Nutrient intakes during diets including unkilned and large amounts of oats in celiac disease

Abstract

Background/Objectives: We have shown earlier that consumption of moderate amount of oats improve intakes of vitamin B 1 , fiber, magnesium and iron in celiac patients using gluten-free diet (GFD). The objective of this study was to clarify the effect of high amount of both kilned and unkilned oats on food and nutrient intakes in celiac patients in remission. Kilning as an industrial heating process is performed to preserve the main properties of oats and to lengthen its useableness. Kilning may, however, change the protein structure of oats and therefore influence on the intake of nutrients. Subjects/Methods: The study group consisted of 13 men and 18 women with celiac disease in remission. The patients who were earlier using moderate amount of oats as part of their GFD were randomized to consume kilned or unkilned oats. After 6 months, the patients changed the treatment groups. The goal of daily intake of oats was 100 g. Food records and frequency questionnaire were used to follow nutrient intakes. Results: Type of oats did not affect the amount of oats used. In the group using kilned oats, the intake of vitamin B1 and magnesium and in the group of unkilned oats that of magnesium and zinc increased significantly during the first 6 months (Pp0.05). Conclusions: Large amounts of oats, both kilned and unkilned in GFD, can increase intakes of nutrients in celiac patients in remission. Oats improve the nutritional value of GFD.

The Gluten-Free Diet: Safety and Nutritional Quality

“…Other authors have confirmed that oats exert a positive effect on GDF [56]. Recently, Lee et al [54] demonstrated that the adding of three servings of gluten-free alternative grains, including oats and quinoa, positively impacts the nutrient profile (fibre, thiamine, riboflavin, niacin, folate and iron) of the grain portion of the gluten-free diet.…”

“…As far as concern oat, recent studies have revealed that when consumed in moderation, oat free from cross-contamination with gluten-containing grains, is well-tolerated by most children and adults with CD even in long-term use [48,50,51,52,53]. The literature also suggests that pure oats can be beneficial to those individuals with CD who tolerate it, and its palatability may help to increase compliance with a gluten-free diet [54] and improve the nutritional value [55,56,57]. …”

Long-Term Consumption of Oats in Adult Celiac Disease Patients

“…There is a large body of evidence to support the nutritional value [1,2,3] and safety of consumption of oats in the vast majority of both children and adults suffering from celiac disease and dermatitis herpetiformis [4,5,6,7]. There is, nevertheless, no consensus among scientists and nutrition experts as to whether oats can be unequivocally recommended for celiac patients [8,9,10].…”

Diversity of oat varieties in eliciting the early inflammatory events in celiac disease

“…Although oats are included among the gluten-free ingredients by European Commission Regulation 41/2009 [15], the safety of oats in CD is still a matter of debate. Some clinical trials have concluded that oats are well tolerated by CD patients on GFD [16–19], but earlier studies found that some patients consuming oats as part of GFD suffered an intestinal inflammation similar to that in untreated celiac patients [20–22]. …”