The gluten content in oat products available on the Czech market

Jana Rysová, Eva Mašková and Zuzana Šmídová
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Eva Mašková: Department of Research, Food Research Institute Prague, Czech Republic
Zuzana Šmídová: Department of Research, Food Research Institute Prague, Czech Republic

Czech Journal of Food Sciences, 2019, vol. 37, issue 5, 345-350

Abstract: The gluten content in oat products on the market in the Czech Republic was monitored. The ELISA kit Ridascreen gliadin from R-Biopharm based on the R5 antibody was used for the gliadin determination. Oat products (41 samples), including 21 samples of oat flakes, were tested. Only 6 samples were labelled as gluten-free and it was confirmed that these samples meet the criteria for gluten-free foods. The total of 29 oat products, of which 15 were samples of oat flakes, contained more than 20 mg/kg of gluten. This means that 71% of oat cereal products were contaminated with cereals toxic for people with celiac disease. It was shown that most oat products on the Czech market are not safe for people with gluten intolerance.

Keywords: Keywords: ELISA; gluten; oat products (search for similar items in EconPapers)
Date: 2019
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:37:y:2019:i:5:id:114-2018-cjfs

DOI: 10.17221/114/2018-CJFS

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