A 30-year old client experiences weight loss, abdominal distention, crampy abdominal pain, and intermittent diarrhea after the birth of her 2nd child. Diagnostic tests reveal gluten-induced enteropathy. Which foods must she eliminate from her diet permanently?
A. Milk and dairy products
B. Protein-containing foods
C. Cereal grains (except rice and corn)
D. Carbohydrates
Correct Answer: C. Cereal grains (except rice and corn)
To manage gluten-induced enteropathy, the client must eliminate gluten, which means avoiding all cereal grains except for rice and corn. In initial disease management, clients eat a high-calorie, high-protein diet with mineral and vitamin supplements to help normalize nutritional status. Gluten is a group of proteins found in certain grains, such as wheat, rye, and barley.
Option A: Most dairy products are naturally gluten-free. However, those that are flavored and contain additives should always be double-checked for gluten. Some common gluten-containing ingredients that may be added to dairy products include thickeners, malt, and modified food starch.
Option B: Many foods contain protein, including animal and plant-based sources. Most are naturally gluten-free. However, gluten-containing ingredients, such as soy sauce, flour, and malt vinegar are often used as fillers or flavorings. They may be added to sauces, rubs, and marinades that are commonly paired with protein sources.
Option D: Wheat, rye, and barley are the major foods that need to be avoided while following a gluten-free diet. Gluten is also commonly added to processed foods, such as canned and boxed items.
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