More than 70 million people worldwide live with celiac disease. In Spain alone, roughly 900,000 people have a gluten-related intolerance or allergy, and some studies push that figure up to four million. For every person with celiac disease who risks exposure, five more remain unaware or undiagnosed. It has long been known that those with celiac disease should avoid foods made from wheat, barley, and rye, yet researchers have debated the role of oats in gluten-free diets. A recent study helps clarify this issue.
Celiac disease is an autoimmune disorder that damages the lining of the small intestine after gluten intake, a protein found in some cereals. The condition has risen markedly over the past quarter century, with incidence increasing about fivefold.
An international team of researchers sequenced the oat genome and concluded that oats can be suitable for many people with celiac disease and gluten intolerance.
The study, published in Nature, enabled deeper exploration of genome sequencing to better understand which genes drive allergies and intolerances. [Citation: Nature, 2022]
Michelle Colgrave, a co-author of the study, explains why oats may cause fewer allergic reactions than other grains such as wheat or rye.
She notes, “We found that oats contain less of the protein that resembles gluten in wheat and triggers immune reactions in people with celiac disease.”
“This validation occurs at both the DNA and protein levels. Oats have fewer strings of proteins known to provoke allergies and food intolerances,” she adds. [Citation: Nature, 2022]
Heart health
Compared with other grains, oats boast higher levels of beta-glucan, a molecule that can help lower blood cholesterol and benefit people with metabolic conditions such as type 2 diabetes.
Jason Tye-Din, another researcher on the project, says the findings offer “peace of mind” about oat safety for people with celiac disease and bring us closer to safely including oats in gluten-free diets. [Citation: Nature, 2022]
The researchers acknowledge that concerns about oats containing gluten-like proteins have led to oat exclusion from gluten-free diets in parts of Australia, New Zealand, and beyond. The study authors emphasize that oats, when properly sourced and processed, can be safe for many individuals with celiac disease.
They also point out that people who follow strict gluten-free diets often consume fewer whole grains, which may increase heart disease risk. Incorporating oats could help mitigate some of these adverse effects.
“The findings show that genes encoding potentially harmful gluten-like sequences are rare in oats, are expressed at low levels, and are less likely to trigger inflammation,” Tye-Din says. “This places oats closer to safe options like rice rather than wheat and other gluten-rich grains.”
Oats offer more than just potential safety benefits. Their cultivation tends to require fewer pesticides, fungicides, and fertilizers, contributing to a lower environmental footprint. With this new genomic knowledge, breeding and cultivation can focus on developing more nutritious, resilient, and sustainable oat varieties.
Low carbon footprint
The researchers believe the findings will help advance the oat industry by identifying cultivars that are both more nutritious and more resistant to drought and disease.
Angéla Juhász, a co-author, notes that the study also highlights oats’ potential to boost crop yield and improve nutritional profiles through targeted protein insights that relate to gluten-like properties. [Citation: Nature, 2022]
The report describes oats as a high-calorie, balanced option with a notably low environmental impact, offering a promising path for replacing some animal-derived food products. This aligns with broader dietary guidelines encouraging whole grains as part of a healthy eating pattern.
Dietitians emphasize that whole grains are important to a healthy diet. They provide complex carbohydrates, essential vitamins and minerals, and fiber that helps with fullness, weight management, and blood pressure control. For people with celiac disease, gluten remains the focal concern because an immune response damages the small intestine, impairing nutrient absorption and causing symptoms such as diarrhea, fatigue, weight loss, bloating, and anemia. In some cases, complications can arise if gluten remains in the diet.
A gluten-free diet is essential for managing celiac disease and related conditions, including non-celiac gluten sensitivity, gluten ataxia, and wheat allergy. Gluten-free choices include buckwheat, corn, flax, millet, quinoa, rice, and now oats when appropriately processed. [Citation: Nature, 2022]
Note: The Nature study remains a reference point for ongoing research into oat safety and the genetics of gluten-like proteins, guiding clinicians and patients toward more informed dietary decisions.