- Date28 Nov 2014
- InstitutionKing's College
- ProfessionalVictor F. Zevallos, et al.
- Type of StudySmall scale
- Sample Size19
- Time Frame6 weeks
A U.K.-based team of researchers has conducted a study confirm whether quinoa can be included in the "safe foods" lists for people with celiac disease. This disease is an immune-based reaction in which the body attacks its own tissues. This reaction is triggered by gluten components, gliadins and glutenins, commonly found in wheat, barley, rye, and other oats. The condition has no known cure, and the only way to manage its painful flareups is through constant diet monitoring.
Researchers at King's College London's Department of Gastroenterology analyzed the effects of quinoa on 19 people with celiac disease within the span of a six-week trial. The study participants consumed 50 grams of quinoa every day for six weeks as part of their gluten-free diet.
What Came Out of it?
The researchers monitored the participants' health through blood, liver, and kidney tests during the six-week trial. They found that all of the participants' inflammation markers remained within the normal ranges, and they tolerated the quinoa in their diets well. The introduction of quinoa into their diets did not cause any flareups of the symptoms of celiac disease.
What Does This Mean?
This means that the limited diets of people with celiac disease may be broadened a bit thanks to these findings. Although further tests are needed to determine the long-term effects of quinoa on people with celiac disease, for now, it seems that this nutrient-rich grain is a safe to replace gluten-laden foods.
- The American Journal of Gastroenterology, Gastrointestinal effects of eating quinoa (Chenopodium quinoa Willd.) in celiac patients, 2014