The Gluten-Free Diet: Can Oats and Wheat Starch Be Part of It?

J Rainer Poley

Journal: Journal of the American College of Nutrition 2017;36(1):1-8

PMID: 28169607

Abstract

Objective and Conclusion: Uncertainty still exists about the use of oats and wheat starch as part of a gluten-free diet in patients with celiac disease (CD). This review should help to clarify the issues at hand. Whereas uncontaminated (from gluten/gliadin) oats and oats from cultivars not containing celiac-activating sequences of proline and glutamine can be used without risk of intestinal damage, wheat starch should not be used, unless it is free of gluten-that is, deglutinized-because even small amounts of gluten over time are able to induce small intestinal mucosal damage.

Address: a Eastern Virginia Medical School , Division of Pediatric Gastroenterology and Nutrition, Department of Pediatrics EVMS, and Childrens' Hospital of the King's Daughters , Norfolk , Virginia, (ret).; b Division of Pediatric Gastroenterology and Nutrition, Department of Pediatrics, Brody School of Medicine , East Carolina University , Greenville , North Carolina (ret).

DOI: 10.1080/07315724.2015.1085815

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MeSH Terms: Avena, Celiac Disease, Diet, Gluten-Free, Food Contamination, Gliadin, Glutamine, Glutens, Humans, Prolamins, Proline, Starch, Triticum