Gluten-Free Diet Guide for Families
WHAT IS GLUTEN?
Gluten is the general name for one of the proteins found in wheat, rye, and barley. It is the substance in flour that forms the structure of dough, the “glue” that holds the product together and is also the leavening ingredient. When these proteins are present in the diet of someone with CD, they become toxic and cause damage to the intestine. This damage leads to decreased absorption of essential nutrients and, if left untreated, can lead to nutrient deficiency and subsequent disease (i.e. iron deficiency anemia, decreased bone density, unintentional weight loss, folate and vitamin B12 deficiency).
WHERE IS GLUTEN FOUND?
Food/grains
The grains containing gluten include wheat, rye, barley, and all their derivatives (see Table 1 for a listing of grains to be avoided). These grains are used in such items as breads, cereals, pasta, pizza, cakes, pies, and cookies and as added ingredients to many processed food items.
Overlooked Sources of Gluten
In order to completely remove gluten from your diet, less obvious sources of gluten must also be identified and avoided. You may find gluten in products, listed in table 2.
Be sure to read all labels carefully. If a product has questionable ingredients, avoid it until the manufacturer confirms that the product is gluten-free. Labels must be read every time you purchase food because ingredients in a product can change at any time.
NEW FOOD LABEL LAWS
There is good news to help make label reading easier. Any food products manufactured and labeled after January 1, 2006, will be under the “Food Allergen Labeling and Consumer Act. This new law requires companies to identify in “plain English” the eight most prevalent food allergens including eggs, fish, milk, peanuts, shellfish, soybeans, tree nuts and wheat. If wheat protein or a protein derived from wheat is used as an ingredient, even in small amounts,(e.g., colorings, flavoring, and seasoning) it must be declared in the allergy statement. This law does not, however, address the use of barley (malt), rye or oats. If the label does not indicate in the allergy statement that wheat has been used, you must still read the list of ingredients for other gluten containing grains. This legislation also requires the Food and Drug Administration (FDA) to develop rules for the use of the term “gluten-free”.
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