Swiss Paraplegic Research, Nottwil, Switzerland.
Department of Health Sciences, University of Lucerne, Lucerne, Switzerland.
J Nutr. 2021 Oct 1;151(10):3075-3090. doi: 10.1093/jn/nxab245.
Oats are a food source with multiple health benefits that could support beneficial bacterial groups and provide important bioactive compounds for the gut.
This review explores the association between oat intake, gastrointestinal (GI) symptoms, and microbial community changes in individuals with celiac disease (CeD), irritable bowel syndrome (IBS), and inflammatory bowel disease (IBD) and without GI disease.
Four databases and Google Scholar were systematically searched from inception until April 29, 2021. Clinical trials, observational studies, and in vitro studies with human gut-derived samples were included.
There were 84 articles [23 randomized controlled trials (RCTs), 21 nonrandomized trials, 8 observational studies, and 32 in vitro studies] included. Oat intake increased total bacterial count, Lactobacilli spp., and Bifidobacterium spp. in healthy individuals and those with CeD. There was an increased concentration of short-chain fatty acids and improved gut permeability with oat intake but with no significant quality-of-life difference. In some individuals with CeD, consumption of certain oat types was associated with worsening of GI symptoms. We found no studies reporting on IBS and only 3 for IBD. The quality of RCTs showed some concerns mostly in domains of randomization (73.9%), whereas the quality of evidence of non-RCTs, observational studies, and in vitro studies was satisfactory.
Oat intake was associated with the increase of beneficial bacterial groups in individuals without GI disease and those with CeD. Most studies showed no changes in GI symptoms with oat consumption. In vitro studies in CeD provide insight to oat-sensitive individuals and their GI mucosa, but the clinical studies remain limited, precluding our ability to draw firm conclusions. The prevalence of oat sensitivity in individuals with CeD should be further explored as this could improve clinical management and facilitate inclusion of oat in the diet for this population.
燕麦是一种具有多种健康益处的食物来源，它可以支持有益细菌群体，并为肠道提供重要的生物活性化合物。
本综述探讨了燕麦摄入量与乳糜泻（CeD）、肠易激综合征（IBS）和炎症性肠病（IBD）患者以及无胃肠道疾病患者的胃肠道（GI）症状和微生物群落变化之间的关系。
从建库到 2021 年 4 月 29 日，系统地检索了四个数据库和谷歌学术，纳入了临床试验、观察性研究和人体肠道来源样本的体外研究。
共纳入 84 篇文章[23 项随机对照试验（RCTs）、21 项非随机试验、8 项观察性研究和 32 项体外研究]。燕麦摄入增加了健康个体和 CeD 患者的总细菌计数、乳杆菌属和双歧杆菌属。燕麦摄入后短链脂肪酸浓度增加，肠道通透性改善，但生活质量无显著差异。在某些 CeD 患者中，某些类型的燕麦摄入与胃肠道症状恶化有关。我们没有发现关于 IBS 的研究，只有 3 项关于 IBD 的研究。RCT 的质量存在一些问题，主要是在随机分组方面（73.9%），而非 RCT、观察性研究和体外研究的证据质量是令人满意的。
燕麦摄入与无胃肠道疾病和 CeD 患者有益细菌群体的增加有关。大多数研究表明，燕麦摄入不会改变胃肠道症状。在 CeD 中进行的体外研究为燕麦敏感个体及其胃肠道黏膜提供了一些见解，但临床研究仍然有限，我们无法得出确凿的结论。应该进一步探讨 CeD 患者中燕麦敏感性的流行情况，这可以改善临床管理，并促进这一人群将燕麦纳入饮食。
