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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