Gluten-Free Diet Guide

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<p>Gluten-Free Diet Guide for Families PO Box 6 Flourtown, PA 19031 215-233-0808 215-233-3918 (Fax) www.CeliacHealth.org www.CDHNF.org www.NASPGHAN.org 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 Barley Barley malt/extract Bran Bulgur Couscous Durum Einkorn Emmer Farina Faro Graham ﬂour Kamut Matzo ﬂour/meal Orzo Panko Rye Seitan Semolina Spelt Triticale Udon Wheat Wheat bran Wheat germ Wheat starch 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? 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 add- ed ingredients to many processed food items. 2 Introduction 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