Celiac Disease Program

Avoid wheat, barley and rye. Since oats are usually contaminated with wheat, the safest course is to also eliminate oats until the issue is discussed with your health care provider.

A gluten-free diet is not automatically a healthy diet. Many gluten-free breads and cereals are not fortified with vitamins and minerals at the same level as wheat-containing breads and cereals. Keeping a food record and discussing it with the dietitian can help identify whether the diet is meeting requirements for growth and development. 

You should take a gluten-free multivitamin with iron and zinc for a least one year following the diagnosis of celiac disease.

Learn to read food labels carefully. Products labeled as wheat-free may still include barley, rye, or oats, making them unsafe for a gluten-free diet.

Children with symptoms from celiac disease usually feel better within days to weeks of starting the gluten-free diet.

There are many hidden sources of gluten, including glue on stamps and envelopes, and play dough.