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Oats in the gluten-free diet. With special reference to clinical, serological and nutritional effects, subjective experiences and the need for special oat products


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Title: Oats in the gluten-free diet. With special reference to clinical, serological and nutritional effects, subjective experiences and the need for special oat products
Authors: Størsrud, Stine 1972-
Issue Date: 2003
University: Göteborgs universitet/University of Gothenburg
Institution: Department of Clinical Nutrition
Avdelningen för klinisk näringslära
Date of Defence: 2003-09-12
Disputation: Aulan, Sahlgrenska Universitetssjukhuset, Göteborg, kl. 09.00
Publication type: Doctoral thesis
Keywords: oats
gluten
celiac disease
avenin antibodies
gastrointestinal symptoms
nutritional status
gluten-free diet
nutrition
iron bioavailability
contamination
Abstract: Oats have for over 50 years been excluded from the gluten-free diet (GFD). The scientific basis for this recommendation is weak, and two studies performed during the 1990's stated that moderate amounts of oats were well tolerated in the GFD of adults with celiac disease (CD), followed for 3-12 months. The aims of the present investigation were to study the clinical, serological and nutritional effects of including large amounts of guaranteed not-contaminated oats, for a period of two years, in ... more
ISBN: 91-631-4150-7
URI: http://hdl.handle.net/2077/15953
Appears in Collections:Doctoral Theses from University of Gothenburg / Doktorsavhandlingar från Göteborgs universitet

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