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How does the inclusion of oats in a dietary pattern for people with celiac disease impact effectiveness and acceptability of the dietary pattern?


Conclusion

Studies have shown that incorporating oats uncontaminated with wheat, barley or rye, into a gluten-free dietary pattern for people with celiac disease, at intake levels of approximately 50 g dry oats per day, is generally safe and improves compliance. However, many studies report that the introduction of oats may result in gastrointestinal symptoms such as diarrhea and abdominal discomfort. These symptoms tend to be the primary reason for study subject withdrawal. Additional adverse effects that have been reported include dermatitis herpetiformis, villous atrophy and an increased density of intraepithelial lymphocytes, indicating that some persons with celiac disease may be unable to tolerate oats. Since limited research has been conducted on the similarities among those with adverse reactions to oats, further research is needed in this area. Further research is also needed regarding the contamination of oats by wheat, barley and rye.


Grade II
Overall strength of the available supporting evidence: Grade I - good; Grade II - fair; Grade III - limited; Grade IV - expert opinion; Grade V: not assignable
For additional information regarding how to interpret grades, click here.


Date of Literature Review for the Evidence Analysis: January 2007



Evidence Summaries
What is the evidence that supports this conclusion? For more information, click on the Evidence Summary link below.
 
How does the inclusion of oats in a dietary pattern for people with celiac disease impact effectiveness and acceptability of the dietary pattern?

Search Plan and Results
What were the search parameters and selection criteria used to identify literature to answer this question? For more information, click on the Search Plan and Results link below.
 
Inclusion of Oats 2007

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