Fecal short chain fatty acids are produced by the gut microflora.
High fecal short chain fatty acids levels in children with celiac disease were previously reported, indicating alteration in gut microfloral metabolism.
Data accumulated over recent decades by us and others suggest that wheat-free oats can safely be included in a gluten-free diet.
However, concerns have been raised with respect to the safety of oats in a subset of coeliacs.
Dr Tjellström and colleagues from Sweden described fecal short chain fatty acids patterns in children with newly diagnosed celiac disease treated for 1 year with a gluten-free diet with or without oats.
|Children in the gluten-free diet-oats group had significantly higher acetic acid|
|Alimentary Pharmacology & Therapeutics|
This report is part of a randomized, double-blind study on the effect of a gluten-free diet containing oats vs. a standard gluten-free diet.
The research team received fecal samples from 34 children in the gluten-free diet-oats group, and 37 in the gluten-free diet-standard group at initial diagnosis and/or after 1 year on a gluten-free diet.
The team analzyed fecal short chain fatty acids.
The research team found that the gluten-free diet standard group had a significantly lower total fecal short chain fatty acids concentration at 12 months compared with 0 months.
In contrast, total short chain fatty acids in the gluten-free diet-oats group remained high after 1 year on the gluten-free diet.
The team noted that children in the gluten-free diet-oats group had significantly higher acetic acid, n-butyric acid, and total short chain fatty acid concentration after 1-year diet treatment compared to the gluten-free diet-standard group.
Dr Tjellström's team concludes, "Our results indicate that oats do affect the gut microflora function, and that some celiac children receiving oats may develop gut mucosal inflammation, that may present a risk for future complications."