Oat vary among oat varieties. Also, oats products are frequently cross-contaminated with other gluten-containing cereals during grain harvesting, transport, storage or processing. Pure oats contain less than 20 parts per million of gluten from wheat, barley, rye, or any of their hybrids. Use of pure oats in a gluten-free diet offers improved nutritional value from the rich content of oat protein, vitamins, minerals, fiber, and lipids, but remains controversial because a small proportion of people with celiac disease react to pure oats. Some cultivars of pure oat could be a safe part of a gluten-free diet, requiring knowledge of the oat
Gluten immunochemistry gluten sensitivity only antibody recognition to gliadin has been resolved. In wheat allergy, the response pathways are mediated through IgE against other wheat proteins and other forms of gliadin. Innate immunity to gluten refers to an immune response that works independently of T-cell receptor or antibody recognition of the 'innate' peptide. This peptide acts directly on cells, such as monocytes, stimulating their growth and differentiation. Innate immunity to gluten is complicated by an apparent role gluten has in bypassing normal host defense and peptide exclusion mechanisms in the gut. While not truly innate, these activities allow gliadin to enter into