Abstract

Oat content of prolamins is low, however, some cultivars contain immunotoxic epitopes causing celiac disease. We measured gluten content of 132 oat genotypes with three different serological ELISA kits. All the genotypes were gluten free (<5 ppm) with the kits k7001 and k7041, however with kG12 all of them were over the maximum level admitted by local regulatory authorities. These results might limit the use of available oat genotypes for manufacturing gluten free oat-based foods in Chile, highlighting the importance of a better understanding of the relation between serological reactivity of oat grains and the risk of triggering celiac disease.