ISPAM Stakeholder Panel Meeting Book 3-14-17

Marketing Authorization for Gluten-Free Oats

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Safety of “Gluten-Free” Oats

‰ In 2007, Health Canada published a review of scientific literature which concluded that most people with celiac disease could safely consume limited amounts of gluten-free oats which did not contain gluten from wheat, rye and barley, or their hybridized strains. This position was reviewed and updated in 2015 with a conclusion that there is no requirement to limit daily consumption of gluten-free oats to specific amounts. ‰ Oats are a nutritious source of proteins, carbohydrates and especially fibre. Eating foods made with gluten-free oats provides a wider choice of grain and cereal-type foods for people with celiac disease. Sticking to a gluten-free diet can be a challenge because of limited food choices. Introducing oats to a gluten-free diet could help people better cope with this challenge.

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