More than 70 million people suffer celiac disease in the world. In Spain alone, around 900,000 people suffer from a gluten allergy or intolerance. But there are studies that increase this figure to 4 million. and for every celiac disease who takes the risk, there are five who are unaware and unaware. It has long been known that Celiac patients should avoid foods made with wheat, barley and rye.but so far among scientists inconsistencies regarding the role of oats, because it was unclear whether it contains gluten. A new research has uncovered the mystery.
Celiac disease is an autoimmune condition that damages the lining of the small intestine. Damage is coming reaction to gluten intake, a protein found in the grains of some cereals. The incidence of this disease has increased fivefold in the last 25 years.
An international team of researchers deciphered the oat genome and came to the conclusion that This grain may be suitable for most people with celiac disease and gluten intolerance..
The research, published in the journal ‘Nature’, made it possible to explore genome sequencing and ultimately better understand which genes are responsible for allergies and intolerances.
Michelle Colgrave, co-author of the study, Discover why products made with oats cause fewer allergies and intolerances compared to other grains such as wheat or rye.
“We discovered that Oats have less of the protein that corresponds to gluten in wheat. and causes immune reactions in people with celiac disease.
“This allowed us to validate at both the gene (DNA) and protein levels. Oats contain less strings of proteins known to trigger allergies and food intolerances.“, added.
Heart disease
Compared to other grains, oats also contain much higher levels of beta-glucan, molecules that lower blood cholesterol levels. Positive effect on people with metabolic diseases like type 2 diabetes.
Another of the researchers, Jason Tye-Din, said the research provided “peace of mind.” oat safety for people with celiac disease and is one step closer to seeing its safe inclusion in gluten-free diets.
“Concern that oats contain gluten-like proteins that may be harmful to people with celiac disease has been raised in Australia and New Zealand (as well as in many other countries), oats are currently excluded from the gluten-free diet‘, he explained.
Researchers emphasized that people who follow a highly restrictive gluten-free diet consume less whole grains and may experience higher rates of heart disease. “However, incorporating oats can overcome many of these negative effects,” they emphasize.
“The findings of this study tell us that: genes encoding potentially harmful gluten-like sequences are rare (in oats), they are expressed at a low level, and sequences are less likely to trigger inflammation,” Tye-Din said.
“These features mean: Oats have genomic and protein similarities closer to rice, which is safe for celiac disease.more than wheat and other gluten-rich grains,” he added.
But oatmeal is interesting not only for him. innate health benefits; Its cultivation also requires less treatment with pesticides, fungicides and fertilizers compared to other grains. Thanks to this new knowledge of the oat genome, it is now possible to accelerate the breeding and cultivation of oats. more nutritious and sustainable oats.
low carbon footprint
In fact, according to the researchers, the findings develop the oat industryby providing new insights into cultivars that are more nutritious and more resistant to drought and disease.
“The research allows us to identify not only proteins associated with gluten-like properties in oats, but also those that may be. increase crop yield and improve their nutritional profile,” says study co-author Angéla Juhász.
The report states that oatmeal is one of the highest and most balanced sources of calories on the market.low carbon footprint, significant health benefits and potential to replace animal-derived food products“.
Dietitians point out that whole grains an important part healthy diet. They are good sources of complex carbohydrates and some important vitamins and minerals. They likewise rich in fiberThey help you feel full and satisfied, making it easier to maintain a healthy body weight. Also, eating whole foods can lower blood pressure.
However, eating gluten among celiac patients, immune response in your small intestine. Over time, this reaction damages the lining of the small intestine, preventing it from absorbing some nutrients. Intestinal damage often causes diarrhea, fatigue, weight loss, bloating, and anemia. And it can lead to serious complications.
A gluten free diet It is essential for managing the signs and symptoms of celiac disease and other gluten-related conditions, including non-celiac gluten sensitivity, gluten ataxia, and wheat allergy. The options on a gluten-free diet are buckwheat, corn, flax, millet, quinoa, rice… and now oats..
Reference report: https://www.nature.com/articles/s41586-022-04732-y
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