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

  title={Gluten contamination of naturally gluten-free flours and starches used by Canadians with celiac disease},
  author={Terence B. Koerner and C. Cl{\'e}roux and C. Poirier and I. Cantin and S. La Vieille and S. Hayward and Sheila Dubois},
  journal={Food Additives & Contaminants: Part A},
  pages={2017 - 2021}
  • Terence B. Koerner, C. Cléroux, +4 authors Sheila Dubois
  • Published 2013
  • Chemistry, Medicine
  • Food Additives & Contaminants: Part A
  • 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… CONTINUE READING
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