Gluten-Free Diet

Italian pizzas and pastas, Chinese noodles, American beers, and burgers—going out to eat can be a gluttony of gluten. That means for the more than two million Americans who are intolerant to gluten (the protein found in wheat, barley, and rye), dining out is difficult.

Celiac disease, the most severe form of gluten intolerance, is a genetic autoimmune disorder that affects about 1 percent of Americans, a majority of who are not diagnosed. Celiac disease is basically an allergy to gluten — a protein that is seemingly everywhere. Gluten is commonly found in rye, barley and wheat — and wheat is an ingredient in many food products besides the obvious breads and pastas.

Celiac disease is a genetic disorder that damages the small intestine and can lead to malnutrition. Other complications of celiac disease can include reduced bone density, anemia, infertility and neurological problems.

There is no cure for celiac disease, so eliminating gluten from your diet is the only way to manage the disorder. But living gluten-free doesn’t have to mean a life of boring, tasteless meals.

Focus on the Positive

OK — wheat, barley and rye are off limits, but there’s still a world of great foods to choose from: fruits, vegetables, meats and most dairy products.

And no, you don’t have to give up breads and pastas — just make sure they’re made from grains that do not contain gluten. You have plenty to choose from: corn, buckwheat, millet, quinoa and oats, to name a few.

The beauty of a gluten-free diet is that you’ll consume a variety of tasty, nutrient-rich whole grains — foods that everybody should be eating more of because they provide fiber and B vitamins.

More than half of the world’s population lives on rice. An excellent source of carbohydrates and protein, it is gluten-free, so suitable for those with wheat allergies.

Foods to Enjoy

As you shop the grocery aisles, it’s important to read food labels thoroughly to make sure that the food contains no gluten. It’s equally important to keep in mind all the great foods you can still enjoy:

• Meat products — unprocessed meat, fish, chicken, bacon, ham off the bone and meats that are frozen or canned (without sauces)
• Dairy products — eggs, whole milk, lowfat milk, evaporated and condensed milk, fresh cream, processed or block cheese and some custards and soymilks
• Fruits and vegetables — fresh, canned or frozen (without sauces); fruit juices; nuts and peanut butter
• Cereal and baking products — corn flour, soya flour, rice flour, buckwheat, millet, corn- or rice-based breakfast cereals that contain no malt extract
• Breads, cakes and biscuits — most rice crackers, corn cakes, rice crisp breads, corn tortillas and corn taco shells
• Pasta and noodles — gluten-free pasta, rice noodles, rice or bean vermicelli
• Condiments — tomato paste, tahini (ground sesame seeds), jams, honey, maple syrup, cocoa, vinegars (except malt), some sauces and salad dressings
• Snacks — corn chips, popcorn and plain chocolate
• Drinks — tea, coffee, mineral water, wine, spirits and liqueurs

Celiac disease and the gluten-free diet

As many as 1 in 141 Americans cannot eat foods containing wheat, barley, rye and some types of oats because they suffer from celiac disease. 

When they eat these foods, it triggers a response in the small intestine that blocks the absorption of nutrients found in food. This can lead to weight loss, bloating and sometimes diarrhea. The Mayo Clinic suggests that you consult a doctor if diarrhea or digestive discomfort  lasts for more than two weeks. Eventually, the brain, nervous system, bones, liver and other organs can be deprived of nourishment.

Celiac (pronounced SEE-lee-ack) disease is an autoimmune disease and an inherited disorder that affects children and adults. It is also known as celiac sprue or gluten-sensitive enteropathy.

People will celiac disease can still enjoy bread and pasta, but they need to look for items that are made from other types of flour, like potato, rice, corn or soy. In August, the federal Food and Drug Administration wrote a definition of "gluten-free." The new standard should make it easier to find safe, gluten-free foods. While it welcomed FDA's move, Celiac Sprue Association says its own requirements for "gluten-free" labeling are more stringent. 

There's no cure for celiac disease, but following a strict gluten-free diet can help manage symptoms and promote intestinal healing. The association says "the diet is the prescription." A booklet available on its website guides readers through supermarket aisles, restaurant menus and other places where gluten might appear. You can find helpful information at Celiac Central.

Celiac Disease Becoming More Common

Celiac disease, sometimes called celiac sprue, is a digestive disorder that occurs when an individual’s immune system overreacts to the protein gluten found in grains including wheat, rye, barley, and to some degree, oats. 

When a patient with the disease eats food that contains gluten, the immune system’s response damages the intestinal lining. This causes symptoms of abdominal pain and bloating after consuming gluten.

Celiac disease, a serious immune system reaction, is far more common today than it was 50 years ago, a new study shows.

People who have celiac disease can’t tolerate gluten, a protein found in wheat, rye or barley. Life with celiac is difficult because gluten is found in many medications and processed foods. When gluten is consumed, the body’s immune system damages the small intestine and nutrients can’t be absorbed.

While it’s been known that the incidence of celiac is on the rise, it hasn’t been clear whether doctors are simply looking for it more often, and therefore finding more cases. But new research from the Mayo Clinic in Rochester, Minn., suggests that the disease is four times more common today than it was in the 1950s, and not just because doctors are more likely to test for it.

The study, published in the journal Gastroenterology, analyzed blood samples collected from 9,133 healthy adults collected at Warren Air Force Base between 1948 and 1954. Another 12,768 gender-matched subjects from a study in Olmsted County, Minn., were also analyzed for signs of celiac disease.

Of the blood samples collected 50 years ago, only 0.2 percent had celiac disease. In the more recent blood samples, the incidence of celiac disease was more than four times greater. Today, it’s estimated that about one in 100 people have celiac disease.

Doctors don’t know why celiac is on the rise. It may be due to changes in the way wheat is grown and processed, or the ubiquity of gluten in medications and processed foods. Symptoms of celiac disease include diarrhea, abdominal pain and weight loss. Nutritional problems are also common, and anemia, loss of teeth and premature bone loss can occur.

The trend is concerning because celiac disease is often misdiagnosed as irritable bowel syndrome or another condition. It’s been estimated that for every person diagnosed with celiac disease, another 30 people have it but haven’t been diagnosed. Once diagnosed, the disease can be managed by eating a gluten-free diet. But when people don’t know they have the problem and continue to eat gluten-containing products, the intestines become severely damaged, leading to long-term health problems and a higher risk of dying compared to people who don’t have celiac.