28 October 2010

Oats, the law and current research and how to make the right choices on a gluten-free diet.

Current research on oats in the gluten free diet

Research looking at how oats can affect people with coeliac disease shows that most adults and children can tolerate avenin, the protein found in oats. As a result of this uncontaminated oat products which contain 20 parts per million of gluten or less can be labelled as 'gluten-free'. There are, however, a small number of people with coeliac disease who may still be sensitive to this protein. One research study found that 1 in 20 people with coeliac disease may be sensitive to uncontaminated oat products.

Should I eat oats?

Coeliac UK advise that you speak to your local healthcare team, your GP or dietitian, who can give you specific advice and monitor you if you do choose to try them. Many oat products are contaminated with other grains and are therefore not suitable on a gluten-free diet. Oats and oat products that are not contaminated are listed in the Oats chapter of our current Food and Drink Directory.

How oats are labelled

There is a new European law which covers foods labelled as ‘gluten-free’. From January 2012 foods labelled ‘gluten-free’ must contain 20 parts per million of gluten or less, a very small amount which has been shown to be safe for people with coeliac disease.

The labelling of oats is also covered by this new law, so manufacturers producing uncontaminated oat products which contain 20 parts per million of gluten or less can be labelled ‘gluten-free’ and may also use the term 'suitable for coeliacs'. Also, under the law, within the UK, symbols, including the Crossed Grain symbol may be used on any products labelled 'gluten-free', including gluten-free oats.

It is a legal requirement for manufacturers to list all ingredients on the ingredients list, even if used in a small amount, so the word ‘oats’ must be listed on the ingredients list if they are in the product.