Nutrition Facts - Diet And Nutrition - Free Diet Plans

Diet for gluten intolerance

July 21st, 2005

Gluten intolerance also goes by the name of coeliac disease. There are various definitions of what gluten intolerance is, but the average definition describes it as a malabsorption syndrome precipitated by the ingestion of the gluten protein found in wheat products, known as “gliadin”.

There are two peak incidences of the disease - one in infants between six months and two years of age, and the other in adults between the ages of 30-50 years. Also, women tend to be more prone.

It is characterised by the flattening of the villi (thread-like projections responsible for absorption of fluids and nutrients) in the small intestine, which severely reduces the area available for nutrient absorption, resulting in potential or actual malabsorption of virtually all nutrients. The cells of the villi become deficient in digestive enzymes which leads to maldigestion. The mechanism by which gliadin damages the small bowel is not known, but it has been found to have genetic, immune and environmental components. The amount of small intestine that is affected can vary from person to person, but usually the upper bowel is most affected.

There are many symptoms of gluten intolerance and therefore no one symptom can be regarded as characteristic of the disease. Lack of energy, malaise or weakness are the most common symptoms, while others include diarrhoea, fat malabsorption (steatorrhoea), growth failure in children, bloated abdomen and vomiting.

Dietary Management

Since it has been shown that the gliadin fraction of gluten causes the problems, its complete withdrawal from the diet is needed, which normally results in prompt improvement. In fact, 50-60% of sufferers have few or no symptoms following a strict dietary regimen. Initially, the afflicted person may have malabsorption, therefore vitamin and mineral supplements and possibly even extra protein may be required.

Lactose intolerance sometimes appears secondary to gluten intolerance, however, once the bowel begins to heal after gliadin is omitted, lactase (enzyme that breaks down lactose) usually returns to normal levels and the lactose intolerance disappears.

The gluten-free diet excludes wheat, rye, barley, and oats, with wheat having the highest gluten content and oats the lowest. Thus oats may be tolerated in moderate amounts by some people, since it contains very little gliadin. Suitable substitutes for these foods include rice, potato, corn, tapioca, chickpea, soya, arrowroot and gluten-free flour. If these are not available at local supermarkets, then inquire at your local health shop.

Menu Adaptations

* A guarantee of a gliadin-free diet requires careful inspection of the labels of all bakery products and packaged foods. Gliadin-containing grains are used not only as a basic ingredient, but may also be added during processing or preparation. It is important to read food labels carefully since often gluten-containing products are used but are labelled with alternative names, such as:
o “Hydrolysed vegetable protein” can be made from wheat, soy, corn or a mixture of all three.
o “Flour” or “cereal products” and “vegetable products” may be made from wheat, rye, oats or barley.
o “Malt” or “malt flavouring” can be made from barley.
o “Modified food starch” may be made from wheat.
o “Vegetable gum” is made from oat gum.
o “Soy sauce” may contain wheat.
Other words to look out for are: emulsifiers, stabilisers, thickeners and hydrolysed starch.

* Additional hidden sources include beer; cereal beverages (e.g. Ovaltine, Milo); commercially prepared cakes and biscuits; ice-cream; processed soups; frozen foods with sauces; some cereals; crackers; most crisps; processed cheese; canned and processed meats and candy bars (unless pure chocolate)

* If you are wondering about good thickening flours for gravies and sauces, then arrowroot, tapioca and corn starch are suitable options. Furthermore, the best agents for combination with eggs and milk in a baked product are corn, potato, rice or soya flour.

* Some gluten-free foods and beverages include tea; coffee; rum; wine; jelly babies; chocolate; fresh fruit and vegetables; fresh fish, meat or poultry; eggs; rice; potatoes; rice cakes; peanut butter; popcorn; jam; honey and sugar.

* If gliadin is reintroduced into the diet, symptoms may occur within a few hours or even up to eight weeks later. People who go off and on the diet may become tolerant to it, with the result that it no longer has any effect. Note that gliadin must be avoided for life!

Entry Filed under: Diet and Nutrition

The best breast-feeding diet What is the difference in nutritional value between white and yellow cheese?