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Hi everyone,

Those of you following the discussion on the enrichment of gluten-free grain foods may find the following letter from the FDA interesting. It was written in response to a letter I wrote in 1999 about the lack of enrichment of gluten-free grain foods. Back then there were even fewer enriched/fortified gluten-free foods available. Keep in mind that several companies enrich/fortify some of their bread products, flour mixes, pastas, and breakfast cereals, including Enjoy Life Foods, Perky's, Glutino, Kinnikinnick, Heartland's Finest, Pastariso, and Ener-G Foods. Also the newly reformulated gluten-free Rice Chex are fortified. Also, it really is true that many of the gluten-free whole grains are exceedingly easy to cook with. Quinoa is just as easy to cook as rice, a handful of amaranth seed is easy to toss into a soup or chili, and don't forget about gluten-free oatmeal! The nutritional quality of the gluten-free diet is a particular passion of mine and I am more than happy to answer any questions listserv members may have.


Quoted from the letter:

"Generally, the agency does not establish formulations for food products except for foods with standards of identity described in Title 21, Code of Federal Regulations, section 130-169. There are no established standards of identity specifically for gluten-free foods. Nor do FDA regulations generally require that gluten-free foods contain the same nutrients as wheat products. However, manufacturers may provide additional nutrients in gluten-free food products consistent with FDA regulations and policies for food fortification.

FDA does require that foods that are labeled and marketed as substitutes for other foods be nutritionally equivalent to the traditional food (21 CFR 101.3). In some instances this may require addition of specific nutrients. On the other hand, if a product is not nutritionally equivalent to a food for which it claims to substitute, then the food is labeled as an imitation of the food. Thus, a product claiming to substitute for an enriched food should be nutritionally equivalent to that food.

As provided in 21 CFR 101.3 (e)(3), foods with a common or usual name established by regulation (e.g., in a standard of identity), and which complies with all the applicable requirements of the regulation are not considered to be an imitation. Standards of identity for wheat based products include enriched and unenriched products. Thus, unenriched wheat foods are permitted by the agency.

For us to consider establishing enrichment requirements for gluten-free foods, sound scientific data would have to be presented to the Agency demonstrating that persons consuming gluten-free foods would develop various nutrient deficiencies without appropriate enrichment of these foods."


Tricia Thompson, MS, RD
The Gluten-Free Dietitian
Author: The Gluten-Free Nutrition Guide
Co-author: The Complete Idiot's Guide to Gluten-Free Eating
Manchester, Massachusetts
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www.glutenfreedietitian.com

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