Gluten
is found in wheat, rye and barley, which
exist in many different types of food. As
life-long exclusion from the diet is
currently the only treatment, careful
instruction and meticulous inspection of
food labels are necessary. Declaration of
gluten content on food labels varies between
countries and is generally not obligatory
for all foods.
Oats are gluten-free, but can be
gluten-contaminated due to processing
procedures and are tolerated by most patients.
Besides, barley, rye and wheat (einkorn,
durum, fara, graham, kamut, semolina, spelt),
triticale and malt (if made from barley) must
be excluded. On the other hand, amaranth,
arrowroot, beans, buckwheat (if not mixed with
wheat), chia seed, corn (maize), flax,
gargava, hemp seed, millet, nut flour, potato,
rice, sorghum, soy, sweet potato / yam,
tapioca, and teff are allowed grains or flour.
A wide range of gluten-free foods are now
offered in many countries. The term
‘gluten-free’ actually implies that the food
contains gluten concentrations below a certain
limit, as defined by governments. Some
governments subsidize the special dietary
needs. Gluten is also found in some medicines.
We recommend consulting a dietician
experienced in celiac’s disease for detailed
advice.
This link lists food considered unsafe for
consumption in celiac’s disease:
http://www.celiac.com/articles/182/1/Unsafe-Gluten-Free-Food-List-Unsafe-Ingredients/Page1.aspx
This link lists food considered safe for
consumption in celiac’s disease:
http://www.celiac.com/articles/181/1/Safe-Gluten-Free-Food-List-Safe-Ingredients/Page1.aspx
Contamination of food products not
containing gluten with gluten from other
sources during food preparation is a
frequently encountered problem. This may
happen via food preparation surfaces, cutlery,
food preparation equipment, such as toasters,
mills, sifters, food manufacture, but also if
oils for food preparation are reused. This is
of importance at home as well as in
restaurants and canteens at work or school.
Most commercially manufactured grains can be
contaminated with gluten, unless manufactured
in dedicated or gluten-free facilities.
Information nuggets
- Wheat-free is not gluten-free.
- Distilled products do not contain
significant gluten, due to the distillation
process. This includes wines, brandy, cider,
sherry, rum, tequila, vermouth, whiskey /
whisky and other liquors. Potential, minor
external sources of gluten may be additives
(e.g. coloring or flour paste to caulk oak
barrels). However, ales, beers and lagers
are made from gluten-containing grains, are
not distilled and are not gluten-free.
- Gluten may be an ingredient of
medications, vitamin and other supplements.
Some cosmetics, such as lipstick, lip balm
or gloss contain gluten.
Links: specific dietary and food shopping
information, as well as support groups and
recipes
"Quick diet start guide":
http://www.celiac.org/index.php?option=com_content&view=article&id=11&Itemid=16
Diet development in
stages:
http://www.csaceliacs.org/gluten_choices.php
Glossary of grains and
flours:
http://www.csaceliacs.org/gluten_grains.php
Gluten-free drugs:
http://www.glutenfreedrugs.com/ and
http://www.foodintolerances.org/pdf/Plogsted-Article-Medications-and-Celiac-Disease.pdf
Flyer for shopping, diet
and lifestyle if your child has celiac’s:
http://www.cdhnf.org/user-assets/Documents/PDF/GlutenFreeDietGuideWeb.pdf
Informative celiac’s disease website with helpful resources:
www.shepherdworks.com.au
See
Celiac’s disease for further information
and links.