There has been controversy for years as to whether it is okay, or not okay, to eat oats if you are gluten-sensitive.
Clinical studies have now provided very good evidence that
oats do not damage the gut mucosa in most people who have coeliac
disease. Following this, guidelines from some Coeliac Societies now
accept that moderate amounts of oats can be consumed by most coeliacs
without risk.
Many experts concerned with coeliac disease have now
concluded that oats are safe for coeliacs, as long as they limit their
consumption to amounts “found to be safe” in these research studies. This
quantity is up to one-half cup of dry whole-grain rolled oats per day. Of
course, any oats that are consumed need to be free of any contamination from
other grains.
Half a cup of oats each day is usually okay
Here is some of the information that this opinion is based
on:
A study in Finland looked at 52 coeliacs who were in
remission and who had been on a gluten-free diet for more than a year.
They all had a duodenal-biopsy, then they ate about 50 grams of oats (half a
cup) per day over the next six months. Finally, they had a second
biopsy. None of the people had any villus damage .
Your gut can heal whilst eating oats
Another group studied 40 newly diagnosed coeliacs in the
same way. As expected, their initial biopsy showed significant villus
damage (this was of course because they were still on a gluten-containing diet
until they began the study). These people started on their gluten-free diet as
well as eating their 50 grams of oats each day for 12 months. At the end of the
year, their biopsies showed no damage to their villi. The meaning of this study
was that their damaged villi were able to heal while eating oats.
A few people get unwell eating oats
However, other studies have found that not all people with
coeliac disease are able to tolerate oats. Especially, those who also have
dermatitis herpetiformis. Researchers report that although oats are well
tolerated by most coeliacs, they did find a few exceptions. Several
people recounted initial abdominal discomfort and bloating. A few
patients have been found to eventually develop total villous atrophy during an
oat challenge.
Yet another study has investigated 20 adult coeliacs who
were in remission, to see if they could eat even larger amounts of oats in
their daily gluten-free diet. They consumed about 100 grams (one cup) of
uncontaminated rolled oats in their daily diet for over a year.
They were tested four times during the study period. This included small
bowel endoscopy and blood samples. They experienced no gut
symptoms. Also, there were no adverse effects seen in small bowel
histology or in their blood test results. The conclusion was that
the vast majority of adults with coeliac disease could include large amounts of
rolled oats in their diet without problems.
Oats have also been studied in children. A group of
ten children with coeliac disease were investigated at the time of their
diagnosis. They were put on a gluten-free diet but they were also eating
about 25 grams (quarter of a cup) of rolled oats each day. After six
months they were tested again. There was improvement in both their small
bowel histology and their tissue transglutaminase antibody results.
Children tolerate oats well
However, there is still a word of caution. Oat
proteins have been shown to trigger the immune response of cells taken from
coeliac people. Therefore, the long-term effects of oat cereal added to a
gluten-free diet in children still need to be determined.
Oats are useful fibre
The ability to use oats in your diet gives an important
source of fibre as well as other important nutrients. This is very
important in children who have other food allergies. If you are also
allergic to cow’s milk and eggs, then going gluten-free is a big task.
Therefore, if oats can be tolerated, this makes food planning just a little bit
easier.
Each person will have to work out whether or not they can
tolerate oats for themselves. This needs to be determined both clinically
and with follow-up blood tests.
Finally, some gluten experts have expressed some further
concerns about oats. These are:
Some food chemistry research studies suggest that avenin
protein in oats does have toxic properties.
The purity of oat products in some countries is
suspect. Oats and oat products can inadvertently be contaminated with
wheat. This can occur during harvesting, milling and processing.
There is a possibility that gut damage from oats takes
longer than six to twelve months to show up. Also, symptoms might not be
readily apparent to the person.
The possibility that young children might have a higher
cross-sensitivity to oats because of their relatively immature immune system.
Dr Rodney Ford
Food allergy and Gluten expert
http://www.drRodneyFord.com
