CELIAC DISEASE

Nutritional Approach for Celiac Disease

Celiac disease is an intolerance to gluten, a protein found in certain cereals. It leads to symptoms such as diarrhea, abdominal bloating, muscle mass loss, and weight loss. The only known effective treatment is a lifelong strict gluten-free diet.

Gluten-Free Diet: Gluten is present in cereals like wheat, rye, oatmeal, barley, and triticale. Foods to avoid include:

• Pastries and bread products
• Breakfast and infant cereals, oatmeal
• Cookies, crackers
• Pasta
• Seitan
• Semolina (couscous)
• Beer and coffee made from cereal (Postum)
• Flour-dusted, breaded, fried, or breadcrumb-containing foods
• Foods thickened with wheat flour (sauces, soups)
• Certain spices and seasonings (ketchup, soy sauce, garlic powder)

Prepared foods often contain gluten, so careful label reading is essential. Ingredients to watch for include ale, bulgur, graham flour, kamut, malt flavoring, extract, liqueur, syrup, vinegar, malted barley extract, malted milk powder, malted milk, soluble extract of wheat, spelt, stout, vermicelli, wheat germ, and wheat starch.

Safe Foods: Certain foods are gluten-free, such as:

• Rice and legumes
• Corn
• Fruits and vegetables, including potatoes
• Fresh meat, poultry, and fish
• Eggs and nuts
• Milk

Recommendations: Due to potential nutrient malabsorption, individuals with celiac disease should focus on colored vegetables, fruits (dark green, orange), and foods rich in iron, vitamin B12, etc. Be cautious, as seemingly harmless foods may still contain gluten. Some medications may also contain gluten, so consult your pharmacist if gluten avoidance is necessary. Seeking guidance from a nutritionist for personalized dietary advice is recommended.

For more information, refer to the Canadian Celiac Association.