Gluten contamination of commercial oat products in the United States [7]

New England Journal of Medicine

Volumn 351, Issue 19, 2004, Pages 2021-2022

  Thompson, Tricia ^a  

^a NONE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

GLUTEN;

BARLEY; CELIAC DISEASE; COMPARATIVE STUDY; CONCENTRATION (PARAMETERS); ENZYME LINKED IMMUNOSORBENT ASSAY; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD PROCESSING; LETTER; OAT; PRIORITY JOURNAL; RYE; SENSITIVITY AND SENSIBILITY; WHEAT;

EID: 7444260239     PISSN: 00284793     EISSN: None     Source Type: Journal    
DOI: 10.1056/NEJM200411043511924     Document Type: Letter

References (5)

1. Janatuinen EK, Pikkarainen PH, Kemppainen TA, et al. A comparison of diets with and without oats in adults with celiac disease. N Engl J Med 1995;333:1033-7.
2. Thompson T. Oats and the gluten-free diet. J Am Diet Assoc 2003;103:376-9.
3. Immer U, Vela C, Méndez E, Janssen F. PWG collaborative trial of gluten in gluten-free food through "Cocktail ELISA." In: Stern M, ed. Proceedings of the 17th Meeting of the Working Group on Prolamin Analysis and Toxicity, October 3-6, 2002, London, England. Zwickau, Germany: Verlag Wissenschaftliche Scripten, 2003:23-33.
4. Valdés I, García E, Llorente M, Méndez E. Innovative approach to low-level gluten determination in foods using a novel sandwich enzyme-linked immunosorbent assay protocol. Eur J Gastroenterol Hepatol 2003;15:465-74. [Erratum, Eur J Gastroenterol Hepatol 2003;15:839.]
5. Joint FAO/WHO Food Standards Program, Codex Committee on Nutrition and Foods for Special Dietary Uses. Draft revised standard for gluten-free foods. CX/NFSDU 98/4. July 1998:1-4. (Accessed October 19, 2004, at http://intl-spectrum.diabetesjournals.org/cgi/content/full/15/3/197.)