What about oats?

The role of oats in a gluten-freeWhen a food has less than 20 parts per million (ppm) of gluten so it is safe for people with coeliac disease to eat. diet has been debated for many years.

Research looking at how oats affect people with coeliac diseaseA condition where a person is unable to eat gluten as it makes their body attack itself. shows that most adults and children can safely eat avenin, the protein similar to glutenA protein that is found in the cereals wheat, barley and rye. found in oats.

There are however, a very small number of people with coeliac disease who may still be sensitive to pure, uncontaminated oat products.

If oats are produced in the same place as wheat, barley and rye the gluten can get mixed up with the oats. This is called cross contaminationWhen food that is gluten-free comes into contact with food that has gluten in it, and so is no longer gluten-free. . Only oats which are pure or uncontaminated will be safe.

Oats – to eat or not to eat

It is up to you to decide whether to include pure oats in your diet. Some people prefer not to try them.

Uncontaminated oats:

• Can add variety to the gluten-free diet
• Are a good source of soluble fibre which helps to keep a healthy gut, can help to treat high cholesterol and can keep blood sugars stable in those with diabetes

We advise that you speak to your local healthcare team, your GPGeneral Practitioner, or local doctor or dietitianAn expert in food and nutrition. , who can give you specific advice and monitor you if you do choose to try them.

Oats and oat products that are not contaminated are listed in the Oats chapter of our current Food and Drink Directory.

If you are newly diagnosed your GP or dietitian may advise you to avoid oats to start with, usually for at least six months to allow your gut to heal. Then if you want to you can introduce pure, uncontaminated oats while your GP or dietitian monitors you.

Labelling of oats

You may see oat products labelled as '100% oats', 'pure oats', or 'organic' oats. You cannot tell from these terms whether or not the product is free fromA range of food that is free from certain allergens - for example gluten or dairy. contamination with gluten. We list uncontaminated oats in the Food and Drink Directory.

Oats and allergen labelling legislation

• It is a legal requirement for grains which contain gluten to be listed in an ingredient list if they have been used as a deliberate ingredient, regardless of the amount used.
• Currently, under the law, oats are considered to be a cereal which contains gluten. This means if a manufacturer chooses to use an allergy advice box  you may see the term 'contains gluten', or 'contains oat gluten'.
• In future pure, uncontaminated oats may be labelled ‘gluten-free’.