Gluten-free diet

From Wikipedia, the free encyclopedia
Jump to: navigation, search

A Gluten-free diet is a diet that excludes foods containing gluten. Gluten is a protein found in wheat, barley, rye, and possibly oats. Most breads, cakes, pastas/noodles, beers and pizzas are made with gluten. Gluten is used as a food additive in the form of a flavoring, stabilizing or thickening agent. It is often called "dextrin". Some non-foods, such as medications and vitamin supplements, especially those in tablet form, may contain gluten as a binding agent.[1][2]

A gluten-free diet is the only medically accepted treatment for wheat allergy and coeliac disease (in North America, it is usually spelled "celiac disease"). Some believe it might help manage autism.

Some gluten-free diets also exclude oats. Doctors do not agree on whether oats affect coeliac disease sufferers.[3][4][5][6][7][8][9] Many alcoholic beverages are gluten free. Majority types of whiskey and beer contain gluten as using grains is necessary part of production.[10] Gluten-free diets have become popular worldwide. Some say that such a diet can cause problems with Vitamin B and Magnesium intake by body (wheat improves the rate in which humans body can use them).[11] Gluten foods sometimes is used as bi-product of colorants, conservants and thickeners in products such as ice-cream and ketchup. Even some cosmetics like lip-balm and lipsticks can use gluten foods - so person wanting to follow such a diet need to learn about which products contain wheat's.

References[change | change source]

  1. "Frequently Asked Questions". IPC Americas Inc. 2008-02-27. Archived from the original on 2008-04-11. Retrieved 2008-04-15.
  2. "Excipient Ingredients in Medications". Gluten Free Drugs. November 3, 2007. Retrieved 2008-04-15.
  3. N Y Haboubi, S Taylor, S Jones (2006). "Celiac disease and oats: a systematic review". The Fellowship of Postgraduate Medicine.
  4. "The Gluten-Free Diet" –
  5. Arentz-Hansen, Helene; Burkhard Fleckenstein; Øyvind Molberg; Helge Scott; Frits Koning; Günther Jung; Peter Roepstorff; Knut E. A. Lundin; Ludvig M. Sollid (2004-10-19). "The Molecular Basis for Oat Intolerance in Patients with Coeliac Disease". PLoS Medicine (PLoS Medicine) 1 (1): e1. doi:10.1371/journal.pmed.0010001 . PMC 523824 . PMID 15526039 . Retrieved 2006-07-22.
  6. Størsrud, S; M Olsson; R Avidsson Lenner; L Å Nilsson; O Nilsson; A Kilander (2002-05-07). "Adult celiac patients do tolerate large amounts of oats". European Journal of Clinical Nutrition 57 (1). doi:10.1038/sj.ejcn.1601525 . PMID 12548312 . Retrieved 2008-08-14.
  7. Janatuinen, E K; T A Kemppainen; R J K Julkunen; V-M Kosma; M Mäki; M Heikkinen; M I J Uusitupa (2002-05-01). "No harm from five year ingestion of oats in celiac disease". GUT Journal Online. Retrieved 2008-08-14.
  8. "The Scoop on Oats". Celiac Sprue Association (CSA). February 20, 2008.
  9. Mohsid, Rashid (2007-06-08). "Guidelines for Consumption of Pure and Uncontaminated Oats by Individuals with Coeliac Disease". Professional Advisory Board of Canadian Coeliac Association. Retrieved 2008-08-14.