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Role of oats in celiac disease.
World J Gastroenterol 2015; 21(41):11825-31WJ

Abstract

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 this condition. 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 gluten-free 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.

Authors+Show Affiliations

Isabel Comino, María de Lourdes Moreno, Carolina Sousa, Departamento de Microbiología y Parasitología, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.Isabel Comino, María de Lourdes Moreno, Carolina Sousa, Departamento de Microbiología y Parasitología, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.Isabel Comino, María de Lourdes Moreno, Carolina Sousa, Departamento de Microbiología y Parasitología, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.

Pub Type(s)

Journal Article
Review

Language

eng

PubMed ID

26557006

Citation

Comino, Isabel, et al. "Role of Oats in Celiac Disease." World Journal of Gastroenterology, vol. 21, no. 41, 2015, pp. 11825-31.
Comino I, Moreno Mde L, Sousa C. Role of oats in celiac disease. World J Gastroenterol. 2015;21(41):11825-31.
Comino, I., Moreno, M. d. e. . L., & Sousa, C. (2015). Role of oats in celiac disease. World Journal of Gastroenterology, 21(41), pp. 11825-31. doi:10.3748/wjg.v21.i41.11825.
Comino I, Moreno Mde L, Sousa C. Role of Oats in Celiac Disease. World J Gastroenterol. 2015 Nov 7;21(41):11825-31. PubMed PMID: 26557006.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Role of oats in celiac disease. AU - Comino,Isabel, AU - Moreno,María de Lourdes, AU - Sousa,Carolina, PY - 2015/06/27/received PY - 2015/09/02/revised PY - 2015/09/15/accepted PY - 2015/11/12/entrez PY - 2015/11/12/pubmed PY - 2016/11/1/medline KW - Celiac disease KW - Gluten-free diet KW - Oats SP - 11825 EP - 31 JF - World journal of gastroenterology JO - World J. Gastroenterol. VL - 21 IS - 41 N2 - 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 this condition. 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 gluten-free 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. SN - 2219-2840 UR - https://www.unboundmedicine.com/medline/citation/26557006/Role_of_oats_in_celiac_disease_ L2 - http://www.wjgnet.com/1007-9327/full/v21/i41/11825.htm DB - PRIME DP - Unbound Medicine ER -