Gluten refers to a number of plant storage proteins that
include gliadin from wheat, hordein in barley, secalin from rye, avenin formed
by oats, zein found in corn and oryzenin protein from rice plants. Some people
are allergic to gliadin or other proteins in wheat, but can handle foods made
from other grains. If you have celiac disease, your body can't safely digest the
glutens found in barley, wheat or rye.
Wheat Allergy and Celiac Disease
A wheat allergy causes a body-wide allergic response
that can include hives, difficulty breathing and a life-threatening response
known as anaphylaxis. Celiac disease, on the other hand, causes a localized
autoimmune response that affects the small intestine. This autoimmune response
damages the villi, small fingers of tissue along the inner walls of the small
intestine. Over time, these damaged villi slough off, leaving fewer villi to
absorb vital nutrients from foods traveling through the gastrointestinal tract.
Celiac disease can cause malnutrition, osteoporosis, infertility, diabetes and
other autoimmune problems.
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Forbidden Grains
If you are allergic to wheat, read food labels carefully
and avoid all products that list wheat as an ingredient. Some ingredients are
obvious, such as refined wheat, wheat bran, whole-wheat or just plain wheat.
Some less obvious wheat terms include semolina, durum, couscous, stone-ground,
bulgur, dinkle, spelt, einkorn, fu, kamut, matzo, seitan and triticale. People
with celiac disease should avoid all of these ingredients, as well as any foods
made with rye and barley.
Allowed Grains
People with wheat allergies can safely eat foods made
with any grains except wheat, including rye- and barley-based products. If you
have a wheat allergy or celiac disease, you can also safely enjoy foods that
contain almond flour, amaranth, brown or white rice, corn, arrowroot, tapioca,
coconut flour, dasheen flour, flaxseed, hominy, maize and
quinoa.
Food Preparation Tips
When you're preparing gluten-free meals or snacks,
remember that four of the five food groups are naturally gluten-free in their
natural state. You can comfortably add fresh, canned or frozen vegetables and
fruits to your diet as long as gluten hasn't been added as a thickener or
preservative. Milk and most dairy products are also gluten-free. Gluten is a
plant protein, so animal foods such as meat, poultry and fish are gluten-free as
long as you don't add breading or gluten-laden sauces to them. If you have a
wheat allergy but can safely ingest other forms of gluten, you have more freedom
to plan healthy meals.
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References
- Celiac Sprue Association: Treatment of Celiac Disease
- MayoClinic.com: Wheat Allergy
- National Foundation for Celiac Awareness: Getting Started: Celiac Disease & the Gluten-Free Diet
- Celiac Sprue Association: Gluten-Free Diet: Grains and Flours
- The University of Chicago Celiac Disease Center: Gluten-Free Diet