Combining Diabetes and Gluten-Free Dietary Management Guidelines

THE CELIAC DIET, SERIES #7
Carol Rees Parrish, R.D., M.S., Series Editor
Combining Diabetes and
Gluten-Free Dietary
Management Guidelines
Cynthia Kupper
Laurie A. Higgins
The association of celiac disease and type 1 diabetes is well documented in the litera-
ture. Type 1 diabetes, celiac and thyroid diseases are a triad of autoimmune conditions
with a significant co-morbidity. However, very little is written about the management
of celiac disease and type 1 diabetes and clear guidelines are not available. This article
reviews nutrition recommendations for diabetes management by the American
Diabetes Association (ADA) for healthy meal planning, carbohydrate counting, and
potential use of glycemic index/glycemic load, as well as practical tips and suggestions
for transitioning to a gluten-free, diabetes meal plan.
INTRODUCTION
bidity. Patients diagnosed with DM1 and/or CD should
The prevalence of celiac disease (CD) in children also be screened for other associated autoimmune dis-
with type 1 diabetes mellitus (type 1) is estimated
eases such as thyroid and Addison’s disease (4,5).
to be between 5%–10% (1–3) and as such, patients
CD can be classified into classic, atypical, silent or
with type 1 should be screened routinely for CD. Dia-
latent disease. CD seen with diabetes is often silent,
betes (DM) and CD, in conjunction with a number of
exhibiting no symptoms at all, and may only be found
other conditions including autoimmune thyroid diseases,
upon screening. Clinical manifestations, such as
can be associated with a significant incidence of co-mor-
abdominal pain, gas, bloating, malabsorption, weight
loss, and abnormal liver function tests may also be
seen and easily confused with poor glucose control of
Cynthia Kupper, R.D., C.D., Executive Director,
DM or gastroparesis. Untreated celiac disease may
Gluten Intolerance Group of North America, Auburn
also contribute to erratic blood glucose swings. Unex-
WA. Laurie A. Higgins, M.S., R.D., L.D.N., C.D.E.,
plained hypoglycemia can be a sign of malabsorption
Pediatric Nutrition and Diabetes Educator, Pediatric
Adolescent and Young Adult Section, Joslin Diabetes
related to CD and should be investigated, particularly
Center, Boston, MA.
(continued on page 70)
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Combining Diabetes and Gluten-Free Dietary Management Guidelines
THE CELIAC DIET, SERIES #7
(continued from page 68)
in small children. Such episodes may be due to a
with type 2 when idiopathic symptoms cannot be
change in nutrient absorption as a result of blunted
explained by other conditions. It may be useful to
villi, or a change in the rate of absorption, and conse-
monitor plasma glucose levels and/or glycosylated
quent imbalance with the insulin regimen.
hemoglobin in patients with CD who become increas-
Health care professionals involved in the care of
ingly overweight (8).
patients with DM should be aware of the strong associa-
Once the diagnosis of CD has been confirmed,
tion of CD and type 1 DM. Routine screening for CD in
especially in a patient with DM, it is important that a
some DM clinics has become the standard of practice.
health care team be assembled that includes the treat-
The American Diabetes Association (ADA) 2005 state-
ing physician, a diabetes nurse educator, social ser-
ment for Care of Children and Adolescents with Type 1
vices/psychology support, and a dietitian with exper-
diabetes makes the following recommendation: “Patients
tise in CD and, ideally, DM. The dietitian on this team
with type 1 diabetes should be screened for celiac dis-
is a vital link to patient knowledge and ability to self-
ease, using tTG antibodies, or EMA, with documented
manage both conditions. While it is beneficial that the
normal serum IgA levels. Testing should occur after the
dietitian be a diabetes educator, it is more important
diagnosis of diabetes and subsequently if growth failure,
that her knowledge of CD and the GFD is current. It is
failure to gain weight, weight loss, or gastroenterological
unusual to find a dietitian with expertise in both CD
symptoms occur.” Screening is typically done on an
and diabetes.
annual or biannual basis, based on client and family his-
tory and associated symptoms and risk assessment. Cur-
rent guidelines recommend screening at-risk individuals
MANAGING TYPE 1 DIABETES
for serologic evidence of celiac disease using Tissue
Type 1 diabetes management can be achieved with a
transglutaminase-IgA (tTG-IgA), or endomysial anti-
combination of different types of insulin, varied dos-
bodies IgA tests (EMA IgA). A total IgA titer may also
ing levels and number of injections, and a flexible
be drawn to increase the confidence of a negative result
nutritional management plan. Patients with type 1
as some patients with CD do not produce IgA antibodies
should be taught basic carbohydrate (CHO) counting.
(2%–10%); hence, the less specific IgG test will be the
After they have learned carbohydrate sources and serv-
only positive serological marker for CD (6). There is cur-
ing sizes, they are often taught more advanced CHO
rently no age limit for screening. It is important to screen
counting. This involves learning how to adjust insulin
patients with DM1 for evidence of CD, as seroconver-
based on the calculation of an insulin: CHO ratio for
sion may occur even in midlife (45–55 years). If the
the meal bolus and calculation of an insulin sensitivity
serological markers are positive, or patients demonstrate
factor for making pre-meal blood glucose corrections.
at-risk symptoms of CD, referral should be made to a
Exchange lists for meal planning are used with less
gastroenterologist for further evaluation and considera-
frequency when managing type 1.
tion of small bowel biopsy to confirm the diagnosis. The
NIH Consensus Panel on Celiac Disease does not rec-
ommend the use of Antigliadin IGA (AGA-IgA) and
Overall Goals of Medical Nutritional
Antigliadin IgG (AGA-IgG) as the only serological
Therapy (MNT) (9)
screening tests for CD as both are less sensitive and spe-
The most important goal is to achieve or maintain opti-
cific than other tests (7).
mal glucose control. This is achieved more easily by
The majority of patients today with both CD and
frequent self-monitoring of blood glucose levels and
diabetes have type 1 and research in both diseases has
self-adjustment of insulin given throughout the day.
focused on this autoimmune connection. However, as
Nutritional intake may be variable due to symptoms
the incidence of type 2 diabetes (type 2) and over-
associated with CD such as anorexia, early satiety and
weight and obesity increases in CD, along with an
bloating and can often be inconsistent from meal to
aging celiac population, this may not always be the
meal and day to day. Also, depending on the level of
case; CD should be considered, therefore, in patients
malabsorption (if present) in the patient with CD, an
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Combining Diabetes and Gluten-Free Dietary Management Guidelines
THE CELIAC DIET, SERIES #7
increase in insulin requirements may occur when a
Table 1
GFD is started due to the improved absorption of food
American Diabetes Association Nutrition
with gluten-free adherence. The following guidelines
Recommendations (9,11,15)
may be useful to assist the patient in improving glu-
cose control and nutritional adequacy:
Carbohydrates (CHO)
Carbohydrate and monounsaturated fat together should provide
• Promote CHO consistency
60%–70% of the energy needs
– The amount of total CHO intake is based on the
• CHO are the body’s major energy source and is the easiest
caloric needs to meet a patient’s weight goal,
nutrient for our bodies to use
though 210–240 grams (14–16 CHO choices) per
• Encouraging CHO from a variety of whole grains, legumes,
day will be adequate for most individuals.
fresh fruits and vegetables and low-fat dairy products
– One CHO choice equals 15 grams.
• Monitoring CHOs is the key to achieving glycemic goals
– CHO should be spread evenly across meals and
• Fiber—same recommendations as the general public
14g/1000 calories
snacks throughout the day to maintain more stable
• Low CHO diets, <130 g/day are not recommended for
BG levels.
individuals with diabetes
– If six small meals were eaten throughout the day,
• Sugar alcohols and nonnutritive sweeteners are safe when
each should consist of approximately 30–45
consumed within the guidelines of the Food and Drug
grams (two-three CHO choices).
Administration (FDA)
• The total amount of CHO consumed is more impor-
• Use of the glycemic index and load might provide some
tant than the type of CHO; however, there are spe-
additional insight above what is observed when using total
grams of CHO
cific recommendations for the best types of CHO.
– Promote GF whole grains, fruit, vegetables,
Protein
legumes and low-fat dairy products.
Recommendation is 15%–20% of total daily calories. Most
• Self-Monitoring Blood Glucose
people need about 50–60 grams of protein per day
– Patients should check BG levels before meals and
• Protein is used as the major building blocks for cells
snacks to determine their insulin dose as often as
Examples: meats, fish, poultry, milk, eggs, cheese
possible.
– Occasionally check postprandial BG’s to deter-
Fat
mine how different GF grains or CHO affect the
Primary fat goal for people with diabetes is to limited saturated
BG.
fat and cholesterol
• A basal-bolus regimen may be helpful to promote
• Less than 7% of energy intake should be from saturated fats
optimal glucose control. Basal insulin, (Glargine® or
• Dietary cholesterol should be less than 200 mg/day
Detemir®) is combined with short-acting (Regular
• Intake of trans-unsaturated fats should be avoided
• Polyunsaturated fats intake should be approximately 10%
insulin) or rapid-acting insulin (Aspart®, Lispro® or
of energy intake
Glulisine®) before meals or snacks.
– Insulin therapy should be individualized based on
2–3 serving of fish per week (with the exception of fried fish)
the patient’s ability to do the required calculations
and willingness to take multiple daily injections.
control could be achieved with CHO counting (10).
Start insulin gradually with meals to improve BG
CHO counting is the most common method of meal
control and then add insulin with snacks if tighter con-
planning used today primarily because CHOs are the
trol is needed.
primary source of glucose in our eating plans, whereas
only small amounts of protein and negligible amounts
of fat or alcohol are converted to glucose. Most CHOs
Carbohydrate Counting
begin to affect the blood glucose about 15 to 20 min-
The Diabetes Control and Complications Trail
utes after consumption and are converted 100% to glu-
(DCCT) demonstrated that improved blood glucose
cose in approximately two hours. The effect on blood
PRACTICAL GASTROENTEROLOGY • MARCH 2007
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Combining Diabetes and Gluten-Free Dietary Management Guidelines
THE CELIAC DIET, SERIES #7
glucose, however, may vary depending on the total
• Example: wheat-based hot dog buns are about two
CHO consumed, the glycemic load of food consumed,
CHO choices (30–35 grams of CHO). Ener-G Foods
and the protein, fat, and fiber composition of the meal.
GF hot dog buns equal two CHO choices (~25 grams
The American Diabetes Association recommends
CHO for a whole bun), but the Kinnickinnk GF hot
focusing on the total CHO consumed at one time ver-
dog bun equals four CHO choices (~58 grams CHO
sus the type of CHO (Table 1).
per whole bun).
A patient with diabetes and CD might have to
Basic Carbohydrate Counting
adjust the total amount of a food item usually con-
with Carbohydrate Choices
sumed at a meal or adjust the medication to better
match the CHO load, depending on the types and
A basic CHO counting plan is more often used with
amounts of GF products consumed at that meal. This
patients who have type 2 or as a starting place for
can make it challenging for a patient to use basic CHO
patients with type 1 who are on simple insulin regimens.
counting. Due to the challenge of finding GF products
Patients are provided a meal plan or given recommen-
with consistent CHO per serving, patients may find it
dations to consume a set amount of CHO choices at
easier to count CHO grams rather than total number of
meals and snacks based on their individualized needs.
CHO choices.
The medication is then adjusted based on this plan. In
instances where the patient diagnosed with CD already
has a diagnosis of DM and is following another type of
Advanced Carbohydrate Counting
nutrition plan for the management of their DM, the GFD
Advanced CHO counting is most often used when the
is often applied to this meal plan, making the transition
patient is highly motivated, on multiple daily injec-
to the GFD much smoother and less stressful.
tions, or insulin pump therapy. These patients take
When using a basic CHO counting plan it is nec-
basal, long-acting insulin to cover baseline needs and
essary to know the CHO content per serving size of
multiple rapid-acting insulin injections to cover the
any given food. With the food exchange system, one
CHO eaten at meals and to correct blood glucose lev-
serving of CHO contains about 15 grams of CHO. This
els at mealtime that are out of the target glucose range
serving size may not correlate with the serving size
(usually 90–130 mg/dL). Insulin is prescribed based
listed on the food label or that listed in reference books
on an insulin to CHO ratio (I:CHO), which details how
with nutrient information. It is important for the
many grams of CHO one unit of insulin will cover.
patient to first learn food portions and the average
These guidelines are specific to each individual and
amount of CHO in a food serving.
are determined by the patient’s sensitivity to the
• Example: 1⁄3 cup of cooked rice equals about 15
insulin, the type of insulin used, and their food
grams of CHO or one CHO choice. However, the
choices. Some general guidelines can be applied ini-
serving size on food packages may be listed as any-
tially and adjusted with frequent monitoring.
where from 1⁄4 cup uncooked to 1 cup cooked and the
• Example: If the I:CHO is 1:15, then one unit of
CHO may range from 28 to 45 grams.
insulin will cover 15 grams of CHO.
With any type of CHO counting plan with a GFD,
The patient is also given an insulin sensitivity fac-
teaching patients to read labels is crucial. GF foods
tor, which approximates how much one unit of insulin
may have higher CHO content and calories than
will decrease BG levels.
gluten-containing foods. CHO content of GF
starches/grains can be seen in Table 2. Many GF prod-
• Example: If the insulin sensitivity factor is 50, then
ucts contain highly-refined starches, adding to the
one unit of insulin will lower the blood glucose
CHO density of the product. Patients should be
approximately 50 mg/dL.
instructed to look at the serving size and the total CHO
content on the food labels.
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Combining Diabetes and Gluten-Free Dietary Management Guidelines
THE CELIAC DIET, SERIES #7
(continued from page 72)
Table 2
Sample Carbohydrates in Gluten-Free Foods
CHO (g) / Mfg
Serving
Suggested (Mfg
Suggested
Fiber
Gluten Free Food
Company
Product Type
Serving
Serving Size)
Content (g)
Breads
White Rice Bread
Ener-G Foods, Inc.
Ready to Eat
19
1 slice
Four Flour Bread
Ener-G Foods, Inc.
Ready to Eat
48
1 slice
Light Brown Rice Loaf
Ener-G Foods, Inc.
Ready to Eat
7
1 slice
<1
White Rice Flax Loaf
Ener-G Foods, Inc.
Ready to Eat
14
1 slice
2
Light Tapioca Loaf
Ener-G Foods, Inc.
Ready to Eat
7
1 slice
1
Corn Loaf
Ener-G Foods, Inc.
Ready to Eat
8
1 slice
3
Hi-Fiber Loaf
Ener-G Foods, Inc.
Ready to Eat
18
1 slice
2
Bread Mix Homestyle
Authentic Foods
mix
23
1/4 c.
2
Tapioca Hamburger Buns
Ener-G Foods, Inc.
Ready to Eat
21
1 bun
4
Seattle Brown Hamburger Buns
Ener-G Foods, Inc.
Ready to Eat
43
1 bun
14
Tapioca Hot Dog Buns
Ener-G Foods, Inc.
Ready to Eat
21
1 bun
4
Seattle Brown Hot Dog Buns
Ener-G Foods, Inc.
Ready to Eat
43
1 bun
14
6" Rice Pizza Shells
Ener-G Foods, Inc.
Ready to Eat
7
1/4 crust
2
Pizza Crust Mix
Authentic Foods
mix
27
1 serv (36 g)
2
Brown Rice English Muffins
(with Sweet Potato)
Ener-G Foods, Inc.
Ready to Eat
43
1 muffin
8
English Muffins with Tofu
Ener-G Foods, Inc.
Ready to Eat
43
1 muffin
3
Pancake & Baking Mix
Authentic Foods
mix
24
1/4 cup
2
Blueberry Muffin Mix
Authentic Foods
mix
23
1 slice
2
Crackers and Snacks
Seattle Crackers
Ener-G Foods, Inc.
Ready to Eat
43
1 roll (84 g)
8
Ener-G Gourmet Crackers
Ener-G Foods, Inc.
Ready to Eat
23
3 crackers
<1
Ener-G Crisp Pretzels
Ener-G Foods, Inc.
Ready to Eat
21
25 pieces
<1
Wylde Sesame Pretzels
Ener-G Foods, Inc.
Ready to Eat
24
40 pieces
2
Crackers Glutino
15
4
each
Pasta
White Rice Spaghetti
Ener-G Foods, Inc.
Ready to Cook
43
56 g
<1
White Rice Macaroni
Ener-G Foods, Inc.
Ready to Cook
43
2 oz
<1
Pasta, rice, potato & soy
BioNaturae
Ready to Cook
57
2 oz
Rice and corn pasta, gluten-free
Orgran Foods
Ready to Cook
180
6.35 oz
Corn pasta, gluten-free
Orgran Foods
Ready to Cook
180
6.35 oz
White Rice, boiled
Ready to Cook
150
5.29 oz
Millet, boiled
Ready to Cook
150
5.29 oz
Buckwheat groats, roasted
Wolff’s Kasha
Ready to Cook
45
1/4 c. dry
Desserts
Ginger Cookies
Ener-G Foods, Inc.
Ready to Eat
9
1 cookie
0
Biscotti
Ener-G Foods, Inc.
Ready to Eat
24
1 cookie
0
Chocolate Chip Potato Cookies
Ener-G Foods, Inc.
Ready to Eat
11
1 cookie
0
Brownies
Ener-G Foods, Inc.
Ready to Eat
22
1 piece (40 g)
2
Plain Doughnuts
Ener-G Foods, Inc.
Ready to Eat
14
1 doughnut
2
Chocolate Cake Mix
Authentic Foods
mix
23
1 slice (28 g)
1
Vanilla Cake Mix
Authentic Foods
mix
24
1 slice (28 g)
1
Gingersnap Cookies
Kinnikinnick Foods
Ready to Eat
1 oz
2 cookies
Carmel Apple Snack Bar
Enjoy Life Natural Brands
Ready to Eat
28
1 bar
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Combining Diabetes and Gluten-Free Dietary Management Guidelines
THE CELIAC DIET, SERIES #7
Table 2 (continued)
Sample Carbohydrates in Gluten-Free Foods
CHO (g) / Mfg
Serving
Suggested (Mfg
Suggested
Fiber
Gluten Free Food
Company
Product Type
Serving
Serving Size)
Content (g)
Gluten-Free Flours/Grains
Sweet Rice Flour
Ener-G Foods, Inc.
Baking supplies
28
1/4 cup
0
Brown Rice Flour
Ener-G Foods, Inc.
Baking supplies
31
1/4 cup
2
Potato Starch Flour
Ener-G Foods, Inc.
Baking supplies
41
1/4 cup
0
Potato Starch
Authentic Foods
Baking supplies
32
1/4 cup
1
Tapioca Flour
Ener-G Foods, Inc.
Baking supplies
42
1/2 cup
0
White Rice Flour
Ener-G Foods, Inc.
Baking supplies
32
1/4 cup
<1
Gluten-free Gourmet Blend
Ener-G Foods, Inc.
Baking supplies
39
1/4 cup
<1
Garfava Flour
Authentic Foods
Baking supplies
23
1/4 cup
3
Arrowroot Flour
Authentic Foods
Baking supplies
35
1/4 cup
2
Bette's Gourmet Four Flour
Authentic Foods
Baking supplies
32
1/4 cup
2
Multi Blend Gluten Free Flour
Authentic Foods
Baking supplies
31
1/4 cup
1
White Corn Flour
Authentic Foods
Baking supplies
28
1/4 cup
3
Cereals
Crispy Brown Rice Cereal
Erewhon
Ready to Eat
25
1 cup
0
Mighty Tasty GF Hot Cereal
Bob’s Red Mill, USA
Ready to Cook
42
1/4 cup dry
Cold cereal—Perky O’s original
Enjoy Life Natural Brands
Ready to Eat
33
3/4 cup
Oats, rolled (certified GF)
Gifts of Nature
Ready to Cook
40 g
1/2 cup dry
Since CD often causes varying degrees of malab-
when total CHO is considered alone (11).” The GI is a
sorption, the patient transitioning to the GF diet may
method of numbering a particular food from 0–100 by
find that these ratios will need adjustments until the
how it affects the blood glucose. The higher the
GFD is well established and the small bowel is revital-
glycemic index of a food, the higher the blood glucose
ized. The same is true of any medications absorbed in
response. Researchers determine the GI by measuring
the small intestine. Oral diabetes agents should be
the effect of 50 grams of CHO of a specific food
monitored closely in patients newly diagnosed with
against a reference food, usually 50 grams of glucose
type 2 in conjunction with CD. Close monitoring of
or white bread. The more refined the food, the higher
blood glucose levels, along with adjustments in DM
the GI, is one possible explanation for some of the
medications, is helpful in avoiding erratic blood glu-
blood glucose changes seen when the patient transi-
cose levels during the first several months of adjust-
tions to the GF diet. Many GF foods are made with rice
ment to a GF/DM meal plan or nutrition guidelines.
flour and other concentrated, low fiber, highly refined
starches (potato, corn and tapioca starches). Some
practitioners find that encouraging patients to use
GLYCEMIC INDEX AND GLYCEMIC LOAD
lower GI GF grains in food preparation might help
Sometimes BG is more difficult to manage than one
glycemic control.
would expect. In highly motivated clients, providing
Some of the GF starches (flours and grains) are
additional information on the glycemic index (GI) and
higher in protein and fiber than most wheat-based
glycemic load (GL) of foods may be helpful. Accord-
grains and foods, and therefore will have a lower GI
ing to the American Diabetes Association Nutrition
(Table 3). For example: Heartland’s Finest® Bean
Recommendations and Interventions for Diabetes—
Flour Pasta has a GI 36 as compared to traditional
2006 “the use of the glycemic index and load may pro-
wheat-based pasta (GI of 45) and rice pasta (GI of 58).
vide a modest additional benefit over that observed
In addition, mesquite flour, a GF flour, has a natural
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Combining Diabetes and Gluten-Free Dietary Management Guidelines
THE CELIAC DIET, SERIES #7
blood glucose the patient can learn how to adjust
Table 3
insulin doses. See Chart 1 for examples of glycemic
High Fiber, Higher Protein Gluten-free
Grains and Flours (18)
index and load of foods.
At this time there is limited information on GI and
Grains and Flours
1 cup (grams)
load of GF foods but it may be useful for some patients
Amaranth Seed
29.6
as an additional resource to fine-tune their blood glu-
Amaranth Flour
18.2
cose levels. Encouraging the patient to use less refined,
Bean flours (Garfava)*
12
higher fiber GF flours may be enough to make subtle
Buckwheat Groats
16.9
improvements in BG control.
Buckwheat Flour
12
Cornmeal 10.2
Millet Seed
17
Nutritional Guidelines for Patients with Diabetes
Montina® (Indian rice grass)
36
Nut flours (Almond)
15
Guidelines for healthy eating for patients with dia-
Quinoa Seed
10
betes, as recommended by the American Diabetes
Quinoa Flour
6
Association can be found in Table 1.
Sorghum Flour
8.2
Soy Flour (defatted)
17.5
Soy Flour (full fat)
8.1
PRACTICAL TIPS FOR A SMOOTH TRANSITION
Teff Seed
5.4
Teff Flour
3.6
TO A GLUTEN-FREE DIABETES MEAL PLAN
*Authentic Foods Inc
Management Plan
Learning to follow GF guidelines for someone newly
sweetness and products made from it require less sugar
diagnosed with CD is an overwhelming experience
to be added, potentially giving foods made from it a
and combining it with diabetes management can be
lower GI.
daunting. The patient will benefit from a series of
Glycemic load combines the GI value and the
appointments with the dietitian and other Health Care
CHO content (GI × CHO grams/100 = GL), thereby
Team members during the transition to combining both
combining the quality and quantity of CHO consumed.
diets. Transitioning to the GF diet may occur over a
For example, carrots have a very high GI (131), but the
few weeks to months depending on the patient’s age,
glycemic load using the serving size of one-half cup is
symptoms, other medical issues, support and
low (10) because of the quantity that is usually con-
resources. Below are tips for educating and helping
sumed, so the effect on the blood glucose is minimal.
patients transition to a GF/DM diet.
By observing patterns of how certain foods affect
The Basics
Chart 1
Glycemic Index and Glycemic Load Values of Foods
First, eliminate the obvious foods that must be avoided
for the greatest impact on BG control. When the
Food
Svg Size/CHO (g)
GI
GL
patient is able to recognize these foods and avoid them
Pizza
1 slice/78
86
68
with good success, refine the diet by eliminating hid-
White rice
1 cup/45
102
46
den sources of gluten, such as gravies and marinades
Potatoes
1 medium/37
102
38
that may have wheat as an ingredient. Discuss cross-
contamination in food preparation. Offer substitutions
Orange juice
6 oz/20
75
15
and resources for purchasing GF foods. These changes
White bread
1 slice/13
100
13
will generally have little effect on overall BG control.
Carrots
1/2 cup/8
131
10
Once this becomes easy, refine further by searching for
Milk
8 oz/11
46
5
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THE CELIAC DIET, SERIES #7
(continued from page 76)
the minute gluten sources, such as fillers in medica-
breads and starches to be used without significant
tions and nutritional supplements. Discuss dining out
impact on BG, especially useful when working with
and how to make sound choices to reduce the risk of
growing children with healthy appetites.
accidental gluten ingestion.
OATS AND THE GLUTEN-FREE MEAL PLAN
Going “Natural”
Oats should only be used under the advisement of the
Commercial GF products can be expensive and may
medical team. If used, the patient needs to ensure they are
become prohibitive for some patients. An alternative
contaminate-free. Currently, there are two sources of oats
to using specialty products is a “natural GFD.” This is
in the USA that have been certified gluten-free by the
also a good way to transition to a GFD. Patients should
Gluten-Free Certification Organization (www.GFCO.
be taught how to make GF substitutions using natu-
org), Gifts of Nature oats (www.giftsofnature.com) and
rally GF foods, such as Asian rice pasta in place of reg-
Gluten-Free Oats, Inc. (www.GFCO.org) (12). Studies
ular pasta, using corn tortillas instead of flour tortillas,
using oats in the GFD have shown that most people with
or finding common brand substitutions for soups, sea-
CD can consume uncontaminated oats in moderation (50
soning blends, etc. Use the patient’s detailed diet his-
gram dry oats) without ill effect. It is common practice
tory in order to individualize the meal plan. This
with dietitian experts in CD to recommend avoiding oats
approach appears to relieve the stress some patients
for the first several months after diagnosis to allow the
feel when they begin to understand the significant
intestine to heal.
social and psychological impact of following a GFD.
In this approach the patient’s diet doesn’t change sig-
nificantly, except for minor ingredient substitutions
Sources of Gluten-Free Oats
and elimination of some starches. The eliminated
in the United States and Canada
starch sources may alter the patient’s total CHO intake
• Gifts of Nature Oats
enough to impact BG control.
www.giftsofnature.com
(888) 275-0003
• Gluten-Free Oats, Inc.
Gluten Free Flours
http://www.glutenfeeoats.com
Part of nutrition management education should include
(307) 754-2058
discussion of those GF flours with superior nutritional
value and those with poor nutritional value. Flours,
The only two companies in Canada
such as Montina®, quinoa, amaranth, buckwheat,
producing pure oats products
bean, teff, millet, corn, and nut flours are higher in
• Cream Hill Estates of Montreal
fiber than other gluten-free flours. Other GF fiber
www.creamhillestates.com
sources include flax, salba (a seed from the mint fam-
(866) 727-3628
ily, high in omega-3 fatty acids), sesame, guar (from a
• FarmPure Foods
bean source), as well as natural sources found in raw
http://www.farmpurefoods.com/
fruits, vegetables, legumes, nuts and seeds. An
overview of gluten-free grains can be found in the
October 2006 Practical Gastroenterology (17).
Watch Out for Weight Gain
In advanced CHO counting systems, CHO from
Patients, especially those who present with signs of
fiber (if >5 grams per serving) is usually subtracted
malabsorption, wasting and weight loss, should be
from the total CHO. If the meals consist of several
advised of the possibility of weight gain and monitored
good fiber sources and together they equal greater than
for undesirable weight changes. Patients who have
5 grams, the amount of insulin may need to be low-
experienced weight loss prior to diagnosis of diabetes
ered. This allows for larger portions or more dense
and/or CD must understand that weight gain is possi-
78
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Combining Diabetes and Gluten-Free Dietary Management Guidelines
THE CELIAC DIET, SERIES #7
Table 4
Sample Menus with Gluten-Free Alternatives (16)
Breakfast
Serving size
CHO
GF CHO
Notes
Waffles* - toaster
2 Each
30 g
39 g
GF Waffle
w/ syrup(sugar-free syrup)
2 Tbsp
0 g
0 g
Lowfat Milk
1 Cup
12 g
12 g
Strawberries, sliced (6 oz)
1 Cup
10 g
10 g
Total CHO
52 g
61 g
Low fat Plain Yogurt w/
8 oz
17 g
17 g
Enjoy Life Natural Brands
Granola*
1/2 Cup
34 g
31 g
Cranberry Crunch Granola Foods
Fresh Blueberries
1 cup
17 g
17 g
GF Granola
Total CHO
68 g
65 g
Scrambled Eggs
2 Each
1 g
1 g
Hash browns w/
1/2 Cup
15 g
15 g
Green peppers
2 Tbsp
0 g
0 g
Fresh Fruit Cup
1/2 cup
15 g
15 g
Total CHO
31 g
31 g
Cold Cereal* w/
1 Cup
32g
32g
Nature’s Path Organic Crispy Rice
Skim Milk
1 Cup
12g
12g
Grapefruit, med, 4” diameter
Half
10g
10g
Total CHO
52 g
54 g
Oatmeal*
1/3 Cup
15 g
17 g
Gifts of Nature Certified Oats
Banana, small (~3.5 oz)
1 Each
20 g
20 g
(1/3 c.)
Lowfat Milk
1 Cup
12 g
12 g
Total CHO
47 g
49 g
Lunch
Serving size
CHO
GF CHO
Notes
Grilled Chicken
3 oz
0 g
0 g
Brown Rice
1 Cup
40 g
40 g
Steamed Vegetables
1/2 Cup
0 g
0 g
Lowfat Milk
1 Cup
12 g
12 g
Total CHO
52 g
52 g
Tuna Casserole w/Noodles*
1 Cup
30g
40g
GF rice pasta
Carrots w/
1/2 Cup
5g
5g
Dressing
1 Tbsp
2g
2g
Lowfat Milk
1 Cup
12g
12g
Total CHO
49 g
59 g
Mac and Cheese*
1 Cup
50 g
60 g
Annie’s GF
Green Salad
1 Cup
0 g
0 g
w/ dressing
2 Tbsp
2 g
2 g
Lowfat milk
8 oz
12 g
12 g
Total CHO
64 g
74 g
(continued on page 80)
PRACTICAL GASTROENTEROLOGY • MARCH 2007
79

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Combining Diabetes and Gluten-Free Dietary Management Guidelines
THE CELIAC DIET, SERIES #7
Table 4 (continued)
Sample Menus with Gluten-Free Alternatives (16)
Lunch
Serving size
CHO
GF CHO
Notes
Brown Rice and Beans w/Vegetables
1 Cup
41 g
41 g
Brown rice 1 cup = 44.8 g, carb – 3.5 g,
Green Salad w/
1 Cup
0 g
0 g
fiber = 41.2 g
Dressing
2 Tbsp
0 g
0 g
Lowfat Milk
1 Cup
12 g
12 g
Total CHO
53 g
53 g
Sliced Turkey and
3 oz
0 g
0 g
Glutino crackers (2 each)
Cheese w/
1 oz
0 g
0 g
Crackers*
2 Serving
30 g
24 g
Carrot Sticks
1/3 Cup
0 g
0 g
Prepared Fruit Cup
1 serving
15 g
15 g
Lowfat Milk
1 Cup
12 g
12 g
Total CHO
57 g
51 g
Dinner
Serving size
CHO
GF CHO
Notes
Beef Soft Tacos
1/2 Cup
0 g
0 g
w/ corn tortillas (24g)
2 Each
20 g
20 g
Lettuce, tomatoes
1/2 Cup
0 g
0 g
Sour cream
1 Tbsp
0 g
0 g
Refried beans
4 Tbsp
6 g
6 g
Rice
1/3 Cup
15 g
15 g
Diet Soda
1 Each
0 g
0 g
Total CHO
41 g
41 g
Baked Chicken
3 oz
0 g
0 g
Baked Potato
5.5 oz
30 g
30 g
w/ butter
2 Teaspoons
0 g
0 g
Green Salad
1 Cup
0 g
0 g
w/ dressing
2 Tbsp
2 g
2 g
Lowfat Milk
1 Cup
12 g
12 g
Total CHO
44 g
44 g
Spaghetti* (2 oz dry)
1Cup
40 g
36 g
Heartland Finest Ingredients
Marinara Sauce
1/2 Cup
15 g
15 g
(bean pasta 41-5 g fiber)
Green Salad w/
1 Cup
0 g
0 g
Dressing
2 Tbsp
2 g
2 g
Total CHO
57 g
53 g
Beef Stroganoff *
1 Cup
30 g
49 g
Orgran Foods Rice and corn pasta
Grilled Vegetables
1/2 Cup
0 g
0 g
Diet Iced Tea
8 oz
0 g
0 g
Total CHO
30 g
49 g
Salmon
3 oz
0 g
0 g
Brown Rice
1/2 Cup
20 g
20 g
Steamed Vegetables
1/2 Cup
0 g
0 g
Lowfat Milk
1 Cup
12 g
12 g
Total CHO
32 g
32 g
(continued on page 82)
80
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