Gluten contamination in the Canadian commercial oat supply
Open Access
- 27 May 2011
- journal article
- research article
- Published by Taylor & Francis Ltd in Food Additives & Contaminants: Part A
- Vol. 28 (6), 705-710
- https://doi.org/10.1080/19440049.2011.579626
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.Keywords
This publication has 22 references indexed in Scilit:
- Celiac diseaseCurrent Opinion in Gastroenterology, 2010
- Food allergyJournal of Allergy and Clinical Immunology, 2010
- Role of food labels in accidental exposures in food-allergic individuals in CanadaAnnals of Allergy, Asthma & Immunology, 2010
- Celiac Disease in the ElderlyGastroenterology Clinics of North America, 2009
- Are Food Allergen Advisory Statements Really Warnings? Variation in Consumer Preferences and Consumption DecisionsJournal of Food Products Marketing, 2009
- Celiac diseaseCurrent Opinion in Gastroenterology, 2008
- Avenins from different cultivars of oats elicit response by coeliac peripheral lymphocytesScandinavian Journal of Gastroenterology, 2007
- Coeliac disease and oats: a systematic reviewPublished by Oxford University Press (OUP) ,2006
- Review article: safe amounts of gluten for patients with wheat allergy or coeliac diseaseAlimentary Pharmacology & Therapeutics, 2006
- Gluten‐free diet survey: are Americans with coeliac disease consuming recommended amounts of fibre, iron, calcium and grain foods?Journal of Human Nutrition and Dietetics, 2005