2005N-0279 Food Labeling; Gluten-Free Labeling of Foods; Public Meeting
FDA Comment Number : EC849
Submitter : Mrs. Anna Fuhrman Date & Time: 09/13/2005 07:09:56
Organization : member of Celiac Sprue Association
Category : Individual Consumer
Issue Areas/Comments
**Please make labeling laws so that all people with allergies/intolerances/ autoimmune diseases can find safe food. Please include Gluten, soy, corn, wheat, barley, rye, oats, casein, whey, diary in the labeling laws!!
Gluten free needs to mean that there are NO TRACES of gluten from product/processing or ingredient sources in the food. Otherwise the product is not gluten free. I spend 1/2 hour to weeks trying to determine if foods are gluten free and that is hard with small children and low energy. I try to buy fresh wholesome foods, ALL the packaged goods that I buy for my household must be gluten free or I will get sick. Products need to be marked gluten free so that I know it will be safe to buy them. OATS need to be marked if they are used as ingredients or processing as they are so closely related they can set off the same autoimmune reaction (projectile diarrhea and malabsorption).
Would you consider a two or more level definition of gluten-free helpful?
Even different levels of absence/presence of gluten would be helpful;
Example: If Level A meant the absence of any wheat, barley, rye, oats and any of their derivatives and level B meant the presence of trace amounts, less than 'X' parts per million, of wheat, barley, rye, oats and any of their derivatives and level C meant the presence of small amounts, less than 'Y' parts per million, wheat, barley, rye, oats and any of their derivatives. (Using 'X' and 'Y' to identify quantities to be determined by the FDA.)
There are universal classification used around the world already. As most of us have to buy all or part of our food from overseas sources, PLEASE USE THE ALREADY ESTABLISHED INTERNATIONAL CODES!!
There are already organizations in place: The Gluten Intolerance Group* has implemented a gluten free food certification program. This new independent food processing inspection program will verify that food products meet the highest standards for gluten-free ingredients and a safe processing environment. Food products meeting these high standards will receive their GF certification mark, allowing gluten-free consumers to easily identify foods that are free of gluten and possible cross-contamination from gluten. The program will be known as The Gluten Free Certification Organization (GFCO).
www.clanthompson.com newsletter this month talks about being able to order Big Mac in Helsinki in gluten-free bun. I can't just go out & eat anymore because of the lack of knowledge in this country regarding labeling.