Contaminated oats and other gluten-free foods in the United States [1] (multiple letters)

Journal of the American Dietetic Association

Volumn 105, Issue 3, 2005, Pages 348-349

  Thompson, Tricia ^a   Peräaho, Markku ^b   Collin, Pekka ^b   Kaukinen, Katri ^b   Mäki, Markku ^b  

^a Nutrition Consultant/Celiac Disease   (United States)

^b TAMPERE UNIVERSITY HOSPITAL   (Finland)

Author keywords

[No Author keywords available]

Indexed keywords

GLUTEN;

BARLEY; BUCKWHEAT; CELIAC DISEASE; CORN; DERMATITIS HERPETIFORMIS; DIETITIAN; FINLAND; FOOD CONTAMINATION; FOOD INTAKE; FOOD SAFETY; GLUTEN FREE DIET; HUMAN; LETTER; MILLET; NUTRITION; OAT; RICE; RYE; SOYBEAN; UNITED STATES; WHEAT;

EID: 14744276017     PISSN: 00028223     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jada.2005.01.024     Document Type: Letter

References (3)

1. S. Storsrud I. Malmheden Yman R.A. Lenner Gluten contamination in oat products and products naturally free from gluten Eur Food Res Technol 217 2003 481 485
2. P. Collin L. Thorell K. Kaukinen M. Mäki The safe threshold for gluten contamination in gluten free products.Can trace amounts be accepted in the treatment of coeliac disease? Aliment Pharmacol Ther 19 2004 1277 1283
3. H. Deutch Food legislation and contamination S. Lohiniemi P. Collin M. Mäki Changing Features of Coeliac Disease 1998 The Finnish Coeliac Society Tampere, Finland