Concerning Oats
General summary: The majority of celiac centers and support groups feel that the consumption of gluten-free oats in moderation is accceptable for celiacs. There are some that don't, however, including the Celiac Sprue Association. It is always recommended to refrain from consuming oats until a patient's antibody levels test negative and approval is given by a physician. And then it is recommended to start with only one-quarter cup to determine how the patient does with the oats, and then gradually increase the amount consumed.
An article about this study can be seen on Celiac.com.
The following are statements about the appropriateness of oats in the celiac diet. The consumptin of oats is still being debated for the celiac population. Some
authorities feel it is not safe until more studies are done, while others
feel it is beneficial to include it in the celiac diet once the digestive system of the patient has stabilized.
Until the debate is resolved, each individual
must decide for themselves whether to include oats in their diet. It is recommended that a person should only consider including oats in their diet after healing of the upper intestine from celiac disease has occurred. Only then is it suggested by some to limit consumption to 1/2 cup of dry oats a day. Please
consult with your physician before beginning the consumption of
oats.
, Author and Dietician specializing in celiac disease (2010):
http://www.befreeforme.com/blog/?p=2119
(2008)
If oats are grown and produced where there is not a cross-contamination problem, then they are considered gluten-free. GF oats can be a great source for nutrients and roughage in your diet. These "pure" oats are only available from certified gluten-free companies, and will be marked GF on the package (some Henry's sell them). Mainstream oats in products (including Quaker Oats and McCann's) are not considered GF. Additionally, some people (both celiacs and non-celiacs) react to the protein in oats called "avenin". It is a different protein intolerance than celiac disease. If someone has an intolerance to avenin, they will react to oats with gastrointestinal symptoms.
Recommendations: Consider adding oats to your diet only after your anitbody levels are normal and your symptoms have abated, you have consulted with your physician or dietician, and then only begin with small amounts (1/4 cup). If you have a reaction, stop eating oats. (Information taken from Gluten-Free Living magazine, March 2008.) 11/08
(2009)
See the CSA website about oats at www.csaceliacs.org/InfoonOats
to the Celiac Listserv in 9/09
"For those who may be newly diagnosed it is important to know that it is strongly
recommended that you eat only those oats that are labeled gluten free. Labeled gluten-free oats are grown=2C harvested=2C and processed under very carefully controlled conditions and are regularly tested for gluten. Before labeled gluten-free oats were available McCann's and sometimes Country Choice were recommended as options for those individuals with celiac disease who
wanted to eat oats. Recommendations have changed. In 2004 I published a study in the New England Journal of Medicine that assessed the gluten content
of 4 different lots of 3 brands of oats. McCann's and Country Choice were below 3 ppm
gluten to 725 ppm gluten. The 4 lots of Country Choice contained from below
3 ppm gluten to 210 ppm gluten. If you are interested in the numbers for all samples tested let me know and I will send them to you. There also are articles in the newsletter section of my website that discuss oats." triciathompson@glutenfreedietitian.com
co-author of Dangerous Grains, Why Gluten Grains may be Hazardous to Your Health (2002), to the Celiac Listserv in 9/09
"The emerging perspective is that oats are safe for those with celiac disease
because avenin does not contain the sequences that trigger an autoimmune
attack on the intestinal wall. While this is probably true, we do not know
if avenins can trigger increased zonulin release and hence, increased
intestinal permeability which is another facet of the hazards of celiac
disease that appears to be unrelated to villous morphology. Neither do we
know if avenins can, when coming in contact with internal tissues, damage
cells in ways that gliadin has been demonstrated to do. Some studies report
adverse reactions to oats among their study participants. In other
investigations some subjects dropped out but their reasons for doing so are
not reported.
To my knowledge, no studies have been conducted to determine whether those
with non-celiac gluten sensitivity can tolerate oats. Since Anderson and
colleagues report that non-celiac gluten sensitive individuals they tracked
through medical testing records experience a higher risk of developing some
cancers and lymphomas than celiac patients identified in the same data base
(1). While both groups showed higher than expected death rates, the gluten
sensitive patients experienced a higher death rate than the celiac patients
(1). Since those who are gluten sensitive outnumber those with celiac
disease (in the general population) by about 10 to 1, there is a good chance
that many self-diagnosed members of this listserv have non-celiac gluten
sensitivity. I would suggest that we all err on the side of caution and
avoid oats for a few more years.
The most recent revelation from Dr. Fasano and colleagues at U. Maryland
suggests that we will soon have a much better understanding of the leaky gut
that is found in both of these gluten-driven ailments, as well as in several
other autoimmune diseases, including Type 1 diabetes. We may then be in a
better position to evaluate the safety of oats for both celiac patients and
non-celiac gluten sensitive patients."
There is evidently a common cross-contamination problem with
oats grown and prepared in the traditional way. When tested most commercially
prepared
regular
oats had unacceptable amounts of gluten. However, there are now three companies
that grow and produce oats in very strict procedures to eliminate the cc
problems. One of these may be found at the Henry's markets in San Diego.
These companies
are:
Bob's Red Mill
www.bobsredmill.com
Cream Hill Estates
www.creamhillestates.com
1-866-727-3628
Farm Pure Foods
www.onlyoats.com
Gifts of Nature
www,giftsofnature.net
406-883-3730
Gluten Free Oats
www.glutenfreeoats.com
307-754-2058
Glutenfreeda
www.glutenfreeda.com (instant oatmeal)
Legacy Valley
www.mtmonstermunchies.com
Part of an article in the Chicago Tribune in the fall of 2008 reported on the amounts of gluten they found in main-stream oat products due to cross-contamination. The following are the results they gave:
920 ppm - Quaker Old Fashioned Rolled Oats
190 ppm - Jewel (Albertson's) Old Fashioned Oats
160 ppm - McCann's Imported Steel Cut Irish Oatmeal
130 ppm - HappyBellies Baby Oatmeal Cereal
79 ppm - Whole Foods 365 Organic Rolled Oats
36 ppm - Country Choice Irish Style Oats
The proposed acceptable standard by the FDA is 20 ppm, which makes all of these products not gluten-free. This reinforces the current recommendation to only use oats labeled as "gluten-free".
