Abstract
Celiac disease is now becoming one of the most widespread genetic diseases. Lifelong adherence to a gluten-free diet is the main treatment for this ailment. Traditionally, oats have been considered to induce a toxic effect in celiac patients. Currently, most studies indicate that moderate amounts of oats are safe for celiacs. The aim of this review is to discuss the possibility of introducing oats to a gluten-free diet, which would lead to a significant increase in the nutritional value of this diet due to the unique beneficial properties of oats. It would also diversify the celiac diet.
Keywords: