Right now, food companies in the United States can label their products gluten-free if they have 100 parts per million gluten, according to The Boston Globe. At this level it can cause intestinal discomfort and issues in some of us living with celiac disease.
The FDA this week invited consumers, celiac experts, and the industry to make comments on a rule that it had initially proposed back in 2007. (To comment, see instructions below) After the comment period closes on October 3, 2011 the FDA will issue a final rule later this year for the industry to follow that will probably go into effect in 2012.
The FDA is proposing a new standard that manufacturers will be required to meet before they can slap on the gluten-free label. Federal officials are proposing that cookies, bread, and other wheat products making this claim can contain no more that 20 parts per million of gluten, a level below which gluten can’t be detected by standard lab tests.
If you want to see 20 ppm or less as the new standard, let them know. I did it, you can too!
Here’s how to do it. Go to www.regulations.gov
1. Choose “Submit a Comment” from the top task bar
2. Enter the docket number FDA-2005-N-0404 in the “Keyword” space
3. Select “Search”
To submit your comments to the docket by mail, use the following address:
The Division of Dockets Management
HFA-305
Food and Drug Administration
5630 Fishers Lane, Room 1061
Rockville, MD 20852
Include docket number FDA-2005-N-0404 on each page of your written comments.
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