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There have been a few studies that have shown the likelihood and levels to which oat varieties are contaminated with other gluten-containing cereals, but most of these investigations were on oats sold in the United States and Europe and only two had limited information on varieties sold in Canada (Thompson 2004; Hernando et al. 2006, 2008; Gélinas et al. 2008).
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The detailed information on the varieties described in Additional file 7.
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