Celiac Disease is a chronic immune-mediated disorder triggered by gluten ingestion. More than 200,000 cases per year are diagnosed in the US. The condition often requires lab tests or imaging to accurately diagnose.
Treatments can help manage the condition, but there is currently no known cure, and it can be lifelong. Symptoms include vomiting, appetite loss, bloating, and constipation The best approach is to follow a gluten-free diet. Avoid the ingredients and foods below that contain gluten to minimize symptoms.
| • Atta (chapati flour) • Barley (flakes, flour, pearl) • Binder or binding • Breading, bread stuffing • Brewer's yeast • Bulgur • Caramel color* • Du ram or durum (type of wheat) • Einkorn (type of wheat) • Emmer (type of wheat) • Emulsifiers* • Farro/faro (also known as spelt or dinkel) • Farina • Filler • Flour • Frumento • Fu (a dried gluten product made from wheat and used in some Asian dishes) • Glucose* • Graham flour • Gum base • Hydrolyzed plant protein* • Hydrolyzed vegetable protein* • Hydrolyzed wheat protein • Kamut (type of wheat) • Lecithins* • Malt, malt extract, malt syrup, malt flavoring and malt vinegar • Malted milk |
• Malta-Dextrose* • Manno • Matzo, matzo meal (matzah,matzoh) • Modified food starch • Modified wheat starch • Modified starch* • Monosodium glutamate (MSG)8 • Natural flavor* • Oatmeal, oat bran, oat flour, whole oats (unless they are from pure uncontaminated oats) • Rusk • Rye bread and flour • Seitan (a meat-like food derived from wheat gluten and used in many vegetarian dishes) • Semolina • Special edible starch • Spelt (type of wheat also known as farro, faro, or dinkel) • Textured vegetable protein* • Thickener or thickening agent • Tocopheryls • Tritcale • Vitamin E* • Wheat alternative • Wheat bran • Wheat flour • Wheat germ • Wheat starch |