The study found that gluten contamination is not only a concern in oats but also in other naturally gluten-free products like corn, buckwheat, and millet. Some of these products were found to contain gluten above safe levels. However, wheat-starch-based gluten-free products with trace amounts of gluten have been safely used for over 40 years in treating celiac disease, leading to healing of the intestines and symptom relief. This suggests that the threshold for gluten contamination in gluten-free products could potentially be set higher than the current standard of 20 ppm.