Gluten is a generic term for a number of storage proteins that are found in certain grains, including the gliadin in wheat, hordein in barley, secalin in rye, avenin in oats, oryzenin in rice and zein in corn. When people with celiac disease, or CD, ingest particular forms of gluten, their bodies mount an autoimmune response. The gluten in wheat, barley and rye triggers this autoimmune response, but the zein protein in corn does not.
Effects
As food and fluids pass through the small intestine, small finger-like projections known as villi absorb nutrients, passing them through the intestinal wall and into the bloodstream. When individuals with CD eat gluten from wheat, barley or rye, the subsequent autoimmune response damages the villi, interfering with the absorption of vital nutrients. Corn gluten, however, does not trigger this response, so is considered safe on a gluten-free diet, according to the Celiac Sprue Association, CSA.
Types
People with celiac disease can safely eat corn and corn products such as cornmeal, polenta, pure corn tortillas and corn flour, according to MayoClinic.com. Other safe corn products include a nutritional supplement called corn gluten, a flavoring agent known as corn malt, cornstarch, hominy corn kernels, hominy grits and popcorn, says CSA.
Considerations
People with gluten-sensitivity face significant challenges when selecting food products. For example, modified food starches are created by rearranging the molecules of a grain. According to CSA, modified food starch containing corn is questionable on a gluten-free diet because of its content, contact or contamination, but modified corn starch is safe. When in doubt, check with the manufacturer.
Tips
The National Foundation for Celiac Awareness, NFCA, has a website with extensive listings of gluten-free brands and online vendors. CSA offers an extensive listing of gluten-free flours and grains, as well as gluten-free recipes and flour formulas.
Warnings
While corn products are typically gluten-free, cross-contamination can occur during the manufacturing process or in the home kitchen. Read labels carefully to ensure corn products have no added gluten, keep gluten-free products in a separate location in the kitchen and clean all food preparation and cooking surfaces carefully before preparing foods for people with gluten sensitivity, says Mayoclinic.com.
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