GLUTEN & COELIACS

What is Gluten?

Gluten is the main protein found in wheat, rye, oats, barley, triticale and spelt.

The constituents of wheat and other grains harmful to Coeliac disease patients are the alcohol-soluble protein fractions known as prolamins. In wheat, rye and barley these constituents range between 30-50% of the total protein, however in oats they constitute only 10-15%.

When eaten, the amino acids in the cereal prolamins triggers changes to the small intestinal mucosa that can lead to the malabsorption of nutrients for Coeliacs.

Diagnosis is found by a specific panel of blood screening tests followed by a bowel biopsy.
 

It is treated by a gluten free diet.

http://www.foodstandards.gov.au
Final assessment report; Review of Gluten Claims with Specific Reference to Oats and Malt, p.12