Coeliac disease microscopic colitis, gluten ataxia, psoriasis, vitiligo, autoimmune hepatitis, dermatitis herpetiformis, primary sclerosing cholangitis, and more. Coeliac disease is caused by a reaction to gliadins and glutenins (gluten proteins) found in wheat, and similar proteins found in the crops of the tribe Triticeae (which includes other common grains such as barley and rye) and the tribe Aveneae (oats). Wheat subspecies (such as spelt, durum and Kamut) and wheat hybrids (such as triticale) also induce symptoms of coeliac disease. A small number of people with coeliac react to oats. Oats toxicity in coeliac people depends on the oat cultivar consumed because of
Wheat are in significant content. Wheat is 13% water, 71% carbohydrates, and 1.5% fat. Its 13% protein content is mostly gluten (75-80% of the protein in wheat). Wheat proteins have a low quality for human nutrition, according to the new protein quality method (DIAAS) promoted by the Food and Agriculture Organization. Though they contain adequate amounts of the other essential amino acids, at least for adults, wheat proteins are deficient in the essential amino acid, lysine. Because the proteins present in the wheat endosperm (gluten proteins) are particularly poor in lysine, white flours are more deficient in lysine compared with whole