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Nutrient intakes during diets including unkilned and large amounts of oats in celiac disease

European Journal of Clinical Nutrition volume 64, pages 62–67 (2010)Cite this article

Abstract

Background/Objectives:

We have shown earlier that consumption of moderate amount of oats improve intakes of vitamin B1, fiber, magnesium and iron in celiac patients using gluten-free diet (GFD). The objective of this study was to clarify the effect of high amount of both kilned and unkilned oats on food and nutrient intakes in celiac patients in remission. Kilning as an industrial heating process is performed to preserve the main properties of oats and to lengthen its useableness. Kilning may, however, change the protein structure of oats and therefore influence on the intake of nutrients.

Subjects/Methods:

The study group consisted of 13 men and 18 women with celiac disease in remission. The patients who were earlier using moderate amount of oats as part of their GFD were randomized to consume kilned or unkilned oats. After 6 months, the patients changed the treatment groups. The goal of daily intake of oats was 100 g. Food records and frequency questionnaire were used to follow nutrient intakes.

Results:

Type of oats did not affect the amount of oats used. In the group using kilned oats, the intake of vitamin B1 and magnesium and in the group of unkilned oats that of magnesium and zinc increased significantly during the first 6 months (P⩽0.05).

Conclusions:

Large amounts of oats, both kilned and unkilned in GFD, can increase intakes of nutrients in celiac patients in remission. Oats improve the nutritional value of GFD.

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Acknowledgements

This study was supported by the Finnish Cultural Foundation, Antti and Jenny Wihuri Foundation and EVO funding of Kuopio University Hospital. Melia OY, Raisio Group, Raisio, Finland, Farina Oy, Virtasalmi, Finland and Moilanen bakery, Moilas Oy, Naarajärvi, Finland (gluten-free bakery) contributed oats and oat products to the project. Department of Food Technology, University of Helsinki has investigated the purity of oats.

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Authors and Affiliations

  1. Department of Clinical Nutrition, School of Public Health and Clinical Nutrition, University of Kuopio, Kuopio, Finland

    T A Kemppainen

  2. Kuopio University Hospital, Kuopio, Finland

    T A Kemppainen

  3. Department of Internal Medicine, Gastroenterological Unit, Kuopio University Hospital, Kuopio, Finland

    M T Heikkinen, M K Ristikankare & R J Julkunen

  4. Department of Pathology and Forensic Medicine, Institute of Clinical Medicine, University of Kuopio and Kuopio University Hospital, Kuopio, Finland

    V-M Kosma

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  1. T A Kemppainen
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  2. M T Heikkinen
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  4. V-M Kosma
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  5. R J Julkunen
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Correspondence to T A Kemppainen.

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Contributors: Each author has participated sufficiently to take public responsibility for the work. TAK, RJJ, MKR, MTH and VMK carried out the study. TAK participated in the design of the study, performed the statistical analysis and drafted the paper. RJJ conceived the study, and participated in its design and coordination and helped to draft the paper. All authors have read and approved the final paper.

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Kemppainen, T., Heikkinen, M., Ristikankare, M. et al. Nutrient intakes during diets including unkilned and large amounts of oats in celiac disease. Eur J Clin Nutr 64, 62–67 (2010). https://doi.org/10.1038/ejcn.2009.113

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