Introduction
Coeliac Disease (sometimes called Nontropical Sprue) is a medical condition which causes a permanent intestinal intolerance to the gluten protein found in wheat, barley, rye and oats. This disease is treated by a lifelong gluten free diet.
About
It is often surprising to discover how many products contain some form of gluten. Grains containing gluten, a rubbery and elastic protein, are used as an ingredients in bread, cakes, pasta etc and in many types of pre-prepared, commercial foods. It is easy to overlook the gluten content of some products whereas other products which are gluten-free may not state this clearly on the label. Read the contents label of products and avoid any manufactured food which has no ingredients list.
Foods labelled as 'gluten-free' must not contain any detectable gluten. Foods labelled as 'low-gluten' must not contain more than 0.02% gluten. The category ("low-gluten") is generally not recommended for people with Coeliac Disease. Becoming 'ingredient aware' is an essential part of gluten-free Shopping. If the gluten content of a particular food is not clear, the Coeliac Society recommends the general rule 'When in Doubt, Leave it Out'.
A gluten-free diet is easy to manage with the professional assistance of a Dietitian. Any person beginning a gluten-free diet is advised to do so under the guidance of a qualified Dietitian who can help with choosing food replacements and meal planning. As recommendations and dietary information for the management of Coeliac Disease are continually being revised it is very important for people with the disease to contact the Coeliac Society. The Society provides a range of support services, detailed information about Gluten-free Shopping, diet and the most current advice about the management of Coeliac Disease. Contact telephone numbers for the regional Coeliac Societies appear at the end of this topic.
Unsafe foods
Avoid any products which contain the following ingredients: wheat, rye, barley, triticale, oats, flour (unless a gluten-free source is specified); pasta, semolina; farina or thickeners; wheat starch, starch (if not specified as gluten-free); cereal, bread, biscuit, batter, crumbs; corn flour (if not specified as gluten-free); malt.
There may be small traces of gluten in the following food additives: modified starch or thickening agent; additive numbers 1400-1450; malt flavouring and malt extract; maltodextrin (of wheat origin); hydrolysed protein (of wheat origin).
Safe foods
The following is a list of foods which are completely gluten-free and considered safe for people with Coeliac Disease to consume. It is important to read the labels of all products to check the gluten content.
GRAINS AND FLOURS: Arrowroot, maize (corn), polenta, maize corn, cornmeal, buckwheat and pure buckwheat flour, quinoa, sorghum, sago tapioca, rice (white and brown), wild rice, rice flour, ground rice, rice bran, glutinous rice; pea, gram, lupin, potato, lentil and soya flours.
CEREALS: Plain, non-malted rice or maize (corn) breakfast cereals i.e., puffed rice or corn, corn flakes (not malted type), gluten-free muesli, infant rice cereal; gluten-free pasta, rice noodles and vermicelli, taco shells made from pure maize flour.
BREADS, BISCUITS, CAKES ETC: gluten-free bread, biscuits, cakes and pastries and mixes; rice bread, rice cakes (plain) and rice crispbread (plain).
VEGETABLES: All types of fresh, frozen and canned vegetables providing no thickening agent has been added; potatoes, sweet potatoes, yams, home prepared and oven baked chips; fresh herbs; pulses, legumes and lentils; dried, split and gram peas; soya, borlotti, cannelloni and garbanzo beans; dried beans e.g., kidney beans; olives, gherkins and cocktail onions.
FRUIT, SEEDS AND NUTS: All types of fresh, dried, canned, stewed and preserved fruits providing no thickening agent has been added; nuts and seed in shells; shelled or roasted nuts and seeds, providing only salt and/or oil is added.
DAIRY FOODS AND EGGS: Milk - fresh and long life, plain powdered, canned, evaporated and condensed; infant formula; buttermilk; goats milk; soy beverages and infant formula; cream - canned or fresh; cheeses - plain, block, sliced and sticks (check all processed cheeses for gluten content); plain yoghurt and fruche; plain ice creams and ice confectionery (always check the label for gluten content); eggs - all types.
MEAT, FISH AND POULTRY: Fresh, smoked, canned, pickled and salted; canned without sauce or cereal added; ham on the bone.
SOUPS: Clear soups and soups thickened with allowed flours (always check the labels of tinned and packaged soups for gluten content).
FATS AND OILS: Oils - vegetable and seed oils; cream and butter; margarine - both poly and mono unsaturated types.
SALAD DRESSINGS: Pure cider vinegar; white vinegar.
JAMS AND SPREADS: All jams, marmalade, honey, golden syrup, treacle, maple syrup, molasses and peanut butter (always check the labels for gluten content).
HERBS, SPICES AND CONDIMENTS: Pepper, salt, herbs, spices, curry powder, mustard powder (check these items for anti-caking agent which may contain gluten) and tomato sauce.
BEVERAGES: Water, mineral water - plain and flavoured, still or carbonated; Soft drink - sweetened or diet type; Fruit and vegetable juice, cordials without barley, soda and tonic water; Sports electrolyte drinks; Tea - herb tea and normal, coffee - pure, instant and decaffeinated.
MISCELLANEOUS: Sugar - white, brown, castor and pure icing sugar; jelly and gelatine; popcorn, plain potato crisps (check the label for gluten content), plain corn chips and taco shells (check the label for gluten content); lollies floss and fairy floss; plain dark and milk chocolate (no fillings).
Health care
As with all conditions your Doctor should be consulted. Your Doctor will diagnose and treat this ailment which is managed by a life long gluten-free diet. Your Doctor may refer you to a Dietitian for advice about a suitable eating plan.
Before commencing a gluten-free diet, it is very important to consult your Doctor because trying a gluten-free diet without medical advice is NOT an accurate way of determing if Coeliac Disease is present.
Some medications contain gluten (and lactose, which should also be avoided by some Coeliac patients). Gluten and lactose are called excipients and are used as fillers in some medications. Your Doctor or Pharmacist can tell you which medications contain gluten.
|
