Scientific Articles
Tricia Thompson. Oats and the gluten-free diet. Journal
of the American Dietetic Association. 2003;103:376-379.
The abstract from PubMed is provided below.
“Whether oats should be included in a gluten-free diet
has been debated for half a century. In 1995, the largest and most
scientifically rigorous study on the safety of oats was published.
Investigators concluded that the consumption of oats was safe for adults with
celiac disease. Since 1995, several additional studies have been published.
Without exception, these investigations found no adverse effects associated
with the regular consumption of moderate amounts of oats. However, there are
concerns among some authorities on celiac disease that even if oats themselves
are safe, they nonetheless may be contaminated with wheat, rye, or barley.
Unfortunately, the extent to which contamination of commercial oat products
occur is not known. Ideally, if a patient appears likely to use oats, they
should be advised to consume only those products tested and found to be free of
contamination.”
Tricia Thompson. Do oats belong in a gluten-free diet?
Journal of the American Dietetic Association. 1997;97:1413-1416.
The abstract from PubMed is provided below.
“Celiac disease is an intolerance to protein fractions in
wheat, rye, barley, and possibly oats. When these grains are consumed by a
person with celiac disease, they damage the mucosa of the small intestine,
which eventually leads to malabsorption of nutrients. Patients are therefore
advised to remove these grains from their diet, with lifelong adherence
generally suggested. Although many dieticians and physicians consider this
dietary prescription to be standard protocol, it is actually quite
controversial. Whether oats can safely be consumed by persons with celiac
disease has been debated since the gluten-free diet was first advocated more
than 40 years ago. Historically, there have been several reasons for this
debate, including the difficulty in identifying the precise amino acid sequence
in gliadin that is responsible for toxicity; the differences in cereal
chemistry between wheat and oats; and the lack of well-designed studies to
assess the toxicity of oats. A growing body of evidence now suggests that
moderate amounts of oats may be safely consumed by most adults with celiac
disease. If further research continues to find no adverse effects from oat
consumption, a consensus may emerge on the place of oats in the gluten-free
diet. In the meantime, individual dietary prescriptions, routinely assessed for
appropriateness using histologic and/or serologic studies, may be warranted to
prevent unnecessary dietary restrictiveness and undesirable medical complications.”
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