2005N-0279 Food Labeling; Gluten-Free Labeling of Foods; Public Meeting
FDA Comment Number : EC955
Submitter : Ms. Diane Cortesi Date & Time: 09/14/2005 06:09:33
Organization : Ms. Diane Cortesi
Category : Individual Consumer
Issue Areas/Comments
Gluten-free should mean that the product is free of any amount of wheat, rye, barley or oats. This is necessary to provide celiacs with the best possible food choices that will not trigger a reaction in the digestive tract. I identify foods that do not contain gluten by taking the time to read every ingredient on the label and if I am not sure I call the company to verify if gluten is in the product before ingesting it. This is very time consuming as I am reading the labels in the grocery store as well as reading again when I get the product home. Phones calls to companies would require more time. I estimate that only 5% of products I purchase are labeled gluten-free that would be purchased by the general public. The type of foods that are labeled gluten free vary, such as, salad dressing, margarine spreads, yeast packets,some rice milks and vitamins. I feel much safer buying a product labeled gluten-free than one that isn't labeled as such. A product with many ingredients that is labeled gluten-free is one I would rather buy than a similar product without the gluten-free label. It also cuts down on shopping time, because I do not have to read the whole label.