PPIB and celiac disease: Oat consumption as food has risen, especially in Finland,and hasreached 9.4 kg per person in 2019 (5.4 kg in 2010, LUKE 2022).47 For people on a gluten-free diet, oats improvethe nutritional quality of the diet with, for example, advantageousdietary fibers such as β-glucan, and oats have been reportedto improve the quality of life in celiac disease patients.18 To ensure that products are safe and accuratelyverified as gluten-free, there needs to be a comprehensive outlookon how and where gluten proteins contaminate oats when consideringthe performance of gluten ELISA methods.