ISPAM Stakeholder Panel Meeting Book 3-14-17

Kernel-based gluten binary-like outcomes R. D. Fritz and Y. Chen 7

contaminants are the source of contamination, for example GMO-free claims.

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Conflicts of Interest Ronald D. Fritz and Yumin Chen are salaried employ- ees of PepsiCo, Inc. and have no competing interests. PepsiCo has funded this research and has a commer- cial interest in GF foods. However, the views expressed in this manuscript are those of the authors and do not necessarily reflect the position or policy of PepsiCo, Inc. Catassi, C. & Fasano, A. (2008). Celiac disease. Current Opinion in Gastroenterology , 24 , 687 – 691. Comino, I., Real, A., de Lorenzo, L. et al. (2011). Diversity in oat potential immunogenicity: basis for the selection of oat varieties with no toxicity in coeliac disease. Gut , 60 , 915 – 922. Comino, I., Moreno, M.d.L. & Sousa, C. (2015). Role of oats in celiac disease. World Journal of Gastroenterology , 21 , 11825 – 11831. Fritz, R.D., Chen, Y. & Contreras, V. (2017). Gluten-containing grains skew gluten assessment in oats due to sample grind non- homogeneity. Food Chemistry , 216 , 170 – 175. Hernando, A., Mujico, J.R., Mena, M.C., Lombardia, M. & Men- dez, E. (2008). Measurement of wheat gluten and barley hordeins in contaminated oats from Europe, the United States and Canada by Sandwich R5 ELISA. European Journal of Gastroenterology and Hepatology , 20 , 545 – 554. Janatuinen, E.K., Pikkarainen, P.H., Kemppainen, T.A. et al. (1995). A comparison of diets with and without oats in adults with celiac disease. New England Journal of Medicine , 333 , 1033 – 1037. Koerner, T.B., Cleroux, C., Poirier, C., Cantin, I., Alimkulov, A. & Elamparo, H. (2011). Gluten contamination in the Canadian com- mercial oat supply. Food Additives & Contaminants. Part A, Chem- istry, Analysis, Control, Exposure & Risk Assessment , 28 , 705 – 710. Londono, D.M., van’t Westende, W.P.C., Goryunova, S. et al. (2013). Avenin diversity analysis of the genus Avena (oat). References

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