Gluten Contamination of Commercial Oat Products in the United States
- 4 November 2004
- journal article
- letter
- Published by Massachusetts Medical Society in New England Journal of Medicine
- Vol. 351 (19), 2021-2022
- https://doi.org/10.1056/nejm200411043511924
Abstract
Research published in the Journal 1 and elsewhere2 strongly suggests that persons with celiac disease can consume moderate amounts of uncontaminated oats. Nonetheless, celiac disease organizations in the United States continue to advise against the consumption of oats because of concern that commercial oat products may be contaminated with wheat, barley, or rye during harvesting, transporting, milling, and processing.2 However, little information is available on the contamination of oat products in the United States. Here I report an assessment of selected brands of oats for gluten contamination.This publication has 3 references indexed in Scilit:
- Innovative approach to low-level gluten determination in foods using a novel sandwich enzyme-linked immunosorbent assay protocolEuropean Journal of Gastroenterology & Hepatology, 2003
- Oats and the gluten-free dietJournal of the American Dietetic Association, 2003
- A Comparison of Diets with and without Oats in Adults with Celiac DiseaseNew England Journal of Medicine, 1995