BACK TOTOP Browse A-ZSearchBrowse A-ZABCDEFGHIJKLMNOPQRSTUVWXYZ0-9 E-mail FormEmail ResultsName:Email address:Recipients Name:Recipients address:Message: Print-FriendlyBookmarksbookmarks-menuCeliac disease - nutritional considerationsGluten sensitive enteropathy - diet; Celiac sprue - dietCeliac disease is an immune disorder passed down through families.Gluten is a protein found in wheat, barley, rye, or sometimes oats. It may also be found in some medicines. When a person with celiac disease eats or drinks anything containing gluten, the immune system responds by damaging the lining of the small intestine. This affects the body's ability to absorb nutrients.Celiac diseaseCeliac disease is an autoimmune condition that damages the lining of the small intestine. This damage comes from a reaction to eating gluten. This ...ImageRead Article Now Book Mark Article Carefully following a gluten-free diet helps prevent symptoms of the disease. Food Sources To follow a gluten-free diet means, you need to avoid all foods, drinks, and medicines made with gluten. This means not eating anything made with barley, rye, and wheat. All items made with all-purpose, white, or wheat flour are prohibited.FOODS YOU CAN EATBeans Cereals made without wheat or barley malt Corn Fruits and vegetables Meat, poultry, and fish (not breaded or made with regular gravies) Milk-based items Gluten-free oats Potatoes Rice Gluten-free products such as crackers, pasta, and breadsObvious sources of gluten include:Breaded foods Breads, bagels, croissants, and buns Cakes, donuts, and pies Cereals (most) Crackers and many snacks bought at the store, such as potato chips and tortilla chips Gravy Pancakes and waffles Pasta and pizza (other than gluten-free pasta and pizza crust) Soups (most) StuffingLess obvious foods that must be eliminated include:Beer Candies (some) Cold cuts, hot dogs, salami or sausage Communion breads Croutons Some marinades, sauces, soy, and teriyaki sauces Salad dressings (some) Self-basting turkeyThere is a risk for cross-contamination. Items that are naturally gluten-free may become contaminated if they are made on the same production line, or moved together in the same place, as foods containing gluten.Eating at restaurants, work, school, and social gatherings can be challenging. Call ahead and plan. Due to the widespread use of wheat and barley in foods, it is important to read labels before buying food or eating.Despite its challenges, maintaining a healthy, balanced diet is possible with education and planning. Recommendations Talk to a registered dietitian who specializes in celiac disease and the gluten-free diet to help you plan your diet.You may also want to join a local support group. These groups can help people with celiac disease share practical advice on ingredients, baking, and ways to cope with this life-altering, lifelong disease.Local support groupIf you have celiac disease, it is very important that you receive counseling from a registered dietitian who specializes in celiac disease and gluten...ImageRead Article Now Book Mark Article Your health care provider might suggest you take a multivitamin and mineral or an individual nutrient supplement to correct or prevent a deficiency.Open ReferencesReferencesLebwohi B, Green PHR. Celiac disease. In: Feldman M, Friedman LS, Brandt LJ, eds. Sleisenger and Fordtran's Gastrointestinal and Liver Disease: Pathophysiology/Diagnosis/Management. 11th ed. Philadelphia, PA: Elsevier; 2021:chap 107.Rubio-Tapia A, Hill ID, Kelly CP, Calderwood AH, Murray JA; American College of Gastroenterology. ACG clinical guidelines: diagnosis and management of celiac disease. Am J Gastroenterol. 2013;108(5):656-677. PMID: 23609613 pubmed.ncbi.nlm.nih.gov/23609613/.Shand AG, Wilding JPH. Nutritional factors in disease. In: Ralston SH, Penman ID, Strachan MWJ, Hobson RP, eds. Davidson's Principles and Practice of Medicine. 23rd ed. Philadelphia, PA: Elsevier; 2018:chap 19.Troncone R, Auricchio R. Celiac disease. In: Wyllie R, Hyams JS, Kay M, eds. Pediatric Gastrointestinal and Liver Disease. 6th ed. Philadelphia, PA: Elsevier; 2021:chap 34.AllVideoImagesTogCeliac sprue - foods to avoid - illustration Celiac disease causes inflammation in the small intestine and damage in the lining. This prevents the body from properly absorbing the nutrients in food. The damage to the lining of the intestine comes from a reaction to eating gluten, which is found in wheat, rye, barley, and possibly oats, and in food made from these ingredients. The inability to absorb nutrients can lead to weight loss, fatigue, malnourishment, and other health problems. Gluten may be found in many foods, especially processed foods and baked goods. Breads, cakes, desserts, alcoholic beverages (except wine), cereals, and pastas may all contain gluten. Eating a gluten-free diet heals the intestines and prevents further damage.Celiac sprue - foods to avoidillustrationCeliac sprue - foods to avoid - illustration Celiac disease causes inflammation in the small intestine and damage in the lining. This prevents the body from properly absorbing the nutrients in food. The damage to the lining of the intestine comes from a reaction to eating gluten, which is found in wheat, rye, barley, and possibly oats, and in food made from these ingredients. The inability to absorb nutrients can lead to weight loss, fatigue, malnourishment, and other health problems. Gluten may be found in many foods, especially processed foods and baked goods. Breads, cakes, desserts, alcoholic beverages (except wine), cereals, and pastas may all contain gluten. Eating a gluten-free diet heals the intestines and prevents further damage.Celiac sprue - foods to avoidillustrationA Closer Look Zinc(Alt. Medicine)Vitamin K(Alt. Medicine)Kidney stones - InDepth(In-Depth)Related Information Celiac disease – sprue(Condition) Review Date: 10/27/2021 Reviewed By: Michael M. Phillips, MD, Emeritus Professor of Medicine, The George Washington University School of Medicine, Washington, DC. Also reviewed by David Zieve, MD, MHA, Medical Director, Brenda Conaway, Editorial Director, and the A.D.A.M. Editorial team. The information provided herein should not be used during any medical emergency or for the diagnosis or treatment of any medical condition. A licensed medical professional should be consulted for diagnosis and treatment of any and all medical conditions. Links to other sites are provided for information only -- they do not constitute endorsements of those other sites. 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Celiac disease - nutritional considerationsGluten sensitive enteropathy - diet; Celiac sprue - dietCeliac disease is an immune disorder passed down through families.Gluten is a protein found in wheat, barley, rye, or sometimes oats. It may also be found in some medicines. When a person with celiac disease eats or drinks anything containing gluten, the immune system responds by damaging the lining of the small intestine. This affects the body's ability to absorb nutrients.Celiac diseaseCeliac disease is an autoimmune condition that damages the lining of the small intestine. This damage comes from a reaction to eating gluten. This ...ImageRead Article Now Book Mark Article Carefully following a gluten-free diet helps prevent symptoms of the disease. Food Sources To follow a gluten-free diet means, you need to avoid all foods, drinks, and medicines made with gluten. This means not eating anything made with barley, rye, and wheat. All items made with all-purpose, white, or wheat flour are prohibited.FOODS YOU CAN EATBeans Cereals made without wheat or barley malt Corn Fruits and vegetables Meat, poultry, and fish (not breaded or made with regular gravies) Milk-based items Gluten-free oats Potatoes Rice Gluten-free products such as crackers, pasta, and breadsObvious sources of gluten include:Breaded foods Breads, bagels, croissants, and buns Cakes, donuts, and pies Cereals (most) Crackers and many snacks bought at the store, such as potato chips and tortilla chips Gravy Pancakes and waffles Pasta and pizza (other than gluten-free pasta and pizza crust) Soups (most) StuffingLess obvious foods that must be eliminated include:Beer Candies (some) Cold cuts, hot dogs, salami or sausage Communion breads Croutons Some marinades, sauces, soy, and teriyaki sauces Salad dressings (some) Self-basting turkeyThere is a risk for cross-contamination. Items that are naturally gluten-free may become contaminated if they are made on the same production line, or moved together in the same place, as foods containing gluten.Eating at restaurants, work, school, and social gatherings can be challenging. Call ahead and plan. Due to the widespread use of wheat and barley in foods, it is important to read labels before buying food or eating.Despite its challenges, maintaining a healthy, balanced diet is possible with education and planning. Recommendations Talk to a registered dietitian who specializes in celiac disease and the gluten-free diet to help you plan your diet.You may also want to join a local support group. These groups can help people with celiac disease share practical advice on ingredients, baking, and ways to cope with this life-altering, lifelong disease.Local support groupIf you have celiac disease, it is very important that you receive counseling from a registered dietitian who specializes in celiac disease and gluten...ImageRead Article Now Book Mark Article Your health care provider might suggest you take a multivitamin and mineral or an individual nutrient supplement to correct or prevent a deficiency.Open ReferencesReferencesLebwohi B, Green PHR. Celiac disease. In: Feldman M, Friedman LS, Brandt LJ, eds. Sleisenger and Fordtran's Gastrointestinal and Liver Disease: Pathophysiology/Diagnosis/Management. 11th ed. Philadelphia, PA: Elsevier; 2021:chap 107.Rubio-Tapia A, Hill ID, Kelly CP, Calderwood AH, Murray JA; American College of Gastroenterology. ACG clinical guidelines: diagnosis and management of celiac disease. Am J Gastroenterol. 2013;108(5):656-677. PMID: 23609613 pubmed.ncbi.nlm.nih.gov/23609613/.Shand AG, Wilding JPH. Nutritional factors in disease. In: Ralston SH, Penman ID, Strachan MWJ, Hobson RP, eds. Davidson's Principles and Practice of Medicine. 23rd ed. Philadelphia, PA: Elsevier; 2018:chap 19.Troncone R, Auricchio R. Celiac disease. In: Wyllie R, Hyams JS, Kay M, eds. Pediatric Gastrointestinal and Liver Disease. 6th ed. Philadelphia, PA: Elsevier; 2021:chap 34.