Living gluten-free with Type 1 diabetes

Recommendations for a healthy gluten-free diet when you have Type 1 diabetes.

Grains in brown bags.

The American Diabetes Association (ADA) reports that an estimated 10 percent of people with Type 1 diabetes also have celiac disease, a digestive disorder that causes the body to react by damaging the small intestine when gluten is consumed. Some of the symptoms are abdominal pain, diarrhea, skin rashes and others. Gluten is a protein found in wheat, rye, barley and all foods made with these grains. The treatment for celiac disease is mainly changing to a gluten free diet, which will prevent permanent damage to the small intestine and will help those who suffer from this disease feel better.

Having both Type 1 diabetes and celiac disease poses dietary challenges, nonetheless, following a healthy diet and eating everything in moderation will be the most effective way to address these challenges. The recommendations are for those who suffer from both of these conditions to start eating whole foods like lean proteins, fresh fruits and veggies and gluten-free grains, all generally healthy eating choices. Some gluten-free grains that are great to incorporate into a diet are corn, rice, millet, quinoa, popcorn, cassava, potato and amaranth. The healthiest way to follow a gluten free diet is to include fruits, vegetables, meat and poultry, fish and seafood, dairy, beans, legumes and nuts in your diet.

For a person with Type 1 diabetes diagnosed with celiac disease, the dietary changes are significant, therefore, monitoring blood sugar levels is critical. Monitor your glucose at the same time you try the new diet and the gluten free products.  The Celiac Disease Foundation recommends the following guidelines and advice:

  1. Work with a knowledgeable and credentialed dietitian (registered dietitian and/or certified diabetes educator).
  2. Many gluten-free flour substitutes are much higher in carbohydrate content than their gluten-containing counterparts.
  3. Additional insulin and/or smaller portion sizes may be necessary to counteract these effects when enjoying such products.
  4. Some gluten-free alternatives are made with very low-carbohydrate substitutes, and thus standard carbohydrate counts are not appropriate.
  5. Always keep gluten-free carbs on hand for managing blood glucose in instances where gluten-free foods may be difficult to find.
  6. Gluten-free nonperishables like granola bars, protein bars, crackers, meal supplement drinks and dried soybeans are great to keep in your car, pocket or purse.
  7. Advise a manager or authority of your medical needs if you need to eat in an establishment that prohibits outside food and cannot accommodate your gluten-free needs.
  8. Follow general dietary advice for health on a gluten-free diet to maximize the nutritional quality of your carbohydrates.

If you want to learn more about celiac disease and gluten free diets visit the Celiac Disease Foundation and the American Diabetes Association websites. You should always check with your health care provider before following any health recommendation.  Michigan State University Extension offers various educational programs for adults, families and children that focus on lifestyle changes to promote healthy eating. For more health and nutrition tips, visit Michigan State University Extension.

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