|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC1399|
|Submitter :||Mrs. Sue Tolley||Date & Time:||09/20/2005 06:09:25|
|Organization :||Cecilac/Spruc Association (Akron, Oh)|
|Category :||Individual Consumer|
| s to the questions ask: What should 'Gluten free' mean on a food label. It should mean ABSENCE OF ANY wheat, barley, rye, oats & many of their derivatives. Why? because if any of the grains above are digested in any amount causes us to become sick. 2 We idenify foods that don't contain gluten by reading the label of ingredients and hopefully the package will say GLUTEN FREE on the label. As to time spent identifying foods that contain the offending ingredients---it takes a least two times the regular time spent shopping for regular foods.3. As to the percentage of foods & which types purchases ar marked GLUTEN FREE. I would estimate that it is very low, maybe 5%. 4. As to having GLUETN FREE printed on the label has a very great influence on purchasing the product. The extent of seeing a GLUTEN FREE on the label means the difference of relaxing and enjoying eating, and not having to think 'is there a chance that I might become ill from eating this dish?' 5. The FDA would determine how many parts per million X & Y would represent. but to Celiacs it means:A- GLUTEN FREE is the absence of wheat, barley, rye & oats and any of their derivatives. B- means the presence of trace amounts (less that X parts per millions) of wheat, barley, rye & oats. C- means presence of small amounts(less than Y parts per million) of wheat, barley, rye & oats. and any derivatives. Please take these comments seriously when considering the labeling
of food products. Thank you.