Gluten-free diet for children and babies with celiac disease

The gluten-free diet should be started after an intestinal biopsy has been performed and it is demonstrated that there is, without doubt, the gluten intolerance. The gluten-free diet must be strictly followed throughout life, eliminating any product that contains gluten.

Gluten is a group of proteins present in some cereals, especially in wheat. The latter is related to other grain cereals such as rye, barley and oats, because these grains also have some gluten in their composition.

We give you a gluten-free diet for children and babies with celiac disease.

When a child with celiac disease eats foods that contain the gluten proteins, your immune system responds by damaging the small intestine. Specifically, the small finger-like projections that line the small intestine, called intestinal villi, are destroyed.

Normally, nutrients from food are absorbed through these villi to be carried into the bloodstream. When these villi disappear, the person poorly absorbs the nutrients and, therefore, will suffer malnutritionregardless of the amount of food eaten.

Most people digest gluten easily. However, a small part of the population is gluten intolerant, what is more commonly known as celiac disease. The gliadin seems to be the protein that presents the greatest problem in celiac disease or gluten intolerance.

Antibodies against gliadin are commonly found in the immune complexes associated with this disease. Because it is the immune system of the body itself that causes the damage, celiac disease is considered an autoimmune disorder.

However, it is also classified as a malabsorption disease, since the nutrients are not absorbed. Celiac disease is a genetic disease, which means that it is passed down within a family. In some cases, the disease is caused or becomes active for the first time after surgery, pregnancy, childbirth, a viral infection or severe emotional stress.

Between the prohibited foods for celiac children is it so:

Bread, wheat, oats, barley, rye, triticale and / or derived products such as starch, flour, breads, pasta, buns, cakes, cakes, cookies, biscuits, pasta, wheat semolina, milks and malted beverages, and beverages distilled or fermented from cereals (beer, whiskey, barley water, some liqueurs, etc).

  1. Fresh meat and organ meats, serrano ham, cooked ham of extra quality
  2. Fish and seafood (fresh and frozen without batter)
  3. Eggs
  4. Milk and derivatives
  5. Gluten-free cereals (rice and corn)
  6. Legumes, tubers, fruits, vegetables, vegetables
  7. Edible fat, sugar, honey, oils, butters
  8. Coffee, infusions, soft drinks, all kinds of wines and sparkling drinks
  9. Nuts, salt, wine vinegar, spices.

Switching to a gluten-free diet requires a adaptation period. Children must make this commitment throughout their lives to be healthy.

1. When acquiring manufactured products, you should always check its ingredients. As a general rule, all bulk products, those made by hand, and those that are not labeled or do not carry the list of their ingredients should be eliminated from the diet. Handling food will become a habit for celiac children.

2. In restaurants, Caution must be exercised with what is consumed. In school canteens there are already menus specially prepared for children with celiac disease.

3. At home, it is advisable to remove the wheat flours and normal breadcrumbs and substitute them with gluten-free ingredients to coat or prepare thick sauces. When in doubt, avoid consuming products suspected of containing gluten.

We propose a menu of gluten-free recipes for celiac children.

You can read more articles similar to Gluten-free diet for children and babies with celiac disease, in the category of Allergies and intolerances on site.

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