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Celiac Disease

Celiac disease is an immune-related disease that causes damage to the absorptive surface (villi) of the small intestine. Damage occurs in individuals with a permanent sensitivity to gluten, a protein in certain grains. In general, you must avoid foods that contain wheat, barley, rye, and oats. Eating too much gluten may cause you to have weight loss, fatigue, bloating, diarrhea, stomach pain, and cause problems in the small intestine that can cause nutrient malabsorption.

Points to keep in mind

• Read all food labels carefully and avoid all products that contain wheat, rye, barley, gluten stabilizers, and hydrolyzed or texturized vegetable protein (HVP, TVP).
• Look for specialty cookbooks adapted for gluten-restricted, gliadin-free diets.
• When in doubt about any commercial product, do not use it until you obtain information from the manufacturer.

Recommended foods

Breads, cereals, rice and pasta

• breads or bread products made from tapioca, arrowroot, corn, or potato starch; corn, potato, rice, or soy flour or gluten-free bread mix
• corn or rice cereals containing malt flavoring derived from corn, puffed rice, cream of rice, cornmeal, hominy, and grits
• enriched brown and wild rice; rice noodles, and pastas made with allowed flours

Fruits

• all fruits and fruit juices

Vegetables

• all plain, fresh, frozen, or canned vegetables made with allowed ingredients

Meat, poultry, fish, dry beans and peas, eggs and nuts

• all meat, poultry, fish, shellfish, and eggs
• dry peas and beans, nuts, peanut butter, and soybeans
• cold cuts or sausage without fillers

Milk, yogurt and cheese

• all milk and milk products except those made with gluten additives (ie: chocolate)
• aged cheese

Fats, snacks, sweets, condiments and beverages

• butter, margarine, salad dressings, sauces, soups, and desserts made with allowed ingredients
• sugar, honey, jelly, jam, hard candy, plain chocolate, coconut, molasses, marshmallows, and meringues
• pure instant or ground coffee, tea, carbonated drinks
• most seasonings and flavorings

Sample menu for gluten-free diet

Breakfast

• orange juice
• cream of rice cereal
• banana
• gluten-free toast with jelly and margarine
• milk

Lunch

• tomato juice
• hamburger on gluten-free bread with sliced tomato and lettuce
• fresh fruit salad
• tea

Snack

• rice cakes
• apple
• milk

Dinner

• tossed salad with oil and vinegar
• dressing
• baked chicken breast
• brown rice
• broccoli
• gluten-free bread with margarine
• orange
• sherbet
• tea

Resources

Search for celiac disease on the following Web sites:

• American Dietetic Association Web site
• Celiac Disease Foundation Web site
• Celia Sprue Association/USA Inc. Web site
• Gluten Intolerance Group of North American Web site
• National Foundation for Celiac Awareness Web site