The toxicity of oats for people with coeliac disease is controversial and has led to differing recommendations regarding its suitability as part of a gluten free diet. The term ‘gluten’ is used to collectively describe the parts of grain storage protein (‘prolamins’) from wheat, rye, barley and oats that are toxic to people with coeliac disease. The
Celiac disease is a chronic autoimmune disorder that affects the small intestine and is triggered by the consumption of gluten, a protein found in wheat, barley, and rye. When someone with celiac disease eats gluten, their immune system attacks the small intestine, causing damage to the villi (the finger-like projections that line the small intestine and aid
