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

@article{Koerner2013GlutenCO,
  title={Gluten contamination of naturally gluten-free flours and starches used by Canadians with celiac disease},
  author={Terry B Koerner and Chantal Cl{\'e}roux and Christine Poirier and Isabelle Cantin and S{\'e}bastien La Vieille and Stephen Hayward and Sheila Dubois},
  journal={Food Additives \& Contaminants: Part A},
  year={2013},
  volume={30},
  pages={2017 - 2021}
}
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… 
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