![]() Just 20 ppm of gluten may be enough to cause a reaction in someone with celiac disease ( 16). One study in 109 oat-containing products on the market in North America and Europe found that the products contained over 200 parts per million (ppm) of gluten, on average ( 16, 19). ![]() Therefore, it’s unsurprising that studies analyzing regular oat products identified levels of gluten far exceeding the standard for gluten-free foods ( 16, 17, 18). The sowing seed may also be impure, harboring a small amount of wheat, rye, or barley seeds.Īdditionally, products made with oats are usually processed, prepared, and packaged in the same facilities as gluten-containing products. The same equipment is typically used to harvest crops in neighboring fields, which leads to cross-contamination if one of those crops contains gluten. ![]() Most people can tolerate it, but it can harm some individuals.Īlthough oats themselves don’t contain gluten, they’re often grown alongside other crops. Gluten is a protein found in grains like wheat, barley, and rye. If you’re intolerant to gluten, even a tiny amount is harmful, making a gluten-free diet the only way to avoid serious health issues ( 5, 6, 7, 8). If you have celiac disease, your body launches an autoimmune response to gluten, damaging your intestinal lining ( 5). Gluten may cause digestive issues in certain populations because its unique amino acid structure may hinder the digestive enzymes in your gut ( 1, 2, 3, 4). Most people can eat gluten without any side effects, but these proteins can cause serious health problems for some individuals. These proteins give bread and pasta their stretchy, chewy texture ( 1, 2, 3, 4). Gluten is a family of proteins found in grains, such as wheat, rye, and barley. In fact, surveys reveal that as many as 15–30% of people in the United States try to avoid gluten for one reason or another.
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