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Gluten contamination of naturally gluten-free flours and starches used by Canadians with celiac disease.

Abstract

A large national investigation into the extent of gluten cross-contamination of naturally gluten-free ingredients (flours and starches) sold in Canada was performed. Samples (n = 640) were purchased from eight Canadian cities and via the internet during the period 2010-2012 and analysed for gluten contamination. The results showed that 61 of the 640 (9.5%) samples were contaminated above the Codex-recommended maximum level for gluten-free products (20 mg kg⁻¹) with a range of 5-7995 mg kg⁻¹. For the ingredients that were labelled gluten-free the contamination range (5-141 mg kg⁻¹) and number of samples were lower (3 of 268). This picture was consistent over time, with approximately the same percentage of samples above 20 mg kg⁻¹ in both the initial set and the subsequent lot. Looking at the total mean (composite) contamination for specific ingredients the largest and most consistent contaminations come from higher fibre ingredients such as soy (902 mg kg⁻¹), millet (272 mg kg⁻¹) and buckwheat (153 mg kg⁻¹). Of the naturally gluten-free flours and starches tested that do not contain a gluten-free label, the higher fibre ingredients would constitute the greatest probability of being contaminated with gluten above 20 mg kg⁻¹.

Authors+Show Affiliations

a Bureau of Chemical Safety, Food Directorate, Health Canada , Ottawa , ON , Canada.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

24124879

Citation

Koerner, Terence B., et al. "Gluten Contamination of Naturally Gluten-free Flours and Starches Used By Canadians With Celiac Disease." Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment, vol. 30, no. 12, 2013, pp. 2017-21.
Koerner TB, Cleroux C, Poirier C, et al. Gluten contamination of naturally gluten-free flours and starches used by Canadians with celiac disease. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2013;30(12):2017-21.
Koerner, T. B., Cleroux, C., Poirier, C., Cantin, I., La Vieille, S., Hayward, S., & Dubois, S. (2013). Gluten contamination of naturally gluten-free flours and starches used by Canadians with celiac disease. Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment, 30(12), 2017-21. https://doi.org/10.1080/19440049.2013.840744
Koerner TB, et al. Gluten Contamination of Naturally Gluten-free Flours and Starches Used By Canadians With Celiac Disease. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2013;30(12):2017-21. PubMed PMID: 24124879.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Gluten contamination of naturally gluten-free flours and starches used by Canadians with celiac disease. AU - Koerner,Terence B, AU - Cleroux,Chantal, AU - Poirier,Christine, AU - Cantin,Isabelle, AU - La Vieille,Sébastien, AU - Hayward,Stephen, AU - Dubois,Sheila, Y1 - 2013/10/14/ PY - 2013/10/16/entrez PY - 2013/10/16/pubmed PY - 2014/9/24/medline SP - 2017 EP - 21 JF - Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment JO - Food Addit Contam Part A Chem Anal Control Expo Risk Assess VL - 30 IS - 12 N2 - A large national investigation into the extent of gluten cross-contamination of naturally gluten-free ingredients (flours and starches) sold in Canada was performed. Samples (n = 640) were purchased from eight Canadian cities and via the internet during the period 2010-2012 and analysed for gluten contamination. The results showed that 61 of the 640 (9.5%) samples were contaminated above the Codex-recommended maximum level for gluten-free products (20 mg kg⁻¹) with a range of 5-7995 mg kg⁻¹. For the ingredients that were labelled gluten-free the contamination range (5-141 mg kg⁻¹) and number of samples were lower (3 of 268). This picture was consistent over time, with approximately the same percentage of samples above 20 mg kg⁻¹ in both the initial set and the subsequent lot. Looking at the total mean (composite) contamination for specific ingredients the largest and most consistent contaminations come from higher fibre ingredients such as soy (902 mg kg⁻¹), millet (272 mg kg⁻¹) and buckwheat (153 mg kg⁻¹). Of the naturally gluten-free flours and starches tested that do not contain a gluten-free label, the higher fibre ingredients would constitute the greatest probability of being contaminated with gluten above 20 mg kg⁻¹. SN - 1944-0057 UR - https://www.unboundmedicine.com/medline/citation/24124879/Gluten_contamination_of_naturally_gluten_free_flours_and_starches_used_by_Canadians_with_celiac_disease_ L2 - https://www.tandfonline.com/doi/full/10.1080/19440049.2013.840744 DB - PRIME DP - Unbound Medicine ER -