Diet, gluten-free

Diet avoiding gluten-containing foods made from wheat, oats, rye, spelt, barley, green spelt and kamut. Prohibited are all foods made from them, such as flours, semolina, malt, bread, pastries, breadcrumbs, pasta, dumplings, sauces, cakes, waffles, etc. All other foods such as corn, rice, soy, buckwheat, millet, potatoes, vegetables, fruit, milk, eggs, meat, fish, etc. are allowed in this form of therapy. As a substitute for wheat flour, there are various gluten-free flours, breads, pastries, pasta and sweets available in specialized stores.

Notice. In processed foods such as sweets, ready-made products, sausage, etc., a gluten content is often not explicitly stated by the manufacturer. Wheat gluten is used in food technology and is often not sufficiently declared.

1. Barera G et al (2004) Longitudinal changes in bone metabolism and bone mineral content in children with celiac disease during consumption of a gluten-free diet. Am J Clin Nutr 79: 148-154
2. Czech W (1995) Gluten-free diet in Duhring dermatitis herpetiformis. dermatologist 46: 736
3. Limbach A et al (2003) Long-term study of patients with coeliac disease in childhood and adolescence: latent and transient coeliac disease. Clinic Padiatr 215: 76-81
4. Mothes T et al (2003) How gluten-free is gluten-free, and what does this mean to coeliac patients? Eur J Gastroenterol Hepatol 15: 461-463