Definition of the “Purity Protocol” for Producing Gluten‐Free Oats

Allred, Laura K; Kupper, Cynthia; Iverson, Gary; Perry, Tracy B.; Smith, Seaton; Stephen, Robert L.

doi:10.1094/cchem-01-17-0017-vo

Cited by 15 publications

(10 citation statements)

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“…The Cream Hill Estates Ltd and Grain Millers, Inc. facilities were chosen for evaluation because they are both dedicated oat facilities, but use different methods to achieve gluten free product. The oats evaluated by Cream Hill Estates Ltd were grown and processed under the Purity Protocol (19), whereas Grain Millers, Inc. uses proprietary sorting equipment to produce gluten free oats.…”

Section: Methodsmentioning

confidence: 99%

The Use of Visual Examination for Determining the Presence of Gluten-Containing Grains in Gluten Free Oats and Other Grains, Seeds, Beans, Pulses, and Legumes

Allred¹,

Kupper²,

Quinn³

2018

Journal of AOAC INTERNATIONAL

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Obtaining representative test samples for antibody-based testing is challenging when analyzing whole grains for gluten. When whole grains are ground into flour for testing, confocal microscopy studies have shown that gluten tends to exist as aggregates within the starch background, making single-sample testing inaccurate and complicating the ability to arrive at an accurate average from multiple samples. In addition, whole-grain products present a unique risk to gluten free consumers, in that any contamination is localized to specific servings rather than being distributed across the product lot. This makes parts-per-million values less relevant for whole-grain products. Intact grains, seeds, beans, pulses, and legumes offer an alternative opportunity for gluten detection, in that contaminating gluten-containing grains (GCGs) are visible and identifiable to the trained eye or properly calibrated optical sorting equipment. The purpose of the current study was to determine a Gluten Free Certification Organization threshold level for the maximum number of GCGs within a kilogram of nongluten grains sold as specially processed gluten free product and to determine the feasibility of this threshold by evaluating visual examination data from two major oat processors.

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Section: Methodsmentioning

confidence: 99%

The Use of Visual Examination for Determining the Presence of Gluten-Containing Grains in Gluten Free Oats and Other Grains, Seeds, Beans, Pulses, and Legumes

Allred¹,

Kupper²,

Quinn³

2018

Journal of AOAC INTERNATIONAL

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“…The primary causes of contamination are either use of common machinery during the harvest, transportation, and processing or the use of shared storage space [71]. Mixed, parallel or sequential cultivation of gluten-containing and gluten-free cereals could also lead to contamination of the inherently gluten-free grains [49]. Contamination is unavoidable if the same milling equipment is used for gluten-free and gluten-containing grains.…”

Section: Hidden Gluten or Gluten Contaminationmentioning

confidence: 99%

“…Table 1) [48]. There is sufficient evidence to support that even products derived from inherently gluten-free grains cannot be considered safe under the proposed FDA rules for gluten-free labeling [43,44,[49][50][51][52][53][54][55]. As most of these surveys were performed on the raw material, it is very likely, that processed food or convenience products, which have more chances of getting contaminated, will show even higher gluten contamination levels.…”

Section: Introductionmentioning

confidence: 99%

Gluten Detection Methods and Their Critical Role in Assuring Safe Diets for Celiac Patients

2019

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Celiac disease, wheat sensitivity, and allergy represent three different reactions, which may occur in genetically predisposed individuals on the ingestion of wheat and derived products with various manifestations. Improvements in the disease diagnostics and understanding of disease etiology unveiled that these disorders are widespread around the globe affecting about 7% of the population. The only known treatment so far is a life-long gluten-free diet, which is almost impossible to follow because of the contamination of allegedly “gluten-free” products. Accidental contamination of inherently gluten-free products could take place at any level from field to shelf because of the ubiquity of these proteins/grains. Gluten contamination of allegedly “gluten-free” products is a constant threat to celiac patients and a major health concern. Several detection procedures have been proposed to determine the level of contamination in products for celiac patients. The present article aims to review the advantages and disadvantages of different gluten detection methods, with emphasis on the recent technology that allows identification of the immunogenic-gluten peptides without the use of antibodies. The possibility to detect gluten contamination by different approaches with similar or better detection efficiency in different raw and processed foods will guarantee the safety of the foods for celiac patients.

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“…Current practices in the production of gluten-free food products can involve monitoring of incoming materials, intermediates, and finished products for gluten or GCG contaminants, as well as the use of grower agreements and dedicated supply chains to minimize the chance of contamination of NGCG (Allred et al, 2017;Fritz, Chen, & Contreras, 2017). As a tool to assist in developing best practices, the relationship between the visually assessed contamination of non-gluten-containing grains (NGCG; oats, pulses, oilseeds) with gluten-containing grains (GCG; wheat, durum, barley, and rye) and gluten concentration was investigated.…”

Section: Introductionmentioning

confidence: 99%

“…As a tool to assist in developing best practices, the relationship between the visually assessed contamination of non-gluten-containing grains (NGCG; oats, pulses, oilseeds) with gluten-containing grains (GCG; wheat, durum, barley, and rye) and gluten concentration was investigated. Current practices in the production of gluten-free food products can involve monitoring of incoming materials, intermediates, and finished products for gluten or GCG contaminants, as well as the use of grower agreements and dedicated supply chains to minimize the chance of contamination of NGCG (Allred et al, 2017;Fritz, Chen, & Contreras, 2017).…”

Section: Introductionmentioning

confidence: 99%

Reducing variability in the measurement of gluten contamination in oats, oilseeds, and pulses by improving sample preparation

Tittlemier¹,

Zirdum²,

Chan³

et al. 2018

Cereal Chem

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Background and objectives:The variability in gluten in non-gluten-containing grains (NGCG) processed using two preparation schemes was evaluated with the aim of minimizing effects of sample heterogeneity on gluten determined by enzyme linked immunosorbent assay (ELISA). The relationship between gluten concentration as determined by ELISA and visually assessed contamination of NGCG with wheat, durum, barley, and rye was investigated. Findings: Low variability between duplicate aliquots taken from test portions (0-30.6% relative standard deviation [RSD]) demonstrated the ELISA itself was precise. In the first scheme, variability among test portions ranged from 1% to 143% RSD, with only half in the range of 1-50%. Using scheme 2, variability in gluten among test portions ranged from 1% to 85% RSD, with more than three quarters in the range of 1-50%. High lipid content hemp seed was a particular challenge to grind, and this was reflected in higher variability in gluten results between test portions (mean RSD = 61%). Conclusions: Subsampling ground samples using rotary sample division and the use of a 1-g test portion in scheme 2 decreased the variability of gluten results for most samples. At concentrations relevant to existing thresholds of gluten contamination (e.g. 20 mg/kg), there was no relationship between gluten concentration in NGCG and cereal contamination as determined by visual inspection. Significance and novelty: This study provides guidance on how to improve the analysis of gluten contamination in NGCG by ELISA and describes the absence of a relationship between ELISA-determined gluten and the visual assessment of contamination in NGCG.

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Definition of the “Purity Protocol” for Producing Gluten‐Free Oats

Abstract: Cereal Chem. 94(3):377-379

Cited by 15 publications

References 0 publications

The Use of Visual Examination for Determining the Presence of Gluten-Containing Grains in Gluten Free Oats and Other Grains, Seeds, Beans, Pulses, and Legumes

The Use of Visual Examination for Determining the Presence of Gluten-Containing Grains in Gluten Free Oats and Other Grains, Seeds, Beans, Pulses, and Legumes

Gluten Detection Methods and Their Critical Role in Assuring Safe Diets for Celiac Patients

Reducing variability in the measurement of gluten contamination in oats, oilseeds, and pulses by improving sample preparation

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