2005N-0279 Food Labeling; Gluten-Free Labeling of Foods; Public Meeting
FDA Comment Number : EC1322
Submitter : Mr. Dallie Vernon Date & Time: 09/20/2005 05:09:43
Organization : Mr. Dallie Vernon
Category : Individual Consumer
Issue Areas/Comments
Your immediate input is needed
In an effort to define the term 'gluten-free' for
use on food labels, the FDA requests your comments
submitted in writing (emails are acceptable)
before September 19, 2005.

1) What should ?gluten-free? mean on a food label? Why?
(Answer)It should mean this product is free of glutens. To prevent a Celiac patient (anyone who is allergic to glutens) from ingesting foods that may cause an allergic reation.

2) How do you identify foods that do not contain gluten? Time spent identifying foods?
(Answer)I identify gluten free foods by reading the ingredients label. I now check every product I plan to ingest for gluten-containing ingredients such as wheat, rye, barley, and oats.

3) What percentage of foods and which types purchased are marked ?gluten-free??
(Answer)All of the products I now purchase are either marked 'gluten free' or have no gluten products listed in their ingredients label. Occasionally a product will be consumed that had a gluten ingredient that was not listed, or that I missed on the label, causing a reaction.

4) Does ?gluten-free? printed on a product label influence your decision to purchase products having the same ingredients? To what extent?
(Answer)That, and the cost. Some gluten free products are too expensive, but I generally try products I like.

5) Would you consider a two or more level definition of gluten-free helpful?
(Answer)I would accept a first level warning and try the product. If the product caused a reaction, I would simply avoid using that product.

Example: Level A could mean the absence of any wheat, barley, rye, oats and any of their derivatives, level B could mean the presence of trace amounts (less than 'X' parts per million) of wheat, barley, rye, oats and any of their derivatives and level C could mean the presence of small amounts (less than 'Y' parts per million) of wheat, barley, rye, oats and any of their derivatives.
The FDA would determine how many parts per million X and Y would represent.

Response of:

1497 East 196 St. Euclid, OH 44117
Celiac patient