Oats and the gluten free diet (2024)

FAQs

Oats and the gluten free diet? ›

Investigators concluded that the consumption of oats was safe for adults with celiac disease. Since 1995, several additional studies have been pub- lished. Without exception, these investigations found no adverse effects associated with the regular consumption of moderate amounts of oats.

Yes, pure, uncontaminated oats are gluten-free. The U. S. Food and Drug Administration considers oats a gluten-free grain under its gluten-free labeling regulations and only requires that packaged products with oats as an ingredient contain less than 20 parts per million of gluten overall.

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Eliminate gluten, avoiding any foods that contain wheat, spelt, kamut, oats, rye, barley, or malt. This is the most important part of the diet. Substitute with brown rice, millet, buckwheat, quinoa, gluten-free flour products, or potatoes, tapioca and arrowroot products.

Symptoms related to eating oats

Not surprising, 55% developed symptoms when they ate regular oats; however, 14% also reported symptoms when consuming gluten-free oats. It should be noted that there are many different “gluten-free” oat products on the market.

Oats contain a protein called avenin, which can cause an allergic reaction in some people. Symptoms of oat allergy can range from mild to moderate and affect the skin, gut, and airways. A person who has eaten oats can sometimes feel unwell and experience the symptoms of an oat allergy.

You may also experience gastric discomfort when eating oats if you are overly sensitive to high-fiber foods. Keeping a food diary may help you to determine if what you have is an allergy to avenin or a different condition.

Oats are naturally gluten-free however, during farming, transportation and storage, gluten-containing grains like wheat, rye and barley may be unintentionally introduced. Quaker gluten-free oat products are clearly labeled on packages and available in stores under the Quaker Select Starts line.

To eliminate those gluten-containing seeds, producers either have to sort them out or grow the oats in their own separate field, and in both cases, the rest of the oat processing has to be done on dedicated machines in buildings that never see any glutinous grains.

An intolerance causes digestive distress, not an allergic-like reaction. You may experience nausea, abdominal pain, diarrhea, and bloating. These symptoms aren't typically life-threatening, but they sure can be unpleasant and keep you from enjoying everyday life.

Can oatmeal cause joint inflammation? ›

While the proteins in refined grains can trigger the body's inflammatory response, whole grains may help counteract it. Grains recommended for reduced inflammation and joint pain includes whole oats, rye, barley, and whole wheat.

Oats are often contaminated with gluten

The same equipment is typically used to harvest crops in neighboring fields, which leads to cross-contamination if one of those crops contains gluten. The sowing seed may also be impure, harboring a small amount of wheat, rye, or barley seeds.

If you have Celiac disease, you can eat bananas. But it's following a gluten-free diet that's going to protect your health and prevent gastrointestinal issues and potentially serious health problems.

Their results have outlined that oats are a valuable source of nutrients without gut inflammation, but other aspects, such as noninflammatory associated symptoms and the benefits of modulating the gut microbiome, have not been studied.

Oats are a hot button topic within the celiac and gluten-free communities. Oats are not considered a top allergen, and in their pure form, oats are safe for the majority of people with celiac disease. Unlike wheat, barley, and rye, oats are not considered a source of gluten in many countries.

There can be several reasons for your GI symptoms with oats. A small number of celiac patients react to the protein called avenin in oats. Another issue can be the high levels of soluble fiber in oats. Soluble fiber can cause gas and bloating in some individuals depending on the amount they are consuming.

Pure oats are safe and well tolerated by the vast majority of people with coeliac disease. The term 'gluten' is used to describe the grain storage proteins from wheat, rye and barley that are toxic to people with coeliac disease. There is a similar protein in oats called avenin.

It is long-established that oats are at substantial risk for cross contact with gluten-containing grain (2). At the farm level, this risk may be due to crop rotation with wheat, barley, or rye, proximity to fields growing gluten-containing grain, and/or shared harvesting equipment, among other things (3).

Which Oats Brands are Gluten-Free? To summarize, the best gluten-free oatmeal brands are Quaker Oats, Nature's Path Organic, Earnest Eats, Bakery on Main, KIND, GF Harvest, and Bob's Red Mill.