Chapter 6 Introduction of Oats in the Diet of Individuals with Celiac Disease

Pulido, Olga; Gillespie, Zoe E.; Zarkadas, Marion; Dubois, Sheila; Vavasour, Elizabeth; Rashid, Mohsin; Switzer, Connie; Godefroy, Samuel Benrejeb

doi:10.1016/s1043-4526(09)57006-4

Cited by 87 publications

(77 citation statements)

References 107 publications

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“…The percentage of proline and glutamine (amino acids abundant in toxic regions) in avenins is lower than in prolamins from toxic cereals (Figure 2). However, there is still some debate about the safety of oats (Pulido et al, 2009). Several in vivo and in vitro studies have indicated that the majority of coeliac subjects could tolerate moderate amounts of pure oats.…”

Section: The Oats Controversy: Selection Of Oat Varieties With No Toxmentioning

confidence: 99%

Cereals for developing gluten-free products and analytical tools for gluten detection

Rosell

Barro

Sousa

et al. 2014

Journal of Cereal Science

138

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Recently, gluten free foods have attracted much research interest motivated by the increasing market. Despite the motivation for developing gluten-free foods it is necessary to have a scientific basis for developing gluten-free foods and the tools for detecting the peptide sequence that could be immune-toxic to some persons. This review will be focused primarily on the cereal-based commodities available for developing gluten free blends, considering those naturally gluten free cereals besides the controversial oats, and the recent transgenic approaches for developing cereals free of immunotoxic gluten. Secondly, the biochemical tools for mimicking gluten network viscoelastic properties will be presented. Finally, special emphasis will be put in compiling the available techniques for gluten detection and quantitation.

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Section: The Oats Controversy: Selection Of Oat Varieties With No Toxmentioning

confidence: 99%

Cereals for developing gluten-free products and analytical tools for gluten detection

Rosell

Barro

Sousa

et al. 2014

Journal of Cereal Science

138

View full text Add to dashboard Cite

show abstract

“…The percentage of proline and glutamine (amino acids abundant in toxic regions) in avenin is lower than in other toxic cereals (Figure 8). However, there is still some debate about the safety of oats (Pulido et al, 2009). Several in vivo and in vitro studies have indicated that the majority of coeliac subjects can tolerate moderate amounts of pure oats.…”

Section: The Oats Controversy: Selection Of Oat Varieties With No Toxmentioning

confidence: 99%

“…Therefore, the risk of gluten contamination in products containing oats should be taken into consideration with regard to labelling of those products. Certain cross-reactivity with gliadin-specific antibody has been attributed to wheat contamination in oat-based food (Pulido et al, 2009). …”

Section: The Oats Controversy: Selection Of Oat Varieties With No Toxmentioning

confidence: 99%

“…However, other authors shown clear evidence that avenins have the ability to induce the activation of mucosal T-cells, causing gut inflammation and villous atrophy (Pulido et al, 2009). Arentz-Hansen et al (2004) described the intestinal deterioration suffered by some CD patients following the consumption of oats while on GFD.…”

Section: The Oats Controversy: Selection Of Oat Varieties With No Toxmentioning

confidence: 99%

“…The monitoring of 19 adult coeliac patients who consumed 50 g/day of oats over twelve weeks showed that one of the subjects was sensitive to oats. Therefore, it is crucial to clarify either qualitatively or quantitatively the potential immunotoxicity of oats to coeliac patients (Arentz-Hansen et al, 2004;Pulido et al, 2009). …”

Section: The Oats Controversy: Selection Of Oat Varieties With No Toxmentioning

confidence: 99%

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