What foods contain gluten?

Celiac disease is characterized by an intolerance to gluten, a protein found in wheat, barley, rye and their variants. Therefore, any food containing any of these cereals can be problematic for people with celiac disease.

The case of oats is under study. It is not yet clear whether some of its varieties are toxic to a percentage of people with celiac disease.

Regardless of this, it has been found that oats are easily contaminated during cultivation or processing with other grains that may contain gluten, which increases the risk of consumption if they are not clearly certified as gluten-free, known as pure oats.

The following are some of the foods that commonly contain gluten:

• Bread, pastries and baked goods: most baked goods, such as bread, rolls, muffins and croissants, contain gluten. Gluten is what gives these products their soft, fluffy texture.

• Pasta and cereals: most pasta is made with wheat, so it also contains gluten.

• Dairy products: Most dairy products, such as milk and cheese, are gluten-free. However, some dairy products, such as yogurt desserts and some processed cheeses, may contain gluten.

• Meat and fish: Fresh meat and fish do not contain gluten. However, some processed meat products, such as sausages and cold cuts, may contain gluten.

• Vegetables and fruits: most vegetables and fruits do not contain gluten. However, some processed products, such as sauces and soups, may contain gluten.

Ubiquity of gluten

The list of foods and products in general that contain gluten can be quite large and varied, which can be overwhelming for those newly diagnosed with celiac disease or those who wish to follow a gluten-free diet. Many times people with celiac disease end up unintentionally consuming gluten.

The use of gluten is very versatile and economical for the industry. This is due to its viscoelastic and adhesive properties, which give great elasticity and cohesion to products. It can be present in not so obvious products, for example: as an ingredient in medicines (including herbal and nutritional supplements), in adhesives, in bandages, in toiletries and cosmetics, in communion wafers, in animal feed, among many others.

It is necessary to take extreme precautions to avoid touching and then unintentionally ingesting gluten. Care should also be taken to avoid cross-contamination when preparing food.

Other foods containing gluten

It is important to note that many processed foods may contain gluten, even if they do not appear to be made from wheat, barley or rye. Therefore, it is important to read food labels carefully to ensure that you are not unintentionally consuming gluten. In addition, products that do not contain gluten are often labeled as "gluten-free" or "gluten-free."

People with celiac disease should avoid all foods containing gluten to avoid symptoms of the disease. Some foods may contain trace amounts of gluten, so even a small amount of these foods can be problematic.

Some additional examples of gluten-containing foods include:

• Beer and other alcoholic beverages made with barley, rye or wheat.

• Sauces and condiments such as soy sauce, mustard, ketchup and mayonnaise, which often contain wheat or barley.

• Fried and breaded foods, since most of the time gluten-containing flours are used for preparation.

• Salad dressings, which may contain wheat or barley in the form of vinegar or as part of the ingredient mix.

• Sweets, chocolates and baked goods, which often contain wheat or rye in the form of flour or starch.

• Breakfast cereals, which are often made with wheat, barley or rye.

A recommendation

It is important to note that there are many alternative foods that do not contain gluten, such as quinoa, rice, potato, corn, tapioca and chickpea flour, among others. There are also gluten-free products sold in specialized stores, such as gluten-free breads and pastas, cookies and bakery products.

It is recommended that people with celiac disease seek advice from a health professional or nutritionist to ensure that they are getting all the nutrients needed for a healthy and balanced gluten-free diet.