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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...

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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:	Review
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

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