I believe that Dr Jason Tye-Din in Melbourne Australia has repeated the tests, again on a small number of volunteers, and has got very similar results.  The Coeliac Society of Australia is changing all their literature to warn that a percentage of coeliacs do react to oats.

 

I believe other research organisations around the world are also repeating the tests and possibly pushing the research a little further.

 

The definition of "Gluten Free" in Australia and New Zealand is along the lines of:

"No Detectable Gluten by the best available test, and no Oats, or Malt derived from a gluten grain"

 

Oats and Malt are given special mention because there are no tests to detect gluten in them.

 

Alan

Paula McGirr <pimcgirr@...> wrote:

Thanks for the article.
This is interesting and people should be aware of it,
but look at the number of people in the study - only 9
total! It is difficult to call the findings
scientifically significant.

Also, I'd like to know if the oats were truly
gluten-free. Often, in Europe, the standard is higher
(can be 20 parts per million and still be called
gluten-free).

I hope more studies come out with research done in the
U.S.

Paula McGirr
Buffalo