Why Oats Are Safe and Healthy for Celiac Disease Patients

Why Oats Are Safe and Healthy for Celiac Disease Patients

The water-insoluble storage proteins of cereals (prolamins) are called "gluten" in wheat, barley, and rye, and "avenins" in oat. Gluten can provoke celiac disease (CD) in genetically susceptible individuals (those with human leukocyte antigen (HLA)-DQ2 or HLA-DQ8 serotypes). Avenins are present at a lower concentration (10%-15% of total protein content) in oat as compared to gluten in wheat (80...

Oats Intolerance in Celiac Disease

There is a much-quoted saying, attributed to the epidemiologist Geoffrey Rose: “A large number of people exposed to a small risk may generate many more cases than a small number exposed to a very high risk.” This is true for many individual risk factors such as salt intake (linked to high blood pressure and cardiovascular disease) and speeding on the highway (linked to injuries and accidents). ...

Celiac Disease and the Safety of Oats

Long-Term Consumption of Oats in Adult Celiac Disease Patients

Many celiac disease patients tolerate oats, but limited data are available on its long-term consumption. This was evaluated in the present study, focusing on small-bowel mucosal histology and gastrointestinal symptoms in celiac adults maintaining a strict gluten-free diet with or without oats. Altogether 106 long-term treated celiac adults were enrolled for this cross-sectional follow-up study....

The Enigma of Oats in Nutritional Therapy for Celiac Disease

Celiac disease (CD) is a life-long autoimmune condition affecting the small intestine of genetically susceptible individuals. Gluten is one of the offending inducers of the disease, with structurally related molecules found in barley, rye, and oats, where the offending peptides are called avenins. Avoiding toxic prolamins is the only established therapy but most patients have compliance difficu...