What is Gluten?
What is Gluten?
The word "gluten" refers to the proteins found in grains such as wheat, barley, rye, oats, corn and rice. There are specific names for gluten in each grain: gliadin is found in wheat, hordein in barley, secalin in rye, avenin in oats, zein in corn and oryzenin in rice.
While corn and rice are safe for individuals suffering from Celiac Disease, the gluten found in wheat, barley, rye and oats* triggers a damaging autoimmune response. Therefore, Celiac patients must follow a strict lifelong gluten-free diet. (It is important to note: the terms "gluten" and "gluten-free" generally and commercially refer only to the gluten found in wheat, barley, rye and oats.)
Below is a list of ingredient names for gluten, gluten-derived, or possibly gluten-sourced ingredients. This list may be helpful for newly diagnosed individuals to use as a reference when reading product ingredient lists. If you have Celiac Disease and find one of these ingredients on a food product, it is important to verify the ingredient source to determine if the product is safe for you to consume.
(in alphabetical order)
Barley
Bran
Bulgur
Couscous
Carmel Color
Durum
Einkorn
Emmer
Enriched Flour
Farina
Faro
Flour
Graham Flour
Hydrolyzed Vegetable Protein (HVP or HPP protein source)
Kumut
Matzo Meal/Flour
Malt or Malt Flavoring
Malt Vinegar
Modified Food Starch
Natural and/or Artificial Flavorings
Oats
Orzo
Panko
Rye
Seitan
Semolina
Spelt
Spices
Starch
Triticale
Udon
Vinegar
Wheat
*"Inconclusive information exists concerning the inclusion of oats in the gluten-free diet. Some clinical studies indicate that uncontaminated oats may be tolerated by some people with CD. Other studies indicate that some people with CD have an immune response to oats (avenin). Currently, there is no way to identify which people with CD may tolerate oats. Therefore caution is advised when considering the use of uncontaminated oats in a gluten-free diet.(Source:http://www.csaceliacs.org/celiac_treatment.php)"
Arentz-Hansen et al., The molecular basis for oat intolerance in patients with celiac disease, PLoS Med, Oct 1(1):el, Epub, Oct 19, 2004.
Lundin et al., Oats induced villous atrophy in celiac disease, Gut, Nov; 52(11):1649-52, 2004.
Silano et al., In vitro tests indicate that certain varieties of oats may be harmful to patients with celiac disease, Journal of Gastroenterology and Hepatology, 22:528-531, 2007.
The word "gluten" refers to the proteins found in grains such as wheat, barley, rye, oats, corn and rice. There are specific names for gluten in each grain: gliadin is found in wheat, hordein in barley, secalin in rye, avenin in oats, zein in corn and oryzenin in rice.
While corn and rice are safe for individuals suffering from Celiac Disease, the gluten found in wheat, barley, rye and oats* triggers a damaging autoimmune response. Therefore, Celiac patients must follow a strict lifelong gluten-free diet. (It is important to note: the terms "gluten" and "gluten-free" generally and commercially refer only to the gluten found in wheat, barley, rye and oats.)
Below is a list of ingredient names for gluten, gluten-derived, or possibly gluten-sourced ingredients. This list may be helpful for newly diagnosed individuals to use as a reference when reading product ingredient lists. If you have Celiac Disease and find one of these ingredients on a food product, it is important to verify the ingredient source to determine if the product is safe for you to consume.
(in alphabetical order)
Barley
Bran
Bulgur
Couscous
Carmel Color
Durum
Einkorn
Emmer
Enriched Flour
Farina
Faro
Flour
Graham Flour
Hydrolyzed Vegetable Protein (HVP or HPP protein source)
Kumut
Matzo Meal/Flour
Malt or Malt Flavoring
Malt Vinegar
Modified Food Starch
Natural and/or Artificial Flavorings
Oats
Orzo
Panko
Rye
Seitan
Semolina
Spelt
Spices
Starch
Triticale
Udon
Vinegar
Wheat
*"Inconclusive information exists concerning the inclusion of oats in the gluten-free diet. Some clinical studies indicate that uncontaminated oats may be tolerated by some people with CD. Other studies indicate that some people with CD have an immune response to oats (avenin). Currently, there is no way to identify which people with CD may tolerate oats. Therefore caution is advised when considering the use of uncontaminated oats in a gluten-free diet.(Source:http://www.csaceliacs.org/celiac_treatment.php)"
Arentz-Hansen et al., The molecular basis for oat intolerance in patients with celiac disease, PLoS Med, Oct 1(1):el, Epub, Oct 19, 2004.
Lundin et al., Oats induced villous atrophy in celiac disease, Gut, Nov; 52(11):1649-52, 2004.
Silano et al., In vitro tests indicate that certain varieties of oats may be harmful to patients with celiac disease, Journal of Gastroenterology and Hepatology, 22:528-531, 2007.
