The health benefits of wheat versus oats

Abstract

Background and Objectives

Wheat is used extensively as the key ingredient for baked goods. Oats are used as an alternative for a range of commercial reasons, including “gluten-free.” Often the rationale driving the utilization of oats for gluten-related disorders (GRDs)/gluten intolerance, gets lost due to assertions regarding the relative nutritional benefits of eating oats rather than wheat. This review looks at the dietary benefits of eating oats versus wheat-based products to clarify the relative merits of each.

Findings

Wheat and oats are important components of the human diet. Wheat-based products cannot be replicated directly by oats. However, oats are a useful alternative where GRDs are present.

Conclusions

Wheat is supreme in creating desirable food structures although it can be problematic for individuals with GRDs. Oats can be utilized to provide alternatives. However, in products like bread, other ingredients are needed to replicate the role of gluten.

Significance and Novelty

This review provides a novel insight into the applications of wheat and oats in foods and the associated nutritional impact. The anticipated benefit is for people working in the food sector, health-based professionals, and individuals who wish to understand the role of oats as an alternative to wheat to avoid gluten.