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), triticade 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 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 past 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/lifestyle.php
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://healthsystem.virginia.edu/internet/digestive-health/nutritionarticles/PlogstedArticle.pdf
Flyer for shopping, diet and lifestyle if your child has celiac': http://celiachealth.org/pdf/GlutenFreeDietGuideWeb.pdf
See
Celiac’s disease for further information and links.