Gluten intolerance affect 12% of Australians, where individuals are unable to tolerate and react badly with the gluten, a type of protein in many types of grains.

Therefore those with gluten intolerance often don’t get enough dietary fibers, vitamins Bs and proteins found in grains. However oat, a type of cereal grain may be the new nutritional alternative for those with gluten intolerance?

The Daily spoke with Professor Michelle Colgrave, the Future Protein Lead in CSIRO Agriculture and Food, to discuss further about research into oats.