What is the treatment for celiac disease?
Celiac disease is treated with a gluten free diet for life. When gluten is totally removed from the diet the small intestine begins to heal and the overall health improves. Strict dietary compliance increases the quality of life. Adjusting to a gluten free diet requires some lifestyle modifications. Learning how to read nutrition labels and identifying sources of gluten, particularly hidden sources, is very important. A registered dietitian can work with you to develop an individualized diet plan and help you implement it into your lifestyle. You will learn the foods to eat and all the ones that contain gluten and need to be avoided. There are many strategies that help manage celiac disease. A gluten free diet can still be a balanced diet including a wide variety of nutritious foods.
Today there are many gluten free products made from potato, rice, soy, amaranth, quinoa and buckwheat flour instead of wheat flour. Gluten free breads, pastas, cookies, crackers, cereals, sauces, gravies and other products are available. It is very important to learn to check food labels and other items for gluten. When gluten is totally eliminated from the diet the small intestine begins healing. As the villi in the small intestine heal they begin to properly absorb nutrients into the bloodstream again. Left untreated, celiac disease can cause other health problems and be life threatening.
Education about the disease is an
important part of implementing the treatment. The physician may recommend a consultation with a registered
dietitian for specific dietary guidelines. Participating in an advocacy group is valuable for
current information about celiac disease, discovering new gluten free products available
and for emotional and social support. Commitment to lifelong dietary adherence is
necessary. Ongoing follow-up with
the physician is also very important.
Gluten: What is it?
Gluten is the common name for proteins found in all forms of wheat, rye and barley that are harmful to people with celiac disease. It is found in these grains and products that contain these grains or ingredients made from these grains. Examples include most regular breads, crackers, pastas, cereals and many processed foods. However, there are many gluten free varieties of these foods available today that are specially made without gluten.
Specific examples of processed foods that could contain ingredients with gluten are bouillon cubes, chips, candy, cold cuts, gravy, sauces, self-basting foods and soups. Potentially harmful ingredients could be unidentified starch, binders, fillers, extenders, modified food starch, some preservatives, stabilizers made with wheat and malt. In past years people with celiac disease were advised not to eat oats at all. However, today whether or not oats are allowed for a particular individual, along with all dietary recommendations will be advised by the health care professional. Potential contamination of oats with foods containing gluten can occur during the processing. Gluten free grains can be contaminated with wheat gluten during the processing if the production factory also manufactures products containing wheat. Call the product manufacturer with questions about specific products.
Gluten can be found in some medicines and in other products that could come in contact with the hands. For example, some play doughs contain gluten. If this comes in contact with the hands and then food is touched with the hands and eaten, it could cause gluten to be ingested. People with celiac disease do not tolerate any gluten in the diet. Even a tiny amount of ingested gluten is a problem for people with celiac disease. The following words are examples of foods or ingredients that indicate the presence of gluten:
Grains and ingredients derived from grains that contain gluten:
Barley, rye, triticale, wheat in all forms: durum, graham, semolina, etc.
Malt, malt flavoring and malt vinegar (made from barley)
Food components that often contain gluten:
Breading or coating mixes
Broth, soup bases
Croutons
Flours or products containing flours
Imitation bacon
Imitation seafood
Marinades, sauces and gravies
Pastas
Processed luncheon meats and other foods
Soy sauce
Stuffing, dressing
Thickeners