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Making oats safer for patients with coeliac disease.
Eur J Gastroenterol Hepatol. 2008 Jun; 20(6):494-5.EJ

Abstract

(Table is included in full-text article). Studies suggest that oats can be tolerated in the gluten-free diet by a majority of patients with coeliac disease. Concerns remain, however, about the possibility of contamination of commercially available oat products by wheat, barley and rye. The R5 ELISA allows the identification and quantification of wheat, barley and rye prolamins, and has demonstrated significant contamination in a range of products. If patients with coeliac disease are to take oats, it is important that those consumed are free of contamination. This assay should allow the identification of safe oat products.

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Authors+Show Affiliations

Dickey W
Department of Gastroenterology, Altnagelvin Hospital, Londonderry, Northern Ireland, UK. wildickey@aol.com

MeSH

AvenaCeliac DiseaseConsumer Product SafetyDiet, Gluten-FreeFood AnalysisFood ContaminationGlutensHumans

Pub Type(s)

Comment
Journal Article
Review

Language

eng

PubMed ID

18467905

Citation

Dickey, William. "Making Oats Safer for Patients With Coeliac Disease." European Journal of Gastroenterology & Hepatology, vol. 20, no. 6, 2008, pp. 494-5.
Dickey W. Making oats safer for patients with coeliac disease. Eur J Gastroenterol Hepatol. 2008;20(6):494-5.
Dickey, W. (2008). Making oats safer for patients with coeliac disease. European Journal of Gastroenterology & Hepatology, 20(6), 494-5. https://doi.org/10.1097/MEG.0b013e3282f465c1
Dickey W. Making Oats Safer for Patients With Coeliac Disease. Eur J Gastroenterol Hepatol. 2008;20(6):494-5. PubMed PMID: 18467905.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Making oats safer for patients with coeliac disease. A1 - Dickey,William, PY - 2008/5/10/pubmed PY - 2009/2/10/medline PY - 2008/5/10/entrez SP - 494 EP - 5 JF - European journal of gastroenterology & hepatology JO - Eur J Gastroenterol Hepatol VL - 20 IS - 6 N2 - (Table is included in full-text article). Studies suggest that oats can be tolerated in the gluten-free diet by a majority of patients with coeliac disease. Concerns remain, however, about the possibility of contamination of commercially available oat products by wheat, barley and rye. The R5 ELISA allows the identification and quantification of wheat, barley and rye prolamins, and has demonstrated significant contamination in a range of products. If patients with coeliac disease are to take oats, it is important that those consumed are free of contamination. This assay should allow the identification of safe oat products. SN - 0954-691X UR - https://www.unboundmedicine.com/medline/citation/18467905/Making_oats_safer_for_patients_with_coeliac_disease_ L2 - https://doi.org/10.1097/MEG.0b013e3282f465c1 DB - PRIME DP - Unbound Medicine ER -