Gluten Free Diet

Who Follows a Gluten-Free Diet?

People diagnosed with celiac disease, or gluten intolerance, must follow this eating regime. The disorder is caused by a reaction to gliadin which is a component of gluten, a protein found in wheat, rye, barley, oats, and nonfood items such as stamp and envelope glue and some medicines and vitamins.

If items containing gluten are eaten or used, the immune system reacts by damaging the lining of the small intestine. This is where most nutrients are absorbed into the bloodstream. Because this area is destroyed, the person cannot get the nutrients they need and can become malnourished. This food component must be avoided for life so the body can repair the small intestine and nutrients can again be absorbed. The greatest risk to a person with celiac disease is prolonged malnutrition, which can lead to other complications.

The signs and symptoms of gluten intolerance in adults can include any of the following: weight loss even with increased intake, weakness, fatigue, diarrhea, abdominal pain, or unexplained anemia. Some people have no symptoms at all. Celiac disease is known to be a genetic disorder, so anyone with a family history should see a doctor and get tested.

What is the Gluten-Free Diet?

avoid breads on a gluten free diet

A person with celiac disease must follow a gluten-restricted and gliadin-free diet. This means avoiding wheat, rye, barley, oats and any products made with them. It is a good idea to learn to read food labels and check ingredient lists, as many products are made with these grains. When in doubt, call the product’s manufacturer to find out exactly what the product contains and if it is manufactured on the same equipment as foods made with wheat, rye, barley, and oats.

Other Foods to Avoid

Breaded meats, some sausages, some hot dogs, some lunch meats, noodles, pasta, packaged rice mix, creamed vegetables, vegetables in sauces, bran, graham, wheat germ, malt and malted milk, fruit pie filling, dried fruit, some salad dressings, canned soups, bouillon, beer, gin, whisky, and vodka distilled from grain.

Foods Allowed

It is important to check ingredient lists, but in general these foods should be okay: Milk, cream, fresh meat, fish, poultry, cheese, eggs, potatoes, yams, rice, vegetables (fresh, canned, frozen), peas, beans, fruit (fresh, canned, frozen), fruit juice, cereals such as cream of rice and puffed rice, cornstarch, rice flour, corn flour, potato flour, butter, margarine, nuts, peanut butter, mayonnaise, coffee, tea, chocolate, and vodka distilled from grapes or potatoes.

When dining out, ask questions about how foods are prepared and what they contain. Most restaurants will accommodate food allergies and intolerances.

People with celiac disease sometimes also become lactose intolerant. Using low-lactose or lactose-free dairy products may help to eliminate symptoms. Once the gluten-free, lactose-free diet is followed and the small intestine begins to heal itself, lactose can usually be used once again.

Vitamin Supplements

Because of the severe risk of malnutrition associated with celiac disease and the gluten-free diet, it is important to take a vitamin and mineral supplement. However, because many of them contain gluten, it is important to check the label or ask a physician to recommend a vitamin and mineral supplement.

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