The safety of oats in the dietary treatment of coeliac disease

Abstract

Coeliac disease is a permanent inflammatory disorder of the small bowel affecting approximately 1% of the population. The only effective treatment that exists is exclusion of gluten from the diet. The present paper aims to review the literature as to whether oats are safe to eat for people with coeliac disease. Much data exist on the restrictive nature that adhering to a gluten-free diet imposes on an individual. If oats could be eaten, this would help reduce the restrictive nature of the diet. This in turn could lead to an increase in the quality of life. Oats are of high-nutritional value, providing a rich source of fibre, vitamins and minerals. The fibre source contains soluble fibre which is believed to help reduce LDL-cholesterol. A systematic review of the literature was conducted. Earlier studies conducted are difficult to compare as they used different methodologies and it is not known whether samples of oats in the studies were contaminated with gluten from other cereals. Many studies reviewed do not state the strain of oat used. Recent research has suggested that it may only be in certain strains of oats which could produce a toxic response to people with coeliac disease. In conclusion, research suggests that the risk from consuming oats may be less harmful than first thought; however, may vary according to the strain of oat. Handling that risk in clinical practice remains controversial.

Intestinal alkaline phosphatase: novel functions and protective effects

“…Although supported by data showing that exogenous (bovine) IAP could prevent NEC, this has not been demonstrated unequivocally. Celiac disease is a chronic inflammation of the small intestine caused by gluten from wheat and most other cereals . Depressed duodenal IAP protein expression and activity is especially marked in severe cases of celiac disease in young patients .…”

“…Celiac disease is a chronic inflammation of the small intestine caused by gluten from wheat and most other cereals. 58 Depressed duodenal IAP protein expression and activity is especially marked in severe cases of celiac disease in young patients. 59,60 Importantly, tissue co-localization between IAP and LPS-receptor TLR-4 was reported.…”

Gluten-Free Flours from Different Raw Materials as the Source of Vitamin B₁, B₂, B₃ and B₆

“…They include oat, amaranth, acorn, chestnut, and teff flours. Oat flour is qualified as an alternative GF product, because for many years oats' safety in GFD was questioned (34). Oat-based products with Crossed Grain symbol have been available in Scandinavian countries for several years, but in countries like Poland only since 2013.…”

Non-celiac gluten sensitivity: A work-in-progress entity in the spectrum of wheat-related disorders

“…Previous data showed that some CD patients developed enteropathy when oat was included in the diet [79,80]. The risk of enteropathy in CD patients may depend on oats varieties [66]. In contrast, the role and frequency of oats intolerance remain to be investigated in NCGS patients.…”

“…GFD became popular in the last few years, and the global gluten-free market has increased substantially [65]. The liberalization of uncontaminated oat [66] and the use of pseudocereals as replacement for refined gluten-free flours have increased both the food variety and the nutrient content of the GFD [67,68].…”