Celiac Disease: Eating A Gluten-free Diet
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Introduction
Celiac disease is a problem some people have with foods that contain gluten. Gluten is a kind of protein found in foods like bread, crackers, and pasta. When a person with celiac disease eats gluten, the body's natural defense system (immune system) attacks the gluten and damages the small intestine.
Symptoms of celiac disease can include gas, bloating, diarrhea, weight loss, fatigue, weakness, and vomiting. Stools may be bulky, loose, and more frequent. The damage to the intestine also makes it hard for your body to absorb vitamins, minerals, and other nutrients. This can lead to anemia or osteoporosis or both.
This information can help you learn more about how to eat so you can manage your symptoms, prevent long-term problems, and still get the nutrition you need.
Key points
- Untreated celiac disease can make it hard for you to get the nutrients you need. Eating a variety of healthy foods that do not have gluten can help you keep your weight up and stay strong.
- The main treatment for celiac disease is to avoid eating any foods that contain gluten. Even the smallest amount of gluten is harmful and can cause symptoms in some people.
- Even if you don't have symptoms, you still need to avoid gluten totally to prevent damage to the intestines and long-term problems.
- Some people with celiac disease need to avoid cow's milk and milk products when they first begin treatment. Most people can slowly add dairy foods back into their diet as the intestine heals. But they will still need to avoid foods with gluten for the rest of their lives.
What foods contain gluten?
Why should you follow an eating plan for celiac disease?
How to eat when you have celiac disease
Where to go from here
If you have questions about following a gluten-free eating plan for celiac disease, talk to your doctor or dietitian.
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| Last updated: | June 23, 2008 |
|---|---|
| Author: | Monica Rhodes |
| Reviewed By: | Michael J. Sexton, MD - Pediatrics, Jerry S. Trier, MD - Gastroenterology |
| Editors: | Kathleen M. Ariss, MS, Pat Truman, MATC |
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