As new developments come to the forefront of the Celiac Disease arena, we will post useful information on this page. 

The AGA Journal recently published a summary of Can Altering the Intestinal Microbiome Reduce Wheat Sensitivity which was co-authored by some of our members. Read the summary here.

Commentary: Safety of Adding Oats to a Gluten-free Diet for Patients with Celiac Disease: Systematic Review and Meta-analysis of Clinical and Observational Studies

Maria Inés Pinto-Sánchez, Natalia Causada-Calo, Premysl Bercik, Alexander C. Ford, Joseph A. Murray, David Armstrong, Carol Semrad, Sonia S. Kupfer, Armin Alaedini, Paul Moayyedi, Daniel A. Leffler, Elena F.  Verdú, Peter Green

It can be difficult to follow a strict gluten-free diet after being diagnosed with celiac disease. Oats, compared to other cereals like wheat, are a source of good quality proteins, vitamins and minerals and they improve palatability and the texture of gluten-free food. For a person diagnosed with celiac disease, adding oats to a gluten-free diet could not only increase food options, but also help them follow a better gluten-free diet and have a higher quality of life. However, issues have been raised regarding potential adverse reactions to oats by celiac patients and this has reduced the enthusiasm of adding oats to the gluten-free diet in many cases. For this reason, NASSCD members decided to perform a meta-analysis to evaluate the evidence regarding the safety of adding oats to a gluten-free diet in celiac disease.

The study, published in Gastroenterology (April 18, 2017, article/S0016-5085(17)35474-4), found no evidence that addition of oats to a gluten-free diet affects symptoms or activates celiac disease. However, it is very important to stress that there were few studies in some of the analyses, the quality of the studies was low and most of them were conducted outside of North America. This means that although the [general] consensus is that pure (not contaminated with gluten) oats are safe for most patients with celiac disease, contamination with other cereal sources that may contain gluten, needs to be avoided. The purity of oats will depend on the country of origin and local regulations and, therefore, we were surprised to see that most recommendations in North America are still based on studies performed in Europe. The study raises the need for well-controlled studies in North America, using locally sourced oats.

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