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Gluten cross-contact

In the body: Regular oats can often contain some wheat, rye or barley. Health Canada says people with celiac disease should eat only oats specially produced to be gluten-free.

Not rated by dose: a flag on 3 reviewed foods, among them oatmeal, Breakfast cereal and Oat drink, unsweetened, fortified.

For some people. Allergies, medicines and medical conditions: a flag for the people the source names, no wider.

All hazards

The reference value and where it comes from

Reviewed foods that carry it

3 reviewed foods carry it; none is rated by dose.

How often you can eat it

No food here is rated by dose. Each line says why it’s listed: a flag for the people the source names, advice on handling it, or context.

Flags and context, not rated by dose

  • Breakfast cereal

    Worth knowing

    Health Canada, priority allergens · grade C

    How it’s rated

    Flagged for people with coeliac disease: oats are commonly cross-contaminated with wheat or barley in the field and mill, so only oat cereals labelled gluten-free are safe.

    Intake: one 30 g serving a day (Health Canada reference amount C.3), 70 kg adult

    Measured on: Category flag on the generic row; whether it applies depends on the base grain and the brand (ingredient list). Not measured here

  • Oat drink, unsweetened, fortified

    Worth knowing

    Health Canada, Gluten-free labelling claims for products containing… · grade A

    How it’s rated

    Flagged for people with celiac disease: oats are often cross-contaminated with wheat, barley or rye in the field and mill, and only specially produced oats may be labelled gluten-free in Canada, so an oat drink not labelled gluten-free may carry gluten. Whether the drink's enzyme treatment changes this is not addressed.

    Intake: not applicable (flag)

    Measured on: not stated in the draft

  • Oatmeal, cooked with water

    Worth knowing

    Health Canada, Gluten-free labelling claims for products containing… · grade A

    How it’s rated

    Regular oats can carry wheat, rye or barley; people with coeliac disease are told to use oats specially produced to be gluten-free (no more than 20 ppm of gluten, per the page). Health Canada's page does not mention avenin.

    Intake: not applicable (flag)

    Measured on: person-specific (coeliac disease)

Sources