|
|
|
|
|
 main Disorders page
Disorders Associated with Diabetes print this article
Celiac Sprue - Part 3 of 3
(also known as Celiac Disease, Gluten Intolerance,
Gluten-Sensitive Enteropathy, Nontropical Sprue, or Sprue)
Symptoms, Diagnosis, Treatment
join a Celiac Support Group
Mini Site Index
The Gluten-Free Diet - Examples of Foods Permitted & Prohibited
Part 1
What is Celiac Disease?
Treatment: Gluten-Free Diet Necessary
Prevalence of Sprue
Symptoms of Celiac Disease
Why are Celiac Symptoms so Varied?
Diagnosing Celiac
Screening
Treatment
Part 2
The Gluten-Free Diet
Complications of Celiac Disease
The Gluten-Free Diet: Some Examples
Following are examples of foods that are allowed and those that should be
avoided when eating a gluten-free diet. This list is not complete, so
people with celiac disease should discuss gluten-free food choices with a
dietitian or physician who specializes in celiac disease. People with celiac
disease should always read food ingredient lists carefully to make sure that the
food does not contain gluten.
Food Categories
|
Foods Recommended
|
Foods To Omit
|
Tips
|
| Breads, cereals, rice, and pasta: 6
to 11 servings each day |
|
Serving size = 1 slice bread, 1 cup ready-to-eat cereal, ½
cup cooked cereal, rice, or pasta; ½ bun, bagel, or English muffin |
Bread made from corn, rice, soy, arrowroot corn, or potato
starch; pea, potato, or whole-bean flour; or tapioca, sago, rice bran, cornmeal,
buckwheat, millet, flax, teff, sorghum, amaranth, quinoa
Hot cereals made
from soy, hominy, hominy grits, brown rice, white rice, buckwheat groats,
millet, cornmeal, quinoa flakes
Puffed corn, rice, or millet, other rice
and corn made with allowed ingredients
Rice, rice noodles, pastas made
from allowed ingredients
Some rice crackers and cakes, popped corn cakes
made from allowed ingredients |
Breads or baked products containing wheat, rye, triticale,
barley, oats, wheat germ, bran; graham, gluten, or durum flour; wheat starch,
oat bran, bulgur, farina, wheat-based semolina, spelt, kamut
Cereals made
from wheat, rye, triticale, barley, and oats; or made with malt extract, malt
flavorings
Pastas made from ingredients above
Most
crackers |
Use corn, rice, soy, arrowroot, tapioca, and potato flours or
a mixture of them instead of wheat flours in recipes.
Experiment with
gluten-free products. Look for gluten-free products at the supermarket, health
food store, or directly from the manufacturer. |
Food Categories
|
Foods Recommended
|
Foods To Omit
|
Tips
|
| Vegetables: 3 to 5 servings each
day (includes starchy vegetables) |
|
Serving size = 1 cup raw leafy, ½ cup cooked or chopped, ¾
cup juice |
All plain, fresh, frozen, or canned vegetables made with
allowed ingredients |
Any creamed or breaded vegetables (unless allowed ingredients
are used); and canned baked beans; Some french fries |
Buy plain, frozen, or canned vegetables seasoned with herbs,
spices, or sauces made with allowed ingredients. |
Food Categories
|
Foods Recommended
|
Foods To Omit
|
Tips
|
| Fruits: 2 to 4 servings each
day |
|
Serving size = 1 medium size, ½ cup canned, ¾ cup juice, ¼
cup dried |
All fruits and fruit juices |
Some commercial fruit pie fillings, dried fruit |
|
Food Categories
|
Foods Recommended
|
Foods To Omit
|
Tips
|
| Milk, yogurt, and cheese: 2 to 3
servings each day |
|
Serving size = 1 cup milk or yogurt, 1 ½ oz natural cheese, 2
oz processed cheese |
All milk and milk products except those made with gluten
additives
Aged cheese |
Malted milk
Some milk drinks, flavored or frozen
yogurt |
Contact the food manufacturer for product information if the
ingredients are not listed on the label. |
Food Categories
|
Foods Recommended
|
Foods To Omit
|
Tips
|
Meats, poultry, fish, dry beans and
peas, eggs, and nuts:
2 to 3 servings or total of 6 oz daily |
|
Serving size = 2 to 3 oz cooked; count 1 egg, ½ cup cooked
beans, 2 Tbsp peanut butter, or ¼ cup nuts as 1 oz of meat |
All meat, poultry, fish, shellfish, eggs
Dry peas and
beans, nuts, peanut butter, soybeans
Cold cuts, frankfurters, sausage
without fillers |
Any prepared with wheat, rye, oats, barley, gluten
stabilizers, fillers including some frankfurters, cold cuts, sandwich spreads,
sausages, canned meats
Self-basting turkey
Some egg
substitutes |
When dining out, select meat, poultry, or fish made without
breading, gravies, or sauces. |
Food Categories
|
Foods Recommended
|
Foods To Omit
|
Tips
|
| Fats, snacks, sweets, condiments,
and beverages |
| |
Butter, margarine, salad dressings, sauces, soups, desserts
made with allowed ingredients
Sugar, honey, jelly, jam, hard candy, plain
chocolate, coconut, molasses, marshmallows, meringues
Pure instant or
ground coffee, tea, carbonated drinks, wine (made in United States), rum,
alcohol distilled from cereals such as gin, vodka, whiskey
Most
seasonings and flavorings |
Commercial salad dressings, prepared soups, condiments,
sauces, seasonings prepared with ingredients listed above
Hot cocoa
mixes, nondairy cream substitutes, flavored instant coffee, herbal
tea
Beer, ale, malted beverages
Licorice |
Store all gluten-free products in your refrigerator or
freezer because they do not contain preservatives.
Avoid sauces, gravies,
canned fish, products with hydrolyzed vegetable protein or hydrolyzed plant
protein (HVP/HPP) made from wheat protein, and anything with questionable
ingredients. |
2001, the American Dietetic Association. "Patient Education
Materials: Supplement to the Manual of
Clinical Dietetics." 3rd ed.
Used with permission.
Article Sources
Reprint, edited for content, of NIH Publication No. 06–4269, October 2005
University of Maryland Medical Center
National Institutes of Health
Center for Disease Control
|
|
|
