title: Should coeliac sufferers be allowed their oats?
abstract: (Table is included in full-text article). The suitability of oats as part of a gluten-free diet is controversial. Contamination of many oats products with wheat, rye and particularly barley, together with inadequacy of available gluten-testing systems may account, at least in part, for the confusion. Some clear evidence has, however, emerged in the past few years that a small number of gluten-sensitive patients display a specific small intestinal T cell response to oat peptides that cannot be explained by contamination with other cereals. Oats could form a potentially useful part of a gluten-free diet, but patients require careful advice and monitoring, backed by robust gluten-assay techniques.
authors.affiliation: Division of Nutritional Sciences, King's College London, London, England, UK. julia.ellis@kcl.ac.uk
authors.forename: Heather Julia
authors.initials: HJ
authors.lastname: Ellis
authors.forename: Paul J
authors.initials: PJ
authors.lastname: Ciclitira
mesh_terms: D018554:Avena / Q000009:adverse effects; D002446:Celiac Disease / Q000178:diet therapy*; D055050:Diet, Gluten-Free / Q000379:methods*; D005506:Food Contamination / Q000032:analysis; D005983:Glutens / Q000032:analysis; D006801:Humans
chemical_list: D005983:Glutens