Gluten contamination in oat varieties grown in Turkey and their gluten-free oat-only products

Abstract Background and Objectives: Gluten contamination is a frequent concern in oat seeds (OSs) and gluten-free foods (GFFs) containing them. Research addressing gluten contamination in OSs and GF oat-only products (GFOs) is limited. This study aims to investigate gluten contamination in all oat varieties from Turkey and their all GFOs. Subjects/Methods: Gluten from wheat, rye, and barley was quantitatively searched for in all oat varieties grown in turkey (23) and all gluten-free only-oat products (GFOs) made of them (15) using the R5 antibody-based sandwich ELISA method. Results: None of the 23 OSs tested had a gluten concentration (GC)>5 ppm. Eleven (73%) and 10 (67%) of the 15 GFOs tested have a GC>5 and GC>20 ppm, respectively. Conclusions: Gluten contamination is high in both OSs and GFOs worldwide. Its prevalence is higher in GFOs than in OSs, showing that post-harvesting and manufacturing practices lead to more contamination. Implementing a conscious gluten-free protocol and proofing the gluten-freeness is an effective way to keep the contamination at a minimum or hopefully eradicate it.