Celiac Disease

Nutrients connected to Celiac Disease

A link means the body needs the nutrient for this, or that low intake is linked to it. It does not mean extra supplements help if your intake is already adequate; each link shows how strong the evidence is.

• Barley Tea (Mugicha)Documented risk

  NHS lists barley as a gluten-containing cereal and describes coeliac disease as an immune reaction to gluten. We found no study measuring gluten in barley tea itself, so people with coeliac disease should ask a clinician or dietitian before drinking it.

• OatsDocumented risk

  Oats can be contaminated with gluten; most people with celiac disease tolerate uncontaminated oats but a few do not.

• BarleyDocumented risk

  Barley contains gluten and is not suitable for people with celiac disease.

• RyeDocumented risk

  Rye contains gluten and is not safe for people with celiac disease.

• Whole Wheat & Wheat BerriesDocumented risk

  Whole wheat contains gluten and is not safe for people with celiac disease.

• SpeltDocumented risk

  Spelt contains gluten and is not safe for people with celiac disease.

• Farro (Emmer)Documented risk

  Farro contains gluten and is not safe for people with celiac disease.

• Khorasan Wheat (Kamut)Documented risk

  Khorasan wheat contains gluten and is not safe for people with celiac disease.

• BulgurDocumented risk

  Bulgur contains gluten and is not safe for people with celiac disease.

• FreekehDocumented risk

  Freekeh contains gluten and is not safe for people with celiac disease.

• QuinoaDocumented risk

  Quinoa is naturally gluten-free, but cross-contact can occur; choose labeled products (under 20 ppm).

• BuckwheatDocumented risk

  Buckwheat is naturally gluten-free, but cross-contact can occur; choose labeled products (under 20 ppm).

• AmaranthDocumented risk

  Amaranth is naturally gluten-free, but cross-contact can occur; choose labeled products (under 20 ppm).

• MilletDocumented risk

  Millet is naturally gluten-free (Celiac Disease Foundation); cross-contact can occur; choose labeled products (under 20 ppm).

• TeffDocumented risk

  Teff is naturally gluten-free (Celiac Disease Foundation); cross-contact can occur; choose labeled products (under 20 ppm).

• SorghumDocumented risk

  Sorghum is naturally gluten-free (Celiac Disease Foundation); cross-contact can occur; choose labeled products (under 20 ppm).

• Wheat Bran & Wheat GermDocumented risk

  Gluten from wheat, barley and rye triggers celiac disease; bran and germ come from wheat.

• Whole-Wheat BreadDocumented risk

  Bread from wheat contains gluten, which triggers celiac disease.

• Whole-Wheat PastaDocumented risk

  Pasta from durum wheat contains gluten, which triggers celiac disease.

• Oat straw (milky oats)Documented risk

  Oats can be contaminated with gluten grains and a few people with coeliac disease react to pure oats; ask a clinician and choose gluten-free labeled products.

• Oat Straw TeaDocumented risk

  Oats are often contaminated with gluten grains and a few people react even to pure oats; ask a clinician and look for a gluten-free label. No gluten test of oat straw tea was found.

• Oat BranDocumented risk

  Oats do not contain gluten but can be contaminated; a few people with celiac disease react to pure oats.

• Bean & Lentil PastaDocumented risk

  Legumes are not gluten grains but cross-contact is documented in dry lentils; look for a gluten-free label (under 20 ppm).

• Soy Sauce & TamariDocumented risk

  Regular soy sauce is made with wheat; check for a gluten-free claim.

• InjeraPreliminary or mixed

  Teff is naturally gluten-free; most Dutch celiac patients using teff reported no symptoms, but 17% did, and injera can be mixed with wheat. Not proof of safety for every person.

• KvassDocumented risk

  Kvass made from rye bread contains gluten; people with celiac disease should avoid it unless the product is certified gluten-free.

• Oat MilkDocumented risk

  Oats can be contaminated with gluten, and a small number of people with coeliac disease react to pure oats.

• Buckwheat TeaDocumented risk

  Buckwheat is gluten-free by nature, but cross-contact with gluten grains can contaminate it; nobody we read measured gluten in buckwheat tea.

• PopcornDocumented risk

  Plain corn is not a gluten grain, but flavored or packaged popcorn can contain gluten through ingredients or cross-contact. Gluten-free label = under 20 ppm.

• Corn Masa & Corn TortillasDocumented risk

  Corn is not a gluten grain, but tortilla products can contain wheat or cross-contact gluten.

• Hominy & GritsDocumented risk

  Corn is not a gluten grain, but processed products can contain gluten through ingredients or cross-contact.

• Idli & DosaDocumented risk

  Rice and black gram are not gluten grains, but shop mixes, other flours or shared equipment can add gluten. Check labels.

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