Oat cereals. Celiac disease (coeliac disease) is a permanent intolerance to certain gluten proteins in genetically predisposed people, having a prevalence of about 1% in the developed world. Gluten is present in wheat, barley, rye, oat, and all their species and hybrids and contains hundreds of proteins, with high contents of prolamins. Oat prolamins, named avenins, are similar to gliadins found in wheat, hordeins in barley, and secalins in rye, which are collectively named gluten. Avenins toxicity in celiac people depends on the oat cultivar consumed because of prolamin genes, protein amino acid sequences, and the immunoreactivities of toxic prolamins which
Anti-gliadin antibodies This antibody is a recommended testing protocol in a proposed revision of the Codex Alimentarius. The new standards came about in part because of new sensitive and specific testing procedures. These procedures are capable of detecting wheat or multiple cereals at concentrations as low as 1 part per million (PPM or 1 mg/kg). A new barley-sensitive ELISA called the R5 sandwich assay does not detect gluten in any of 25 pure oat varieties, but it does detect barley, wheat and rye. Anti-gliadin antibodies Anti-gliadin antibodies are produced in response to gliadin, a prolamin found in wheat. In bread wheat it