Dietary options suitable for individuals with celiac disease are centered on the exclusion of gluten, a protein found in wheat, barley, and rye. These food choices emphasize naturally gluten-free items such as fruits, vegetables, lean proteins, and certain grains. Examples include rice, corn, quinoa, and gluten-free certified products like bread and pasta made from alternative flours.
Adhering to a gluten-free diet is paramount for managing celiac disease and preventing damage to the small intestine. This approach alleviates symptoms such as abdominal pain, bloating, and diarrhea, and minimizes the risk of long-term complications like anemia, osteoporosis, and certain types of cancer. Historically, recognition of the link between dietary gluten and celiac disease led to the development of specialized food products and increased awareness of ingredient labeling.
