Diet for people with Celiac Disease: Do’s and Don’ts

Introduction
A gluten-free diet is refraining oneself from eating foods containing the protein “gluten” such as wheat, rye, barley, and other grains. Patients with celiac disease have undergone many research studies about the effects of a gluten-free diet on their health. People with celiac disease experience many health problems when they eat foods containing high amounts of gluten. Many people eat a gluten-free diet to lose weight, increase energy, or improve sports performance under the guidance of their dieticians. In an article published in the Diabetes Society, May 2019, the gluten-free diet is medically essential for persons diagnosed with celiac disease and non-celiac gluten sensitivity. Celiac disease and gluten intolerance (also known as non-celiac gluten sensitivity) are two different conditions. People suffering from gluten intolerance may have some symptoms similar to Celiac disease.

Why is Gluten Bad for Celiac disease patients?

Gluten is safe to eat for most people. Still, some people who cannot tolerate gluten, like patients with a gluten allergy or celiac disease, can’t digest gluten without developing any side effects. Celiac disease is an autoimmune disease of the small intestine in which the body misinterprets gluten as a foreign threat. It affects up to 1% of the world’s population. When eating any food product containing gluten, the body triggers an immune response in the small intestine in Celiac disease patients. The body overreacts and assaults gluten proteins to eliminate this “threat.” Unfortunately, this onslaught also causes damage to the villi, gut wall, and other nearby tissues. This can result in vitamin deficiency, severe digestive problems, anemia, and an increased risk of various diseases. Severe stomach pain, diarrhea, constipation, skin rashes, stomach discomfort, bloating, weight loss, anemia, weariness, and depression are common symptoms of celiac disease. Some persons with celiac disease don’t have any digestive symptoms at all. They may instead encounter symptoms such as weariness, sadness, and anemia. However, since these symptoms are also present in various other medical disorders, celiac disease thus can be challenging to detect.

Is it possible to eliminate gluten from the diet?

In reality, getting a diet completely free from gluten daily and at every place is a challenging task, or we can say an impossible feat. It is impossible to remove all gluten from food. Researchers agree that people with celiac disease can tolerate gluten safely up to 20 ppm. Moreover, manufacturing entirely gluten-free food items (gluten concentration at 0 ppm) will increase the price of such products. Thus food items containing gluten concentrations below 20 ppm are safe for celiac patients.

Things to avoid

• Naturally containing gluten

1. 1. Wheat-based foods
   2. Barley
   3. Rye
   4. Triticale
   5. Malt
   6. Brewer’s yeast

• Artificially added gluten

1. 1. Bread
   2. Pasta
   3. Different kinds of Cereals
   4. Baked goods.
   5. Snack foods
   6. Sauces.

Foods to eat

• • Meats and fish
  • Eggs
  • Dairy
  • Fruits and vegetables
  • Starches and flours
  • Spreads and oils
  • Herbs and spices
  • Beverages

Do’s and Don’ts

1. 1. Don’t follow a gluten-free diet unless you are directed by a professional

Gluten, like fat and carbohydrates, has a negative reputation when it comes to health. Many people believe gluten causes weight gain, lethargy, and a variety of health problems. According to Harvard Health Publishing, however, there is very little evidence to back up these assertions.

If a person has no symptoms or remains undiagnosed with celiac disease or nonceliac gluten sensitivity, gluten isn’t hazardous. People should refrain from believing whatever they see and hear from common people and trust their medical practitioners in cases related to healthcare. Do not take any medicine or any other measures without getting advice from your physician. Unless your doctor tells you otherwise, there’s no reason to exclude gluten and gluten-containing foods from your diet.

1. 2. Don’t avoid a gluten diet when your body requires it.

If you have celiac disease, an autoimmune ailment that affects the lining of your small intestine, you must eat a gluten-free diet. When Celiac disease patients consume gluten-containing foods, their immune system gets triggered and attacks the gluten present in the digestive tract. Malabsorption and malnutrition may result as a result of the damage over time.

Celiac disease is treated mainly with a gluten-free diet or foods with less than 20 ppm of gluten in a regulated quantity. People with non-celiac gluten sensitivity, when consuming food items that have gluten, suffer from adverse events such as foggy thinking, gastrointestinal pain, or mood changes. However, the complications are not as severe as celiac disease.

1. 3. Eat a balanced diet

Though you may need to make some adjustments to your regular eating habits, gluten-free eating can still lead to a healthy and balanced diet. Many gluten-free products, such as gluten-free bread, pasta, and cereal, are available to replace some of your staples. Gluten-free sweets are acceptable as part of a healthy, balanced diet but should be enjoyed in moderation. You can always replace a gluten-rich diet with a diet rich in vitamins, minerals, and protein, as they are essential for the growth of the body and immune functions.

Conclusion

People with celiac disease should exclude gluten-containing foods and beverages from their diet. Celiac disease symptoms can be relieved, and the small intestine can be repaired from the damage by following a gluten-free diet for the rest of their lives. This is the only method to avoid severe complications because there is no drug to treat celiac disease as scientific studies are still in progress. Your doctor or a trained dietitian can advise you on what foods and beverages to consume to maintain a healthy diet.

If you’ve been diagnosed with celiac disease, you might find that joining a support group will help you learn more about the condition and adjust to a gluten-free lifestyle. In addition, your doctor or a trained dietician may also recommend support groups and other credible sources of information to help you identify the best source of gluten-free foods and create a complication-free lifestyle.

References

1. Eating, Diet, & Nutrition for Celiac Disease. Accessed at
   https://www.niddk.nih.gov/health-information/digestive-diseases/celiac-disease/eating-diet-nutrition
2. Dos and Don’ts of Gluten-Free Eating. Accessed at
   https://www.johnrivasmd.com/blog/dos-and-donts-of-gluten-free-eating
3. The Gluten-Free Diet: A Beginner’s Guide With Meal Plan. Accessed at
   https://www.healthline.com/nutrition/gluten-free-diet#foods-to-eat