Celiac Disease- nutritional considerations

Alternative names:

celiac sprue - diet; gluten sensitive enteropathy - diet; gluten-free diet

Recommendations:

Therapy is to eliminate all gluten from the diet. This diet must be followed indefinitely. Strict adherence presents a challenge because gluten may be in the form of additives as a stabilizer or emulsifier. Corticosteroids and water-soluble multivitamins may be prescribed.

Some of the foods that should be avoided if gluten enteropathy is diagnosed include: bread, crackers, buns, biscuits, graham crackers, wafers, pancakes, cones, matzo, macaroons, cakes, cookies, dumplings, doughnuts, pretzels, pie crust, rolls, wheat germ., cereals, oatmeal, chili, some meat loaves, gravies, cream sauce, breaded foods, macaroni, lasagna, noodles, spaghetti, vermicelli, ravioli, and stuffing for turkey or chicken.

Some foods which don't contain gluten include: Rice Krispies, puffed rice, corn flakes, grits, Chinese rice noodles and some of the gluten-free bakery goods prepared or sold at health food stores. Tapioca flour, corn starch, corn flour, potato flour, cornmeal, and rice flour can be used for thickening gravy and for baking. Combining flours usually makes a better product.

There are also numerous foods that may contain gluten that may not be readily apparent, so label reading is important. Some examples of non-cereal foods that may contain gluten are: commercial chocolate milk, cocoa mixes, commercial salad dressings, non dairy creamers, commercial seasoned rice mixes, commercial candies, white vinegar and many others.

Resources
A Registered Dietitian can provide in-depth consultation and support regarding the diet therapy. A celiac disease - support group may also be helpful.