Celiac disease, a gastrointestinal disorder, damages the lining of the small intestine. People with celiac disease cannot tolerate gluten, a protein found in several grains. The immune system reacts to gluten in food by destroying structures called villi in the intestines. Villi absorb nutrients and without them the body is deprived of essential nutrition. The disease may develop at any age and may cause general malnutrition or weight loss.
Celiac Disease
Celiac disease is an inherited auto-immune disorder, although the exact gene responsible for the disease is still unknown. Celiac disease sufferers may have other autoimmune diseases such as rheumatoid arthritis, Addison's disease or type 1 diabetes. Symptoms of celiac disease vary. The most common symptoms include abdominal gas or pain, vomiting, diarrhea, constipation and weight loss. In infants and children, celiac disease may interfere with growth and development or cause a delay in puberty.
Dietary Management
For treatment of celiac disease to be successful, the patient should choose only foods that do not contain gluten, which is a component of most grains such as wheat, barley or rye. Many processed foods have ingredients with gluten, so the patient must carefully read all food labels. Since 2006, the Food Allergen Labeling and Protection Act has required that all common food allergens such as wheat must be indicated on the product label.
Gluten Free Foods
A gluten free diet should include a balanced mixture of meat, fish, fruits and vegetables. Gluten free starches are also good choices. These include potatoes, rice, soy, quinoa or buckwheat. Amaranth, sorghum and tapioca are also gluten-free. Cereals made without wheat or barley are generally available and are good additions to a gluten-free diet. The patient may substitute corn or soy flour in recipes that use wheat flour.
Foods to Avoid
A patient with celiac disease should not eat any foods containing gluten. Even very small amounts may trigger new symptoms. All baked goods or pasta that contain wheat-based flour must be avoided, as well as any foods containing less common flours such as graham or durum flours, or farina. Other, less obvious foods that usually contain gluten include beer, some candies, prepared sauces and some salad dressings. Gluten may also be an ingredient in soy sauce, soups, gravies or syrups, so the patient should always check the label before consuming a new food product.
Getting Expert Advice
Eating a diet that is totally gluten-free may be very challenging. For this reason, the National Digestive Diseases Clearinghouse recommends that a patient with celiac disease should work with a dietitician to develop a manageable eating plan that meets this criterion. Dieticians are health care professionals trained to help patients understand ingredient lists and make good food choices.
