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Gluten contamination in the Canadian commercial oat supply.

https://arctichealth.org/en/permalink/ahliterature134095
Source
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2011 Jun;28(6):705-10
Publication Type
Article
Date
Jun-2011
Author
T B Koerner
C. Cléroux
C. Poirier
I. Cantin
A. Alimkulov
H. Elamparo
Author Affiliation
Bureau of Chemical Safety, Food Directorate, Health Canada, Ottawa, ON, Canada. Terry.Koerner@hc-sc.gc.ca
Source
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2011 Jun;28(6):705-10
Date
Jun-2011
Language
English
Publication Type
Article
Keywords
Avena sativa - chemistry
Canada
Celiac Disease - diet therapy
Cereals - chemistry - economics - standards
Diet, Gluten-Free - economics - standards
Enzyme-Linked Immunosorbent Assay
Food Contamination
Food Hypersensitivity - diet therapy
Food Labeling - standards
Food, Organic - analysis - economics - standards
Glutens - adverse effects - analysis
Humans
Legislation, Food
Limit of Detection
Seasons
Seeds - chemistry
Abstract
A growing body of evidence suggests that a majority of people with celiac disease and on a gluten-free diet can safely consume pure oats in moderate amounts; however, previous studies have indicated that the commercial oat supply in other countries, and in Canada to some extent, is contaminated with other grains. This study has confirmed that the commercial oat supply in Canada is heavily contaminated with gluten from other grains. Approximately 88% of the oat samples (n = 133) were contaminated above 20 mg kg(-1) and there were no differences between the oat types tested. Only one gluten-free variety of oats was analysed and it consistently provided negative results in all analyses. It is difficult to determine where the contamination originates, but there are possibilities for cross-contamination in the field, in the transport of the grain, in the storage of the grain, and in the milling and packaging facilities. It is clear from this study that only those products that have been certified 'pure' oats would be appropriate for a gluten-free diet.
Notes
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PubMed ID
21623493 View in PubMed
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