Oats and wheat belong to the same botanical family and oats also possess a gluten-like protein (avenin). In practice, uncontaminated oats can be consumed safely by the majority of people with coeliac disease; however, crosscontamination of oats with other cereals containing gluten in the supply chain (e.g. harvesting, transport, storage and processing) poses a more significant risk. [Commission Implementing Regulation (EU) No 828/2014, Recital 7]

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Last reviewed: 19 Apr 2018