For individuals with celiac disease, which foods should be avoided due to gluten content?

For individuals with celiac disease, which foods should be avoided due to gluten content?

• A. Barley, Rye, Oats, Wheat
• B. Rice, Corn, Millet, Quinoa
• C. Gluten-free oats and barley
• D. Oats only

Answer: (A)

In celiac disease, exposure to gluten triggers an immune reaction that damages the intestinal lining, so the goal is to avoid gluten-containing grains. The grains that reliably contain gluten are wheat, barley, and rye. Oats don’t contain gluten in the usual sense, but they are often contaminated with gluten-containing grains during processing, and some individuals with celiac disease may react to avenin in oats as well. Because of these factors, a cautious approach for avoiding gluten often includes oats alongside the other gluten-containing grains. The other options list foods that are naturally gluten-free (like rice, corn, millet, and quinoa) or misstate oats’ status, making them less accurate as comprehensive foods to avoid due to gluten content.

In celiac disease, exposure to gluten triggers an immune reaction that damages the intestinal lining, so the goal is to avoid gluten-containing grains. The grains that reliably contain gluten are wheat, barley, and rye. Oats don’t contain gluten in the usual sense, but they are often contaminated with gluten-containing grains during processing, and some individuals with celiac disease may react to avenin in oats as well. Because of these factors, a cautious approach for avoiding gluten often includes oats alongside the other gluten-containing grains. The other options list foods that are naturally gluten-free (like rice, corn, millet, and quinoa) or misstate oats’ status, making them less accurate as comprehensive foods to avoid due to gluten content.