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Celiac disease diet: How do I get enough grains?
By Mayo Clinic staffOriginal Article: http://www.mayoclinic.com/health/celiac-disease/AN00303
- With Mayo Clinic gastroenterologist
Michael F. Picco, M.D.
read biographyclose windowBiography of
Michael F. Picco, M.D.
Michael F. Picco, M.D.
Dr. Michael Picco has been with Mayo Clinic since 1999. He is board certified in internal medicine and gastroenterology. Dr. Picco is an assistant professor of medicine at College of Medicine, Mayo Clinic, and a consultant in gastroenterology at Mayo Clinic in Florida.
He has authored numerous publications in the area of gastroenterology, including original research, editorials and textbook chapters. He works with a team of gastroenterologists that takes care of complex gastrointestinal conditions and has a particular interest in diarrheal illnesses and inflammatory bowel diseases (ulcerative colitis and Crohn's disease). He is also active in medical education in training new gastroenterologist and internists.
"Mayo Clinic's website is an invaluable resource for patients and their families," Dr. Picco said. "Informed patients are better able to participate in their own health care. A patient's participation is vital to the treatment of his or her disease. I hope to assist in helping patients understand their digestive problems and current treatments that are offered. This will allow for better communication between patients, their physicians and other health care professionals."
Dr. Picco serves as a reviewer of new research for several medical journals in the area of gastroenterology and is an active member of the American Gastroenterological Association, American College of Gastroenterology and the Crohn's & Colitis Foundation of America. He serves on numerous committees that address physician training, research and clinical practice in gastroenterology, both at Mayo Clinic and at the national level.
"Patients need to know about their disease, what to expect, the latest treatments and side effects so that they can make informed decisions about their health care. Gastrointestinal disease affects not only patients but also their families. My goal is to assure that our website provides accurate, reliable information and resources for patients. We must always provide the latest, most cutting-edge information to assist patients in dealing with their medical problems," Dr. Picco said.
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Question
Celiac disease diet: How do I get enough grains?
I have celiac disease and I find it difficult to get enough grains in my diet. Do you have any suggestions?
Answer
from Michael F. Picco, M.D.
Grains are an important part of a healthy diet. They are a good source of healthy carbohydrates, various vitamins and minerals, and fiber, and they are naturally low in fat. When possible, choose foods made with enriched flours for added vitamins and minerals. Whole grains are even better for you. These include brown or wild rice, quinoa, amaranth, pure buckwheat, flax, whole corn, millet, sorghum, and teff.
Because people with celiac disease must avoid gluten — a protein found in foods containing wheat, barley and rye — it can be a challenge to get enough grains. However, many large grocery stores and specialty food stores carry ready-to-eat gluten-free grain products. The labels on such products will state that the product is "gluten-free." Consider the suggestions in the chart below for adding gluten-free grains to your diet.
| Gluten-free grains and grain products* | Serving size |
|---|---|
Breads
|
1 slice or piece |
Cereals
|
1/2 to 1 cup |
Snacks
|
1 ounce (check label) |
Other
|
1/2 to 1 cup |
*Products vary by manufacturer, so be sure that the brand you purchase is gluten-free. Shopping guides that list gluten-free products are available. Check with a registered dietitian or celiac disease support group.
Oats may not be harmful for most people with celiac disease. However, oat products are frequently contaminated with wheat, so it's best to avoid oats. If your doctor or dietitian suggests trying oats, be sure to look for oats from a reputable gluten-free supplier.
Most gluten-free grain products aren't supplemented with vitamins, so it's a good idea to take a vitamin supplement.
Grain products that are not gluten-free include any type of wheat (including farina, graham flour, semolina and durum), barley, rye, bulgur, Kamut, kasha, matzo meal, spelt, triticale, couscous, emmer and einkorn.
Next questionFood allergy vs. food intolerance: What's the difference?
- Celiac disease. National Digestive Diseases Information Clearinghouse (NDDIC). http://digestive.niddk.nih.gov/ddiseases/pubs/celiac/index.htm. Accessed May 12, 2010.
- Grains and flours glossary. Celiac Sprue Association. http://www.csaceliacs.org/GlutenFree_Flour_Guide.php. Accessed May 12, 2010.
- See JA (expert opinion). Mayo Clinic, Rochester, Minn. May 18, 2010.
- Murray JA (expert opinion). Mayo Clinic, Rochester, Minn. May 18, 2010.
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