AOAC GFA Stakeholder Program Meeting Book (March 15, 2023)

3.7 Cross-reactivity A positive response to a sample that does not contain any of the claimed analyte.

Cross-reactivity is always related to a binding protein e.g. an antibody; this should be included in the definition

3.11 Gluten A protein fraction from wheat, rye, barley, oats or their crossbred varieties and derivatives thereof, to which some persons are intolerant and that is insoluble in water and 0.5M NaCl. Throughout this document, the word ‘wheat’ refers to all Triticum species, such as durum wheat, spelt and khorasan wheat. (CODEX STAN 118-1979). Proposed New Text: A protein fraction from wheat, rye, barley, oats or their crossbred varieties and derivatives thereof, to which some persons are intolerant and that is insoluble in water and 0.5M NaCl. The allowance of oats that are not contaminated with wheat, rye or barley in foods covered by this standard may be determined at the national level. Throughout this document, the word ‘wheat’ refers to all Triticum species, such as durum wheat, spelt and khorasan wheat. (CODEX STAN 118-1979). Justification: National food safety regulations in counties such as the United States and Canada allow oats in food with gluten free claims. The inclusion of oat footnote from the Codex document is important for understanding which gluten sources are relevant for food manufactures as they chose kits. This footnote is also important for justifying the inclusion of oats in the cross-reaction test. “Gluten” – the Codex definition is given here, but without the note about oats being optional for regulatory bodies. I think it would be good to add here: “Oats can be tolerated by most but not all people who are intolerant to gluten. Therefore, the allowance of oats that are not contaminated with wheat, rye or barley in foods covered by this standard may be determined at the national level.”

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