The role of avenin specific T cells in oats toxicity in coeliac disease
Principal Investigator: Dr Jason Tye-Din
Institution: The Walter and Eliza Hall Institute, Victoria, Australia
Research classification: Management of disease
Grant awarded: £40k
Oats contain avenin, a protein similar to gluten found in wheat, barley and rye. Most people diagnosed with coeliac disease can include gluten-free oats in their diet however a small number of people may be sensitive to oats.
In a previous study six out of 73 people with coeliac disease (8%), had an immunological response after eating gluten-free oats for three days. Dr Jason Tye-Din and fellow researchers have identified the key parts of oats that trigger an immune response in some people with coeliac disease.
This study will assess people with coeliac disease who consume oats over three months, and measure both immune, T cell, responses to oats and traditional measures of damage such as the appearance of the lining of the small bowel.
This study is aimed to establish if a T cell response in the bloodstream after three days of eating oats is a good marker for any damage caused by long term oats intake.
The findings may enable a simple blood test to identify people with coeliac disease who are sensitive to oats.