The current Australia New Zealand (ANZ) food regulations, do not permit oats of any kind in foods labelled gluten free (GF). Historically this was because avenin was not able to be detected by standard testing methods, there was uncertainty about oat immune provocation, and there were known cross contact concerns with gluten-grains. Today, immune reactions to avenin are reported in less than 10%1 of individuals with coeliac disease.
This study investigated international regulations relating to GF foods, with particular emphasis on the treatment of oats and the legislative requirements for oats listed as an ingredient in GF-labelled products.
Relevant regulations and standards from Codex, European Union (EU), United Kingdom (UK), Canada, North America (USA) and ANZ were reviewed. The Codex, EU, UK and Canadian GF foods are defined as containing ≤20 mg/kg (ppm) gluten, GF in the USA as containing <20ppm, compared with ANZ regulations which require foods labelled GF to contain no detectable gluten.
Oats are included within the definition of gluten in all jurisdictions except the USA. All countries reviewed, apart from ANZ, permit oats to be labelled “gluten free” provided they contain ≤20 ppm gluten, or <20ppm in USA. In contrast, ANZ regulations prohibit any form of oat from carrying a GF label.
Many countries recognise that specially produced oats, cultivated and processed to minimise cross contact with wheat, rye, and barley, are safe for most people with coeliac disease and related conditions. The discrepancy between ANZ and international labelling regulations may impart confusion for people with coeliac disease who require a lifelong GF diet. Emerging clinical trial evidence indicating tolerance to pure avenin in most, in the absence of gluten cross contact, suggests it’s appropriate to revisit current Australian definitions and regulations.