2005N-0279 Food Labeling; Gluten-Free Labeling of Foods; Public Meeting
FDA Comment Number : EC789
Submitter : Mrs. Erin King Date & Time: 09/13/2005 06:09:43
Organization : Mrs. Erin King
Category : Individual Consumer
Issue Areas/Comments
*What should gluten free mean on a food label and why?
Gluten free should mean that there are NO traces of wheat, barley, rye, oats, or any of their derivatives. The reason being, anyone with a gluten allergy could be affected if there are traces of gluten or if the item was processed on the same line as gluten filled items.
*How do you identify foods not containing gluten and time spent doing so.
I read every single label of every food I buy. If I am not positive about a product, I will not buy it.I can spend 2 hours in a grocery store finding food I can eat.
* What percentage of food you buy is labled gluten free?
After I double check the label to be sure, it goes right in my cart. If somthing promises to be gluten-free, that is the one I'll buy. Once I find a product I know won't make me sick, I will buy it, no matter the cost.
* Does the gluten free label influence whether or not you buy an item even if a similar item has the same ingredients though dosen't say gluten free?
I trust an item more if it says gluten free. It is a promise to me that gluten will not be in my product and that my product was not made in an enviroment that could taint it with gluten.
* Would you consider a two or more level definition helpful?
No. If it says gluten free, it should be gluten free. Period. No traces or possible traces.
Dear Sirs,
I have recently been diagnosed with Celiac Sprue and the road ahead is hard. It would be so much easier if companies would label their products clearly. It would help if they were specific when it comes to their products. Example: Don't just list "Food starch modified". Say it is derived from corn or wheat. And don't label somthing gluten free unless it is for sure. My health and well-being depends on it. Thank you.