Cargando…

Why Oats Are Safe and Healthy for Celiac Disease Patients

The water-insoluble storage proteins of cereals (prolamins) are called “gluten” in wheat, barley, and rye, and “avenins” in oat. Gluten can provoke celiac disease (CD) in genetically susceptible individuals (those with human leukocyte antigen (HLA)-DQ2 or HLA-DQ8 serotypes). Avenins are present at a...

Descripción completa

Detalles Bibliográficos
Autores principales: Gilissen, Luud J. W. J., van der Meer, Ingrid M., Smulders, Marinus J. M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2016
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5635790/
https://www.ncbi.nlm.nih.gov/pubmed/29083384
http://dx.doi.org/10.3390/medsci4040021
_version_ 1783270353067311104
author Gilissen, Luud J. W. J.
van der Meer, Ingrid M.
Smulders, Marinus J. M.
author_facet Gilissen, Luud J. W. J.
van der Meer, Ingrid M.
Smulders, Marinus J. M.
author_sort Gilissen, Luud J. W. J.
collection PubMed
description The water-insoluble storage proteins of cereals (prolamins) are called “gluten” in wheat, barley, and rye, and “avenins” in oat. Gluten can provoke celiac disease (CD) in genetically susceptible individuals (those with human leukocyte antigen (HLA)-DQ2 or HLA-DQ8 serotypes). Avenins are present at a lower concentration (10%–15% of total protein content) in oat as compared to gluten in wheat (80%–85%). The avenins in the genus Avena (cultivated oat as well as various wild species of which gene bank accessions were analyzed) are free of the known CD immunogenic epitopes from wheat, barley, and rye. T cells that recognize avenin-specific epitopes have been found very rarely in CD patients. CD patients that consume oats daily do not show significantly increased levels of intraepithelial lymphocyte (EIL) cells. The safety and the positive health effects of the long-term inclusion of oats in the gluten-free diet have been confirmed in long-term studies. Since 2009 (EC 41/2009) and 2013 (FDA) oat products may be sold as gluten-free in several countries provided a gluten contamination level below 20 ppm. Introduction of oats in the gluten-free diet of celiac patients is advised after the recovery of the intestine. Health effects of oat consumption are reflected in European Food Safety Authority (EFSA)- and Food and Drug Administration (FDA)-approved health claims. Oats can form a healthy, nutritious, fiber-rich, and safe complement to the gluten-free diet.
format Online
Article
Text
id pubmed-5635790
institution National Center for Biotechnology Information
language English
publishDate 2016
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-56357902017-10-26 Why Oats Are Safe and Healthy for Celiac Disease Patients Gilissen, Luud J. W. J. van der Meer, Ingrid M. Smulders, Marinus J. M. Med Sci (Basel) Review The water-insoluble storage proteins of cereals (prolamins) are called “gluten” in wheat, barley, and rye, and “avenins” in oat. Gluten can provoke celiac disease (CD) in genetically susceptible individuals (those with human leukocyte antigen (HLA)-DQ2 or HLA-DQ8 serotypes). Avenins are present at a lower concentration (10%–15% of total protein content) in oat as compared to gluten in wheat (80%–85%). The avenins in the genus Avena (cultivated oat as well as various wild species of which gene bank accessions were analyzed) are free of the known CD immunogenic epitopes from wheat, barley, and rye. T cells that recognize avenin-specific epitopes have been found very rarely in CD patients. CD patients that consume oats daily do not show significantly increased levels of intraepithelial lymphocyte (EIL) cells. The safety and the positive health effects of the long-term inclusion of oats in the gluten-free diet have been confirmed in long-term studies. Since 2009 (EC 41/2009) and 2013 (FDA) oat products may be sold as gluten-free in several countries provided a gluten contamination level below 20 ppm. Introduction of oats in the gluten-free diet of celiac patients is advised after the recovery of the intestine. Health effects of oat consumption are reflected in European Food Safety Authority (EFSA)- and Food and Drug Administration (FDA)-approved health claims. Oats can form a healthy, nutritious, fiber-rich, and safe complement to the gluten-free diet. MDPI 2016-11-26 /pmc/articles/PMC5635790/ /pubmed/29083384 http://dx.doi.org/10.3390/medsci4040021 Text en © 2016 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC-BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Gilissen, Luud J. W. J.
van der Meer, Ingrid M.
Smulders, Marinus J. M.
Why Oats Are Safe and Healthy for Celiac Disease Patients
title Why Oats Are Safe and Healthy for Celiac Disease Patients
title_full Why Oats Are Safe and Healthy for Celiac Disease Patients
title_fullStr Why Oats Are Safe and Healthy for Celiac Disease Patients
title_full_unstemmed Why Oats Are Safe and Healthy for Celiac Disease Patients
title_short Why Oats Are Safe and Healthy for Celiac Disease Patients
title_sort why oats are safe and healthy for celiac disease patients
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5635790/
https://www.ncbi.nlm.nih.gov/pubmed/29083384
http://dx.doi.org/10.3390/medsci4040021
work_keys_str_mv AT gilissenluudjwj whyoatsaresafeandhealthyforceliacdiseasepatients
AT vandermeeringridm whyoatsaresafeandhealthyforceliacdiseasepatients
AT smuldersmarinusjm whyoatsaresafeandhealthyforceliacdiseasepatients