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Scandinavian Journal of Gastroenterology Volume 42, 2007 - Issue 1
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ORIGINAL ARTICLE

No observed local immunological response at cell level after five years of oats in adult coeliac disease

Tarja Kemppainen Department of Clinical Nutrition, University of Kuopio and Kuopio University Hospital, Kuopio, Finland
,
Esko Janatuinen Department of General Medicine, Al Mafraq Hospital, Abu Dhabi, U.A.E
,
Kati Holm Medical School, University of Tampere and Tampere University Hospital, Tampere, Finland
,
Veli-Matti Kosma Department of Pathology and Forensic Medicine, University of Kuopio and Kuopio University Hospital, Kuopio, Finland
,
Markku Heikkinen Gastroenterological Unit, Department of Medicine, Kuopio University Hospital, Finland
,
Markku Mäki Medical School, University of Tampere and Tampere University Hospital, Tampere, Finland
,
Kaija Laurila Medical School, University of Tampere and Tampere University Hospital, Tampere, Finland
,
Matti Uusitupa Department of Clinical Nutrition, University of Kuopio and Kuopio University Hospital, Kuopio, Finland
&
Risto Julkunen Gastroenterological Unit, Department of Medicine, Kuopio University Hospital, FinlandCorrespondence[email protected]
, PhD , MD show all
Pages 54-59 | Received 06 Oct 2005, Published online: 08 Jul 2009

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Hussein Hassan, Jomana Elaridi & Maya Bassil. (2017) Evaluation of gluten in gluten-free-labeled foods and assessment of exposure level to gluten among celiac patients in Lebanon. International Journal of Food Sciences and Nutrition 68:7, pages 881-886.
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Joann M. McDermid, M. Angie Almond, Kristen M. Roberts, Emily M. Germer, Marilyn G. Geller, Theresa A. Taylor, Rachel C. Sinley & Deepa Handu. (2023) Celiac Disease: An Academy of Nutrition and Dietetics Evidence-Based Nutrition Practice Guideline. Journal of the Academy of Nutrition and Dietetics 123:12, pages 1793-1807.e4.
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Gyöngyvér Gell, Ildikó Karsai, Zita Berki, Ádám Horváth, Christakis George Florides, Zsófia Birinyi, Dalma Nagy-Réder, Balázs Varga, András Cseh, Ferenc Békés & Ottó Veisz. (2022) Effect of additional water supply during grain filling on protein composition and epitope characteristics of winter oats. Current Research in Food Science 5, pages 2146-2161.
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Ezra Valido, Jivko Stoyanov, Alessandro Bertolo, Anneke Hertig-Godeschalk, Ramona Maria Zeh, Joelle Leonie Flueck, Beatrice Minder, Stevan Stojic, Brandon Metzger, Weston Bussler, Taulant Muka, Hua Kern & Marija Glisic. (2021) Systematic Review of the Effects of Oat Intake on Gastrointestinal Health. The Journal of Nutrition 151:10, pages 3075-3090.
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Francesca Colombo, Chiara Di Lorenzo, Simone Biella, Corinne Bani & Patrizia Restani. (2021) Ancient and Modern Cereals as Ingredients of the Gluten-Free Diet: Are They Safe Enough for Celiac Consumers?. Foods 10:4, pages 906.
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Feon W. Cheng & Deepa Handu. (2020) Nutrition Assessment, Interventions, and Monitoring for Patients with Celiac Disease: An Evidence Analysis Center Scoping Review. Journal of the Academy of Nutrition and Dietetics 120:8, pages 1381-1406.
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Inna Spector Cohen, Andrew S. Day & Ron Shaoul. (2019) To Be Oats or Not to Be? An Update on the Ongoing Debate on Oats for Patients With Celiac Disease. Frontiers in Pediatrics 7.
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Ronald D. Fritz & Yumin Chen. (2018) Oat safety for celiac disease patients: theoretical analysis correlates adverse symptoms in clinical studies to contaminated study oats. Nutrition Research 60, pages 54-67.
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María 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. (2017) Safety of Adding Oats to a Gluten-Free Diet for Patients With Celiac Disease: Systematic Review and Meta-analysis of Clinical and Observational Studies. Gastroenterology 153:2, pages 395-409.e3.
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Camilla Hoppe, Rikke Gøbel, Mette Kristensen, Mads Vendelbo Lind, Jeppe Matthiessen, Tue Christensen, Ellen Trolle, Sisse Fagt, Mia Linda Madsen & Steffen Husby. (2015) Intake and sources of gluten in 20- to 75-year-old Danish adults: a national dietary survey. European Journal of Nutrition 56:1, pages 107-117.
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Melinda Y. Hardy, Jason A. Tye-Din, Jessica A. Stewart, Frederike Schmitz, Nadine L. Dudek, Iresha Hanchapola, Anthony W. Purcell & Robert P. Anderson. (2015) Ingestion of oats and barley in patients with celiac disease mobilizes cross-reactive T cells activated by avenin peptides and immuno-dominant hordein peptides. Journal of Autoimmunity 56, pages 56-65.
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Frank Thies, Lindsey F. Masson, Paolo Boffetta & Penny Kris-Etherton. (2014) Oats and bowel disease: a systematic literature review. British Journal of Nutrition 112:S2, pages S31-S43.
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Marco Silano, Elena Penas Pozo, Francesca Uberti, Sara Manferdelli, Tamara Del Pinto, Cristina Felli, Andrea Budelli, Olimpia Vincentini & Patrizia Restani. (2013) Diversity of oat varieties in eliciting the early inflammatory events in celiac disease. European Journal of Nutrition 53:5, pages 1177-1186.
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Antonio Di Sabatino, Federico Biagi, Paolo Giuffrida & Gino Roberto Corazza. (2013) The Spectrum of Gluten-Related Disorders. Current Pediatrics Reports 1:3, pages 182-188.
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Carmen Diaz-Amigo & Bert Popping. (2013) Accuracy of ELISA Detection Methods for Gluten and Reference Materials: A Realistic Assessment. Journal of Agricultural and Food Chemistry 61:24, pages 5681-5688.
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S E J Cooper, N P Kennedy, B M Mohamed, M Abuzakouk, J Dunne, G Byrne, G McDonald, A Davies, C Edwards, J Kelly & C F Feighery. (2013) Immunological indicators of coeliac disease activity are not altered by long-term oats challenge. Clinical and Experimental Immunology 171:3, pages 313-318.
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Elke K. Arendt & Emanuele Zannini. 2013. Cereal Grains for the Food and Beverage Industries. Cereal Grains for the Food and Beverage Industries 243 283e .
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Premysl Fric, Dana Gabrovska & Jiri Nevoral. (2011) Celiac disease, gluten-free diet, and oats. Nutrition Reviews 69:2, pages 107-115.
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Letizia Saturni, Gianna Ferretti & Tiziana Bacchetti. (2010) The Gluten-Free Diet: Safety and Nutritional Quality. Nutrients 2:1, pages 16-34.
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H. Salovaara, K. Kaukinen & T. Sontag-Strohm. 2009. The Science of Gluten-Free Foods and Beverages. The Science of Gluten-Free Foods and Beverages 69 81 .
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