Which foods should be avoided in a diet for someone with celiac disease?

Individuals with celiac disease must strictly adhere to a gluten-free diet to prevent damage to the intestinal lining and to alleviate symptoms. Gluten is a protein found in specific grains, primarily wheat, rye, and barley. Consuming these grains can trigger an immune response in those with celiac disease, leading to inflammation and various gastrointestinal and systemic issues.

Wheat, along with its derivatives (such as wheat flour, semolina, and spelt), rye, and barley contain gluten, which is the key dietary component that must be eliminated. This means that foods like bread, pasta, cereals, and many processed foods containing these grains should be avoided.

In contrast, other food options such as rice, potatoes, corn, soybeans, oats, and quinoa can be safely consumed by individuals with celiac disease, provided that the oats are certified gluten-free. Although oats are often cross-contaminated with gluten during processing, they can be a healthy part of a gluten-free diet if handled properly. Therefore, maintaining a strict avoidance of wheat, rye, and barley is crucial for managing celiac disease effectively.