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Previous Volume 353:1748-1749 October 20, 2005 Number 16 Next

	Since this article has no abstract, we have provided an extract of the first 100 words of the full text and any section headings.

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To the Editor: Celiac disease is caused by aberrant T-cell responses to wheat gluten and the gluten-like proteins in barley and rye.¹ The only cure for the disease is a lifelong gluten-free diet. Although consumption of oats is generally considered safe for patients with celiac disease,² recent studies indicate that the grain does contain T-cell–stimulatory epitopes^1,3 and that symptoms of celiac disease develop in some patients after the consumption of oats.⁴ A cereal lacking T-cell–stimulatory peptides would thus be of great value to patients with celiac disease. Tef (Eragrostis tef) is a cereal traditionally grown in Ethiopia and . . . [Full Text of this Article]

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