Celiac Disease

Celiac disease is a hereditary condition in which a gliadin, a gluten protein damages the small intestine, preventing the body from absorbing nutrients in food.

Gluten is present in wheat, wheat germ, wheat bran, barley, barley mart, rye, couscous, refined wheat flour, semolina, bulgur, and beverages made by brewing such as beers, stouts, ales, and lagers. On the other hand, rice, corn, millets, sorghum, buckwheat, chestnut, and quinoa are gluten free. Oats are gluten-free but usually come contaminated with gluten containing grains. Similarly, many foods like breadcrumbs, cornflakes, noodles, Soya sauce, cereal binders, starch, and cereals with malt flavorings contain hidden gluten. Some supplements and medicines also contain gluten.

The best way to prevent the occurrence of celiac disease is by avoiding gluten, the protein that causes this disease. The exact level at which gluten becomes harmful is not yet established. Although some indications exist that consumption of less than 10 mg of gluten per day is unlikely to cause histological abnormalities, research on this topic is not yet conclusive.

Food labels would indicate whether the food is gluten free, though most ready made foods invariably contain some gluten. Moreover, regulation of the label “gluten-free”, or the level of gluten that qualifies for a “gluten free” label varies widely by country. The United States for instance has not yet issued regulations for “gluten free” labels.