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Celiac Disease: Eating a Gluten-Free Diet British Columbia Specific Information For resources about eating gluten-free, see our Healthy Eating page on Gluten-Free Eating Resources. You may also call 8-1-1 to speak to a registered dietitian, Monday to Friday 9:00 a.m. to 5:00 p.m., or you can Email a HealthLinkBC Dietitian. More information on celiac disease and a gluten-free diet can be also found on the Canadian Celiac Association website. Top of the page Actionset Celiac Disease: Eating a Gluten-Free Diet Introduction Celiac disease is a problem some people have with foods that contain gluten. Gluten is a type of protein found in the grains wheat, barley, rye, and triticale (a wheat-rye cross). When a person with celiac disease eats gluten, it triggers an immune response that is not normal. This damages the small intestine. Symptoms of celiac disease can include gas, bloating, diarrhea, weight loss, fatigue, weakness, and vomiting. Stools may be bulky, loose, and more frequent. The damage to the intestine also makes it hard for your body to absorb vitamins, minerals, and other nutrients. This can lead to anemia or osteoporosis or both. This information can help you learn more about how to eat so you can manage your symptoms, prevent long-term problems, and still get the nutrition you need. - Untreated celiac disease can make it hard for you to get the nutrients you need. Eating a variety of healthy foods that do not have gluten can help you keep your weight up and stay strong. - The main treatment for celiac disease is to avoid eating any foods that contain gluten. Even the smallest amount of gluten is harmful and can cause symptoms in some people. - Even if you don't have symptoms, you still need to avoid gluten totally to prevent damage to the intestines and long-term problems. - Some people with celiac disease need to avoid cow's milk and milk products when they first begin treatment. Most people can slowly add dairy foods back into their diet as the intestine heals. But they will still need to avoid foods with gluten for the rest of their lives. If you have questions about following a gluten-free eating plan for celiac disease, talk to your doctor or dietitian. How To Eating a gluten-free diet isn't easy. But if you take your time to read labels and ask questions, you can stay on a gluten-free eating plan. Foods to avoid Do not eat any foods that contain gluten. These include foods made with wheat, barley, rye, or triticale (a wheat-rye cross). Common foods that contain gluten include: - Bagels. - Bread. - Breakfast cereals made with wheat, barley, or rye, or with the term malt or malted in their names. Malt is made from barley. - Crackers. - Pasta. - Pizza. Avoid all beer products unless they say they are gluten-free. Beers with and without alcohol—including lagers, ales, and stouts—contain gluten unless they specifically say they are gluten-free. Your doctor may advise you to avoid oats, at least at first. Oats may cause symptoms in some people, perhaps as a result of contamination with wheat, barley, or rye during processing. But many people who have celiac disease can eat moderate amounts of oats without having symptoms. If you do choose to eat oats, make sure they are processed in a way that ensures they do not contain wheat or barley. Some health professionals vary in their long-term recommendations regarding eating foods with oats. But many agree it is best that people newly diagnosed with celiac disease not eat oats until the condition is well controlled with a gluten-free diet. Carefully read food labels. Look for wheat or wheat products added to foods such as ice cream, salad dressing, candy, canned and frozen soups and vegetables, and other processed foods. Foods you can eat On a gluten-free eating plan, you can still have: - Eggs and milk products such as cheese. Some cheese and cheese spreads may contain gluten, so check the labels for additives. You may need to avoid milk and milk products at the beginning of treatment. - Flours and starches made from rice, corn, buckwheat, potatoes, soybeans, or tapioca. - Fresh, frozen, or canned unprocessed meats. Examples of processed meats to avoid are hot dogs, salami, and deli meat. Read labels for additives that may contain gluten. - Fresh, frozen, dried, or canned fruits and vegetables, if they do not have thickeners or other additives that contain gluten. - Certain alcohol drinks, including wine, liquor (including whiskey and brandy), liqueurs, and ciders. When you eat out, look for restaurants that serve gluten-free food. You might ask if the chef is familiar with cooking without any gluten. Also look for grocery stores that sell gluten-free pizza and other foods. The Internet can be another source of information on gluten-free foods. Current as of: August 8, 2012 Public Health Alerts Public health alerts include information about outbreaks, advisories and product recalls. Click on the links below to read the most recent alerts, or visit our Public Health Alerts web page. HealthLinkBC Files HealthLinkBC Files are easy-to-understand fact sheets on a range of public health and safety topics including disease prevention and immunizations. FIND Services and Resources If you are looking for health services in your community, you can use our directory to FIND hospitals, clinics, and other resources. This information does not replace the advice of a doctor. Healthwise, Incorporated disclaims any warranty or liability for your use of this information. Your use of this information means that you agree to the Terms of Use. How this information was developed to help you make better health decisions. To learn more visit Healthwise.org © 1995-2014 Healthwise, Incorporated. Healthwise, Healthwise for every health decision, and the Healthwise logo are trademarks of Healthwise, Incorporated. Is it an emergency? If you or someone in your care has chest pains, difficulty breathing, or severe bleeding, it could be life-threatening. Call 9-1-1 or the local emergency number immediately. If you are concerned about a possible poisoning or exposure to a toxic substance, call Poison Control now at 1-800-567-8911.
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Svakodnevno se bilježi porast oboljelih od celijakije. Ova bolest, je u prošlom stoljeću, bila "rezervirana "isključivo za dječju dob, no danas znamo da se radi o bolesti koja se može pojaviti u bilo koje životno doba. Obično se celijakija opisuje kao alergija na pšenicu,raž,ječam i zob. No,o čemu se doista radi? Celijakija je doživotna nepodnošljivost proteina (prolamina) nazivom gluten koji se nalazi u žitaricama pšenici,ječmu i raži. Osobe s genetskom predispozicijom reagiraju "pretjeranim" imunološkim odgovorom na molekulu glutena u probavnom sustavu,točnije u crijevima gdje dolazi do "mikro"upalnog procesa i oštećenja crijevnih resica što ih onemogućuje u obavljanju osnovne zadaće a to je "upijanje" hranjivih tvari. Osim promjena na crijevima, gluten može oštetiti i druge organe zbog čega oboljeli imaju mnoštvo naizgled nepovezanih simptoma (zbog toga se celijakija naziva "bolest s tisuću lica"), najčešće se radi o simptomima probavnog sustava (nadutost, neregularnost stolice, mučnine, nepodnošljivost mlijeka i mliječnih proizvoda), glavobolje i migrene, bolovi u zglobovima, umoru, neplodnosti,kožnim promjenama, promjenama raspoloženja… Celijakija se također povezuje s nekim od bolestima tipa bolesti štitnjače, šećerna bolest, upalnim promjenama na zglobovima (osteoartritisi), anemija,neplodnosti, dermatitis herpetformis ( Duhringova bolest), Down sindrom. Dijagnoza se postavlja krvnim pretragama (pretrage na ciljana protutijela,karakteristična za celijakiju), pregledom tkiva crijeva te finalno, genetskim testiranjem. Ukoliko genetsko testiranje nije potvrdilo postojanje "gena za celijakiju",a prisutni su simptomi govorimo o preosjetljivosti na gluten. Oba entiteta imaju zajednički lijek-bezglutenska prehrana,odnosno doživotno izbjegavanje bilo kakvog proizvoda koji u sebi može sadržavati gluten. Nažalost, danas je gluten čest sastojak brojnih prehrambenih i kozmetičkih namirnica, što uvelike otežava izbor bezglutenskih namirnica i proizvoda. Još jedan od problema je i "popratna kontaminacija" bezglutenskih namirnica glutenom, što se najčešće dešava tijekom procesa proizvodnje i tijekom priprema hrane u kuhinji. Prilikom pripreme bezglutenskog obroka izrazito je bitno da površine na kojim se priprema bezglutenski obrok budu dobro oprane , da se koristi odvojen pribor prilikom pripreme i serviranja hrane jer i najmanja količina glutena unešena kroz usta može izazvati tegobe kod oboljelih. Oboljeli koriste,posebno deklarirane proizvode,obilježene internacionalno priznatim znakom prekriženog klasa pšenice što im jedino pruža sigurnost u životu sa ovom bolešću. Obzirom da se na ovu bolest ne misli dovoljno , bez obzira na svakodnevni porast novodijagnosticiranih, posebno odraslih, oboljeli su osnovali udruge oboljelih od celijakije čiji cilj je promocija spoznaje o ovoj bolesti,"popularizacija" problema celijakije i bezglutenske prehrane te izmjena iskustava i savjetovanja. U Hrvatskoj trenutačno djeluju četiri udruge, na području grada Zagreba , u Istri (pula), Primorsko-goranskoj regiji (Rijeka) te u Dalmaciji (Split).