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Gluten-free diet

From Simple English Wikipedia, the free encyclopedia

A gluten-free diet is a diet that excludes foods that have 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 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, but many types of whiskey and beer contain gluten, because using grains is a necessary part of their 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 the body, because wheat improves the rate in which humans body can use them.[11] Gluten-containing ingredients sometimes are used as colorants, preservatives and thickeners in products such as ice cream and ketchup. Even some cosmetics like lip balm and lipsticks can contain gluten, so persons wanting to follow such a diet need to learn about which products contain wheat and its byproducts.

References[change | change source]

  1. "Frequently Asked Questions". IPC Americas Inc. February 27, 2008. Archived from the original on April 11, 2008. Retrieved April 15, 2008.
  2. "Excipient Ingredients in Medications". Gluten Free Drugs. November 3, 2007. Retrieved April 15, 2008.
  3. Haboubi, N Y; Taylor, S; Jones, S (2006). "Celiac disease and oats: a systematic review". The Fellowship of Postgraduate Medicine.
  4. ""The Gluten-Free Diet" – CeliacSociety.com". Archived from the original on January 17, 2010. Retrieved October 19, 2011.
  5. Arentz-Hansen, Helene; Fleckenstein, Burkhard; Molberg, Øyvind; Scott, Helge; Koning, Frits; Jung, Günther; Roepstorff, Peter; Lundin, Knut E. A.; Sollid, Ludvig M. (October 19, 2004). "The Molecular Basis for Oat Intolerance in Patients with Coeliac Disease". PLOS Medicine. 1 (1): e1. doi:10.1371/journal.pmed.0010001. PMC 523824. PMID 15526039.
  6. Størsrud, S; Olsson, M; Lenner, R Avidsson; Nilsson, L Å; Nilsson, O; Kilander, A (May 7, 2002). "Adult celiac patients do tolerate large amounts of oats". European Journal of Clinical Nutrition. 57 (1): 163–169. doi:10.1038/sj.ejcn.1601525. PMID 12548312. S2CID 38333290. Retrieved August 14, 2008.
  7. Janatuinen, E K; Kemppainen, T A; Julkunen, R J K; Kosma, V-M; Mäki, M; Heikkinen, M; Uusitupa, M I J (May 1, 2002). "No harm from five-year ingestion of oats in celiac disease". GUT Journal Online. 50 (3): 332–335. doi:10.1136/gut.50.3.332. PMC 1773136. PMID 11839710. Archived from the original on September 29, 2008. Retrieved August 14, 2008.
  8. "The Scoop on Oats". Celiac Sprue Association (CSA). February 20, 2008. Archived from the original on September 27, 2007. Retrieved October 19, 2011.
  9. Mohsid, Rashid (June 8, 2007). "Guidelines for Consumption of Pure and Uncontaminated Oats by Individuals with Coeliac Disease". Professional Advisory Board of Canadian Coeliac Association. Archived from the original on April 17, 2008. Retrieved August 14, 2008.
  10. "Celiac.com Celiac Disease: (Is Beer Gluten-Free and Safe for People with Celiac Disease?) Gluten-Free". Archived from the original on May 13, 2006.
  11. "Gluten Free Diet for Beginners - In plain English to help you easily understand what a gluten Free diet is". Gluten Free Diet for Beginners - In plain English to help you easily understand what a gluten Free diet is.

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