with celiac disease, I would ike to see GF defined as being A) not having been made or derived from any gluten containing grain (wheat, rye, barley, oats); and B) tested to below 20 PPM. I do NOT expect or want it to mean zero gluten (as there is no way to test to this level) OR that it has been made on dedicated lines or in dedicated facilities.