Role of oats in celiac disease

A gluten-free diet is currently the only effective means of treating individuals with celiac disease. Such a diet enables celiac patients to control their symptoms and avoid various complications associated with thiscondition. However, while the quality of gluten-free foods has significantly improve...

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Bibliographic Details
Published in:World journal of gastroenterology : WJG 2015-11, Vol.21 (41), p.11825-11831
Main Authors: Comino, Isabel, Moreno, María de Lourdes, Sousa, Carolina
Format: Article
Language:English
Subjects:
Avena - adverse effects
Avena - immunology
Celiac Disease - diagnosis
Celiac Disease - diet therapy
Celiac Disease - immunology
Celiac Disease - physiopathology
diet
Diet, Gluten-Free
disease
Gluten-free
Edible Grain - adverse effects
Edible Grain - immunology
Food Contamination
Humans
Minireviews
Nutritional Status
Nutritive Value
Oats
Celiac
Risk Factors
Treatment Outcome
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Summary:A gluten-free diet is currently the only effective means of treating individuals with celiac disease. Such a diet enables celiac patients to control their symptoms and avoid various complications associated with thiscondition. However, while the quality of gluten-free foods has significantly improved during recent decades, maintenance of a gluten-free diet does not necessarily ensure adequate nutritional intake. Because oats are an important source of proteins, lipids, vitamins, minerals, and fibre, their inclusion in a gluten-free diet might improve the nutritional status of a celiac patient. Although oats are included in the list of glutenfree ingredients specified in European regulations, their safety when consumed by celiac patients remains debatable. Some studies claim that pure oats are safe for most celiac people, and contamination with other cereal sources is the main problem facing people with this disease. However, it is necessary to consider that oats include many varieties, containing various amino acid sequences and showing different immunoreactivities associated with toxic prolamins. As a result, several studies have shown that the immunogenicity of oats varies depending on the cultivar consumed. Thus, it is essential to thoroughly study the variety of oats used in a food ingredient before including it in a gluten-free diet.
ISSN:1007-9327
2219-2840
DOI:10.3748/wjg.v21.i41.11825