• Naturally gluten-free ingredients can be an important part of a Celiac’s diet. • Naturally gluten-free products are a low risk for people with celiac disease. • Oats are typically a higher risk unless they are labelled pure oats. • Precautionary statements for gluten are typically protective. Given the abundant presence of retail products with gluten-containing cereal grains (wheat, barley, and rye), the strict avoidance of gluten can be challenging and consumers with a gluten sensitivity will look for gluten-free equivalent products. These products are typically derived from naturally gluten-free cereal grains such as rice, corn, buckwheat, sorghum, oats and legumes. In this study we conducted a survey to determine the extent of gluten cross contamination of products sold in Canada that are made from inherently gluten-free ingredients as a function of labelling claim in regard to gluten. A total of 657 samples were collected and analyzed for gluten content using the RIDASCREEN ® R-7001 gliadin ELISA. The results showed that 30 of these 657 (4.6 %) samples were contaminated above the CODEX recommended level for a gluten-free product statement (20 mg/kg). Of the 270 samples displaying a gluten-free claim, only one (0.4%) of these tested above 20 mg/kg gluten. There were 239 samples tested that did not have any gluten statement and only one (0.4%) of these tested above 20 mg/kg. The remaining 148 samples contained a precautionary statement for gluten and 28 (18.9%) of these tested above 20 mg/kg gluten. The majority of those samples that tested above the CODEX recommended level (19/30) had oats listed as one of the ingredients.
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Terry Koerner
Chantal Cléroux
Christine Poirier
Journal of Food Protection
Health Canada
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Koerner et al. (Wed,) studied this question.
www.synapsesocial.com/papers/69e470e9010ef96374d8da59 — DOI: https://doi.org/10.1016/j.jfp.2026.100784