10 Foods That Can Trigger Celiac Disease Symptoms
Celiac disease is a serious autoimmune disorder where the ingestion of gluten leads to damage in the small intestine. For those with celiac disease, consuming even tiny amounts of gluten can trigger symptoms and cause long-term health problems. Gluten is a protein found in wheat, barley, and rye. Here are 10 common foods that can trigger celiac disease symptoms:
1. Bread and Baked Goods
Bread, rolls, pastries, and other baked goods made with wheat flour are major sources of gluten. Even whole grain and multigrain varieties contain gluten.
2. Pasta
Traditional pasta is made from wheat, making it a no-go for those with celiac disease. This includes spaghetti, macaroni, and other pasta shapes.
3. Cereals
Many breakfast cereals contain wheat, barley, or malt, which is derived from barley. Always check labels for gluten-free options.
4. Beer and Malt Beverages
Beer and other malt beverages are typically made from barley, which contains gluten. Opt for gluten-free beers made from sorghum or other gluten-free grains.
5. Sauces and Gravies
Many sauces and gravies use wheat flour as a thickener. Soy sauce, unless specifically labeled gluten-free, often contains wheat.
6. Processed Meats
Some processed meats, such as sausages, hot dogs, and deli meats, may contain gluten as fillers or flavoring agents. Always check the ingredient list.
7. Snack Foods
Chips, pretzels, and other snack foods can contain gluten, especially if they are flavored or coated. Look for gluten-free labels to be safe.
8. Candy
Certain candies, especially licorice and other chewy candies, can contain wheat flour or barley malt as an ingredient.
9. Soups and Broths
Many canned and packaged soups and broths use wheat flour as a thickener or contain barley. Always read labels carefully.
10. Salad Dressings
Some salad dressings and marinades contain gluten, often in the form of soy sauce or other additives. Opt for gluten-free dressings or make your own at home.
Tips for Managing Celiac Disease
- Read Labels Carefully: Always check ingredient lists for hidden sources of gluten.
- Choose Certified Gluten-Free Products: Look for products that are specifically labeled as gluten-free.
- Be Cautious When Dining Out: Inform the restaurant staff of your dietary restrictions and ask about gluten-free options.
- Avoid Cross-Contamination: Use separate cooking utensils and surfaces to prevent gluten contamination.
- Consult with a Dietitian: A registered dietitian can help you plan a balanced, gluten-free diet.