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

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/00216208:11110/19:10402383 RIV/00216208:11120/19:43918814 RIV/00064173:_____/19:N0000111

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10606 - Microbiology

Projekt

<a href="/cs/project/TH03010019" target="_blank" >TH03010019: Vývoj bezlepkového pečiva s vysokou nutriční hodnotou využitím nových technologických postupů a netradičních potravinářských surovin a posouzení zdravotních rizik</a><br>

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2019

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Nutrients

ISSN

2072-6643

e-ISSN

—

Svazek periodika

11

Číslo periodika v rámci svazku

10

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

11

Strana od-do

2345

Kód UT WoS článku

000498227300086

EID výsledku v databázi Scopus

2-s2.0-85072929819