Gluten is found in wheat, barley, rye, and triticale (a wheat-rye cross). Common foods that contain gluten include:

• Bagels.
• Bread.
• Breakfast cereals made with wheat, barley, or rye, or with the term malt or malted in their names. Malt is made from barley.
• Crackers.
• Pasta.
• Pizza.

Some foods are labeled wheat-free, but this doesn't mean that they are gluten-free. For example, some food labels list hydrolyzed vegetable protein. This sounds harmless, but this protein is often made from wheat and can contain a lot of gluten.

By following a gluten-free eating plan:

• You avoid damaging your intestines and the severe problems that the damage can cause.
• Your body can get the nutrition it needs.
• You control your symptoms.

After you go on a gluten-free diet, symptoms such as bloating, gas, and diarrhea usually bother you less or go away within 2 or 3 weeks. Also, your body begins to absorb nutrients normally, and the small intestine gradually heals.

If celiac disease goes untreated, you are more likely to get Reference iron deficiency anemia Opens New Window, Reference folic acid deficiency anemia Opens New Window, osteoporosis, and other problems.

Do not eat any foods that contain gluten. These include foods made with wheat, barley, rye, or triticale (a wheat-rye cross).

Avoid all beer products unless they say they are gluten-free. Beers with and without alcohol, including lagers, ales, and stouts, contain gluten unless they specifically say they are gluten-free.

Avoid oats, at least at first. Oats may cause symptoms in some people, perhaps as a result of contamination with wheat, barley, or rye during processing. But many people who have celiac disease can eat moderate amounts of oats without having symptoms. Health professionals vary in their long-term recommendations regarding eating foods with oats. But most agree it is best that people newly diagnosed with celiac disease not eat oats until the condition is well controlled with a gluten-free diet.

Carefully read food labels. Look for wheat or wheat products added to foods such as ice cream, salad dressing, candy, canned and frozen soups and vegetables, and other processed foods.

When you eat out, look for restaurants that serve gluten-free food. You might ask if the chef is familiar with cooking without any gluten. Also look for grocery stores that sell gluten-free pizza and other foods. The Internet can be another source of information on gluten-free foods.

On a gluten-free eating plan, you can still have:

• Eggs and milk products such as cheese. Some cheese and cheese spreads may contain gluten, so check the labels for additives. You may need to avoid milk and milk products at the beginning of treatment.
• Flours and starches made from rice, corn, buckwheat, potatoes, soybeans, or tapioca.
• Fresh, frozen, or canned unprocessed meats. Examples of processed meats are hot dogs, salami, and deli meat. Read labels for additives that may contain gluten.
• Fresh, frozen, dried, or canned fruits and vegetables, if they do not have thickeners or other additives that contain gluten.
• Certain alcohol drinks, including wine, liquor (including whiskey and brandy), liqueurs, and ciders.

Eating a gluten-free diet isn't easy. But if you take your time to read labels and ask questions, you can stay on a gluten-free eating plan.

If you have questions about this information, print it out and take it with you when you visit your doctor. You may want to mark areas or make notes in the margins where you have questions.

Many communities have celiac disease support groups that are local branches of national organizations. It can help to join such groups. Other members of the group can help teach you which foods are gluten-free, share recipes and meal ideas, and help you learn what foods to avoid.

If you would like more information on celiac disease, the following resources are available:

Organizations