Nutritional Considerations with Celiac Disease
Celiac disease presents a range of nutritional concerns for aff ected individuals.
With celiac disease, eating gluten, a protein naturally found in certain grains
such as wheat, barley, rye and some oats, triggers an autoimmune reaction that leads
to inflammation and damage to the lining of the small intestine. As result of this
damage, abnormal digestion and decreased nutrient absorption can occur.
The only treatment for celiac disease is a gluten-free diet. Long-term compliance
with a gluten-free diet can improve a variety of outcomes related to bone density,
iron deficiency anemia, villous atrophy, gastrointestinal and neurological symptoms,
and quality of life. However, managing celiac disease is not just about eliminating
gluten from the diet. Those aff ected by celiac disease need to take extra care
to ensure that they get all the vitamins and nutrients they need—particularly iron,
calcium, fiber and B-vitamins. A vitamin and mineral supplement can help provide
extra assurance that nutrition needs are being met.
Iron Supplementation for Iron Deficiency Anemia
Iron is an essential mineral necessary for many important metabolic functions in
the body. It is part of hemoglobin, the oxygen-carrying component of the blood.
Lack of iron can lead to anemia, which can cause severe weakness and fatigue. For
individuals with iron deficiency anemia and celiac disease, the consumption of a
daily gluten-free multivitamin with iron may be recommended.
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Calcium and Vitamin D for Bone Health
Calcium is an essential mineral for bone growth and is often malabsorbed in individuals
with celiac disease. Poor calcium absorption can result in abnormal bone growth,
a higher risk of broken bones, and painful bones and joints. Clinical trials and
cross-sectional studies have reported reduced bone mineral content and bone mineral
density in untreated adults with celiac disease. Gluten-free foods rich in calcium
and vitamin D are encouraged.
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Fiber
Fiber is an important part of a healthy diet, for both adults and children. Fiber
has many benefits, including reducing the risk of constipation and helping manage
cholesterol levels. Including fiber in the gluten free diet can be a challenge,
especially since two of the most common high-fiber foods in the American diet, whole
wheat and oats, contain gluten. There are many gluten-free grains, however, that
are excellent sources of fiber. Some examples include: Buckwheat, flaxseed, quinoa,
and amaranth. Beans (dry beans/legumes) nuts, fruits, and vegetables are also great
foods to include to help increase daily fiber intake.
The Challenge of Meeting Whole Grain Needs
Currently, 9 out of 10 Americans do not get enough whole grain. While the availability
and range of gluten-free foods are increasing, finding whole-grain gluten-free products
can seem challenging. Science continues to support the health benefits of whole
grain. Including enough whole-grain foods as part of a healthy diet may help protect
heart health, manage weight, and reduce risk for certain types of cancer and diabetes.
Individuals with celiac disease can easily add gluten-free whole grains, such as
brown rice, popcorn, quinoa, buckwheat, amaranth and other gluten-free whole grain
products, to help them get the three servings recommended daily.