|2005N-0279||Food Labeling; Gluten-Free Labeling of Foods; Public Meeting|
|FDA Comment Number :||EC780|
|Submitter :||Mrs. Mary Odom||Date & Time:||09/13/2005 06:09:23|
|Organization :||Mrs. Mary Odom|
|Category :||Individual Consumer|
| 1) Gluten-free labeling on a product should mean just that - gluten free. No trace amounts at all - it needs to be Gluten-free. Please understand that for persons with Celiacs disease ingesting ANY amounts of gluten can cause severe reactions and/or permanent damage to their bodies (even if they do not feel the effects). This is a life long disease and can be debilitating for many who have it. Product labeling would be incredibly helpful and prevent many persons from feeling and being sick.
2)The only way to identify foods containing or not-containing gluten (those not produced by dedicated gluten-free facilities) is to read the ingredient list. The time spent doing this is probably 15-20 minutes each shopping trip. More the first time you ever go shopping.
3)At typical grocery stores only 1% of what I buy is labeled gluten-free. At health food stores, 90% of what I buy is labeled gluten-free.
4)If an item is labled gluten-free I would be more likely to purchase it because I can at least trust that the company is aware of people's sensitivity to gluten. Trace amounts may not be listed on an ingredient list. I would expect an item labeled gluten-free to not contain any gluten (not even trace amounts).
5)I think a level system would be helpful, except that most people with Celiac diesease should not ingest ANY gluten; therefore, a level system would not mean a lot to Celiac persons.