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Diet Guide for
PO Box 6
Flourtown, PA 19031
Support for this CDHNF/
NASPGHAN Gluten-Free Diet
Guide was provided by the
University of Maryland Center
for Celiac Research
Copyright © 2005 CDHNF/NASPGHAN
For more information or to locate a pediatric
gastroenterologist in your area please visit
our website at: www.naspghan.org
Table 1. Gluten containing grains to avoid
view the gluten-free diet and any other speciﬁc nutritional
needs of your child. The registered dietitian will be able to
help you contact local support groups and direct you to
reliable web sites.
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 nutri-
ents and, if left untreated, can lead to nutrient deﬁciency
and subsequent disease (i.e. iron deﬁciency anemia, de-
creased bone density, unintentional weight loss, folate and
vitamin B12 deﬁciency).
WHERE IS GLUTEN FOUND?
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 add-
ed ingredients to many processed food items.
If your child has just been diagnosed with celiac disease
(CD), you may be experiencing mixed feelings. On one
hand, no one likes to hear that his or her child has a