What foods contain gluten - nutrition

Celiac disease is characterized by an intolerance to gluten, a protein present in wheat, barley, rye and their derivatives. Any food containing these cereals can be harmful for people with this condition.

The case of oats is still under study. It is not known with certainty whether some varieties affect a percentage of people with celiac disease. Oats can easily become contaminated during processing with other gluten-containing grains, which increases the risks if they are not certified gluten-free [pure oats].

Common gluten-containing foods

• Bread, cakes and baked goods: These products, such as bread, rolls and croissants, often contain gluten, which gives them their spongy texture.
• Pasta and cereals: Most pasta is made from wheat, so it contains gluten.
• Dairy products: Although milk and cheese are generally gluten-free, some dairy desserts and processed cheeses may contain gluten.
• Meat and fish: Fresh meats do not contain gluten, but some processed products, such as sausages and sausages, do.
• Fruits and vegetables: Most are gluten-free, but some processed products, such as sauces and soups, may contain gluten.

Ubiquity of gluten

Gluten is present in a wide variety of products, which can be overwhelming for people newly diagnosed with celiac disease. Due to its viscoelastic properties, gluten is used in food products as well as in medicines, cosmetics, adhesives, bandages and other products.

It is essential to avoid cross-contamination and to take precautions when preparing food to avoid accidentally ingesting gluten.

Other gluten-containing foods

Many processed foods may contain gluten, even if they do not appear to be made from wheat, barley or rye. That's why it's important to always read labels. Gluten-free products are often labeled "gluten-free".

Additional examples of gluten-containing foods include:

• Beer and alcoholic beverages made with barley, rye or wheat.
• Sauces and condiments such as soy sauce, ketchup and mayonnaise, which may contain wheat or barley.
• Fried or breaded foods, since gluten-containing flour is used in their preparation.
• Salad dressings with ingredients such as malt vinegar.
• Sweets, chocolates and pastries containing wheat or rye.
• Breakfast cereals made with wheat, barley or rye.

Gluten-free alternatives

There are many gluten-free alternatives, such as quinoa, rice, corn, potato, tapioca or chickpea flour. In addition, there are specialized gluten-free products such as breads, pastas and cookies available in specialty stores.

It is recommended that people with celiac disease seek advice from a nutritionist to ensure that their diet is balanced and meets all their nutritional needs without including gluten.

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