Celiac Disease Iowa State FSHN腹腔疾病爱荷华州fshn.ppt

Currently, the FDA has no definition for “gluten-free”. The proposed definition of gluten is “proteins that naturally occur in a prohibited grain?and that may cause adverse health effects in persons with celiac disease, “ where a “prohibited grain” would be defined as “Wheat, Rye, Barley, or crossbred hybrids of wheat, rye or barley (for example, triticale is a cross between wheat and rye). This labeling is voluntary for those companies whose products meet the definition of “gluten-free.” Gluten-free labeling was proposed in 2007 and as of 2009, still remains in draft form. Because of this lack of labeling, it is important for those who have CD to carefully read labels in order to determine whether the food contains gluten or not. * Gluten-free foods can either be naturally gluten-free or commercially gluten-free. Naturally gluten-free would include foods such as fresh fruits and vegetables and other foods that by nature contain no gluten. Commercially gluten-free products are those that would normally contain gluten, but have been modified to meet the needs of the gluten-free consumer. An example of this would include rice flour bread, where rice flour is used as a substitute for wheat flour or gluten-free cookies. * This website ( ) gives a list of restaurant chains that offer a gluten-free menu as well as the gluten-free menu that is offered. This is a great resource for those who want to know where to safely eat out and still adhere to a gluten-free diet. Usually, a person must specifically ask to see the gluten-free menu. No matter where a person chooses to go out, it is important to ask the waiter questions about what exactly is in each dish as well as how it is prepared in order to ensure there is no gluten in the meal choice. Even asking to see labels of foods can help. Often, although information about CD is becoming more and more widespread, wait staff and others won’t know about CD, what gluten-free really means or why it’s so importa