Unkilned and large amounts of oats in the coeliac disease diet: a randomized, controlled study

Tarja A Kemppainen, Markku T Heikkinen, Matti K Ristikankare, Veli-Matti Kosma, Tuula Sontag-Strohm, Outi Brinck, Hannu Salovaara, Risto J Julkunen

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Abstract

Objective. There is evidence for the long-term safety of oats as part of a gluten-free diet in coeliac disease (CD). Oats is generally processed by kilning, which theoretically may change its antigenic properties and be the reason that it is tolerated by patients with CD. The aim of this study was to investigate the suitability of large amounts of unkilned oats, comparing its use with kilned oats in adult coeliac patients. Material and methods. The study group included 13 men and 19 women with CD in remission. The goal of daily intake of oats was 100 g during one year. These patients using oats as part of their gluten-free diet were randomized to two treatment groups. One group used regular oats and the other unkilned oats. After 6 months the patients changed the treatment groups. Food intake, symptoms, histology of the small intestine and the levels of endomysial antibodies were noted. Results. No marked changes were found in the duodenal biopsies, in the levels of endomysial antibodies or in the well-being of the patients. Compliance with the diet did not change during the follow-up. Conclusions. Large amounts of both unkilned and regular kilned oats are well tolerated by adult patients with CD. Oats is therefore not harmful, even in its unkilned form, which indicates that its antigenic nature is not changed by common industrial food processing in such a way that would prevent the provoking of CD.
Original languageEnglish
JournalScandinavian Journal of Gastroenterology
Volume43
Issue number9
Pages (from-to)1094-1101
Number of pages8
ISSN0036-5521
DOIs
Publication statusPublished - 2008
MoE publication typeA1 Journal article-refereed

Fields of Science

  • 514 Sociology
  • 414 Agricultural biotechnology
  • 411 Agriculture and forestry

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