Celiac Disease Can Cause Nutritional Deficiencies

yay-2757433Nutrient deficiencies are common for  people with celiac disease for two reasons. One is that gluten destroys the lining of the intestines, the villi, that absorbs nutrients in food. The second reason is that a lot of processed gluten free products like breads, pastas, etc, lack the vital nutrients our body needs! An exception to these processed products are vitamin and mineral fortified foods like cereals, which have added nutrients that were lost in processing.

The most common nutrient deficiencies in celiac patients include iron, calcium, magnesium, vitamin D, fiber, and B vitamins, particularly B12 and folate. Supplements are often introduced and included in addition to a balanced diet initially. However, some individuals may need long term supplement use to ensure that they are receiving proper amounts of the recommended nutrients. When taking nutritional supplements it is important to consult with a dietitian or doctor about which supplements are labeled safe and free of gluten. Some over the counter supplements or herbal remedies can include harmful substances that may be overlooked because of the lack of FDA regulation.  There are many reputable companies that make gluten free vitamin and mineral supplements. They include: Nature Made vitamins, Pioneer Nutritionals, Country Life vitamins, and Kirkman Labs.

Whenever possible, people with celiac disease should strive to get as many nutrients as possible from the foods they eat.mid section view of a woman cutting vegetables

Sources to increase nutrient intake:

Iron: nuts and seeds, complex carbohydrates like quinoa or teff instead of rice, potato or tapioca flour pasta, combine iron dense foods with Vitamin C dense foods like citrus
Calcium: yogurt, calcium fortified milk, dark leafy green vegetables
Magnesium: nuts, seeds, oats
Zinc: legumes, nuts, seeds, lobster, crab
Vitamin D: fortified gluten free products, 15 minutes of sunshine
B12: red meat, milk, cheese, eggs
Folate: fortified gluten free cereals
Fiber: eat the skins of fruits and vegetables, whole grains, legumes, flaxseed
Special thanks to  guest blogger Callie Carioti, Nutrition & Dietetics student at Miami University for writing this post!

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