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The suitability of different oat cultivars in the gluten-free diet

Tampere University

The general aim of the project is to improve the prerequisites of pure-oats production in Finland. We aim at solving problems related with measuring the gluten content of the products and develop improved measurement means. We will also investigate if and how much celiac-harmful epitopes different oat cultivars contain and how the different cultivars differ genetically. Moreover, we will study the ability of the identified epitopes to activate celiac patient T cells and objectively assess the reliability of the T cell activation assay as an indicator of the safety of oats for celiac disease patients.


Oats is considered a gluten-free cereal and therefore suitable for celiac disease patients.  However, a patient with celiac disease cannot consume whatever oat-products as during farming or the manufacturing process, the oat may have been contaminated with other cereals harmful for the patients. In order to ensure the purity of oats products, measuring the gluten content of the products is of extreme importance. However, the currently available measurement assay have their shortcomings and therefore the current project aims at developing improved measurement tools. A question has been raised whether all oat cultivars are equally suitable for celiac patents. In order to address this question, the project also investigates several oat cultivars in terms of their capacity to induce celiac-type immunological responses.

Funding source

The ministry of agriculture and forestry

Contact persons

Katri Kaukinen


katri.kaukinen [at]

+358 50 318 6343