Gluten-Free Diet

When reading food and other product labels, it is important to note that the label “gluten-free” can mean a variety of things. Gluten-free does not ALWAYS mean the complete absence of wheat, barley, rye and oats (WBRO) in the product.  

The information on the charts provided by the Celiac Sprue Association is particularly helpful in showing the comparisons of requirements for CODEX Alimenatarius, FDA and the CSA Recognition Seal (the specialists in Celiac issues):

http://www.csaceliacs.org/DEFININGTHETERMGLUTEN-FREE.php

In 2006, the American Dietetic Association updated its recommendations for a gluten-free diet. The following chart is based on the 2006 recommendations. This list is not complete, so people with celiac disease should discuss gluten-free food choices with a nutritionist or physician who specializes in celiac disease. People with celiac disease should always read food ingredient lists carefully to make sure the food does not contain gluten.

Allowed Foods

amaranth

arrowroot

buckwheat

cassava

corn 

flax

Indian rice grass

Job’s tears

legumes

millet

nuts

potatoes

quinoa

rice

sago

seeds

sorghum

soy

tapioca

teff

wild rice

yucca

Foods To Avoid

• wheat

• including einkorn, emmer, spelt, kamut

• wheat starch, wheat bran, wheat germ, cracked wheat, hydrolyzed wheat protein

• barley

• rye

• triticale (a cross between wheat and rye)

Other Wheat Products

bromated flour

durum flour

enriched flour

farina

graham flour

phosphated flour

plain flour

self-rising flour

semolina

white flour

Processed Foods that May Contain Wheat, Barley or Rye

bouillon cubes

brown rice syrup

candy

chips/potato chips

cold cuts, hot dogs, salami, sausage

communion wafers

French fries

gravy

imitation fish

matzo

rice mixes

sauces

seasoned tortilla chips

self-basting turkey

soups

soy sauce

vegetables in sauce

Most of these foods can be found gluten-free. When in doubt, check with the food manufacturer.

Source: Thompson T. Celiac Disease Nutrition Guide, 2nd ed. Chicago: American Dietetic Association; 2006. © American Dietetic Association. Adapted with permission. For a complete copy of the Celiac Disease Nutrition Guide, please visit www.eatright.org.

Points to Remember

• People with celiac disease cannot tolerate gluten, a protein in wheat, rye and barley.

• Untreated celiac disease damages the small intestine and interferes with nutrient absorption.

• Without treatment, people with celiac disease can develop complications such as osteoporosis, anemia, and cancer.

• A person with celiac disease may or may not have symptoms.

• Diagnosis involves blood tests and, in most cases, a biopsy of the small intestine.

• Since celiac disease is hereditary, family members of a person with celiac disease may wish to be tested.

• Celiac disease is treated by eliminating all gluten from the diet. The gluten-free diet is a lifetime requirement.

• A dietitian or nutritionist can teach a person with celiac disease about food selection, label reading, and other strategies to help manage the disease.

LNH