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Abstract
Objective and Conclusion: Uncertainty still exists about the use of oats and wheat starch as part of a gluten-free diet in patients with celiac disease (CD). This review should help to clarify the issues at hand. Whereas uncontaminated (from gluten/gliadin) oats and oats from cultivars not containing celiac-activating sequences of proline and glutamine can be used without risk of intestinal damage, wheat starch should not be used, unless it is free of gluten—that is, deglutinized—because even small amounts of gluten over time are able to induce small intestinal mucosal damage.
ACKNOWLEDGMENTS
The author is indebted to Jennifer Yandle, RML at the Laupus Medical Library, Brody School of Medicine, ECU, for her untiring help in providing book chapters and journal articles, not available in said library. She is currently a Library Fellow at The National Institute of Environmental Health Sciences, in Rocky Mount, North Carolina.