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
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