List of References Cited in the FR Notice of 8/3/11 on Food Labeling;Gluten-Free Labeling of Foods; Reopening of the Comment Period
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Title: List of References Cited in the FR Notice of 8/3/11 on Food Labeling;Gluten-Free Labeling of Foods; Reopening of the Comment Period
Reference 1 - The Threshold Working Group, “Approaches to Establish Thresholds for Major Food Allergens and for Gluten in Food,” Revised Report
View Attachment:
Title: Reference 1 - The Threshold Working Group, “Approaches to Establish Thresholds for Major Food Allergens and for Gluten in Food,” Revised Report
Reference 10 - U.S. Department of Agriculture, Agricultural Research Service, Beltsville Human Nutrition Research Center, Food Surveys Research Group (Beltsville, MD), “Continuing Survey of Food Intakes by Individuals 1994-96, 1998 and Diet and Health Knowledge Survey 1994-96: Documentation”
View Attachment:
Title: Reference 10 - U.S. Department of Agriculture, Agricultural Research Service, Beltsville Human Nutrition Research Center, Food Surveys Research Group (Beltsville, MD), “Continuing Survey of Food Intakes by Individuals 1994-96, 1998 and Diet and Health Knowledge Survey 1994-96: Documentation”
Reference 11 - Codex Alimentarius Web site, “Welcome” Web page
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Title: Reference 11 - Codex Alimentarius Web site, “Welcome” Web page
Reference 12 - Codex Alimentarius Web site, “Membership of the Commission” Web page,
View Attachment:
Title: Reference 12 - Codex Alimentarius Web site, “Membership of the Commission” Web page,
Reference 13 - The Commission of the European Communities, “Commission Regulation (EC) No 41/209”
View Attachment:
Title: Reference 13 - The Commission of the European Communities, “Commission Regulation (EC) No 41/209”
Reference 14 - Europa: Gateway to the European Union Web site, “Countries” Web page
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Title: Reference 14 - Europa: Gateway to the European Union Web site, “Countries” Web page
Reference 15 - Collin, P., L. Thorell, K. Kaukinen, et al., “The Safe Threshold for Gluten Contamination in Gluten-Free Products. Can Trace Amounts Be Accepted in the Treatment of Coeliac Disease?”
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Title: Reference 15 - Collin, P., L. Thorell, K. Kaukinen, et al., “The Safe Threshold for Gluten Contamination in Gluten-Free Products. Can Trace Amounts Be Accepted in the Treatment of Coeliac Disease?”
Reference 16 - Kaukinen, K., P. Collin, K. Holm, et al., “Wheat Starch-Containing Gluten-Free Flour Products in the Treatment of Coeliac Disease and Dermatitis Herpetiformis: A Long-Term Follow-up Study”
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Title: Reference 16 - Kaukinen, K., P. Collin, K. Holm, et al., “Wheat Starch-Containing Gluten-Free Flour Products in the Treatment of Coeliac Disease and Dermatitis Herpetiformis: A Long-Term Follow-up Study”
Reference 17 - Peräaho, M., K. Kaukinen, K. Paasikivi, et al., “Wheat-Starch-Based Gluten-Free Products in the Treatment of Newly Detected Coeliac Disease: Prospective and Randomized Study”
View Attachment:
Title: Reference 17 - Peräaho, M., K. Kaukinen, K. Paasikivi, et al., “Wheat-Starch-Based Gluten-Free Products in the Treatment of Newly Detected Coeliac Disease: Prospective and Randomized Study”
Reference 18 - Hischenhuber, C., R. Crevel, B. Jarry, et al., “Review Article: Safe Amounts of Gluten for Patients With Wheat Allergy or Coeliac Disease”
View Attachment:
Title: Reference 18 - Hischenhuber, C., R. Crevel, B. Jarry, et al., “Review Article: Safe Amounts of Gluten for Patients With Wheat Allergy or Coeliac Disease”
Reference 19 - Gibert, A., M. Espadaler, M. Canela, et al., “Consumption of Gluten-Free Products: Should the Threshold Value for Trace Amounts of Gluten Be at 20, 100 or 200 p.p.m.?”
View Attachment:
Title: Reference 19 - Gibert, A., M. Espadaler, M. Canela, et al., “Consumption of Gluten-Free Products: Should the Threshold Value for Trace Amounts of Gluten Be at 20, 100 or 200 p.p.m.?”
Reference 2 - Méndez, E., V. Carmen, U. Immer, et al., “Report of a Collaborative Trial to Investigate the Performance of the R5 Enzyme Linked Immunoassay to Determine Gliadin in Gluten-Free Food”
View Attachment:
Title: Reference 2 - Méndez, E., V. Carmen, U. Immer, et al., “Report of a Collaborative Trial to Investigate the Performance of the R5 Enzyme Linked Immunoassay to Determine Gliadin in Gluten-Free Food”
Reference 20 - Akobeng, A. and A. Thomas, “Systematic Review: Tolerable Amount of Gluten for People With Celiac Disease” June 2008
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Title: Reference 20 - Akobeng, A. and A. Thomas, “Systematic Review: Tolerable Amount of Gluten for People With Celiac Disease” June 2008
Reference 3 - R-Biopharm Gliadin AG Web site, “Ridascreen® Gliadin” (Product Code R7001) accessed July 1, 2011
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Title: Reference 3 - R-Biopharm Gliadin AG Web site, “Ridascreen® Gliadin” (Product Code R7001) accessed July 1, 2011
Reference 4 - Codex Alimentarius Commission, “Codex Standard for Foods for Special Dietary Use for Persons Intolerant to Gluten (Codex Stan 118-1979)”
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Title: Reference 4 - Codex Alimentarius Commission, “Codex Standard for Foods for Special Dietary Use for Persons Intolerant to Gluten (Codex Stan 118-1979)”
Reference 5 - AOAC Research Institute, “Certificate of Performance TestedSM Status, Certificate No. 120601,” AOAC INTERNATIONAL, Gaithersburg, MD, 2010
View Attachment:
Title: Reference 5 - AOAC Research Institute, “Certificate of Performance TestedSM Status, Certificate No. 120601,” AOAC INTERNATIONAL, Gaithersburg, MD, 2010
Reference 6 - Matsuda, R., Y. Yoshioka, H. Akiyama, et al., “Interlaboratory Evaluation of Two Enzyme-Linked Immunosorbent Assay Kits for the Detection of Egg, Milk, Wheat, Buckwheat, and Peanut in Foods”
View Attachment:
Title: Reference 6 - Matsuda, R., Y. Yoshioka, H. Akiyama, et al., “Interlaboratory Evaluation of Two Enzyme-Linked Immunosorbent Assay Kits for the Detection of Egg, Milk, Wheat, Buckwheat, and Peanut in Foods”
Reference 7a - Morinaga Institute of Biological Science, Inc.“Product: Food Allergen Kits: Food Allergen ELISA Kits”
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Title: Reference 7a - Morinaga Institute of Biological Science, Inc.“Product: Food Allergen Kits: Food Allergen ELISA Kits”
Reference 7b - Morinaga Institute of Biological Science, Inc., "Wheat Protein Elisa Kit (Gliadin)"
View Attachment:
Title: Reference 7b - Morinaga Institute of Biological Science, Inc., "Wheat Protein Elisa Kit (Gliadin)"
Reference 8 - Garber, E, Memorandum, “ELISA Methods Used to Detect Gluten in Foods,” Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD, July 15, 2011
View Attachment:
Title: Reference 8 - Garber, E, Memorandum, “ELISA Methods Used to Detect Gluten in Foods,” Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD, July 15, 2011
RefereNce 9 - Office of Food Safety, “Health Hazard Assessment for Gluten Exposure in Individuals with Celiac Disease: Determination of Tolerable Daily Intake Levels and Levels of Concern for Gluten," Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD, May 2011
View Attachment:
Title: RefereNce 9 - Office of Food Safety, “Health Hazard Assessment for Gluten Exposure in Individuals with Celiac Disease: Determination of Tolerable Daily Intake Levels and Levels of Concern for Gluten," Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD, May 2011
Food Labeling: Gluten-Free Labeling of Foods; Reopening of Comment Period
Details Information
Attachments:
List of References Cited in the FR Notice of 8/3/11 on Food Labeling;Gluten-Free Labeling of Foods; Reopening of the Comment Period
View Attachment:Reference 1 - The Threshold Working Group, “Approaches to Establish Thresholds for Major Food Allergens and for Gluten in Food,” Revised Report
View Attachment:Reference 10 - U.S. Department of Agriculture, Agricultural Research Service, Beltsville Human Nutrition Research Center, Food Surveys Research Group (Beltsville, MD), “Continuing Survey of Food Intakes by Individuals 1994-96, 1998 and Diet and Health Knowledge Survey 1994-96: Documentation”
View Attachment:Reference 11 - Codex Alimentarius Web site, “Welcome” Web page
View Attachment:Reference 12 - Codex Alimentarius Web site, “Membership of the Commission” Web page,
View Attachment:Reference 13 - The Commission of the European Communities, “Commission Regulation (EC) No 41/209”
View Attachment:Reference 14 - Europa: Gateway to the European Union Web site, “Countries” Web page
View Attachment:Reference 15 - Collin, P., L. Thorell, K. Kaukinen, et al., “The Safe Threshold for Gluten Contamination in Gluten-Free Products. Can Trace Amounts Be Accepted in the Treatment of Coeliac Disease?”
View Attachment:Reference 16 - Kaukinen, K., P. Collin, K. Holm, et al., “Wheat Starch-Containing Gluten-Free Flour Products in the Treatment of Coeliac Disease and Dermatitis Herpetiformis: A Long-Term Follow-up Study”
View Attachment:Reference 17 - Peräaho, M., K. Kaukinen, K. Paasikivi, et al., “Wheat-Starch-Based Gluten-Free Products in the Treatment of Newly Detected Coeliac Disease: Prospective and Randomized Study”
View Attachment:Reference 18 - Hischenhuber, C., R. Crevel, B. Jarry, et al., “Review Article: Safe Amounts of Gluten for Patients With Wheat Allergy or Coeliac Disease”
View Attachment:Reference 19 - Gibert, A., M. Espadaler, M. Canela, et al., “Consumption of Gluten-Free Products: Should the Threshold Value for Trace Amounts of Gluten Be at 20, 100 or 200 p.p.m.?”
View Attachment:Reference 2 - Méndez, E., V. Carmen, U. Immer, et al., “Report of a Collaborative Trial to Investigate the Performance of the R5 Enzyme Linked Immunoassay to Determine Gliadin in Gluten-Free Food”
View Attachment:Reference 20 - Akobeng, A. and A. Thomas, “Systematic Review: Tolerable Amount of Gluten for People With Celiac Disease” June 2008
View Attachment:Reference 3 - R-Biopharm Gliadin AG Web site, “Ridascreen® Gliadin” (Product Code R7001) accessed July 1, 2011
View Attachment:Reference 4 - Codex Alimentarius Commission, “Codex Standard for Foods for Special Dietary Use for Persons Intolerant to Gluten (Codex Stan 118-1979)”
View Attachment:Reference 5 - AOAC Research Institute, “Certificate of Performance TestedSM Status, Certificate No. 120601,” AOAC INTERNATIONAL, Gaithersburg, MD, 2010
View Attachment:Reference 6 - Matsuda, R., Y. Yoshioka, H. Akiyama, et al., “Interlaboratory Evaluation of Two Enzyme-Linked Immunosorbent Assay Kits for the Detection of Egg, Milk, Wheat, Buckwheat, and Peanut in Foods”
View Attachment:Reference 7a - Morinaga Institute of Biological Science, Inc.“Product: Food Allergen Kits: Food Allergen ELISA Kits”
View Attachment:Reference 7b - Morinaga Institute of Biological Science, Inc., "Wheat Protein Elisa Kit (Gliadin)"
View Attachment:Reference 8 - Garber, E, Memorandum, “ELISA Methods Used to Detect Gluten in Foods,” Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD, July 15, 2011
View Attachment:RefereNce 9 - Office of Food Safety, “Health Hazard Assessment for Gluten Exposure in Individuals with Celiac Disease: Determination of Tolerable Daily Intake Levels and Levels of Concern for Gluten," Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD, May 2011
View Attachment:Comments
View AllPosted: 08/25/2011 ID: FDA-2005-N-0404-0141
Oct 03,2011 11:59 PM ET
Posted: 08/25/2011 ID: FDA-2005-N-0404-0142
Oct 03,2011 11:59 PM ET
Posted: 08/25/2011 ID: FDA-2005-N-0404-0143
Oct 03,2011 11:59 PM ET
Posted: 08/25/2011 ID: FDA-2005-N-0404-0145
Oct 03,2011 11:59 PM ET
Posted: 08/25/2011 ID: FDA-2005-N-0404-0147
Oct 03,2011 11:59 PM ET
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