Effect of unkilned and large amounts of oats on nutritional state of celiac patients in remission

SummaryBackgroundModerate amounts of oats have not had any harmful effect on the nutritional state of celiac patients. Common technical processing, e.g. kilning of oats, may affect its protein structures and therefore may increase its tolerability in patients and further influence their nutritional state.AimsTo investigate the effect of large amounts of regular kilned or unkilned oats on the nutritional status of celiac patients in remission.MethodsThe patients (13 men and 18 women) who were previously using regular kilned oats as part of a gluten free diet were randomized to consume large amounts of either kilned or unkilned oats. After 6 months the patients changed the treatment groups. The goal of the daily intake of oats was 100 g. Anthropometric measurements, food records and laboratory test were used to investigate the nutritional status.ResultsThe groups did not differ from each other in nutritional status. During the oat diets, at first temporarily, the values of serum calcium, magnesium and vitamin B12 slightly decreased but stayed within the normal limits for the 12 months of the follow-up.ConclusionsUnkilned or kilned oats, even in large amounts produced no harm to the nutritional status of celiac patients during over a 1-year period.