People with celiac disease, or CD, have a marked sensitivity to a group of plant storage proteins known as glutens. These include the gliadin protein in wheat, hordein in barley and secalin in rye. Any of these gluten proteins can trigger an autoimmune response in individuals with CD. According to the National Foundation for Celiac Awareness, NFCA, the only known treatment for celiac disease is a gluten-free diet.
Features
When individuals with CD ingest a food or drink containing gluten, their bodies identify the protein as a foreign body and launch an attack to destroy it. Unfortunately, this attack also damages the villi, or tiny finger-like projections on the inside of the small intestine. The damaged villi gradually become less effective at absorbing vital nutrients from the small intestine.
Effects
Unless patients with CD stop eating gluten entirely, they'll become severely malnourished. Over time, untreated celiac disease can cause a host of co-morbidities, including cancer, osteoporosis, infertility, diabetes and other autoimmune conditions, says NFCA.
Forbidden Foods
Most commercial breads, pastas, cereals, cakes, pies, cookies and crackers contain gluten. The National Digestive Diseases Information Clearinghouse cautions individuals with CD to avoid ingredients such as wheat, barley, rye, durum, emmer, farina, semolina, spelt, einkorn and bromated flours. Gluten is widely used to process foods such as soup, imitation meat or seafood, lunch meats and self-basting-turkeys. Gluten can be hidden in food additives like malt vinegar and modified food starch as well as condiments like gravies and salad dressings as well as sauce such as soy sauce.
Substitutes
MayoClinic.com lists a number of gluten-free grains and starches that can be substituted for wheat, barley or rye. Cornmeal, tapioca, polenta, hominy grits, quinoa, amaranth, rice and buckwheat are safe alternatives for individuals with CD. When choosing a new grain or starch, read labels closely or contact the manufacturer to see if gluten was added during the production process.
Considerations
While patients with newly-diagnosed celiac disease may initially be discouraged at the number of forbidden foods, the University of Chicago Celiac Disease Center states, "remember that five of the six fresh food groups are gluten-free!" Individuals with CD can safely eat fresh, unprocessed additive-free fruits, vegetables, dairy products and meat or meat alternatives.
Tips
NFCA hosts a comprehensive website with extensive lists of gluten-free brands, vendors, markets and online sources. People with CD can also visit the site to locate support groups, cookbooks and recipes for gluten-free meals.
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