Dr. Osborne breaks down the science on the safety of oats for those following a gluten free diet…
Current Research on Oats
There have been a number of research studies performed to evaluate the safety of oat consumption. Many of them report that components in oat proteins cause inflammation and elicit damage in patients with gluten sensitivity. Most recently, a study published in the European Journal of Nutrition found that some forms of oat protein triggered and antibody reaction. Another study published in the Scandinavian Journal of Gastroenterology found two varieties of oat proteins were responsible for increased intraepithelial T-cell density and IFN-γ production (both of these are signs of increased inflammation).
In 2012 a research study was published identifying a…
direct correlation of the immunogenicity of the different oat varieties with the toxicity of peptides present in their avenin sequences.
In plain English please – Proteins in oat cereal stimulated an immune response similar to what is seen from wheat.
The studies above were all published after Jan. of 2011. In medicine, it can take 20-30 years for new information to become common knowledge among doctors. So I don’t expect that many physicians will be talking about the potential for oat to be a problem for those with gluten sensitivity. That being said, let’s take a look at a comprehensive review of the medical literature that was published in 2011 compiling 75 studies published on the topic since 1953. The summary from the authors are quoted below:
Oats in a gluten-free diet increase the diet’s nutritional value, but their use remains controversial. Contamination with prolamins of other cereals is frequent, and some clinical and experimental studies support the view that a subgroup of celiac patients may be intolerant to pure oats. Thus, this issue is more complex than previously suggested. In order to produce oats that are safe for all celiac patients, the following topics should be addressed: selection of oat cultivars with low avenin content, research on such recombinant varieties of oats, development of assay methods to detect avenins in oat products, guidelines for the agricultural processing of oats and the manufacture of oat products, as well as guidelines for following up with celiac patients who consume oats.
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*These statements have not been evaluated by the Food and Drug Administration. This video is not intended to diagnose, treat, cure or prevent any disease. Additionally, this information is not intended to replace the advice of your physician. Dr. Osborne is not a medical doctor. He does not treat disease. He offers nutritional support to people seeking an alternative from traditional medicine. Dr. Osborne is licensed with the Pastoral Medical Association.