A gluten-free diet is the only remedy for celiac disease, a disease that destroys intestinal lining after gluten is consumed. Gluten is a protein found in rye, barley and wheat. A traditional diet rich with these grains offer nutrition such as fiber, iron and B vitamins that are not readily found in some gluten-free foods. The gluten-free diet may pose some nutritional risk for people unfamiliar with how to eat a healthy, balanced, gluten-free diet.
Nutritional Concerns
It may take years before a person is diagnosed with celiac disease. In the time leading up to diagnosis, you may have suffered enough intestinal damage to inhibit your body's ability to absorb needed vitamins and minerals. This leads to vitamin and mineral deficiencies that may cause other problems, such as anemia and osteoporosis. Identifying nutritional deficits is important following a diagnosis of celiac disease so a gluten-free diet may be adjusted to meet your nutritional shortfall. Non-gluten foods are often enriched with essential vitamins and minerals where gluten-free versions may not be.
Gluten Free Foods
The University of Virginia Health System states that many processed gluten-free foods are not fortified and are poor sources of iron, folate, thiamin, riboflavin, niacin and fiber. These nutrients are typically found in wheat-based products. Relying on processed gluten-free foods such as pasta, bread and cereals, as dietary staples without the use of additional, nutritious, gluten-free foods may create nutrient deficiency.
Supplementation
Nutritional deficits or trouble incorporating healthy foods into your gluten-free diet may necessitate use of vitamin supplementation. The Celiac Sprue Association states that you may need blood testing to verify which nutrients you're lacking, and supplementation based on your test results. Calcium, vitamin D, folate, niacin and iron are common supplements needed while on the gluten-free diet, states the CSA.
Dietary Education
Meeting with a dietitian is important when you're first learning the gluten-free diet, and for support throughout your diet experience. A dietitian may be able to help you combine gluten-free foods in a nutritionally beneficial way. Learning about fruits, vegetables, gluten-free grains and processed foods may help you make better decisions while shopping for and preparing gluten-free foods. Regular physician contact is also important to ongoing assessment of your nutritional status, especially if you were vitamin deficient to begin with, states Beth Israel Deaconess Medical Center.
Member Comments