The Pros and Cons of Using Oat in a Gluten-Free Diet for Celiac Patients

Hoffmanová, Iva; Sánchez, Daniel; Szczepanková, Adéla; Tlaskalová‐Hogenová, Helena

doi:10.3390/nu11102345

Cited by 25 publications

(24 citation statements)

References 81 publications

(124 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Moreover, the positive effects of oat fiber, thanks to the presence of β-glucans, were correlated with the reduction of the blood glucose rise after meal and the reduction of blood cholesterol [ 51 ]. Although still debated, oat could be included in the gluten free diet [ 52 ]. Due to all these benefits, oat has been widely used for making PBYL with functional properties [ 53 , 54 ].…”

Section: Ingredientsmentioning

confidence: 99%

Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges

Montemurro

Pontonio

Coda

et al. 2021

Foods

134

View full text Add to dashboard Cite

Due to the increasing demand for milk alternatives, related to both health and ethical needs, plant-based yogurt-like products have been widely explored in recent years. With the main goal to obtain snacks similar to the conventional yogurt in terms of textural and sensory properties and ability to host viable lactic acid bacteria for a long-time storage, several plant-derived ingredients (e.g., cereals, pseudocereals, legumes, and fruits) as well as technological solutions (e.g., enzymatic and thermal treatments) have been investigated. The central role of fermentation in yogurt-like production led to specific selections of lactic acid bacteria strains to be used as starters to guarantee optimal textural (e.g., through the synthesis of exo-polysaccharydes), nutritional (high protein digestibility and low content of anti-nutritional compounds), and functional (synthesis of bioactive compounds) features of the products. This review provides an overview of the novel insights on fermented yogurt-like products. The state-of-the-art on the use of unconventional ingredients, traditional and innovative biotechnological processes, and the effects of fermentation on the textural, nutritional, functional, and sensory features, and the shelf life are described. The supplementation of prebiotics and probiotics and the related health effects are also reviewed.

show abstract

Section: Ingredientsmentioning

confidence: 99%

Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges

Montemurro

Pontonio

Coda

et al. 2021

Foods

134

View full text Add to dashboard Cite

show abstract

“…Another alternative is oat (Avena sativa). The nutritional and health benefits presented by this grain are correlated with an increased intake of β-glucans, polyunsaturated fatty acids, and essential amino acids [10]. β-Glucans in wheat comprise ca.…”

Section: Introductionmentioning

confidence: 99%

“…Apparently, the lack of toxic epitopes in avenins compared to gliadins reduce their immunogenicity for celiac patients when compared to wheat prolamins [12]. Nevertheless, oat consumption is only recommended for celiac patients in remission since the contamination of oat by wheat, barley or rye is currently the main limitation for its use in a gluten-free diet [10]. "β-Glucans contribute to the maintenance of normal blood cholesterol levels" (Commission Regulation (EU) 432/2012 of 16 May 2012), is a health claim which highlights the improving health benefits of an oat-containing diet.…”

Section: Introductionmentioning

confidence: 99%

Lupin Seed Protein Extract Can Efficiently Enrich the Physical Properties of Cookies Prepared with Alternative Flours

Mota

Lima

Ferreira

et al. 2020

Foods

View full text Add to dashboard Cite

Legume proteins can be successfully used in bakery foods, like cookies, to obtain a protein-enriched product. A lupin extract (10 g/100 g) was added to gluten and gluten-free flours from different sources: rice, buckwheat, oat, kamut and spelt. The impact on the physical properties of the dough and cookies was evaluated for the different systems. Rice and buckwheat doughs were 20% firmer and 40% less cohesive than the others. The incorporation of lupin extract had a reduced impact on the shape parameters of the cookies, namely in terms of area and thickness. The texture differed over time and after eight weeks, the oat and buckwheat cookies enriched with lupin extract were significantly firmer than the cookies without lupin. The incorporation of lupin extract induced a certain golden-brown coloring on the cookies, making them more appealing: lightness (L*) values decreased, generally, for the cookies with lupin extract when compared to the controls. The aw and moisture content values were very low for all samples, suggesting a high stability food product. Hence, the addition of lupin extract brought some technological changes in the dough and cookies in all the flours tested but improved the final product quality which aligns with the trends in the food industry.

show abstract

“…Although oats also contain prolamins (avenins), they represent a small (10 to 15%) proportion of total protein content, in comparison with 80 to 85% of wheat gliadins. Moreover, avenins contain less proline than the other prolamins, are more easily digested and the peptides show less affinity for MHC II peptides encoded by HLA DQ2.5 haplotypes [ 20 ]. These properties could make oats generally safe for celiac patients, although individual hypersensitivity in some celiac patients can occur [ 21 , 22 ], and some varieties may display immunogenicity/toxicity [ 23 , 24 ].…”

Section: What About Gluten?mentioning

confidence: 99%

Is Gluten the Only Culprit for Non-Celiac Gluten/Wheat Sensitivity?

et al. 2020

View full text Add to dashboard Cite

The gluten-free diet (GFD) has gained increasing popularity in recent years, supported by marketing campaigns, media messages and social networks. Nevertheless, real knowledge of gluten and GF-related implications for health is still poor among the general population. The GFD has also been suggested for non-celiac gluten/wheat sensitivity (NCG/WS), a clinical entity characterized by intestinal and extraintestinal symptoms induced by gluten ingestion in the absence of celiac disease (CD) or wheat allergy (WA). NCG/WS should be regarded as an “umbrella term” including a variety of different conditions where gluten is likely not the only factor responsible for triggering symptoms. Other compounds aside from gluten may be involved in the pathogenesis of NCG/WS. These include fructans, which are part of fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAPs), amylase trypsin inhibitors (ATIs), wheat germ agglutinin (WGA) and glyphosate. The GFD might be an appropriate dietary approach for patients with self-reported gluten/wheat-dependent symptoms. A low-FODMAP diet (LFD) should be the first dietary option for patients referring symptoms more related to FODMAPs than gluten/wheat and the second-line treatment for those with self-reported gluten/wheat-related symptoms not responding to the GFD. A personalized approach, regular follow-up and the help of a skilled dietician are mandatory.

show abstract

The Pros and Cons of Using Oat in a Gluten-Free Diet for Celiac Patients

Cited by 25 publications

References 81 publications

Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges

Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges

Lupin Seed Protein Extract Can Efficiently Enrich the Physical Properties of Cookies Prepared with Alternative Flours

Is Gluten the Only Culprit for Non-Celiac Gluten/Wheat Sensitivity?

Contact Info

Product

Resources

About