Introducing Oats to Those with Coeliac Disease
The cumulative research on oats in Coeliac Disease suggests that the benefits to the majority may outweigh the potential risks. In this webinar, issues for and against oats will be covered, including discussion around types of oats, oat introduction, monitoring and oat labelling. Join the Q&A segment at the end to ask your questions.
This webinar is brought to you by the Adverse Food Reactions Interest Group (2023).
15 September 2023 at 12:30pm - 2:30pm (AEST, Canberra/Sydney/Melbourne/Brisbane time)
15 September 2023 at 12:00pm - 2:00pm (ACST)
15 September 2023 at 10:30am - 12:30pm (AWST)
Application into practice:
- Dr. Jason Tye-Din's presentation will discuss new data on the clinical and immune effects of oats in people with coeliac disease and what this means for oat safety. The information will be relevant for dietitians discussing the issue of oats in their patients with coeliac disease.
- Dietitians will gain insight into the stance on oats sustainability for those with coeliac disease.
- Be advised on potential approaches to add oats to the diet, including relevant follow up to confirm tolerance and the caveats that come along with this. Be a part of this discussion with your questions at the end of the webinar.
- The seminar provides new knowledge and discussion about the nutritional value of uncontaminated oats in a gluten free diet.
Associate Professor Jason Tye-Din is a gastroenterologist and coeliac disease researcher. He heads the Coeliac Research Laboratory in the Immunology Division of the Walter and Eliza Hall Institute and runs a specialist coeliac clinic at the Royal Melbourne Hospital. His research examines gluten immunity in patients after food challenges and his focus is on using this information to improve the diagnosis, management and treatment of coeliac disease. He works closely with academic and industry partners on novel therapeutic developments for coeliac disease.
Dr. Kim Faulkner-Hogg is an Advanced Accredited Practising Dietitian with more than 25years experience with coeliac disease. Kim completed her PhD in coeliac disease and the minutia of the gluten free diet. Kim was part of the original working party defining the FSANZ low gluten and gluten free food standards and was Consultant dietitian to Coeliac Australia for a number of years. An important focus for Kim is educating people about coeliac disease, gluten and the real oat story. She lectures student dietitians, and takes opportunities to address other health professionals, the food industry and the public on this topic.
Penny Dellsperger is an Accredited Practising Dietitian specialising in coeliac disease. Penny is Coeliac Australia’s Health Advocacy Officer and has been with the organisation for over 18 years. She is involved with food regulation, research and resource development, and provides an advisory service to assist members, the food industry and health professionals. Penny is passionate about promoting best practice for the diagnosis and management of the condition through her involvement with Coeliac Australia’s Medical Advisory Committee.
Associate Professor Sara Grafenauer is the Program Lead for Dietetics and Food Innovation at UNSW; She is a Fellow of Dietitians Australia, a member of the Governing Board for the International Whole Grain Initiative and the Oat Council of Australia. Stemming from her previous role at the Grains & Legumes Nutrition Council, her research focuses on food systems, whole grains and legumes. Sara maintains an active private practice where she consults with a range of clients.
Continued professional development:
This webinar is worth 2 CPD hours. CPD logs will be updated automatically in the days following the event.
Webinar access details will be sent out via email on 14 September 2023. The webinar recording will be emailed to registrants within 1-3 business days of the live event.
Dietitians Australia members: $50 | Non-members: $70
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Online registration not available.