Foods to Avoid in Children with Celiac Disease - Parent's Guide
For Parents and Caregivers: If your child has been diagnosed with celiac disease, learning about safe and unsafe foods is the first step toward protecting their health. This guide will help you understand which foods to avoid and how to keep your child healthy and happy.
Celiac disease is a medical condition where the body's immune system reacts badly to gluten. Gluten is a protein found in wheat, barley, and rye. When children with celiac disease eat gluten, it damages the small intestine and prevents proper absorption of nutrients from food.
This condition is not a food allergy or food intolerance. It is an autoimmune disease that requires strict lifelong avoidance of gluten to prevent serious health problems.
Wheat is the most common source of gluten in our diet. It appears in many forms and products:
- Regular bread, rolls, buns, and bagels
- Wheat flour (all-purpose flour, whole wheat flour, bread flour)
- Pasta and noodles made from wheat
- Breakfast cereals containing wheat
- Cookies, cakes, muffins, and pastries
- Crackers and pretzels
- Pizza crust and breadcrumbs
- Pancakes and waffles
Other wheat varieties to avoid: Durum, semolina, spelt, farro, kamut, einkorn, and triticale.
Barley contains gluten and must be completely avoided:
- Barley malt and malt flavoring
- Malt vinegar
- Malted milk drinks and milkshakes
- Some breakfast cereals with malt
- Beer and some alcoholic beverages
- Barley soup and barley water
Rye is another gluten-containing grain:
- Rye bread and pumpernickel bread
- Rye flour
- Rye crackers
- Some crisp breads
Gluten can hide in many unexpected places. Always read labels carefully and look for these items:
| Food Category | Items to Check Carefully |
|---|---|
| Sauces and Condiments | Soy sauce, teriyaki sauce, gravy, salad dressings, marinades, ketchup (some brands) |
| Processed Meats | Hot dogs, sausages, deli meats, meatballs, meat patties, imitation crab |
| Soups and Broths | Canned soups, cream soups, bouillon cubes, soup mixes |
| Snacks | Chips with wheat flour, flavored nuts, candy bars, licorice, some chocolate |
| Dairy Products | Flavored yogurt, ice cream, cheese spreads, malted milk products |
| Beverages | Malted drinks, beer, some protein drinks, flavored coffees |
- Some prescription and over-the-counter medicines use wheat as a filler
- Vitamins and supplements may contain gluten
- Always ask your pharmacist about gluten in medications
- Lipstick and lip balm (children may swallow small amounts)
- Toothpaste (some brands)
- Play dough (regular play dough contains wheat)
- Communion wafers (ask about gluten-free options)
- Envelope glue and sticker adhesive
- Some brands of French fries (coated with flour)
- Fried foods from shared fryers
Learning to read labels is essential for managing celiac disease. Here is what to look for:
- Wheat, barley, rye, triticale
- Malt, malt extract, malt flavoring, malt vinegar
- Brewer's yeast
- Wheat starch (unless labeled gluten-free)
- Modified food starch (if from wheat)
- Hydrolyzed wheat protein
Safe Label: Look for products clearly marked as "Gluten-Free" or "Certified Gluten-Free." These products have been tested and contain less than 20 parts per million of gluten, which is considered safe for most people with celiac disease.
The good news is that many delicious and nutritious foods are naturally gluten-free:
- Grains: Rice, corn, quinoa, millet, amaranth, buckwheat, sorghum
- Flours: Rice flour, corn flour, potato flour, almond flour, coconut flour, chickpea flour
- Proteins: Fresh meat, poultry, fish, eggs, beans, lentils, tofu
- Dairy: Plain milk, plain yogurt, most cheeses, butter
- Fruits and Vegetables: All fresh, frozen, and canned (without sauce)
- Nuts and Seeds: Almonds, cashews, peanuts, sunflower seeds (check for cross-contamination)
Gluten-Free Substitutes: Many gluten-free versions of bread, pasta, cookies, and crackers are now available in stores. These products use rice flour, corn flour, or other gluten-free grains.
Eating outside the home can be challenging but manageable with proper planning:
- Call ahead and ask if they offer gluten-free options
- Inform the server about your child's celiac disease
- Ask about preparation methods and cross-contamination
- Avoid fried foods that may share oil with breaded items
- Request food to be prepared on clean surfaces with clean utensils
- Meet with teachers and cafeteria staff about your child's needs
- Provide safe snacks for classroom parties and celebrations
- Pack safe lunches with clearly labeled containers
- Teach your child to never share food with classmates
- Consider getting a 504 plan for school accommodations
- Bring safe treats for your child to enjoy
- Offer to bring a gluten-free cake or dessert to share
- Talk to the host about food options
- Teach your child to ask adults before eating anything
Helping your child understand their condition is important for their safety and confidence:
- Use age-appropriate language to explain what celiac disease means
- Teach them which foods are safe and which to avoid
- Practice saying no politely when offered unsafe foods
- Help them read simple food labels
- Encourage questions and open communication
- Connect them with other children who have celiac disease
- Focus on what they can eat rather than what they cannot
- Celebrate their efforts in managing their diet
Despite best efforts, accidental gluten exposure can happen. Symptoms may include:
- Stomach pain and cramping
- Diarrhea or constipation
- Nausea and vomiting
- Headache and fatigue
- Irritability or mood changes
There is no medicine to stop the reaction. Provide comfort, keep your child hydrated, and allow time for symptoms to pass. Contact your pediatrician if symptoms are severe or persistent.
Following a strict gluten-free diet is essential for your child's health. Continued gluten exposure can lead to:
- Nutritional deficiencies (iron, calcium, vitamin D, B vitamins)
- Poor growth and delayed development
- Weak bones (osteoporosis)
- Increased risk of other autoimmune diseases
- Intestinal damage and complications
Regular follow-up appointments with a pediatric gastroenterologist and registered dietitian are important to ensure your child is growing well and the diet is nutritionally complete.
- Meal Planning: Plan weekly menus and make shopping lists to reduce stress
- Batch Cooking: Prepare gluten-free meals in larger quantities and freeze portions
- Safe Snacks: Keep gluten-free snacks readily available at home and in your bag
- Join Support Groups: Connect with other celiac families for recipes and advice
- Stay Informed: Keep updated on new gluten-free products and research
- Be Patient: The learning curve is steep but gets easier with time
- Positive Attitude: Focus on creating enjoyable gluten-free meals the whole family can share
Managing celiac disease in children requires knowledge, vigilance, and planning. Remember these important points:
- Wheat, barley, and rye must be completely avoided
- Read every food label carefully every time
- Watch for hidden gluten in processed foods and medications
- Prevent cross-contamination at home and when eating out
- Focus on naturally gluten-free whole foods
- Educate your child, family members, and caregivers
- Regular medical follow-up is essential
- Your child can live a healthy, happy life with proper management
Recommended Books:
- Real Life with Celiac Disease by Melinda Dennis and Daniel Leffler
- The Gluten-Free Bible by Jax Peters Lowell
Trusted Websites for More Information:
- Celiac Disease Foundation
- Beyond Celiac
- National Celiac Association
These resources provide detailed information about celiac disease management, recipes, and support for families.
