Gluten Foods & Acne

Giving up gluten foods to see if your acne improves means you'll have to learn to say no to a bowl of pasta, a slice of deep-pan pizza and other common foods. Gluten consists of two proteins called gliadin and glutenin and is linked to allergies and health conditions such as celiac disease. It's found in grains such as wheat, barley and rye. Minimizing the intake of these gluten foods may be beneficial for some people with acne.

Diet and Acne

The link between diet and acne is controversial, with nutrition-oriented health practitioners extolling a link and some conventional medicine practitioners denying there is one. The confusion may lie in the fact that, according to James F. Balch and his co-authors of the book "Prescription for Drug Alternatives," diet is a trigger only for some people battling acne, but not for others.

Gluten, Food Allergies and Acne

Food allergies or intolerances may trigger breakouts in some adults with acne, according to the University of Maryland Medical Center. In gluten, the gliadin portion is responsible for allergic reactions, which can be severe in some cases and cause different symptoms each person affected by it. Although a gluten allergy is not considered a true allergy, but a sensitivity or an intolerance, it has been linked to acne symptoms in some patients, reports the Center for Food Allergies.

Acne and Celiac Disease

In some cases, acne may not just be a sign of a gluten sensitivity, but a symptom of undiagnosed celiac disease, according to "Dream Online," an online magazine of the Children's Hospital Boston. If this is the case, you may also be experiencing other symptoms associated with celiac disease such as abdominal pain, abdominal distension or swelling, diarrhea, constipation and bloating. Other symptoms include migraines, joint pain, fatigue and menstrual irregularities. If you notice any of these symptoms, seek medical attention as soon as possible. A simple blood test can reveal if you have a gluten allergy or intolerance.

Foods to Avoid

Leslie Beck, a registered dietitian and author of "The Complete A-Z Nutrition Encyclopedia," recommends avoiding other grains as well such as bulgur, couscous, eikorn, emmer, faro, kamut, mir, oat bran, rye, semolina, spelt, triticale and all forms of wheat. Also gluten lurks in packaged foods, so check labels to see if these grains are ingredients and for other ingredients such as durum, caramel, emulsifiers, hydrolyzed plant protein, icing sugar and all forms of malt.

Starting a Gluten-free Diet

Eliminating gluten from your diet can be challenging considering the wide availability and affordability of grain products. Furthermore, you're likely to crave carbs during stressful periods. Consult your doctor first. If you find it difficult to cut grains from your diet all at once, your doctor can recommend a schedule for eliminating these gluten foods and others from your diet. Also, a registered dietitian or nutritionist can provide assistance on figuring out food labels.