Senior Care: Gluten-Free Living for Our Elders

If you are caregiving for an elder in your life who has been diagnosed with celiac disease or gluten sensitivity, extra attention is needed to ensure gluten is avoided, particularly if they are no longer living independently. 

The symptoms of untreated celiac disease in older adults can look different than what children or young adults experience. While an older adult might experience GI issues, they may also exhibit low bone density (osteopenia or osteoporosis) and could develop certain cancers if their celiac disease is left untreated.  

Changing one’s eating habits later in life can prove challenging. Transitioning to shared living spaces, such as assisted living facilities, can present new barriers for seniors who need to eat gluten-free. While it can be easier for your loved one to look out for gluten when living independently, if they are not in charge of their own meals, additional safeguards are needed. 

When it comes to assisted living facilities, some have been validated through the Gluten Intolerance Group’s Gluten-Free Food Service (GFFS) Validation Program as a Gluten-Free Safe Spot. For facilities that have not been validated, there are things you can do to help determine if it is a suitable place for your loved one. There are also ways you can communicate with any facility staff about the importance of avoiding gluten and how to do it effectively. 

Gluten-Free Tips for Assisted Living Facilities 

All staff members at the assisted living facility where your loved one resides, or that you are considering, must be made aware of the importance of maintaining a safely gluten-free environment. Some of the first things to review and discuss include: 

1. How educated staff are about gluten-free food preparation, serving, and eating. 

2. How kitchen surfaces, appliances, and utensils are cleaned to prevent cross contact. Read: 7 Tips for Avoiding Gluten Cross-Contact at Home (The principles can apply to facility kitchens, too.) 

3. What best practices are being followed for food preparation, such as using separate sets of cookware and utensils like cutting boards, nonstick pans, food storage containers, muffin tins, and pastry brushes. 

4. How well-versed staff are at reading packaged food labels to watch out for gluten. Educate them about the importance of third-party certified gluten-free foods and recommend they look for the GFCO certification mark for added assurance that the food complies with strict gluten-free standards. 

5. Whether or not gluten-containing foods are stored separately from gluten-free foods in refrigerators, freezers, and cupboards. 

6. How clearly gluten-free foods are labeled and if they are safely stored in sealable boxes, bins, containers, or bags to avoid confusion. 

7. Whether or not there are separate condiment bottles and jars (for mustard, mayonnaise, etc.), or better yet, squeezable dispensers that don’t require using a spoon or knife to access. 

8. How carefully gluten-containing foods are kept separate from gluten-free foods in serving and eating areas. 

Not all facilities have the budget or space to separate food containing gluten from gluten-free offerings. Check if you can provide special utensils, and even cookware, that staff can use when preparing food for your loved one. If so, make sure to label those items appropriately to avoid unintentional mix-ups. 

The risk of cross-contact is higher when using shared cooking surfaces that cannot be easily cleaned, such as a grill or a serving set up where serving utensils could be mistakenly used for both gluten-containing and gluten-free foods. Buffets and salad bars are both higher risk for cross-contact. In self-serve situations, request individual gluten-free plates be prepared for your loved one. This can either be done prior to anyone else serving themselves or a separate plate can be made up exclusively for them in the kitchen. 

According to Lindsey Yeakle, GFFS Program Manager, facility staff could assist residents with celiac disease or gluten sensitivity management by color-coding gluten-free menu items or printing a dedicated gluten-free menu. Staff could also keep a photograph of each resident in the kitchen, along with a list of dietary restrictions, to help comply with individual dietary needs.