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Islets of Hope disorders associated with diabetes |
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Compiled and edited by Lahle Wolfe from NIH Publication No. 06–4269; October 2005 Additional sources used Fast Links to Disorders Often Associated with Addison's Disease Fast Click to Problems Associated with Acanthosis Nigricans (AN) What People With Celiac Disease Need to Know About Osteoporosis Sheri L. Sanderson is the mother of three children, including one with gluten
sensitivities. Her cookbook is the result of personal need---wanting to offer
her family gluten-free meals that look and taste just as good as those she made
before the change in diet. In addition to many years of... Did You Know? ... that it is estimated that 1 in every 150 persons in the United States has celiac diease? “Celiac disease may be one of the most common genetically based disorders,” says Alessio Fasano, M.D., co-director of the University of Maryland Center for Celiac Research. “If you add together all of the people with Crohn’s disease, ulcerative colitis, and cystic fibrosis, you would only have half of the number of people with celiac disease...” | ||||||||
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Celiac Sprue - Part 2 of 3 Mini Site Index Part 1 Part 3 The Gluten-Free Diet A gluten-free diet means not eating foods that contain wheat (including spelt, triticale, and kamut), rye, and barley. The foods and products made from these grains are also not allowed. In other words, a person with celiac disease should not eat most grain, pasta, cereal, and many processed foods. Despite these restrictions, people with celiac disease can eat a well balanced diet with a variety of foods, including gluten-free bread and pasta. For example, people with celiac disease can use potato, rice, soy, amaranth, quinoa, buckwheat, or bean flour instead of wheat flour. They can buy gluten-free bread, pasta, and other products from stores that carry organic foods, or order products from special food companies. Gluten-free products are increasingly available from regular stores. Checking labels for "gluten free" is important since many corn and rice products are produced in factories that also manufacture wheat products. Hidden sources of gluten include additives such as modified food starch, preservatives, and stabilizers. Wheat and wheat products are often used as thickeners, stabilizers, and texture enhancers in foods. "Plain" meat, fish, rice, fruits, and vegetables do not contain gluten, so people with celiac disease can eat as much of these foods as they like. Recommending that people with celiac disease avoid oats is controversial because some people have been able to eat oats without having symptoms. Scientists are currently studying whether people with celiac disease can tolerate oats. Until the studies are complete, people with celiac disease should follow their physician's or dietitian's advice about eating oats. Examples of foods that are safe to eat and those that are not are provided in the table below. The gluten-free diet is challenging. It requires a completely new approach to eating that affects a person's entire life. Newly diagnosed people and their families may find support groups to be particularly helpful as they learn to adjust to a new way of life. People with celiac disease have to be extremely careful about what they buy for lunch at school or work, what they purchase at the grocery store, what they eat at restaurants or parties, or what they grab for a snack. Eating out can be a challenge. If a person with celiac disease is in doubt about a menu item, ask the waiter or chef about ingredients and preparation, or if a gluten-free menu is available. Gluten is also used in some medications. One should check with the pharmacist to learn whether medications used contain gluten. Since gluten is also sometimes used as an additive in unexpected products, it is important to read all labels. If the ingredients are not listed on the product label, the manufacturer of the product should provide the list upon request. With practice, screening for gluten becomes second nature. What are the complications of celiac disease?Damage to the small intestine and the resulting nutrient absorption problems put a person with celiac disease at risk for malnutrition and anemia as well as several diseases and health problems.
On to Next Section on Celiac Disease (sample of foods permitted and excluded) | ||||||||
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