Celaic disease is an immune-mediated disorder of the small bowel that is triggered by exposure to gluten. Symptoms of celiac disease include chronic diarrhea, weight loss, abdominal distention. The only effective treatment is life-long gluten free diet.
There is increasing clinical data supporting the view that oats can be included in a gluten-free diet. The inclusion of oats into diet would make it possible to diversify the diet of celiac patients by providing cereal character and high fiber content foods. However, it seems evident that majority of oats available commercially is its contamination with wheat, barley or other prolamin containing cereals. Active efforts have been made to develop ‘clean oat’ production chain that is certified to be free of gluten containing cereals.
Also children with celiac disease have been reported to tolerate uncontaminated oats. Children are very pleased to use oat containing products, as oat delivers a typical cereal character into food products and enables the use of typical cereal foods like bakery products, porridges and snacks. The development of whole-oat baking technology further improves the quality and enjoyability of traditional-style soft breads. A selection of oat breads for celiac patients is already commercially available.
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