Diets to Avoid with Celiac Disease
Celiac disease is a chronic digestive and immune disorder that damages the small intestine. It is triggered by eating foods containing gluten, which is a protein found in wheat, barley, rye, and other grains. The damage to the small intestine can lead to long-lasting digestive problems and prevent the body from absorbing all the necessary nutrients from food. This can result in malnutrition and other serious health issues. Celiac disease is different from gluten sensitivity and wheat allergies, as it specifically damages the small intestine.
If you have been diagnosed with celiac disease, it is important to follow a gluten-free diet. Gluten is a protein found in several grains, including wheat, barley, and rye. When someone with celiac disease consumes gluten, it triggers an autoimmune response in their body. This response damages the lining of the small intestine, making it difficult for the body to absorb nutrients properly.
To prevent this damage and manage the symptoms of celiac disease, it is crucial to avoid foods (including beverages) and non-food products (such as medications, makeup and toothpaste) that may contain gluten. For medications, gluten may be listed in the “inactive ingredients” section of the medication label or package. Also look for mention of wheat, barley, or rye in food and non-food ingredient lists.
Many diets, such as the Mediterranean Diet, Keto Die and Weight Watchers Diet, are not inherently gluten-free, but can be adapted to be gluten-free by substituting gluten-free ingredients or foods as part of the diet. Here are some foods that should be avoided:
- Foods with Gluten: This includes grains like wheat, barley, and rye. Examples of foods made with these grains include bread, pasta, cereal, baked goods, and some desserts. Beer is a beverage that often contains gluten. Gluten may be used as a thickening or binding agent in foods, so may be in sauces and gravies.
- Cross-Contaminated Foods: Some foods may not naturally contain gluten but can become contaminated during processing or preparation. For example, commercially fried foods in restaurants are often cooked in the same fryer as gluten-containing items like French fries. This cross-contamination can make gluten-free options unsafe for people with celiac disease.
It's important to note that while oats were once considered off-limits for individuals with celiac disease due to potential contamination during processing, recent evidence suggests that moderate amounts of uncontaminated oats are generally safe to consume.
Following a gluten-free diet can be challenging at first, but it is essential for managing celiac disease symptoms and promoting overall health. If you have been diagnosed with celiac disease or suspect you may have it, consult with a healthcare professional or registered dietitian who specializes in celiac disease to create a personalized dietary plan that meets your specific needs. They can provide guidance on safe food choices and help you navigate potential sources of hidden gluten in processed foods.
Remember, always consult with a healthcare professional before making any changes to your diet or trying new treatments or remedies.