Crohn's & Gluten Free Diet

Crohn's disease is a serious, long-lasting disorder of the gastrointestinal, or GI, tract. It causes weakening of the digestive processes, which makes digestion painful and prevents adequate absorption of essential nutrients. A gluten-free diet may reduce the symptoms of Crohn's disease.

Crohn's Disease

Crohn's disease, also known as ileitis or enteritis, is a chronic inflammatory bowel disease that causes inflammation of the GI tract. The disorder can affect any part of or the entire GI tract, from the mouth to the anus, but is most commonly found in the small intestine, or the illium. The inflammation can cause pain and diarrhea.

Causes

The cause of Crohn's disease is currently not known. According to the National Digestive Diseases Clearing House, a number of theories are under consideration. The most popular is that Crohn's disease is caused by an abnormal reaction of the body's immune system that causes it to mistake food for a foreign object and attack it as it would any other invader. The resulting accumulation of white blood cells in the digestive tract causes inflammation and can lead to ulceration of the intestinal lining.

Gluten

Gluten is a form of protein found in wheat, rye, barley, oats and spelt. It is also in many processed foods. According to Mark Hyman, M.D., many people do not realize that gluten can cause major health disorders. A study published in the Journal of the American Medical Association in September 2009 showed that people who had a gluten sensitivity were at high risk for death from cancer or heart disease. Dr. Hyman also points out that gluten may be a significant cause of irritable and inflammatory bowel diseases.

Gluten-Free Diet

Dr. David Dahlman, a chiropractic physician and nutritionist, points out that gluten can cause or aggravate Crohn's disease as well as a number of other conditions. Dr. Dahlman recommends a gluten-free diet to avoid the risk and reduce the symptoms of Crohn's disease, such as stomach cramps, nausea and diarrhea.

Foods to Avoid

Foods containing wheat are the primary food to avoid, although other foods also contain gluten. The Vegetarian Society recommends avoiding the following gluten-containing foods: wheat, bran, rye, barley, pasta, noodles, muesli, semolina, pastries, pies, some mustards, ready-mixed spices and barley-flavored drinks.