Coeliac, or celiac, disease, is often associated with the ingestion of wheat, or more specifically, a group of proteins labelled prolamines, or more commonly, gluten. Oats lack many of the prolamines found in wheat; however, oats do contain avenin.[10] Avenin is a prolamine that is toxic to the intestinal mucosa of avenin-sensitive individuals, and can trigger a reaction in these coeliacs.[11]
The most recent research indicates that some cultivars of oat can be a safe part of a gluten-free diet, because different varieties of oat have different levels of toxicity. [12] Although oats do contain avenin, there are several studies suggesting that this may not be problematic for all celiacs. The first such study was published in 1995.[13] A follow-up study indicated it is safe to use oats even in a longer period.[14].
Additionally, oats are frequently processed near wheat, barley and other grains, such that they become contaminated with other glutens. Because of this, the FAO's Codex Alimentarius Commission officially lists them as a crop containing gluten. Oats from Ireland and Scotland, where less wheat is grown, are less likely to be contaminated in this way.[citation needed]
Oats are part of a gluten-free diet in, for example, Finland and Sweden. In both countries, there are "pure oat" products on the market.
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