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.
Links
MeSH
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 -