Eating Right With Celiac Disease: Academy Of Nutrition And Dietetics Offers Advice For Staying Healthy
What is celiac disease? It is a hereditary, autoimmune disease caused by intolerance to the food protein, gluten – which is found in wheat, barley and rye. When people with celiac disease eat gluten-containing foods, the lining of the small intestine is damaged and eventually destroyed, preventing nutrients from being absorbed adequately. Untreated, celiac disease can lead to nutritional deficiencies, including anemia and osteoporosis, as well as other conditions, including other autoimmune diseases, intestinal cancers, infertility, delayed growth in children and failure to thrive in infants.
”While the only treatment for celiac disease is a gluten-free diet, the good news is, once the diet is started, the road to recover begins, and people with celiac disease can lead long, healthy lives,” says registered dietitian nutritionist and Academy spokesperson
An accurate diagnosis for celiac disease is a vital part of restoring health. Symptoms of celiac disease include bloating, gas or abdominal pain, chronic diarrhea or constipation, fatigue, itchy skin rash, tingling in hands and feet, delayed growth or fractured or thin bones. Some people are asymptomatic, meaning they do not experience any of these symptoms. If you or a loved one experience any of these conditions, it may be an indication of celiac disease.
“Do not diagnose yourself. If you have any symptoms, talk with your health care provider and get tested,” Begun says. “It’s important to keep eating a normal gluten-containing diet while being tested to ensure an accurate diagnosis. If you are diagnosed with celiac disease, a registered dietitian nutritionist will help you understand which foods are safe to eat and ensure you are getting the important nutrients your body needs.”
Many healthy foods are naturally gluten-free, such as fruits, vegetables, lean meats, poultry, fish, eggs, beans, legumes, soy, nuts, as well as the grains amaranth, buckwheat, corn, rice, teff and quinoa. Plus, there are a number of gluten-free flours made from almond meal, chickpeas and garbanzo beans, brown rice, coconut, potato, sorghum, tapioca and white rice.
For more information on celiac disease take a look at the Academy’s Celiac Disease resources, as well as the up-to-date, handy Gluten Detective App, which can simplify gluten-free grocery shopping, as well tips and tools to access on your smartphone.
Visit the Academy of Nutrition and Dietetics at www.eatright.org to locate a registered dietitian in your area.
All registered dietitians are nutritionists – but not all nutritionists are registered dietitians. The Academy’s Board of Directors and Commission on Dietetic Registration have determined that those who hold the credential registered dietitian (RD) may optionally use “registered dietitian nutritionist” (RDN) instead. The two credentials have identical meanings.
The Academy of Nutrition and Dietetics (formerly the American Dietetic Association) is the world’s largest organization of food and nutrition professionals. The Academy is committed to improving the nation’s health and advancing the profession of dietetics through research, education and advocacy. Visit the Academy of Nutrition and Dietetics at www.eatright.org.
SOURCE Academy of Nutrition and Dietetics