Coeliac Disease <i>The Presence in Wheat of a Factor Having a Deleterious Effect in Cases of Coeliac Disease</i>

Dicke, W. K.; Weijers, H. A.; Kamer, J. H. Van De

doi:10.1111/j.1651-2227.1953.tb05563.x

Cited by 419 publications

(162 citation statements)

References 9 publications

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“…However, it has long been debated, whether oat can be considered safe for celiac patients (Ballabio et al 2011). Dicke et al (1953) and Baker and Read (1976) recommended complete elimination of oats; while, Ripsin et al (1992), Janatuinen et al (1995) and Storsrud et al (1998) advocated the use of oats in celiac diet. The use of oats in gluten free diet depends on the composition of the protein fractions; albumins, globulins, prolamins (avenins) and glutelins.…”

Section: Nutritional Components Of Oatsmentioning

confidence: 99%

Nutritional advantages of oats and opportunities for its processing as value added foods - a review

et al. 2013

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Oats (Avena sativa L.) have received considerable attention for their high content of dietary fibres, phytochemicals and nutritional value. It is believed that consumption of oats possesses various health benefits such as hypocholesterolaemic and anticancerous properties. Oats have also recently been considered suitable in the diet of celiac patients. Owing to their high nutritional value, oat-based food products like breads, biscuits, cookies, probiotic drinks, breakfast cereals, flakes and infant food are gaining increasing consideration. Research and development on oat and its products may be helpful in combating various diseases known to mankind. This paper provides an overview of the nutritional and health benefits provided by oats as whole grains and its value added products. It is designed to provide an insight on the processing of oats and its effect on their functional properties. The manuscript also reviews various uses of oats and its fractions for clinical and industrial purposes and in development of value added food products.

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Section: Nutritional Components Of Oatsmentioning

confidence: 99%

Nutritional advantages of oats and opportunities for its processing as value added foods - a review

et al. 2013

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“…Since Dicke's classic work the conventional treatment for coeliac disease in most countries has been a gluten-free diet, implying a complete exclusion of wheat, rye, barley and oats (Dicke, 1950;Dicke et al, 1953). Compliance to the diet results in relief of the symptoms and malnutrition, as healing of the intestinal mucosa occurs (Trier, 1991).…”

Section: Introductionmentioning

confidence: 99%

Adult coeliac patients do tolerate large amounts of oats

et al. 2003

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Objective: The aim of the present study was to investigate whether adult patients with coeliac disease in remission could include large amounts of oats in their daily gluten-free diet for an extended period of time without adverse effects. Design, subjects and methods: Twenty adult coeliac patients in remission included large amounts of uncontaminated rolled oats in their daily diet for a prolonged period. The examinations, performed four times during the study period, included small bowel endoscopy with biopsies, blood samples (nutritional status, serological analysis), height and body weight, gastrointestinal symptoms and dietary records. Gastrointestinal symptoms and diet were also investigated through unannounced telephone interviews once a month during the study period. Results: No adverse effects of a large intake of oats were seen in small bowel histology, serology nor in nutritional status in the 15 subjects who completed the whole study period. Two of the subjects dropped out because of gastrointestinal symptoms and three for non-medical reasons. The median intake of oats was 93 g=day and the compliance to the oat diet was found to be good. Examinations of the patients after drop-out did not show any deterioration in small bowel histology or nutritional status nor raised levels of antibodies. Conclusion: Results from this study indicate that adult patients with coeliac disease in remission can include large amounts of controlled wheat-free rolled oats for an extended period of time without adverse effects.

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“…Subsequent classical clinical nutrition investigations in the last hundred years include Eijkman's discovery of thiamine as the missing factor in development of beriberi in consumers of polished rice (Eijkman, 1897), Goldberger's discovery that pellagra was not infectious but could be cured by replacing corn staple by a balanced diet (Goldberger, 1922), and the discoveries of Minot, Murphy, and Castle on the extrinsic liver source of vitamin B12 and the gastric source of the intrinsic factor required for its absorption (Minot & Murphy, 1926;Castle, 1929). Later, the Dutch pediatrician Dicke made the remarkable observation that children who suffered from celiac disease improved their nutritional status during the Dutch grain famine of World War II, but later developed fat malabsorption when experimentally exposed to wheat extract (Dicke et al, 1952). This insight lead to the entire understanding of celiac disease as a deleterious intestinal response to gluten in genetically susceptible individuals.…”

Section: Relevant Highlights In the History Of Clinical Nutritionmentioning

confidence: 99%

The relevance of clinical nutrition education and role models to the practice of medicine

Halsted

1999

Eur J Clin Nutr

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Clinical nutrition is concerned with the diagnosis and treatment of diseases that affect the intake, absorption, and metabolism of dietary constituents and with the promotion of health through the prevention of diet related diseases. Adult diseases of clinical nutrition encompass the most common causes of mortality in the developed world and include obesity with its co-morbidities of hypertension, diabetes, dyslipidemias, increased risks of cardiovascular disease, some cancers, and pulmonary failure; intestinal disorders related to inadequate nutrient absorption; eating disorders; and malnutrition associated with chronic illness and surgical trauma. Scienti®c advances on the relationship of dietary substances to the cellular mechanisms of disease occur with regularity and frequency. Yet, despite the prevalence of nutritional disorders in clinical medicine and increasing scienti®c evidence on the signi®cance of dietary modi®cation to disease prevention, present day practitioners of medicine are typically untrained in the relationship of diet to health and disease. In the absence of reliable medical advice on nutrition, patients increasingly turn to herbal dietary supplements, costly diet schemes for weight reduction, and other unproved and potentially harmful remedies. Standardization of curricula for nutrition education of medical students and trainees and the provision of knowledgeable clinical nutrition specialist educators and role models in medical institutions is increasingly relevant to the cost-effective integration of nutritional concepts into medical practice.

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Coeliac Disease The Presence in Wheat of a Factor Having a Deleterious Effect in Cases of Coeliac Disease

Cited by 419 publications

References 9 publications

Nutritional advantages of oats and opportunities for its processing as value added foods - a review

Nutritional advantages of oats and opportunities for its processing as value added foods - a review

Adult coeliac patients do tolerate large amounts of oats

The relevance of clinical nutrition education and role models to the practice of medicine

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