2005N-0279 Food Labeling; Gluten-Free Labeling of Foods; Public Meeting
FDA Comment Number : EC76
Submitter : Mr. Robert Candey Date & Time: 08/19/2005 08:08:04
Organization : Mr. Robert Candey
Category : Individual Consumer
Issue Areas/Comments
Food labeled Gluten-free should have amounts of wheat, rye, barley and oat proteins below levels determined by research to have little effect (perhaps 20 ppm). Some research indicates some Celiacs do react to oats (and perhaps droppped out of the initial studies on oats), plus wheat contamination levels in oats is high.