The pros and cons of using oat in a gluten-free diet for celiac patients

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61388971%3A_____%2F19%3A00523548" target="_blank" >RIV/61388971:_____/19:00523548 - isvavai.cz</a>
Alternative codes found
RIV/00216208:11110/19:10402383 RIV/00216208:11120/19:43918814 RIV/00064173:_____/19:N0000111
Result on the web
<a href="http://dx.doi.org/10.3390/nu11102345" target="_blank" >http://dx.doi.org/10.3390/nu11102345</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.3390/nu11102345" target="_blank" >10.3390/nu11102345</a>

Result language
angličtina
Original language name
The pros and cons of using oat in a gluten-free diet for celiac patients
Original language description
A therapeutic gluten-free diet often has nutritional limitations. Nutritional qualities such as high protein content, the presence of biologically active and beneficial substances (fiber, beta-glucans, polyunsaturated fatty acids, essential amino acids, antioxidants, vitamins, and minerals), and tolerance by the majority of celiac patients make oat popular for use in gluten-free diet. The health risk of long-time consumption of oat by celiac patients is a matter of debate. The introduction of oat into the diet is only recommended for celiac patients in remission. Furthermore, not every variety of oat is also appropriate for a gluten-free diet. The risk of sensitization and an adverse immunologically mediated reaction is a real threat in some celiac patients. Several unsolved issues still exist which include the following: (1) determination of the susceptibility markers for the subgroup of celiac patients who are at risk because they do not tolerate dietary oat, (2) identification of suitable varieties of oat and estimating the safe dose of oat for the diet, and (3) optimization of methods for detecting the gliadin contamination in raw oat used in a gluten-free diet.
Czech name
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Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
10606 - Microbiology

Project
<a href="/en/project/TH03010019" target="_blank" >TH03010019: Development of gluten-free, nutrient-rich pastry employing new technological approaches and new raw materials and evaluating their putative healthy risk</a><br>
Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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