Gluten-containing grains skew gluten assessment in oats due to sample grind non-homogeneity

Fritz, Ronald D.; Chen, Yumin; Contreras, Verónica

doi:10.1016/j.foodchem.2016.08.031

Cited by 20 publications

(19 citation statements)

References 30 publications

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“…This is not unexpected considering the granular nature of the contamination of NGCG and is similar to what has been observed in previous research on gluten in oats (Fritz et al, 2017), and with other point "contamination" scenarios of granular material, such as genetically modified grain in conventional bulk grain (Paoletti et al, 2006) or certain mycotoxins in corn (Whitaker & Dickens, 1979;Whitaker, Richard, Giesbrecht, Slate, & Ruiz, 2003) or coffee beans (Vargas et al, 2004). This is not unexpected considering the granular nature of the contamination of NGCG and is similar to what has been observed in previous research on gluten in oats (Fritz et al, 2017), and with other point "contamination" scenarios of granular material, such as genetically modified grain in conventional bulk grain (Paoletti et al, 2006) or certain mycotoxins in corn (Whitaker & Dickens, 1979;Whitaker, Richard, Giesbrecht, Slate, & Ruiz, 2003) or coffee beans (Vargas et al, 2004).…”

Section: Variability Observed In Schemesupporting

confidence: 88%

“…A test portion size of 0.25 g was used for chickpea, flax, hemp seed, and lentils. For oats, the test portion size was increased to 1.0 g to minimize variability due to known issues with sample heterogeneity with this grain (Fritz et al, 2017).…”

Section: Sample Preparation Schemementioning

confidence: 99%

“…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%

“…Challenges with measuring gluten contamination of NGCG have been noted (Fritz et al, 2017). Contamination of NGCG occurs due to the presence of GCG kernels, or fragments of kernels.…”

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%

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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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Section: Variability Observed In Schemesupporting

confidence: 88%

Section: Sample Preparation Schemementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…Challenges with measuring gluten contamination of NGCG have been noted (Fritz et al, 2017). Contamination of NGCG occurs due to the presence of GCG kernels, or fragments of kernels.…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

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

View full text Add to dashboard Cite

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Compliance assessment of US gluten‐free labeled oatmeal produced under a “Purity Protocol” indicates “Serving Level Compliance” not attained

Chen

Fritz

Ferrini³

2018

Cereal Chem

Self Cite

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Oats are naturally gluten-free, but are commonly contaminated with gluten-containing kernels of wheat, barley, and rye. Gluten compliance (FDA, gluten <20 ppm) when managed at the serving level (40-50 g) is believed to provide the best protection to consumers. In this recent in-market survey, a third-party laboratory tested 166 servings of oatmeal manufactured with oats produced under a "Purity Protocol." Results indicated gluten at noncompliant levels in five servings (spanning 20.4-229 ppm). This equates to a noncompliance rate of 1 in 33 servings. This new finding is comparable to a noncompliant rate of 1 in 57 servings uncovered by our previous in-market survey, where the gluten-free (GF) oatmeal was manufactured with oats produced by mechanical/optical cleaning. These new findings, substantiated by the previous ones, show that GF oats not managed for gluten compliance at the serving level may introduce an intermittent bolus of gluten to consumers with celiac disease.

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The Dietitian Role in Celiac Disease

Smith

2020

Diagnosis and Management of Gluten-Associated Disorders

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Gluten-containing grains skew gluten assessment in oats due to sample grind non-homogeneity

Cited by 20 publications

References 30 publications

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

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

Compliance assessment of US gluten‐free labeled oatmeal produced under a “Purity Protocol” indicates “Serving Level Compliance” not attained

The Dietitian Role in Celiac Disease

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