Gluten-Free & Celiac FAQs
- How do I know if a food is gluten free?As a result of Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA), food manufacturers must label food products that contain an ingredient that is or contains protein from a major food allergen (milk, egg, soy, peanut/tree-nut, fish/shellfish, and WHEAT) in one of two ways: include the name in parentheses or place the word “Contains” followed by the name of the food source from which the allergen was derived. This does not include rye or barley, however._________________________________
Product ingredient labels should be carefully scrutinized to determine the ingredients are in fact gluten free. Currently, there is NO regulation declaring food companies have to put the words “Gluten Free” on the product.
Lara Field, MS, RD, LDN has over seven years experience in clinical practice at two of the top ranked pediatric hospitals in the country, Children's Memorial Hospital in Chicago and University of Chicago Medical Center. She has specialized in pediatric nutritional care including the pediatric intensive care unit and pediatric gastroenterology and hepatology clinics. As an advisory board and executive committee member of the University of Chicago Celiac Disease Center, Lara always has been active in the celiac disease community. She frequently educates patients, family members, and nutrition professionals on the gluten-free diet. Lara serves as a member of the American Dietetic Association and is a member of Dietetic Practice Groups including Nutrition Entrepreneurs, Pediatrics, and Medical Nutritional Therapy. Lara is very active locally with the Chicago Dietetic Association and recently was elected as the nominating committee chair.
*Please keep in mind that the information on this site does not constitute medical advice. Before embarking on any weight loss plan or making dietary changes, you should consult your doctor. - I have heard I cannot consume oats on a gluten free diet, is this true?Historically, oats were not recommended to those following a gluten free diet because it was thought that avenin (the storage protein found in oats) was also toxic to gluten-intolerant individuals. Research in Europe and the US has described that oats are now well-tolerated by most children and adults when consumed in moderation and do not contribute to abdominal symptoms, nor prevent intestinal healing.______________________________________________
Regular, commercially available oats are frequently contaminated with wheat or barley. “Pure, uncontaminated” oats have become available from several companies in the US and Canada. These companies’ process oats in dedicated facilities and their oats are tested for purity. Pure, uncontaminated oats can be consumed safely in quantities < 1 cup per day. It is important that you talk to your physician and your registered dietitian prior to starting oats.
Lara Field, MS, RD, LDN has over seven years experience in clinical practice at two of the top ranked pediatric hospitals in the country, Children's Memorial Hospital in Chicago and University of Chicago Medical Center. She has specialized in pediatric nutritional care including the pediatric intensive care unit and pediatric gastroenterology and hepatology clinics. As an advisory board and executive committee member of the University of Chicago Celiac Disease Center, Lara always has been active in the celiac disease community. She frequently educates patients, family members, and nutrition professionals on the gluten-free diet. Lara serves as a member of the American Dietetic Association and is a member of Dietetic Practice Groups including Nutrition Entrepreneurs, Pediatrics, and Medical Nutritional Therapy. Lara is very active locally with the Chicago Dietetic Association and recently was elected as the nominating committee chair.
*Please keep in mind that the information on this site does not constitute medical advice. Before embarking on any weight loss plan or making dietary changes, you should consult your doctor. - Where can I learn more about celiac disease?There are many organizations that offer information, conduct research or provide support for those with celiac disease and those following a gluten free diet.
If you would like to learn more about Celiac Disease or gluten intolerance please visit these sites:
Celiac Disease Foundation
Celiac Sprue Association
University of Chicago Celiac Disease Program
Children's Digestive Health & Nutrition Foundation
Gluten Free Living Magazine
Gluten Intolerance Group
Kids with Food Allergies
Living Without Magazine
National Foundation for Celiac Awareness
GlutenFreeCheckList.com
Innate Health Group Center for Food Allergies
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Lara Field, MS, RD, LDN has over seven years experience in clinical practice at two of the top ranked pediatric hospitals in the country, Children's Memorial Hospital in Chicago and University of Chicago Medical Center. She has specialized in pediatric nutritional care including the pediatric intensive care unit and pediatric gastroenterology and hepatology clinics. As an advisory board and executive committee member of the University of Chicago Celiac Disease Center, Lara always has been active in the celiac disease community. She frequently educates patients, family members, and nutrition professionals on the gluten-free diet. Lara serves as a member of the American Dietetic Association and is a member of Dietetic Practice Groups including Nutrition Entrepreneurs, Pediatrics, and Medical Nutritional Therapy. Lara is very active locally with the Chicago Dietetic Association and recently was elected as the nominating committee chair.
*Please keep in mind that the information on this site does not constitute medical advice. Before embarking on any weight loss plan or making dietary changes, you should consult your doctor. - What is gluten?The word gluten is a general name to describe the storage proteins, or prolamins, found in wheat (gliadin), rye (hordein), barley (secalin), and derivatives of these grains. Gliadins are the proteins mainly involved in celiac disease.________________________________________
It is important when referring to foods that are gluten free to point out that they are free of wheat, rye, and barley. Though many food manufacturers are now specializing in gluten free options, it is important to reiterate the definition. Despite the fact that celiac disease is so common, many people are still unaware of the disease and the diet implications.
Lara Field, MS, RD, LDN has over seven years experience in clinical practice at two of the top ranked pediatric hospitals in the country, Children's Memorial Hospital in Chicago and University of Chicago Medical Center. She has specialized in pediatric nutritional care including the pediatric intensive care unit and pediatric gastroenterology and hepatology clinics. As an advisory board and executive committee member of the University of Chicago Celiac Disease Center, Lara always has been active in the celiac disease community. She frequently educates patients, family members, and nutrition professionals on the gluten-free diet. Lara serves as a member of the American Dietetic Association and is a member of Dietetic Practice Groups including Nutrition Entrepreneurs, Pediatrics, and Medical Nutritional Therapy. Lara is very active locally with the Chicago Dietetic Association and recently was elected as the nominating committee chair.
*Please keep in mind that the information on this site does not constitute medical advice. Before embarking on any weight loss plan or making dietary changes, you should consult your doctor. - Is there a health benefit to following a gluten free diet for those who do not have celiac disease?________________________________________
As of 2009, there are no other medical conditions for which evidence based guidelines suggest a gluten free diet is indicated. Though there are some conditions that are using the gluten free diet for relief of symptoms, there is no consensus within the medical community that the gluten free diet will treat any other medical condition.
Following the gluten free diet, as well as any other restrictive diet that excludes a particular food group, can put people at risk for vitamin and mineral deficiencies, if not followed properly, or without guidance from a physician or registered dietitian. Whole wheat products are rich in fiber, vitamins and minerals and unless otherwise indicated, are recommended as part of a healthy diet.
Lara Field, MS, RD, LDN has over seven years experience in clinical practice at two of the top ranked pediatric hospitals in the country, Children's Memorial Hospital in Chicago and University of Chicago Medical Center. She has specialized in pediatric nutritional care including the pediatric intensive care unit and pediatric gastroenterology and hepatology clinics. As an advisory board and executive committee member of the University of Chicago Celiac Disease Center, Lara always has been active in the celiac disease community. She frequently educates patients, family members, and nutrition professionals on the gluten-free diet. Lara serves as a member of the American Dietetic Association and is a member of Dietetic Practice Groups including Nutrition Entrepreneurs, Pediatrics, and Medical Nutritional Therapy. Lara is very active locally with the Chicago Dietetic Association and recently was elected as the nominating committee chair.
*Please keep in mind that the information on this site does not constitute medical advice. Before embarking on any weight loss plan or making dietary changes, you should consult your doctor. - I have just been diagnosed with celiac disease….now what?Once an individual has been confirmed to have celiac disease through a biopsy, it is important to begin following the gluten free diet. The first step to a successful transition to becoming gluten-free is to find a registered dietitian specializing in celiac disease. Check out the following webpage to find a dietitian specializing in celiac disease in your area: http://glutenfreedietitian.com/newsletter
A registered dietitian will teach someone newly diagnosed with celiac disease how to follow a gluten free diet and learn foods to avoid vs. foods appropriate to consume. He/she will also teach someone with celiac disease how to prevent nutrient deficiencies and design a balanced diet meeting the needs for all important vitamins and minerals.
The only treatment for celiac disease is to follow a gluten free diet and avoid all foods that contain wheat, rye and barley. Following the gluten free diet starts the healing process of existing intestinal damage, but also prevents future complications of the disease including osteoporosis, anemia, and even certain types of cancers of the intestinal tract. Research has found the small intestine is usually completely healed in 6-18 months. Thus, the damaged villi are restored and able to absorb nutrients as in individuals without celiac disease.
It is essential for the gluten free diet to be strictly followed for life. No matter how small the amount, the consumption of gluten will damage the small intestine. Regardless of prior symptoms, or age upon initial diagnosis, all persons with celiac disease are the same. Lifelong avoidance of wheat, rye, barley and derivatives of these grains will keep celiac individuals as healthy as individuals without celiac disease.
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Lara Field, MS, RD, LDN has over seven years experience in clinical practice at two of the top ranked pediatric hospitals in the country, Children's Memorial Hospital in Chicago and University of Chicago Medical Center. She has specialized in pediatric nutritional care including the pediatric intensive care unit and pediatric gastroenterology and hepatology clinics. As an advisory board and executive committee member of the University of Chicago Celiac Disease Center, Lara always has been active in the celiac disease community. She frequently educates patients, family members, and nutrition professionals on the gluten-free diet. Lara serves as a member of the American Dietetic Association and is a member of Dietetic Practice Groups including Nutrition Entrepreneurs, Pediatrics, and Medical Nutritional Therapy. Lara is very active locally with the Chicago Dietetic Association and recently was elected as the nominating committee chair.
*Please keep in mind that the information on this site does not constitute medical advice. Before embarking on any weight loss plan or making dietary changes, you should consult your doctor. - What other grains am I allowed to consume on a gluten free diet?There are a large variety of grains that are safe for people with celiac disease. Many people are led to believe that the only gluten free grains available are white rice, potatoes, and corn, however there are many more grains to choose!____________________________________
Amaranth, brown rice, buckwheat, flaxseed, Montina™, and quinoa are some of the more healthful grains to choose on a gluten free diet. These grains are higher in protein and amino acids, some higher in iron than wheat, and all can be a great source of fiber.
Lara Field, MS, RD, LDN has over seven years experience in clinical practice at two of the top ranked pediatric hospitals in the country, Children's Memorial Hospital in Chicago and University of Chicago Medical Center. She has specialized in pediatric nutritional care including the pediatric intensive care unit and pediatric gastroenterology and hepatology clinics. As an advisory board and executive committee member of the University of Chicago Celiac Disease Center, Lara always has been active in the celiac disease community. She frequently educates patients, family members, and nutrition professionals on the gluten-free diet. Lara serves as a member of the American Dietetic Association and is a member of Dietetic Practice Groups including Nutrition Entrepreneurs, Pediatrics, and Medical Nutritional Therapy. Lara is very active locally with the Chicago Dietetic Association and recently was elected as the nominating committee chair.
*Please keep in mind that the information on this site does not constitute medical advice. Before embarking on any weight loss plan or making dietary changes, you should consult your doctor. - Are there special health professionals who work with celiac disease?Celiac disease affects more than 3 million Americans, however many have not been diagnosed. Over the recent years, efforts have been made to increase the awareness of celiac disease, because previously it was thought to be a rare condition.
Many physicians and researchers across the country specialize in celiac disease and are leading investigations to learn more about the disease. Research centers such as the University of Chicago Celiac Disease Center and the Celiac Disease Center at Columbia University have talented physicians, dietitians, and research staff investigating more about the disease in efforts to find alternative treatment options and prevention for celiac disease.
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Lara Field, MS, RD, LDN has over seven years experience in clinical practice at two of the top ranked pediatric hospitals in the country, Children's Memorial Hospital in Chicago and University of Chicago Medical Center. She has specialized in pediatric nutritional care including the pediatric intensive care unit and pediatric gastroenterology and hepatology clinics. As an advisory board and executive committee member of the University of Chicago Celiac Disease Center, Lara always has been active in the celiac disease community. She frequently educates patients, family members, and nutrition professionals on the gluten-free diet. Lara serves as a member of the American Dietetic Association and is a member of Dietetic Practice Groups including Nutrition Entrepreneurs, Pediatrics, and Medical Nutritional Therapy. Lara is very active locally with the Chicago Dietetic Association and recently was elected as the nominating committee chair.
*Please keep in mind that the information on this site does not constitute medical advice. Before embarking on any weight loss plan or making dietary changes, you should consult your doctor. - What about cross-contamination, how careful do I have to be?
Complete gluten avoidance is extremely difficult, if not impossible. All people with celiac disease are exposed to products containing trace amounts of gluten, even when the products are sold as naturally gluten free. Research has investigated a safe threshold for gluten exposure and has indicated a calculated daily intake of 30 mg of gliadin does not to harm the intestinal mucosa of a person with celiac disease. Therefore at present, a safe limit could be set between 10 and 100 mg gliadin.
In order to estimate the safe and rational threshold for daily gluten intake, the amount of residual gluten in gluten free products and the total intake of these products must be considered. It is important for people with celiac disease to use their best judgment when assessing which products to consume.
It is a good practice to frequently call food product manufacturers to learn more about the production of their food to ensure safety.
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Lara Field, MS, RD, LDN has over seven years experience in clinical practice at two of the top ranked pediatric hospitals in the country, Children's Memorial Hospital in Chicago and University of Chicago Medical Center. She has specialized in pediatric nutritional care including the pediatric intensive care unit and pediatric gastroenterology and hepatology clinics. As an advisory board and executive committee member of the University of Chicago Celiac Disease Center, Lara always has been active in the celiac disease community. She frequently educates patients, family members, and nutrition professionals on the gluten-free diet. Lara serves as a member of the American Dietetic Association and is a member of Dietetic Practice Groups including Nutrition Entrepreneurs, Pediatrics, and Medical Nutritional Therapy. Lara is very active locally with the Chicago Dietetic Association and recently was elected as the nominating committee chair.
*Please keep in mind that the information on this site does not constitute medical advice. Before embarking on any weight loss plan or making dietary changes, you should consult your doctor.