What is gluten?

 A compound of 2 proteins (glutenin & gliadin) found in

wheat, barley, rye, & triticale

Who should follow a gluten-free diet?

 Individuals with celiac disease need to avoid gluten.
 Evidence suggests that individuals with certain illnesses
may benefit from a gluten-free diet:
Common Foods to Avoid:
*unless labeled gluten-free
 Non-celiac gluten-sensitivity
Beer Bread Cereal
 Irritable bowel syndrome
 Gluten ataxia Baked goods French fries Seasoned rice
 HIV-associated enteropathy Pasta Oats Candy
 Dermatitis herpetiformis Gravy Sauces Soup
Cookies & Salad Processed
Crackers Dressing lunch meat
Tips for following a gluten-free diet: Seasoned Imitation Vegetables in
 Consult with a Registered Dietitian & Nutritionist snacks seafood sauce
(RDN) to improve and monitor your diet and health
 Always avoid foods containing wheat, barley, rye & Beware of these ingredients:
triticale Barley Graham flour Self-rising flour
 Focus on foods you can eat, not those you cannot eat
Bromated flour Kamut Semolina
 Eat a variety of fruit, vegetables, beans, and natural nuts &
Durum flour Malt Spelt
seeds, fresh poultry, seafood, and lean meat
 Ask restaurant staff if gluten-free items are available & Enriched flour Phosphated flour Triticale
prepared in a manner avoiding cross contamination Farina Plain flour Wheat
 Read food labels carefully Flour Rye White flour

Allowed Foods:
 Nutritional Risks:
 People following a gluten-free diet may be at risk for
low intake of certain vitamins and minerals:
RDN Contact Info:
 B vitamins  Fiber  Phosphorus
 Calcium  Iron  Vitamin D
 Copper  Magnesium  Zinc

 Talk to your RDN to see if your diet is low in any nutrients

and to learn how to include those nutrients in your diet
Useful Websites:
 Gluten-free grains provide B vitamins, fiber, iron,
magnesium, & zinc www.csaceliacs.org
 Amaranth  Millet  Teff www.choosemyplate.gov
 Brown rice  Quinoa  Wild rice
 Buckwheat  Sorghum
 Dairy, dark leafy greens, and some fortified gluten-free
products provide calcium and vitamin D
 A gluten-free multivitamin, calcium,
iron, or vitamin D supplement may be
needed

References:
Academy of Nutrition and Dietetics. (2009). Celiac disease: Executive summary of recommendations. Evidence Analysis
Library. Retrieved from http://www.andeal.org/topic.cfm?format_tables=0&menu=5279&cat=3726
El-Chammas, K., & Danner, E. (2011). Gluten-free diet in nonceliac disease. Nutrition in Clinical Practice, 26(3), 294-
299. doi: 10.1177/0884533611405538
Gaillard, L. (2016). Navigating gluten-related health disorders and nutritional considerations of gluten-free diets. North
Carolina Medical Journal, 77(3), 180-182.
Lee, A. R., Ng, D. L., Dave, E., Ciaccio E. J., & Green, P. H. R. (2009). The effect of substituting alternative grains in the
diet on the nutritional profile of the gluten-free diet. Journal of Human Nutrition and Dietetics, 22, 359-363. doi:
10.1111/j.1365-277X.2009.00970.x
Mayo Clinic. (2014). Gluten-free diet. Retrieved from http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-
eating/in-depth/gluten-free-diet/art-20048530

Created 2/19/2017
Contributed by Amanda J. Tome, BS-NDTR