CELIAC DISEASE

FOODS THAT HARM

Foods made with wheat, rye or barley, oats, bulgur, spelt, or triticale

Foods using wheat products as a thickening agent or coating, such as meat loaf and certain soups and sauces

Beverages containing gluten, such as beer

Many commercial salad dressings except pure mayonnaise

FOODS THAT HEAL

Low-fat milk

Eggs

Fish

Meat and poultry

Fresh fruits and vegetables

Legumes

Potatoes

Rice

WHO’S AFFECTED

About 2
5 million North Americans

Those who have other genetic disorders including Down’s syndrome and Turner’s syndrome

Those who have chronic or autoimmune diseases, such as type 1 diabetes and rheumatoid arthritis
Celiac disease, also known as celiac sprue or nontropical sprue, is a disorder that affects about one out of every 133 people in the United States and Canada
The problem is caused by gliadin, one of the proteins collectively known as gluten, found in these grains
This protein interferes with the absorption of many nutrients and damages to the lining of the gut
Children with the disease are usually plagued with symptoms such as stomach upsets, diarrhea, abdominal cramps, bloating, mouth sores, and an increased susceptibility to infection
Their stool is pale and foul-smelling, and it floats to the top of the toilet bowl, indicating a high fat content
The child’s growth may be stunted; some children develop anemia and skin problems, especially dermatitis
Diagnosis is confirmed through an intestinal biopsy or through blood tests

QUICK TIP:

Read labels on nonfood items Scan the ingredient lists on packages of supplements, medications, and body lotions for wheat, wheat proteins, and wheat products
People who develop celiac disease later in life may have had a mild or symptomless form of the disease in childhood
In unusual cases, adults with no prior history of gluten sensitivity develop the condition after surgery on the digestive tract
Once the disease has been identified, patients are advised to permanently eliminate any foods that contain gluten from their diet
Luckily, gluten-free diets have become more popular in the past decade

Nutrition Connection

These recommendations can help make living with celiac disease a little easier: Be a gluten sleuth
Many everyday foods contain gluten: breads, cakes, rolls, muffins, baking mixes, pasta, sausages bound with bread crumbs, foods coated with batter, sauces and gravies, soups thickened with wheat flour, and most breakfast cereals, as well as some candies, ice creams, and puddings
Many baby foods are thickened with gluten, although most commercial first-stage foods are gluten-free
Don’t deprive yourself
The market has responded to a demand for gluten-free items, so people with Celiac disease can enjoy pastas and breads, such as rice pasta and baked goods made with corn, rice, potato, or soy flours
Prepare most foods at home
In general, it’s best to cook at home to ensure a healthy diet without risking exposure to gluten
Always read labels on packaged foods
Avoid ingredients such as flour-based binders and fillers and modified starch
Be suspicious of any label that specifies “other flours” because they are likely to include at least some wheat derivatives
Beer is made from barley and should be avoided, along with malted drinks

Beyond the Diet

Note that gluten can appear in products besides foods and may affect your health
For example, medications and vitamins may use gluten as a binding agent
At church, check with your pastor about gluten-free communion wafers