Editing Oat (section)

== Celiac disease ==

{{main|Oat sensitivity|Gluten-related disorders}}

[[Coeliac disease|Celiac (or coeliac) disease]] is a permanent [[autoimmune disease]] triggered by [[gluten]] proteins.<ref name="Biesiekierski-2017">{{cite journal |last=Biesiekierski |first=J.R. |title=What is gluten? |journal=Journal of Gastroenterology and Hepatology |year=2017 |volume=32 |issue=Supplement 1 |pages=78–81 |pmid=28244676 |doi=10.1111/jgh.13703 |s2cid=6493455 |type=Review |quote=Similar proteins to the gliadin found in wheat exist as secalin in rye, hordein in barley, and avenins in oats and are collectively referred to as "gluten." Derivatives of these grains such as triticale and malt and other ancient wheat varieties such as spelt and kamut also contain gluten. The gluten found in all of these grains has been identified as the component capable of triggering the immune-mediated disorder, coeliac disease. |doi-access=free}}{{open access }}</ref><ref name="La Vieille-2016">{{cite journal |last1=La Vieille |first1=Sébastien |last2=Pulido |first2=Olga M. |last3=Abbott |first3=Michael |last4=Koerner |first4=Terence B. |last5=Godefroy |first5=Samuel |title=Celiac Disease and Gluten-Free Oats: A Canadian Position Based on a Literature Review |journal=Canadian Journal of Gastroenterology and Hepatology |volume=2016 |date=2016 |pmid=27446825 |pmc=4904695 |doi=10.1155/2016/1870305 |doi-access=free |pages=1–10 }}</ref><ref name="Comino-2015"/><ref name="Fric-2011">{{cite journal |last1=Fric |first1=Premysl |last2=Gabrovska |first2=Dana |last3=Nevoral |first3=Jiri |title=Celiac disease, gluten-free diet, and oats: Nutrition Reviews©, Vol. 69, No. 2 |journal=Nutrition Reviews |volume=69 |issue=2 |date=2011 |doi=10.1111/j.1753-4887.2010.00368.x |pages=107–115 |pmid=21294744 }}</ref> It almost always occurs in genetically predisposed people, having a prevalence of about 1% in the [[developed country|developed world]].<ref name="Biesiekierski-2017"/><ref name="Tovoli-2015">{{cite journal |last=Tovoli |first=Francesco |title=Clinical and diagnostic aspects of gluten related disorders |journal=World Journal of Clinical Cases |volume=3 |issue=3 |date=2015 |pages=275–284 |issn=2307-8960 |pmid=25789300 |pmc=4360499 |doi=10.12998/wjcc.v3.i3.275 |doi-access=free }}</ref><ref name="Lamacchia-2014">{{cite journal |last1=Lamacchia |first1=Carmela |last2=Camarca |first2=Alessandra |last3=Picascia |first3=Stefania |last4=Di Luccia |first4=Aldo |last5=Gianfrani |first5=Carmen |title=Cereal-Based Gluten-Free Food: How to Reconcile Nutritional and Technological Properties of Wheat Proteins with Safety for Celiac Disease Patients |journal=Nutrients |volume=6 |issue=2 |date=29 January 2014 |pmid=24481131 |pmc=3942718 |doi=10.3390/nu6020575 |doi-access=free |pages=575–590 }}</ref> Oat products are frequently contaminated by other gluten-containing grains, mainly wheat and [[barley]], requiring caution in the use of oats if people are sensitive to the gluten in those grains.<ref name="La Vieille-2016"/><ref name="Comino-2015">{{cite journal |last1=Comino |first1=Isabel |last2=Moreno |first2=Mde L. |last3=Sousa |first3=C. |title=Role of oats in celiac disease |journal=World Journal of Gastroenterology |volume=21 |issue=41 |date=2015 |pages=11825–11831 |issn=1007-9327 |pmid=26557006 |pmc=4631980 |doi=10.3748/wjg.v21.i41.11825 |doi-access=free }}</ref><ref name="Penagini-2013">{{cite journal |last1=Penagini |first1=Francesca |last2=Dilillo |first2=Dario |last3=Meneghin |first3=Fabio |last4=Mameli |first4=Chiara |last5=Fabiano |first5=Valentina |last6=Zuccotti |first6=Gian |title=Gluten-Free Diet in Children: An Approach to a Nutritionally Adequate and Balanced Diet |journal=Nutrients |volume=5 |issue=11 |date=18 November 2013 |pmid=24253052 |pmc=3847748 |doi=10.3390/nu5114553 |doi-access=free |pages=4553–4565 }}</ref><ref name="de Souza-2016">{{cite journal |last1=de Souza |first1=M. Cristina P. |last2=Deschênes |first2=Marie-Eve |last3=Laurencelle |first3=Suzanne |last4=Godet |first4=Patrick |last5=Roy |first5=Claude C. |last6=Djilali-Saiah |first6=Idriss |title=Pure Oats as Part of the Canadian Gluten-Free Diet in Celiac Disease: The Need to Revisit the Issue |journal=Canadian Journal of Gastroenterology and Hepatology |volume=2016 |date=2016 |pmid=27446824 |pmc=4904650 |doi=10.1155/2016/1576360 |doi-access=free |pages=1–8 }}</ref> For example, [[oat bread]] often contains only a small proportion of oats alongside wheat or other cereals.<ref name="Sontag-Strohm-2008">{{cite book |last1=Sontag-Strohm |first1=Tuula |last2=Lehtinen |first2=Pekka |last3=Kaukovirta-Norja |first3=Anu |title=Gluten-Free Cereal Products and Beverages |chapter=Oat products and their current status in the celiac diet |publisher=Elsevier |date=2008 |isbn=978-0-12-373739-7 |doi=10.1016/b978-012373739-7.50010-1 |pages=191–202 }}</ref> Use of pure oats in a [[gluten-free diet]] offers improved nutritional value,<ref name="Comino-2015"/><ref name="Pinto-Sánchez-2017">{{cite journal |last1=Pinto-Sánchez |first1=María Inés |last2=Causada-Calo |first2=Natalia |last3=Bercik |first3=Premysl |last4=Ford |first4=Alexander C. |last5=Murray |first5=Joseph A. |last6=Armstrong |first6=David |last7=Semrad |first7=Carol |last8=Kupfer |first8=Sonia S. |last9=Alaedini |first9=Armin |last10=Moayyedi |first10=Paul |last11=Leffler |first11=Daniel A. |last12=Verdú |first12=Elena F. |last13=Green |first13=Peter |display-authors=6 |title=Safety of Adding Oats to a Gluten-Free Diet for Patients With Celiac Disease: Systematic Review and Meta-analysis of Clinical and Observational Studies |journal=Gastroenterology |volume=153 |issue=2 |date=2017 |doi=10.1053/j.gastro.2017.04.009 |pages=395–409.e3 |pmid=28431885 }}</ref> but remains controversial because a small proportion of people with celiac disease react to pure oats.<ref name="La Vieille-2016"/><ref name="Ciacci-2015">{{cite journal |last1=Ciacci |first1=Carolina |last2=Ciclitira |first2=Paul |last3=Hadjivassiliou |first3=Marios |last4=Kaukinen |first4=Katri |last5=Ludvigsson |first5=Jonas F. |last6=McGough |first6=Norma |last7=Sanders |first7=David S. |last8=Woodward |first8=Jeremy |last9=Leonard |first9=Jonathan N. |last10=Swift |first10=Gillian L. |display-authors=6 |title=The gluten-free diet and its current application in coeliac disease and dermatitis herpetiformis |journal=United European Gastroenterology Journal |volume=3 |issue=2 |date=2015 |pmid=25922672 |pmc=4406897 |doi=10.1177/2050640614559263 |pages=121–135 }}</ref>