Some people enjoy the heart-healthy benefits of oats, but for others, this seemingly innocuous food can cause a cascade of illness. This is due to a group of proteins found in oats called avenins, which have a structure similar to gluten and have been suspected of causing damaging immune responses in individuals with celiac disease. These individuals suffer from autoimmune reactions when consuming gluten from wheat, barley, and rye.
In a ten-year study conducted by Australian researchers, it was found that around 8 percent of individuals with celiac disease experienced a reaction to oats as well. Melinda Hardy, a researcher with Australia’s Walter and Eliza Hall Institute, said, “By studying people with celiac disease who had eaten oats, we were able to undertake a detailed profile of the resultant immune response in their bloodstream.” The study clarified the parts of oat avenins that cause an immune response in individuals with celiac disease.
The potential for oats to cause a reaction in people sensitive to gluten is a serious issue. In the United States, many packaged foods labeled as “gluten-free” contain oats. Even though the oats in the food may be certified gluten-free, the avenins in them can still pose a problem. In Australia, individuals following a gluten-free diet are advised to avoid oats entirely.
For individuals with celiac disease, consuming gluten can trigger a range of illnesses, including nervous system problems, cognitive difficulties, damage to the digestive tract, osteoporosis, iron deficiency, and skin rashes. It is estimated that one percent of all Americans have celiac disease, but only around 17 percent of these individuals are aware of their condition.
If you have celiac disease or suspect that you might be sensitive to oats or gluten, there are some tasty alternatives to grains that can be incorporated into your diet. Nuts and seeds, for example, can be a delicious substitute for grains. Meals that call for breading can be modified with crushed up roasted pumpkin seeds (also called pepitas), sesame seeds, or other seeds in place of breadcrumbs.
Not only do nuts and seeds have a great texture, but they also provide important nutrients and healthy oils. For instance, pine nuts and almonds taste great in a salad and offer more health benefits than croutons. By experimenting with different nuts and seeds, you can still enjoy your favorite meals while avoiding the risks associated with oats and other gluten-containing grains.
In conclusion, it’s important for individuals with celiac disease or a sensitivity to gluten to be aware of the potential risks associated with consuming oats, especially in packaged “gluten-free” foods. By adopting alternative grain substitutes like nuts and seeds, you can still enjoy a variety of delicious meals while safeguarding your health. If you suspect that you might have celiac disease or a sensitivity to gluten, consider talking to a healthcare professional for further guidance.
