Celiac Disease and Gluten-Free Diet | Tips and Recommendations
Celiac disease is an autoimmune disease in which the consumption of gluten, a protein present in certain cereals, damages the villi of the small intestine, affecting the absorption of nutrients. This damage can cause symptoms such as diarrhea, fatigue, weight loss, bloating, anemia, among others. Celiac disease can develop at any age, although it is commonly diagnosed in childhood.
Celiac disease in the 21st century
Celiac disease currently affects approximately 900,000 people in Spain. Although it does not prevent a person from leading a normal life, it requires a strict gluten-free diet to avoid complications and ensure good absorption of nutrients.
Frequently Asked Questions
Foods Containing Gluten
- Breads (except gluten-free varieties)
- Wheat, rye, oat, barley and spelt flours
- Pastry and bakery products
- Pasta (noodles, macaroni, spaghetti)
- Chocolate, wheat semolina
- Infusions and drinks made with cereals
- Pre-cooked and processed foods without the “gluten-free” label
Foods Allowed for Celiacs
- Cereals and derivatives : corn, millet, quinoa, rice, buckwheat
- Fresh foods : meats, fish, vegetables, legumes, eggs, milk and derivatives, oils, vinegar, salt and spices
- Products labeled “gluten-free”
- Pure cocoa and nuts
Note : It is essential to read the ingredients to avoid risks and, if in doubt, refrain from consuming the product.
What is gluten?
It is a protein present in cereals such as wheat, barley, rye and, in some cases, oats.
What is the treatment for celiac disease?
The only treatment is a strict gluten-free diet, which allows the intestinal villi to regenerate and nutrient absorption to return to normal.
Is it possible for foods to contain hidden gluten?
Gluten may be present as an additive in processed products, such as:
- Sausages
- Processed meat products
- Patés and preserves
- Sweets and candies
- Processed cheeses (processed or sliced)
