Kernel‐based gluten contamination of gluten‐free oatmeal complicates gluten assessment as it causes binary‐like test outcomes

Abstract

SummaryGluten‐free (GF) foods, whose claim compliance is controlled at the ‘serving level’, hold better chances of protecting gluten‐intolerant consumers. This is particularly true for GF oatmeal, as oats are easily contaminated with gluten‐rich kernels of wheat, rye and barley, which remain intact to the spoon as pill‐like flakes. A single contaminant kernel in otherwise pure oats results in GF labelling noncompliance, thereby posing a risk to patients with coeliac disease. Our in‐market survey of 965 GF oatmeal servings uncovered that one in fifty‐seven servings exceeded the GF labelling maximum of 20 mg kg−1 (i.e. 20 ppm). The noncompliance pattern was ‘binary‐like’, with kernel‐based contamination the suspected pass/fail driver. We have highlighted probabilities of misassessment for various sample sizes in light of oat's natural propensity for kernel‐based contamination and proposed use of attribute‐based sampling for compliance assessment, thereby providing a way to assess/manage/control ‘rates of servings containing a contaminant kernel’ within acceptable limits with high confidence.