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The GF diet is the prescribed medical treatment for gluten intolerance
diseases such as celiac disease (CD) and dermatitis herpetiformis
(DH). An immune system response to eating gluten (storage proteins
gliadin and prolamine) results in damage to the small intestine
of people with gluten intolerance. The GF diet is a life long commitment
and should not be started before being properly diagnosed with CD/DH.
Starting the diet without complete testing is not recommended and
makes diagnosis later more difficult. Tests to confirm CD could
be negative if a person were on the GF diet for very long. A valid
test would require reintroducing gluten (a gluten challenge) before
testing. Celiac disease is an inherited autoimmune disease and confirmation
of CD will help future generations be aware of the risk of CD within
the family.
Dietitians developed the following dietary guidelines, for the Gluten
Intolerance Group® and Celiac Disease Foundation.
These are in agreement with the Gluten Free Diet guidelines published
by the American Dietetic Association, October 2000. The American
Dietetic Association Guidelines were written through a cooperative
effort of dietitian experts in celiac disease in Canada and the
United States.
The following grains & starches are
allowed:
- Rice
- Corn
- Soy
- Potato
- Tapioca
- Beans
- Garfava
- Sorghum
- Quinoa
- Millet
- Buckwheat
- Arrowroot
- Amaranth
- Tef
- Montina®
- Nut Flours
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The following grains
contain gluten and are not allowed:
- Wheat (durum, semolina, kamut, spelt)
- Rye
- Barley
- Triticale
The following ingredients should
not be consumed. They are derived from prohibited grains:
- Barley
- Malt or malt flavoring (can be made from barley)
- Malt vinegar (made from barley)
- Rye
- Triticale
- Wheat (durum, graham, semolina, kamut, spelt)
Additional components frequently overlooked that often contain
gluten:
- Breading, Coating mixes, Panko
- Broth, Soup bases
- Brown rice syrup
- Candy – ex: Licorice, some Chocolates
- Croutons
- Flour or cereal products
- Imitation bacon
- Imitation seafood
- Marinades
- Pastas
- Processed luncheon meats
- Sauces, Gravies
- Self-basting poultry
- Soy sauce or soy sauce solids
- Stuffing, Dressing
- Thickeners (Roux)
- Communion wafers
- Herbal supplements
- Drugs & Over-the-Counter Medications
- Nutritional Supplements Vitamins & Mineral Supplements
- Playdough: A potential problem if hands are put on or in the
mouth while playing with playdough or are not washed after use.
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GIG Position on Oats in the Gluten-Free Diet
Research shows that pure, uncontaminated oats in moderation (1/2 cup dry daily) are safe for most persons with celiac disease.
Oats add soluble fiber and nutrients to the GFD that are otherwise lacking or have limited availability. Some studies indicate that compliance with the GFD is increased when oats are included.
Some persons using oats may notice increased abdominal discomfort, gas and stool changes. This may be due to the increased fiber from oats. Introducing oats slowly may decrease this discomfort. Rarely, some persons with celiac disease may have a hypersensitivity to oats. There is insufficient research to suggest this is related to a gluten-like reaction, or an allergic reaction.
The GIG Medical Advisory Board suggests you work closely with your health care team before adding oats, and that you have your antibody levels reviewed periodically.
This position has been approved by the GIG Medical Advisory Board. July 2008.
To Learn More About the Diet - You may access the Quick
Start Diet Guide for Celiac Disease from our downloadable
files.
Click here to read about the Food Allergen
Labeling and Consumer Protection Act that took effect January
1, 2006.
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