Diabetes and Celiac Disease

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Published October 17, 2019

What is celiac disease?

An autoimmune disease which is the result of an immune system response to the ingestion of gluten (a protein found in wheat, rye, and barley) in susceptible individuals. This response to gluten damages the small intestine, leading to malabsorption of nutrients and related problems. Untreated celiac disease can also lead to health issues in virtually any body system.

 

Type 1 diabetes and celiac disease: The link

 

Celiac Disease

Classic symptoms: Gas, bloating, diarrhea, constipation, vomiting, weight loss, anemia.

Other symptoms: Chronic fatigue, bone pain, muscle cramps, balance problems, migraine headaches, seizures, behavior and memory problems, neuropathies, growth and maturation delays, infertility, bone disease, dental enamel defects, and more.

The gluten-free diet

Gluten-free grains and starches

The following grains and starches are allowed on a gluten-free diet:

* The safest oat products are those that have been certified gluten-free. While products labeled gluten-free should comply with the FDA definition of containing no more than 20 ppm of gluten, this is not third-party verified. GFCO’s standard for gluten-free is 10 ppm of gluten or less. 

Foods Containing Gluten

The following foods are not allowed on a gluten-free diet. This is not a complete listing.

This article has been assessed and approved by a Registered Dietitian Nutritionist.

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Getting Started on a Gluten-Free Diet: A Step-By-Step Guide