Celiac Disease Food to Avoid: a Complete Guide

OVERVIEW:

Celiac Disease Food to Avoid! Celiac disease is a long-term autoimmune disease of the digestive system. When a person with celiac disease eats gluten, the immune system reacts and damages the lining of the small intestine, which causes the symptoms of celiac disease.

Treatment for celiac disease is lifelong. It means avoiding gluten completely, so knowing which foods contain it is essential.

WHAT IS CELIAC DISEASE?

Celiac disease is an immune reaction to gluten, a protein found in wheat, barley and rye. The reaction damages the villi, small finger-like projections on the wall of the small intestine.

The villi become shortened or flattened, while the crypts (the spaces between the villi) grow deeper. Because the damaged intestine can't absorb nutrients well, avoiding gluten is the key to treatment.

WHY CELIAC DISEASE FOOD TO AVOID IS NECESSARY?

Celiac disease is not a food allergy. It is an autoimmune reaction triggered by gluten, including the gliadin part of wheat gluten.

The only treatment is a strict, lifelong gluten-free diet. For most people, this lets the small intestine heal and prevents further damage. If gluten stays in the diet, the damage continues and complications can develop. That is why it's important to know which foods to avoid.

CELIAC DISEASE FOOD TO AVOID STRICTLY

The foods below contain gluten and should always be avoided unless they are made from gluten-free ingredients and labeled gluten-free. Even small amounts of gluten can damage the intestine, including when there are no symptoms. Celiac disease foods to avoid strictly are:

Wheat, including durum, semolina, spelt, emmer, einkorn, farro and kamut
Farina
Graham flour
Rye
Barley
Triticale (a wheat and rye hybrid)
Wheat bran and wheat germ
Bulgur and cracked wheat
Couscous
Seitan (made from wheat gluten)
Matzo
Malt, malt extract, malt flavoring and malt vinegar (made from barley)
Brewer's yeast
Beer, ale and lager, unless labeled gluten-free
Regular bread, cakes, cookies, pasta, crackers and breadcrumbs made with wheat flour
Tempura and other foods coated in wheat flour or batter
Soy sauce brewed with wheat (look for gluten-free tamari or soy sauce)

Celiac Disease Food to Avoid in Moderate Amount

Some foods often contain gluten, but not always. Check the label every time, because recipes vary by brand:

Soups, broths and stock cubes
Sauces, gravies and marinades
Salad dressings
Seasoning mixes and spice blends
Soba noodles (often made with wheat as well as buckwheat)
Veggie burgers and imitation meats
Processed meats like sausages and hot dogs
Imitation seafood (surimi)
Candy and ice cream
Flavored chips and snacks
Oats, unless labeled gluten-free

Food to Avoid as They May Have Gluten

Some ingredients may come from wheat, barley or rye. According to the NIDDK, many processed foods contain gluten-based colorings, flavorings, starches or thickeners, so check labels for both grains and grain-derived additives.

In the United States, the FDA gluten-free labeling rule sets the standard: NIDDK explains that foods labeled gluten-free must contain less than 20 parts per million of gluten. Choosing labeled gluten-free products is the safest option. Ingredients to check include:

Malt flavoring
Modified food starch from an unstated source
Natural or artificial flavors in processed foods
Hydrolyzed wheat protein
Smoke flavoring
Seasonings and spice blends

Some ingredients that sound risky, such as distilled vinegar and glucose syrup, are generally considered gluten-free. If you're unsure about an ingredient, ask a registered dietitian. Gram flour (chickpea flour) is also naturally gluten-free; don't confuse it with graham flour, which is made from wheat.

Food to Avoid While Dining Out

Even tiny amounts of gluten can cause symptoms and damage the intestine. Symptoms range from diarrhea, bloating and gas to anemia, nerve problems and weak bones (osteoporosis) over time.

You can still eat out with celiac disease, but plan ahead. Ask how food is prepared and whether gluten-free dishes are kept separate.

Watch out for cross-contact. For example, French fries may be cooked in the same fryer oil as breaded foods, and gluten-free pasta may be cooked in the same water as regular pasta. Sauces, gravies and seasonings can also hide gluten.

Food to Avoid and Prevention of Nutritional Deficiencies

When you have celiac disease, a registered dietitian can help you learn which foods contain gluten and plan balanced gluten-free meals. A gluten-free diet without guidance may be low in fiber, iron and calcium.

Your doctor may test your vitamin and mineral levels and recommend small micronutrient supplements if needed, such as iron, calcium, vitamin D or B vitamins. Naturally gluten-free foods include plain meat, fish, fruits, vegetables, rice, potatoes, corn, beans and quinoa.

OUTLOOK

Celiac disease is a chronic disease, so knowing which foods to avoid is a lifelong skill. Sticking to a strict gluten-free diet brings long-term benefits for most people.

The diagnosis of celiac disease is both a blessing and a burden. Early diagnosis allows early treatment, but it also means learning a new way of eating. Don't start a gluten-free diet before you're tested, because it can affect test results.

HP Thoughts: Continuing with our celiac disease series, what food items are allowed so that the patient could at feel less stressed during mealtime: Perfect Diet for Celiac Disease.