It helps food maintain its shape by providing elasticity and moisture. It also allows bread to rise and provides a chewy texture 1. Although gluten is safe for most people, those with conditions like celiac disease or gluten sensitivity should avoid it to prevent adverse health effects 2. A select few whole grains contain gluten, while the rest are naturally gluten-free. Even gluten-free whole grains can be contaminated with gluten, especially if they are processed in the same facility as gluten-containing foods 3. For example, oats are often processed in facilities that also process wheat, which can lead to cross-contamination. For this reason, you should confirm that the oats you purchase are certified gluten-free 4. These gluten-containing grains are often used to make products like bread, crackers, pasta, cereals, baked goods, and snack foods. All fresh fruits and vegetables are naturally gluten-free. However, some processed fruits and vegetables may contain gluten, which is sometimes added for flavoring or as a thickener 3. Gluten-containing ingredients that may be added to processed fruits and vegetables include hydrolyzed wheat protein, modified food starch, malt, and maltodextrin.
A gluten-free diet GFD is a diet that strictly excludes gluten, which is a mixture of proteins found in wheat and all of its species and hybrids, such as spelt, kamut, and triticale, as well as barley, rye, and oats. Gluten may cause both gastrointestinal and systemic symptoms for those with gluten-related disorders, including coeliac disease CD, non-coeliac gluten sensitivity NCGS, gluten ataxia, dermatitis herpetiformis DH, and wheat allergy. In addition, a gluten-free diet may, in at least some cases, improve gastrointestinal or systemic symptoms in diseases like irritable bowel syndrome, rheumatoid arthritis, multiple sclerosis or HIV enteropathy, among others. Gluten proteins have low nutritional and biological value, and the grains that contain gluten are not essential in the human diet. Replacing flour from wheat or other gluten-containing cereals with gluten-free flours in commercial products may lead to a lower intake of important nutrients, such as iron and B vitamins. Children especially often over-consume these products, such as snacks and biscuits. Nutritional complications can be prevented by a correct dietary education. A gluten-free diet should be mainly based on naturally gluten-free foods with a good balance of micro and macro nutrients : meat, fish, eggs, milk and dairy products, legumes, nuts, fruits, vegetables, potatoes, rice, and corn are all appropriate components of such a diet. Coeliac disease American English : celiac CD is a chronic, immune-mediated, and mainly intestinal process, caused by the ingestion of wheat, barley, rye and derivatives, that appears in genetically predisposed people of all ages. Coeliac disease is not only a gastrointestinal disease, because it may affect several organs and cause an extensive variety of non-gastrointestinal symptoms, and most importantly, it may often be completely asymptomatic. Added difficulties for diagnosis are the fact that serological markers anti-tissue transglutaminase [TG2] are not always present  and many people with coeliac may have minor mucosal lesions, without atrophy of the intestinal villi.
Mayo Clinic does not endorse companies or products. Foods with these labels may include. July 31, Many basic foods — such as meat, vegetables, cheese, potatoes and rice — are naturally free from gluten so you can still include them in your diet. Oats Oats do not contain gluten, but many people with coeliac disease avoid eating them because they can become contaminated with other cereals that contain gluten. Breast milk is naturally gluten free as are all infant milk formulas.
Gluten-Free Gluten-Free Recipes. Related Links Icon. Department of Agriculture. Some gluten-free breads and cereals have significantly varied nutrient levels compared with the products they are replacing.