in the various whole oat products are: oat bran, having from 5.5% to 23.0%; rolled oats, about 4%; and whole oat flour about 4%. Fat Oats, after corn (maize), have the highest lipid content of any cereal, i.e. greater than 10% for oats and as high as 17% for some maize cultivars compared to about 2–3% for wheat and most other cereals. The polar lipid content of oats (about 8–17% glycolipid and 10–20% phospholipid or a total of about 33%) is greater than that of other cereals, since much of the lipid fraction is contained within the endosperm. Protein Oats are the only cereal containing a globulin or legume-like protein, avenalin, as the major (80%) storage protein. Globulins are characterised by solubility in dilute saline as opposed to the more typical cereal proteins, such as gluten and zein, the prolamines (prolamins). The minor protein of oat is a prolamine, avenin. Oat protein is nearly equivalent in quality to soy protein, which World Health Organization research has shown to be equal to meat, milk and egg protein. The protein content of the hull-less oat kernel (groat) ranges from 12 to 24%, the highest among cereals. Celiac disease Celiac disease (coeliac disease) is a permanent autoimmune disease triggered by certain gluten proteins. It almost always occurs in genetically predisposed people, having a prevalence of about 1% in the developed world. The provocative gluten types are 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. These are all types of glutens which are commonly called "gluten" in lay speech. 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 vary among oat varieties. Also, oat 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