GLUTEN INTOLERANCE AND THE ATHLETE
refined source in gluten-free products. Opting for beans, quinoa,
amaranth, brown rice, whole corn, fruits, and vegetables are a
great way to pack in much needed nutrients, fiber, and glucose
without the gluten. Additional sources of gluten-free grains
include potatoes, tapioca, and all aforementioned grain flours.
Outside of the athlete, it is important to educate and create
awareness for the athletic training staff, coaches, and teammates
to help ensure success with a newly diagnosed athlete. Eating out
or on the go during team travel can be particularly challenging.
It is important to look for restaurants with gluten-free options.
Additionally, the athlete should be prepared with gluten-free
snacks during travel and be wary of potential gluten-containing
products such as meal replacement bars, energy drinks, or other
nutritional aids often found in the locker room. Avoiding crosscontamination is crucial as even tiny amounts of gluten (e.g., 10
– 50 mg/day) may cause damage to the intestine in someone with
celiac disease. A 25-g slice of bread contains about 1.6 g of gluten
(3). For example, a knife that has been used to spread peanut
butter on a bagel and then put back in the jar should be avoided
for the gluten-free individual wishing to spread some peanut
butter on his or her banana (5).
Athletes can successfully support an active regimen with proper
education and some planning. Long-term follow-up is important
to assess health maintenance and gauge any improvements. For
more information and support with celiac disease and living a
gluten-free lifestyle, please check out the following websites:
www.DeletetheWheat.com, www.Celiac.org, or
www.CeliacCentral.org. ?
REFERENCES
1. Catassi, C, and Fassano, A. Celiac disease diagnosis: Simple
rules are better than complicated algorithms. American Journal of
Medicine 123: 691-693, 2010.
2. Celiac disease symptoms. Celiac Disease Foundation. www.
celiac.org. Accessed June 5, 2013.
3. Gaesser, G, and Angadi, S. Gluten-free diet: Imprudent dietary
advice for the general population. Journal of the Academy of
Nutrition and Dietetics 112: 1330-1333, 2012.
4. Fasano, A, and Catassi, C. Celiac disease. The New England
Journal of Medicine 367: 2419-2426, 2012.
5. Mancini, L, Trojian, T, and Mancini, A. Celiac disease and the
athlete. Current Sports Medicine Reports 10(2): 105-108, 2011.
6. Samasca, G, Iancu, M, Farcau, D, Butnariu, A, Pop, T, Pirvan,
A, Andreica, M, Miu, N, Cristea, V, and Dejica, D. IgA anti-tissue
transglutaminase antibodies, first line in the diagnosis of celiac
disease. Clic Lab 57(9-10): 695-701, 2011.
ABOUT THE AUTHOR
Debra Wein is a recognized expert on health and wellness and
designed award-winning programs for both individuals and
corporations around the United States. She is the President and
Founder of Wellness Workdays, Inc., (www.wellnessworkdays.com)
a leading provider of worksite wellness programs. In addition, she
is the President and Founder of the partner company, Sensible
Nutrition, Inc. (www.sensiblenutrition.com), a consulting firm of
registered dietitians and personal trainers, established in 1994, that
provides nutrition and wellness services to individuals. She has
nearly 20 years of experience working in the health and wellness
industry. Her sport nutrition handouts and free weekly email
newsletters are available online at www.sensiblenutrition.com.
Megan Miraglia is a registered dietitian and account executive at
Wellness Workdays, Inc. She regularly teaches behavior change
classes in nutrition and smoking cessation, gives seminars, provides
cooking demos, and helps run the wellness technology. She is a
certified Freshstart facilitator for the American Cancer Society
and conducts personal health assessments and individual nutrition
counseling on weight management, allergies, sport nutrition,
cholesterol, and other disease management issues. Miraglia
completed her Master of Science degree and dietetic internship at
Tufts University Friedman School of Nutrition and the Frances Stern
Nutrition Center.
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