Celiac Disease

Treatment

People with celiac disease are allergic to proteins called glutens found in wheat, barley and rye. The disease can be effectively managed by avoiding foods containing glutens (see list below).

Some people with celiac disease also have a skin rash called dermatitis herpetiformis (DH). This is a very itchy, blistering rash affects the elbows, knees and trunk. DH can be diagnosed by special tests on the skin. It is treated with a drug (dapsone) and the gluten-free diet.

Foods to Avoid

Gluten is found in certain grains. The following foods and food ingredients contain gluten:

• Any type of wheat
• Any type of barley or malt
• Rye
• Amaranth and buckwheat (do not contain gluten, but may be contaminated by other grains during harvesting and processing)
• Oats (do not contain gluten, but are often contaminated, so avoiding them is recommended)

Also avoid the following foods unless "gluten-free" appears on the package (or they are made with gluten-free ingredients):

Permissible Foods

Despite the restriction of many grains, the following foods are permissible for those with celiac disease:

• Fresh meats, fish, and poultry (not breaded or marinated)
• Most dairy products (unless you develop lactose intolerance)
• Fruits
• Vegetables
• Rice
• Potatoes
• Gluten-free flours (rice, soy, corn, potato)

Not strictly following a gluten-free diet is harmful for those with celiac disease. Since it is essential that the diet is fully understood, a dietitian is recommended to help patients develop a healthy diet plan. The dietitian can also identify gluten-free substitute foods and helpful resources and advise on reading food labels and eating out safely.