In a recent study published in The American Journal of Gastroenterology researchers found the addition of quinoa to a gluten-free diet to be well-tolerated in celiac disease patients.
Here, study author Dr. Victor F. Zevallos of the Department of Gastroenterology at King's College London answers questions about the study's results and its importance to field of gastroenterology.
Question: Why is this study important for GI physicians treating patients with celiac disease?
Dr. Victor Zevallos: Quinoa is an Andean grain with many nutritional properties that has been recommended as part of a gluten-free diet. However, this recommendation was based in a taxonomic classification rather than in-vivo evidence. Furthermore, in-vitro data suggested that certain proteins isolated from quinoa were capable to stimulate the immune system in celiac patients. Therefore, without clear indication about the suitability of quinoa for celiac patients, many physicians, patients and celiac societies were reluctant to recommend quinoa as part of a gluten-free diet.
Here we provide scientific evidence that quinoa is suitable for celiac patients and we also highlight the potential health benefits of quinoa consumption. We hope that GI physicians treating celiac patients will recommend quinoa as an important part of a gluten-free diet.
Q: Were the results of this study surprising?
VZ: It was very interesting to observe a positive effect of quinoa consumption. When we started the experiment, we did not anticipate any positive trend towards improved small intestine morphology or a mild reduction in cholesterol. Now we have evidence that quinoa is suitable for celiac patients and that potentially could also benefit non-celiac patients.
Q: What kind of study will be needed to examine the long term effects of quinoa consumption in patients with celiac disease?
VZ: It will be interesting to know the long term effects of quinoa consumption in a randomized double blinded study with celiac and non-celiac participants.
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Here, study author Dr. Victor F. Zevallos of the Department of Gastroenterology at King's College London answers questions about the study's results and its importance to field of gastroenterology.
Question: Why is this study important for GI physicians treating patients with celiac disease?
Dr. Victor Zevallos: Quinoa is an Andean grain with many nutritional properties that has been recommended as part of a gluten-free diet. However, this recommendation was based in a taxonomic classification rather than in-vivo evidence. Furthermore, in-vitro data suggested that certain proteins isolated from quinoa were capable to stimulate the immune system in celiac patients. Therefore, without clear indication about the suitability of quinoa for celiac patients, many physicians, patients and celiac societies were reluctant to recommend quinoa as part of a gluten-free diet.
Here we provide scientific evidence that quinoa is suitable for celiac patients and we also highlight the potential health benefits of quinoa consumption. We hope that GI physicians treating celiac patients will recommend quinoa as an important part of a gluten-free diet.
Q: Were the results of this study surprising?
VZ: It was very interesting to observe a positive effect of quinoa consumption. When we started the experiment, we did not anticipate any positive trend towards improved small intestine morphology or a mild reduction in cholesterol. Now we have evidence that quinoa is suitable for celiac patients and that potentially could also benefit non-celiac patients.
Q: What kind of study will be needed to examine the long term effects of quinoa consumption in patients with celiac disease?
VZ: It will be interesting to know the long term effects of quinoa consumption in a randomized double blinded study with celiac and non-celiac participants.
More Articles on Gastroenterology:
The Future of GERD Treatment & TIF: Q&A With Dr. Gilbert Simoni of Los Robles Hospital
Dr. Caroll Koscheski of ACG: Value-Based Care in Gastroenterology
5 Statistics on Care, Costs & Mortality Associated With GI Disease