Gluten refers to a group of storage proteins found in particular grains and grain products. These include gliadins in wheat, secalin in rye, hordein in barley and avenin in oats, according to the Celiac Sprue Association. Certain forms of gluten cause significant problems for people with celiac disease, a disorder in which the gluten protein damages the small intestine. Experts agree that people with celiac disease should avoid wheat, rye and barley, but the evidence about oats is not as clear-cut, according to the Celiac Sprue Association.
Effects
Celiac disease is an autoimmune disorder that causes the body to react to gluten by attacking the villi, or small finger-like projections inside the walls of the small intestine. Because the damaged villi aren't able to absorb nutrients that the body needs to survive, people with untreated celiac disease are typically malnourished. They're also at risk for certain cancers, osteoporosis, diabetes and infertility, says the National Foundation for Celiac Awareness.
Features
Proteins are made up of a sequence of amino acids. The particular sequences found in the glutens associated with wheat, barley and rye trigger an autoimmune response and damage the intestines in people with celiac disease. Oats and products like oatmeal contain a much lower amount of gluten proteins than the other three prohibited grains, says the Celiac Sprue Association.
Autoimmune Response
According to the Celiac Sprue Association, some people with celiac disease can tolerate uncontaminated oat products, but others may launch an immune response that damages the villi of the small intestine. Since there is no approved test to identify at-risk individuals, no one can predict how oatmeal will affect a particular person.
Considerations
Oatmeal can be contaminated with the gluten protein found in wheat as it's growing in the field and during the manufacturing process, according to MayoClinic.com. This cross-contamination increases the risk of damage to the villi in gluten-sensitive individuals.
Expert Insight
The Celiac Sprue Association says, "inconclusive evidence exists concerning the inclusion of oats in the gluten-free diet." MayoClinic.com states, "doctors generally recommend avoiding oats unless they are specifically labeled gluten-free. The question of whether people eating a gluten-free diet can consumer pure oat products remains a subject of scientific debate."
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