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"Thorn, Michael" <[log in to unmask]>
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Thorn, Michael
Date:
Mon, 5 Feb 2007 08:19:59 -0500
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<<Disclaimer: Verify this information before applying it to your situation.>>

 
I contacted the publication to ask about the quotes. Here is the reply
and updated story. They sent me the full text in their email.
 
-Michael Thorn



 
Dear M. Thorn,

Thank you for your feedback on the FDA Week article. The author
contacted the person quoted and clarified the intent of the quote in the
version of the story we posted today on www.InsideHealthPolicy.com. The
revised article is attached.


Regards,
Donna Haseley
Publisher, Inside Washington Publishers health group




Gluten Food Standards Draw Criticism By Consumer Group, Industry





Although FDA is trying to restrict the use of "gluten-free" label
claims, a group representing consumers who cannot digest gluten says the
claim should not be allowed at all. Industry on the other hand opposes
FDA's proposed regulation because it sets a standard for gluten-free
that is unachievable.  





Gluten is a protein combination that forms when wheat flour is mixed
with a liquid and physically manipulated, such as the kneading of bread.
Some people cannot digest gluten and get sick when they consume it,
making the "gluten-free" claim a potential marketing scheme.





"Establishing a definition of the term "gluten-free" and uniform
conditions for its use in the labeling of foods is needed to ensure that
individuals with celiac disease are not misled and are provided with
truthful and accurate information with respect to foods so labeled," FDA
states in its proposed rule.





FDA wants to misbrand products with "gluten-free" label claims if the
food is inherently free of gluten and it does not state that all food of
the same type does not contain gluten. The agency offers examples of
foods that do not inherently contain gluten: milk not flavored with
ingredients that contain gluten, 100 percent fruit or vegetable juices,
and single ingredient food like butter or eggs.





FDA proposes defining "gluten-free" as food that does not contain any
wheat, rye, barley, or a crossbred hybrid of these grains or food that
contains less than 20 parts per million of gluten. FDA is taking
comments as to whether oats should be included in the definition.





However, it is impossible to detect gluten at 20 ppm, says the
International Wheat Gluten Association. In comments filed to FDA, the
group requests that the threshold for wheat starch-based gluten-free
foods be set at 200 ppm, as is already commonly used by manufacturers
and is the standard in Europe. The group stresses setting standards
below 100 ppm is unreasonable.





FDA states in its docket "a food may contain 20 ppm or more gluten even
though the food does not contain an ingredient derived from a prohibited
grain. For example, a food that derives from oats may contain 20 ppm or
more gluten if the oats were commingled with a prohibited grain during
their harvest, transport or storage."





Mary Schluckebier, executive director of the Celiac Sprue Association,
agrees that for large manufacturers or producers, 20 ppm or less of
gluten in their yields is difficult to determine through current batch
testing procedures. But the 20 ppm level can be easily determined in
small batch testing, as evident by the association's own testing for
"gluten-free" products. 


She said even a 20 ppm may be too high for sensitive celiacs.





"We need to find testing that is meaningful, verifiable and consistent
no matter what the product is and something that is durable during the
entire manufacturing process," she said.





"I haven't seen any proposals [by FDA] on good ways to absolutely ensure
there is no cross-contamination."





Schluckebier doubts "gluten-free" claims should be allowed because
celiacs know to look at the ingredient list to determine if gluten is
present.





Sukh Bassi, vice president of research and development at MGP
Ingredients, which is a member of the International Wheat Gluten
Association, says the gluten free claim sends the wrong message.





"It just scares people, makes them think gluten is bad thing," he said. 


Date: February 2, 2007 


(c) Inside Washington Publishers











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