Gluten Restricted Diet
Purpose:
To provide a diet restricted in foods which contain gluten for the treatment of celiac disease, non-tropical sprue, or idiopathic steatorrhea. The gluten restricted diet may also be used with patients with dermatitis herpetiformis. Patients with dermatitis herpetiformis have the same intestinal mucosal lesions as seen in celiac disease.
Diet Principles:
1. Glutens are a group of proteins found in many grains. The glutens found in wheat, rye, oats, buckwheat, barley, mall, and products made from these grains are excluded from the diet because they interfere with the absorption of food in these patients.
2. Products made from corn, rice, gluten-free wheat starch flour, potato starch, tabioca, and arrowroot may be used.
3. Labels should be read carefully, and any product containing flour, emulsifier, starch, stabilizer, malt, wheat germ, wheat starch, millet, hydrolyzed vegetable protein, gluten, or any of the grains mentioned in #1 above should be avoided.
4. Calories and protein should be high, but fat and fiber may need to be restricted for some proteins until bowel function improves.
5. Milk and milk products are limited, if a lactose intolerance exists.
Adequacy:
The gluten-restricted diet, if properly chosen, will meet the recommended dietary allowances. However, nutritive supplementation may be necessary when intestinal malbsorption is present. The diet as listed in the meal plan, contains the approximate nutritive values:
Calories 2900
Protein 90 gm
Fat 135 gm
Carbohydrate 320 gm