Celiac disease is an autoimmune response to gluten in which your immune system recognizes gluten as a toxin and produces antibodies that damage the small intestine's ability to absorb nutrients. Gluten is a protein complex found in wheat, barley and rye. Gluten also occurs in many other food products. If you have celiac disease, without diet modification you are at risk of weight loss and vitamin and mineral deficiencies.
Celiac Disease
There is no cure for celiac disease, but if you have celiac disease you can lead a normal, healthy life by following a gluten free diet. As noted in a journal article in the "American Academy of Nurse Practitioners," adhering to a strict gluten-free diet can be a daunting task due to the presence of wheat and wheat-based products in the North American diet and the hidden sources of gluten in many products, such as food additives, lipstick, envelope glue and medications.
Symptoms
Symptoms of celiac disease vary from person to person. Common symptoms include diarrhea, weight loss and malnutrition. These symptoms may resemble those seen with lactose intolerance, irritable bowel syndrome, Crohn's disease and peptic ulcer disease. Because celiac disease mimics other diseases, people with celiac disease are often misdiagnosed and treated for persistent symptoms and not for the disease. According to "Diet and Nutrition Therapy," the gold standard for confirming the diagnosis of celiac disease is a biopsy of the small intestine.
Gluten-Free Diet
Recommended beverages for a gluten-free diet include coffee and tea, carbonated beverages, chocolate drinks made with pure cocoa powder, wine and distilled liquor. Meat and meat substitutes should include pure meat and fish, fowl and egg, cottage cheese and peanut butter. Whole milk, skim, low-fat and buttermilk are included in gluten-free diets. Breads should be limited to specially prepared breads made with wheat starch, rice, potato or soybean flour. Hominy grits; white, brown or wild rice; popcorn and low-protein pasta from wheat starch are foods that do not contain gluten. All fresh vegetables, including plain, commercially frozen or canned are included. Desserts should be limited to gelatin, custard, desserts made with gluten-free flour or starch and pudding thickened with tapioca. You can eat soups thickened with cornstarch, potato, rice or soybean flour as part of a gluten free diet.
Foods to Avoid
If you are on a gluten-free diet, avoid malted milks, beer, ale and lager. Do not eat any foods that contain wheat, rye, barley, oats, wheat germ, bulgur or farina. Commercially prepared foods from a restaurant, grocery or food market may contain gluten. Read labels thoroughly, and ask if you are unsure. Working with your primary care provider and a registered dietitian can help you establish a gluten-free diet that meets your nutritional needs.
References
- "journal of the American Academy of Nurse Practitioners"; Against the grain: An overview of celiac disease; Suzanne Martin; 2008
- "Long Term Living"; Gluten-free diets: Are you prepared?; Ronni ALicea; December 2008
- "Nutrition and Diet Therapy"; Carroll Lutz.; Karen Przytulski; 2011
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