Читать книгу Food Regulation - Neal D. Fortin - Страница 151

1 3.33 Oats and gluten. Oats contain avenin, a protein complex that some include generically as a gluten; however, avenin is different than the gluten in wheat, rye, and barley. About 1 percent of those with celiac disease have a reaction to the avenin (gluten) of oats. Most of the gluten problem with oats comes from cross contamination with wheat, rye, or barley. Klara Garsed & Brian B. Scott, Can oats be taken in a gluten‐free diet? A systematic review, 42(2) SCAND. J. GASTROENTEROL. 171–78 (2007).