![Show Menu](styles/mobile-menu.png)
![Page Background](./../common/page-substrates/page0122.jpg)
employees of PepsiCo Inc. or Quaker Foods and Snacks (QFS),
a subsidiary of PepsiCo, Inc., which funded this research. QFS has
a commercial interest in gluten-free foods.
The views expressed in this manuscript are those of the authors
and do not necessarily reflect the position or policy of PepsiCo Inc.
Appendix A. Supplementary data
Supplementary data associated with this article can be found, in
the online version, at
http://dx.doi.org/10.1016/j.foodchem.2016. 08.031.
References
Catassi, C., & Fasano, A. (2008). Celiac disease. Current Opinion in Gastroenterology, 24 (6), 687–691 . Cerio, R., Dohil, M., Magina, S., Mahé, E., & Stratigos, A. (2010). Mechanism of action and clinical benefits of colloidal oatmeal for dermatologic practice. Journal of Drugs in Dermatology, 9 (9), 1116–1120.
Comino, I., Moreno, M. D. L., & Sousa, C. (2015). Role of oats in celiac disease. World Journal of Gastroenterology, 21 (41), 11825–11831.
Comino, I., Real, A., de Lorenzo, L., Cornell, H., López-Casado, M. Á., Barro, F., et al. (2011). Diversity in oat potential immunogenicity: Basis for the selection of oat varieties with no toxicity in coeliac disease. Gut.
Dahinden, I., von Büren, M., & Lüthy, J. (2001). A quantitative competitive PCR system to detect contamination of wheat, barley or rye in gluten-free food for coeliac patients. European Food Research and Technology, 212 (2), 228–233.
Fiedler, K. L., McGrath, S. C., Callahan, J. H., & Ross, M. M. (2014). Characterization of grain-specific peptide markers for the detection of gluten by mass spectrometry. Journal of Agricultural and Food Chemistry, 62 (25), 5835–5844.
Hardy, M. Y., Tye-Din, J. A., Stewart, J. A., Schmitz, F., Dudek, N. L., Hanchapola, I., et al. (2015). Ingestion of oats and barley in patients with celiac disease mobilizes cross-reactive T cells activated by avenin peptides and immuno- dominant hordein peptides. Journal of Autoimmunity, 56 , 56–65 . Hernando, A., Mujico, J. R., Mena, M. C., Lombardia, M., & Mendez, E. (2008). Measurement of wheat gluten and barley hordeins in contaminated oats from Europe, the United States and Canada by Sandwich R5 ELISA. European Journal of Gastroenterology and Hepatology, 20 (6), 545–554.
Jacobs, D., Jr., & Gallaher, D. (2004). Whole grain intake and cardiovascular disease: A review. Current Atherosclerosis Reports, 6 (6), 415–423.
Janatuinen, E. K., Pikkarainen, P. H., Kemppainen, T. A., Kosma, V. M., Jarvinen, R. M., Uusitupa, M. I., et al. (1995). A comparison of diets with and without oats in adults with celiac disease. New England Journal of Medicine, 333 (16), 1033–1037.
Kale, M., Hamaker, B., & Bordenave, N. (2014). Oat b -glucans: Physicochemistry and nutritional properties. Oats Nutrition and Technology , 123–169 . Koerner, T. B., Cleroux, C., Poirier, C., Cantin, I., Alimkulov, A., & Elamparo, H. (2011). Gluten contamination in the Canadian commercial oat supply. Food Additives Contaminates. Part A Chemistry, Analysis, Control, Exposure & Risk Assessment, 28 (6), 705–710.
Londono, D. M., van’t Westende, W. P. C., Goryunova, S., Salentijn, E. M. J., van den Broeck, H. C., van der Meer, I. M., et al. (2013). Avenin diversity analysis of the genus Avena (oat). Relevance for people with celiac disease. Journal of Cereal Science, 58 (1), 170–177.
Ludvigsson, J. F., Rubio-Tapia, A., van Dyke, C. T., Melton, L. J., 3rd, Zinsmeister, A. R., Lahr, B. D., et al. (2013). Increasing incidence of celiac disease in a North American population. American Journal of Gastroenterology, 108 (5), 818–824 . Lundin, K. E., Nilsen, E. M., Scott, H. G., Loberg, E. M., Gjoen, A., Bratlie, J., et al. (2003). Oats induced villous atrophy in coeliac disease. Gut, 52 (11), 1649–1652 . Mooney, P. D., Kurien, M., Evans, K. E., Rosario, E., Cross, S. S., Vergani, P., et al. (2016). Clinical and immunologic features of ultra-short celiac disease. Gastroenterology . Moron, B., Cebolla, A., Manyani, H., Alvarez-Maqueda, M., Megias, M., Thomas Mdel, C., et al. (2008). Sensitive detection of cereal fractions that are toxic to celiac disease patients by using monoclonal antibodies to a main immunogenic wheat peptide. American Journal of Clinical Nutrition, 87 (2), 405–414 . Mustalahti, K., Catassi, C., Reunanen, A., Fabiani, E., Heier, M., McMillan, S., et al. (2010). The prevalence of celiac disease in Europe: Results of a centralized, international mass screening project. Annals of Medicine, 42 (8), 587–595.
Olsson, U. (2005). Confidence intervals for the mean of a log-normal distribution. Journal of Statistics Education, 13 (1), n1.
Rebello, C. J., O’Neil, C. E., & Greenway, F. L. (2016). Dietary fiber and satiety: The effects of oats on satiety. Nutrition Reviews, 74 (2), 131–147.
Rubio-Tapia, A., & Murray, J. A. (2010). Celiac disease. Current Opinion in Gastroenterology, 26 (2), 116–122 . Sanders, D. S., Patel, D., Stephenson, T. J., Ward, A. M., McCloskey, E. V., Hadjivassiliou, M., et al. (2003). A primary care cross-sectional study of undiagnosed adult coeliac disease. European Journal of Gastroenterology and Hepatology, 15 (4), 407–413 . Sapone, A., Bai, J., Ciacci, C., Dolinsek, J., Green, P., Hadjivassiliou, M., et al. (2012). Spectrum of gluten-related disorders: Consensus on new nomenclature and classification. BMC Medicine, 10 (1), 13.
Sharma, G. M., Pereira, M., & Williams, K. M. (2015). Gluten detection in foods available in the United States – A market survey. Food Chemistry, 169 , 120–126 . Simonato, B., Mainente, F., Tolin, S., & Pasini, G. (2011). Immunochemical and mass spectrometry detection of residual proteins in gluten fined red wine. Journal of Agricultural and Food Chemistry, 59 (7), 3101–3110 . Slavin, J. L., Martini, M. C., Jacobs, D. R., & Marquart, L. (1999). Plausible mechanisms for the protectiveness of whole grains. The American Journal of Clinical Nutrition, 70 (3), 459s–463s . Snedecor, G. W., & Cochran, W. G. (1989). Statistical methods (8th ed.). Iowa State University Press.
Tapsas, D., Fälth-Magnusson, K., Högberg, L., Hammersjö, J.-Å., & Hollén, E. (2014). Swedish children with celiac disease comply well with a gluten-free diet, and most include oats without reporting any adverse effects: A long-term follow-up study. Nutrition Research, 34 (5), 436–441 . Thompson, T. (2003). Oats and the gluten-free diet. Journal of the American Dietetic Association, 103 (3), 376–379.
Thompson, T. (2004). Gluten contamination of commercial oat products in the United States. New England Journal of Medicine, 351 (19), 2021–2022 . Thompson, T., Lee, A. R., & Grace, T. (2010). Gluten contamination of grains, seeds, and flours in the United States: A pilot study. Journal of the American Dietetic Association, 110 (6), 937–940.
Valdes, I., Garcia, E., Llorente, M., & Mendez, E. (2003). Innovative approach to low- level gluten determination in foods using a novel sandwich enzyme-linked immunosorbent assay protocol. European Journal of Gastroenterology and Hepatology, 15 (5), 465–474.
Zeltner, D., Glomb, M. A., & Maede, D. (2008). Real-time PCR systems for the detection of the gluten-containing cereals wheat, spelt, kamut, rye, barley and oat. European Food Research and Technology, 228 (3), 321–330.
R.D. Fritz et al. / Food Chemistry 216 (2017) 170–175
175