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- Celiac Disease and Oats: Are They Gluten-Free?
- The Celiac Disease Oat Conundrum
The Celiac Disease Oat Conundrum
- By Jefferson Adams
- Published 07/7/2008
- Celiac Disease and Oats: Are They Gluten-Free?
-
Rating:
Jefferson Adams
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
View all articles by Jefferson AdamsThe Celiac Disease Oat Conundrum
Celiac.com 06/30/2008 - According to the latest European research, pure
oats are safe for most people with celiac disease, and contamination is
the main problem facing people with celiac disease who wish to eat
oats. The question of whether oats are safe to consume for all people
with celiac disease has yet to be adequately resolved. Doubts remain as
to whether pure oats are safe for all people with celiac disease, and
if so, which oats.
Some studies show that most people with celiac disease can tolerate oats, while some studies show sensitivity. Some people with celiac disease seem to be sensitive to oats, whether they are contaminated or not, but recent studies suggest that contamination is the main problem for most people with celiac disease who wish to eat oats. Anecdotal evidence is equally divided, with some folks reporting no problem with oats, while others report adverse reactions.
A recent editorial by doctors Heather Julia Ellis and Paul J. Ciclitira in the European Journal of Gastroenterology and Hepatology notes that oats could be an important component in a gluten-free diet. They point out that a small segment of the population with celiac disease seem to have adverse T cell responses to oats that can not be explained by contamination. The doctors also point out that only one of the two commercially available kits for testing for the presence of gluten in foods is sensitive to barley. Another problem with oat consumption among people with celiac disease is that some may seem to tolerate oats well, and show no symptoms, but still be suffering damage.
Doctors Ellis and Ciclitira note that people with celiac disease who wish to consume oats need sound advice and regular monitoring for telltale antibodies, and reliable, comprehensive assay techniques, which means access to reliably tested, uncontaminated oats. To that, I would add clear labeling. An article by the Irish gastroenterologist William Dickey in the European Journal of Gastroenterology and Hepatology seems to echo that point. According to Dickey, research supports the idea that most people with celiac disease can tolerate pure oats well, and that only in rare cases do pure oats elicit an adverse reaction. Dickey notes that contamination of commercially viable oats is the cause of most adverse reactions in people with celiac disease. He points out that R5 ELISA accurately detects and measures gluten contamination in oat products. Dickey calls for R5 ELISA testing of all oats, and of all “gluten-free” products containing oats. He points out that contamination levels of all such products should be clearly labeled to help people with celiac disease to avoid products with unacceptable contamination levels.
A recent study made by a team of doctors in Spain set out to measure the levels of wheat and barley contamination of oats from Europe, the United States, and Canada. The research team was made up of doctors Alberto Hernando, Jorge R. Mujico, Mara C. Mena, Manuel Lombardía, and Enrique Méndez. The team used Sandwich R5 ELISA (using either gliadins or hordeins as standards), western blot, matrix-assisted laser desorption/ionization time-of-flight mass spectrometric and quantitative real-time PCR (Q-PCR) techniques to evaluate 134 varieties of “pure,” “uncontaminated” oats from Europe, the United States, and Canada.
Results showed that just 25 of the samples were actually pure, and contained no detectable levels of contamination. The other 109 samples all showed wheat, barley and/or rye contamination. The results also showed that contamination levels vary among oats from the same source.
European Journal of Gastroenterology and Hepatology 20: 492–493; 494–495; 545–554.
Some studies show that most people with celiac disease can tolerate oats, while some studies show sensitivity. Some people with celiac disease seem to be sensitive to oats, whether they are contaminated or not, but recent studies suggest that contamination is the main problem for most people with celiac disease who wish to eat oats. Anecdotal evidence is equally divided, with some folks reporting no problem with oats, while others report adverse reactions.
A recent editorial by doctors Heather Julia Ellis and Paul J. Ciclitira in the European Journal of Gastroenterology and Hepatology notes that oats could be an important component in a gluten-free diet. They point out that a small segment of the population with celiac disease seem to have adverse T cell responses to oats that can not be explained by contamination. The doctors also point out that only one of the two commercially available kits for testing for the presence of gluten in foods is sensitive to barley. Another problem with oat consumption among people with celiac disease is that some may seem to tolerate oats well, and show no symptoms, but still be suffering damage.
Doctors Ellis and Ciclitira note that people with celiac disease who wish to consume oats need sound advice and regular monitoring for telltale antibodies, and reliable, comprehensive assay techniques, which means access to reliably tested, uncontaminated oats. To that, I would add clear labeling. An article by the Irish gastroenterologist William Dickey in the European Journal of Gastroenterology and Hepatology seems to echo that point. According to Dickey, research supports the idea that most people with celiac disease can tolerate pure oats well, and that only in rare cases do pure oats elicit an adverse reaction. Dickey notes that contamination of commercially viable oats is the cause of most adverse reactions in people with celiac disease. He points out that R5 ELISA accurately detects and measures gluten contamination in oat products. Dickey calls for R5 ELISA testing of all oats, and of all “gluten-free” products containing oats. He points out that contamination levels of all such products should be clearly labeled to help people with celiac disease to avoid products with unacceptable contamination levels.
A recent study made by a team of doctors in Spain set out to measure the levels of wheat and barley contamination of oats from Europe, the United States, and Canada. The research team was made up of doctors Alberto Hernando, Jorge R. Mujico, Mara C. Mena, Manuel Lombardía, and Enrique Méndez. The team used Sandwich R5 ELISA (using either gliadins or hordeins as standards), western blot, matrix-assisted laser desorption/ionization time-of-flight mass spectrometric and quantitative real-time PCR (Q-PCR) techniques to evaluate 134 varieties of “pure,” “uncontaminated” oats from Europe, the United States, and Canada.
Results showed that just 25 of the samples were actually pure, and contained no detectable levels of contamination. The other 109 samples all showed wheat, barley and/or rye contamination. The results also showed that contamination levels vary among oats from the same source.
European Journal of Gastroenterology and Hepatology 20: 492–493; 494–495; 545–554.
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Comments
#1 ( Melia Haywood)
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Are you able to reference the 25 sources that were indeed found to be "pure" when tested for gluten contamination? I have been purchasing "gluten free" oats as I had been told that both Irish and Scottish Oats were absolutely sure to NOT be cross contaminated as the USA sources were. You make the same references but what do I do to find oats that will be safe for myself?
#2 ( Sarah)
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We have had very good luck with the Bob's Red Mill Gluten Free Oats. I'm now using them for oatmeal, granola, granola bars etc. My kids love them and my younger one who has a very sensitive tummy that hurts after even the possibility of cross-contamination, seems fine eating them on a regular basis.
They are expensive, but so nutritious, I really wanted to include them in our gluten-free diet.
#3 ( Phyllis Morrow)
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What's the reference for the Spanish study? I'd like to know if Chateau Cream Hill Estates "Lara's Rolled Oats" were tested. The package claims no cross-contamination (using R5-ELISA batch testing).
#4 ( Luann Brown)
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Interesting, but I still would not consider eating oats at this point.
#5 ( Nora)
I do tolerate gluten free oats well, whereas I react to even the tiniest amounts of gluten, and the codex wheat starch. What is interesting is that some get problems from oats without symptoms.
#6 ( Bea)
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I haven't had any issues with eating oats. I wish people would stop having knee jerk reactions to informative articles such as this. So much misinformation that so many people just cannot let go of even when articles such as this point out the safety of oats.
#7 ( Gloria Brown)
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After reading much about the gluten/oat controversy, I dared to try "Gluten Free Oats" on the hope that the producers (a family of three generations of celiacs) would ensure no contamination. The consequence rated among the most frightening of any food I've eaten, with blood being drawn from my intestine. I have wondered since if damage from oats is related more to the severity of one's sensitivity, and that those reporting no response may be in earlier phases of the disease?