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Celiac Disease: Eating a Gluten-Free Diet

Celiac Disease: Eating a Gluten-Free Diet

Introduction

Celiac disease is a problem some people have with foods that contain gluten. Gluten is a type of protein found in the grains wheat, barley, rye, and triticale (a wheat-rye cross). When a person with celiac disease eats gluten, it triggers an immune response that is not normal. This damages the small intestine.

Symptoms of celiac disease can include gas, bloating, diarrhea, weight loss, fatigue, weakness, and vomiting. Stools may be bulky, loose, and more frequent. The damage to the intestine also makes it hard for your body to absorb vitamins, minerals, and other nutrients. This can lead to anemia or osteoporosis or both.

This information can help you learn more about how to eat so you can manage your symptoms, prevent long-term problems, and still get the nutrition you need.

  • Untreated celiac disease can make it hard for you to get the nutrients you need. Eating a variety of healthy foods that do not have gluten can help you keep your weight up and stay strong.
  • The main treatment for celiac disease is to avoid eating any foods that contain gluten. Even the smallest amount of gluten is harmful and can cause symptoms in some people.
  • Even if you don't have symptoms, you still need to avoid gluten totally to prevent damage to the intestines and long-term problems.
  • Some people with celiac disease need to avoid cow's milk and milk products when they first begin treatment. Most people can slowly add dairy foods back into their diet as the intestine heals. But they will still need to avoid foods with gluten for the rest of their lives.

If you have questions about following a gluten-free eating plan for celiac disease, talk to your doctor or dietitian.

How to eat when you have celiac disease

Eating a gluten-free diet isn't easy. But if you take your time to read labels and ask questions, you can stay on a gluten-free eating plan.

Foods to avoid

Do not eat any foods that contain gluten. These include foods made with wheat, barley, rye, or triticale (a wheat-rye cross). Common foods that contain gluten include:

  • Bagels.
  • Bread.
  • Breakfast cereals made with wheat, barley, or rye, or that have the term "malt" or "malted" in their names. Malt is made from barley.
  • Crackers.
  • Pasta.
  • Pizza.

Avoid all beer products unless they say they are gluten-free. Beers with and without alcohol—including lagers, ales, and stouts—contain gluten unless they specifically say they are gluten-free.

Avoid oats, at least at first. Oats may cause symptoms in some people, perhaps as a result of contamination with wheat, barley, or rye during processing. But many people who have celiac disease can eat moderate amounts of oats without having symptoms. Health professionals vary in their long-term recommendations regarding eating foods with oats. But most agree it is best that people newly diagnosed with celiac disease not eat oats until the condition is well controlled with a gluten-free diet.

Carefully read food labels. Look for hidden gluten. Foods such as ice cream, salad dressing, candy, canned and frozen soups and vegetables, and other processed foods may have hidden gluten.

Foods you can eat

On a gluten-free eating plan, you can still have:

  • Eggs and milk products such as cheese. Some cheese and cheese spreads may contain gluten, so check the labels for additives. You may need to avoid milk and milk products at the beginning of treatment.
  • Flours and starches made from rice, corn, buckwheat, potatoes, soybeans, or tapioca.
  • Fresh, frozen, or canned unprocessed meats. (Examples of processed meats to avoid are hot dogs, salami, and deli meat.) Read labels for additives that may contain gluten.
  • Fresh, frozen, dried, or canned fruits and vegetables, if they do not have thickeners or other additives that contain gluten.
  • Certain alcohol drinks, including wine, liquor (including whiskey and brandy), liqueurs, and ciders.

When you eat out, look for restaurants that serve gluten-free food. You might ask if the chef is familiar with cooking without any gluten. Also look for grocery stores that sell gluten-free pizza and other foods. The Internet can be another source of information on gluten-free foods.

Credits

By Healthwise Staff
Primary Medical Reviewer E. Gregory Thompson, MD - Internal Medicine
Specialist Medical Reviewer Jerry S. Trier, MD - Gastroenterology
Current as of March 17, 2014

This information does not replace the advice of a doctor. Healthwise, Incorporated disclaims any warranty or liability for your use of this information. Your use of this information means that you agree to the Terms of Use. How this information was developed to help you make better health decisions.

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