gluten-free diet is used for celiac disease
A gluten-free diet is used to treat celiac disease. Celiac disease causes inflammation and damage in the small intestines when a person who has the condition eats gluten. Eating a gluten-free diet helps people with celiac disease control their symptoms and prevent complications. A gluten-free diet means not eating foods that contain wheat, rye and barley. Foods and products made from these grains should also be avoided. A person with celiac disease should not eat most grains, pasta, cereal and many processed foods. Avoid all food and drinks containing:
• Barley. Malt, malt flavoring and malt vinegar are usually made from barley.
• Rye.
• Triticale, which is a cross between wheat and rye.
• Wheat.
Many foods that you already eat are gluten-free. You can find substitutes for foods that normally contain gluten. Talk to a dietitian who can answer your questions and offer advice about how to avoid gluten while still eating a healthy, balanced diet.
INTRODUCTION
A gluten-free diet is a diet that does not include the protein gluten. Gluten is found in grains such as wheat, barley and rye. A gluten-free diet is used to treat celiac disease. Celiac disease causes inflammation and damage in the small intestines when a person who has the condition eats gluten. Eating a gluten-free diet helps people with celiac disease control their symptoms and prevent complications. This health information explains how to eat a gluten-free diet. It covers healthy gluten-free choices as well as foods and products that you should avoid.
CELIAC DISEASE
Celiac disease is a digestive disease in which eating gluten damages the small intestine. Gluten is a protein. Celiac disease is an immune disease. The immune system is your body’s defense system. It keeps you healthy by fighting against things that can make you sick, such as bacteria and viruses. With celiac disease, the body’s immune system reacts to gluten and attacks the lining of the small intestine. The small, fingerlike growths in the lining of the small intestine, or villi, are harmed. Villi help the small intestine absorb important nutrients from digested food. The body cannot get the nutrients it needs to stay healthy when the villi are damaged. Celiac disease is genetic, which means it runs in families. Symptoms of celiac disease vary from person to person. Symptoms may affect the digestive system or other parts of the body. Celiac disease can be serious and cause long-lasting digestive problems. The only treatment for celiac disease is a gluten-free diet. If you avoid gluten, your small intestine will heal. If you consume gluten, celiac disease will continue to harm your small intestine.
EATING A GLUTEN-FREE DIET
A gluten-free diet can help improve symptoms of celiac disease in a few weeks. Symptoms usually go away completely after 6 to 12 months. A gluten-free diet means not eating foods that contain wheat, rye and barley. The foods and products made from these grains should also be avoided. A person with celiac disease should not eat most grains, pasta, cereal and many processed foods. Many foods that you already eat are gluten-free. You can find substitutes for foods that normally contain gluten, such as bread and pasta. Many grocery stores sell gluten-free foods. If you can't find them in your area, check with a celiac support group or go online. Talk to a dietitian who can answer your questions and offer advice about how to avoid gluten while still eating a healthy, balanced diet. People with celiac disease must eat a gluten-free diet and remain on the diet for the rest of their lives. In some severe cases, a gluten-free diet alone can't stop the symptoms and complications of celiac disease. Talk to your health care provider to learn more about treating celiac disease.
FOODS TO INCLUDE
Start your new diet by looking at the foods you already have in your home. Many of your favorite brands may already be gluten-free. Some naturally gluten-free foods include:
• Beans, seeds and nuts in their natural, unprocessed form.
• Eggs.
• Meats, fish and poultry.
Other gluten-free foods include:
• Fruits and vegetables.
• Most dairy products.
• Many condiments and dressings.
Check labels to make sure that foods are not processed or mixed with gluten-containing grains, additives or preservatives. Many grains and starches also can be part of a gluten-free diet, including:
• Buckwheat.
• Corn and cornmeal.
• Flax.
• Flours made from rice, soy, corn, potatoes and beans.
Other non-gluten grains and starches include:
• Millet.
• Quinoa.
• Rice.
• Sorghum.
• Soy.
• Tapioca.
FOODS AND PRODUCTS TO AVOID
Avoiding wheat can be hard because wheat products go by many names. Talk to your health care provider or dietician about the different names for wheat products. You should also avoid all food and drinks containing:
• Barley. Malt, malt flavoring and malt vinegar are usually made from barley.
• Rye.
• Triticale, which is a cross between wheat and rye.
Avoid the following foods unless they're labeled as gluten-free or made with corn, rice, soy or other gluten-free grains:
• Beer.
• Breads.
• Cakes and pies.
• Candy.
• Cereals.
Unless they are labeled as gluten-free or made with gluten-free grain, you should also avoid:
• Cookies and crackers.
• Croutons.
• French fries.
• Imitation meat or seafood.
• Pastas.
Other foods that usually contain gluten include:
• Processed lunch meats.
• Salad dressings and sauces.
• Seasoned snack foods, such as potato chips.
• Soups and soup bases.
Certain grains, such as oats, can be contaminated with wheat. This can happen while the grains are growing and processed. Avoid oats unless they are labeled gluten-free. Gluten is found mainly in foods. It may also be in other products, such as:
• Lip balms.
• Medicines.
• Stamp and envelope glue.
• Vitamins.
RISKS
People who follow a gluten-free diet are at risk for low levels of certain vitamins and nutrients in their diets. Ask your dietitian to review your gluten-free diet to see that you're getting enough nutrients. Cross-contamination happens when gluten-free foods come into contact with foods that contain gluten. It can happen during the manufacturing process, for example, if the same equipment is used to make a variety of products. Cross-contamination can also happen at home if foods are prepared on common surfaces or with utensils that weren't thoroughly cleaned.
PREVENTION OF CROSS - CONTAMINATION
There are steps you can take to prevent cross-contamination and avoid eating gluten. To prevent cross-contamination:
• Separate gluten-free items from gluten-containing items in the pantry and refrigerator.
• Label gluten-free foods with a marker or sticker.
• Thoroughly clean all dishes, pots, pans and utensils between uses.
• Purchasing a second toaster that is only used for gluten-free foods.
• Using a separate set of cutting boards for food prep.
• Having 2 sets of condiments to reduce the risk of contaminated spoons getting dipped into your mustard or peanut butter.
When you go to a restaurant, always ask that your meal be prepared:
• In its own separate and thoroughly washed pot or pan.
• Using separate and thoroughly cleaned cutting boards and utensils.
• With care by the food handlers to avoid cross-contamination.
Let friends and family members know about your gluten-free diet. If you go to a social gathering, offer to bring gluten-free foods that you can share with others. Always read the list of ingredients on food products. Make sure there are no gluten-containing ingredients in a product and that the product has a low risk for cross-contamination. If you're not sure whether a food contains gluten, check with the manufacturer or don’t buy it. A food might not contain gluten, but it may have been in contact with gluten when it was harvested, transported or processed.
SUMMARY
A gluten-free diet is used to treat celiac disease. Celiac disease causes inflammation and damage in the small intestines when a person who has the condition eats gluten. Eating a gluten-free diet helps people with celiac disease control their symptoms and prevent complications. A gluten-free diet means not eating foods that contain wheat, rye and barley. The foods and products made from these grains should also be avoided. A person with celiac disease should not eat most grains, pasta, cereal and many processed foods. Avoid all foods and drinks containing:
• Barley. Malt, malt flavoring and malt vinegar are usually made from barley.
• Rye.
• Triticale, which is a cross between wheat and rye.
• Wheat.
Many foods that you already eat are gluten-free. You can find substitutes for foods that normally contain gluten. Talk to a dietitian who can answer your questions and offer advice about how to avoid gluten while still eating a healthy, balanced diet. Check labels to make sure that foods are not processed or mixed with gluten-containing grains, additives or preservatives. Avoiding wheat can be hard because wheat products go by many names. Talk to your health care provider or dietician about the different names for wheat products. People with celiac disease must eat a gluten-free diet and remain on the diet for the rest of their lives. A gluten-free diet can help improve symptoms of celiac disease in a few weeks. Symptoms usually go away completely after 6 to 12 months.
