Celiac Disease – Gluten Free Path

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Oats and Celiac Disease

Celiac disease is a condition brought about by the accumulation of gluten. Gluten is protein present in bread, pasta, cookies, crust and other food that is made out of wheat, barley or rye. Oats also contain the protein gluten. There are many controversies surrounding oats and celiac disease.

A person with celiac disease experiences vitamin deficiencies with the brain, nervous system, bones, liver and other vital organs and other illnesses. What happens is that the person with celiac disease who eats foods with the protein gluten experiences an immune reaction in the small intestine. This may lead to small intestine damage and malabsorption of certain vitamins and nutrients from the food.

There is no cure for celiac disease but people afflicted with this manage their disease by removing gluten from their diet. 

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Look At The Ingredients

Celiac disease, once considered rare, now affects 1 in 250 people globally. Patients manage it by following a gluten-free diet, often avoiding oats.

But there has been debate if it is acceptable for celiac illness patients to eat oats, since oat proteins are not the same as those in wheat, barley and rye. Experts once believed oats had toxic effects on those with celiac disease, leading to the recommendation to avoid them.

Some celiac disease societies and medical centers now advise patients to consume limited amounts of oats, citing potential health benefits. There are studies with adults and children citing the majority of patients with celiac disease who could tolerate limited amounts of oats.

When they consumed no more than about half to three quarters of a cup of rolled dry oats per day for adults and a quarter of a cup per day for children, there were no abdominal symptoms. (Lapid, Nancy; Are Oats Safe for Patients with Celiac Disease?)

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Impact of Oat Varieties on Celiac Disease: Key Insights from Jefferson Adams’ Study

In an article written by Jefferson Adams entitled “Effects of Various Kinds of Oats on Celiac Disease”, he cited different kinds of study conducted by different groups of scientists and doctors about the relation of oats to celiac illness. 

According to Adams, there was a team of Italian and Australian doctors who conducted tests on three kinds of oats: the avenins of the Italian variety Astra , the Australian variety Mortlook and the Australian Lampton variety. In the study conducted it showed that Lampton is much safer than either the Astra or Mortlock. 

Process Lampton oats in contamination-free facilities and test them to ensure gluten levels stay below 220 ppm of gliadin for safety.

Even if there are patients who respond well to oats, there are still a small number of patients who could not tolerate oats. Even oats with low gluten content like the Lampton variety. With these patients, a protein in oats called avenin triggered an immune response similar to gluten. There was no way to tell in advance which patients would be sensitive to avenins. 

Including oats in the diet of a celiac illness patient is of course a physician’s call. Always include oats in your diet under a doctor’s supervision to ensure safe consumption for those with gluten sensitivities. Oats can provide the necessary nutrients, fiber and diversity much needed to a celiac patient’s diet. However it should not compromise the overall well being of the patient. 

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Why Celiac Patients Should Avoid Oats Until Symptoms Stabilize

Doctors advise new celiac patients to avoid oats until symptoms are under control. Those consuming oats should regularly consult their doctor.

Besides, patients with celiac illness are still to consume oats that are pure, uncontaminated and gluten-free. Oats and celiac illness can still dance together.

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