Gluten-free meals are designed for people who are allergic or intolerant to gluten, a protein found in wheat, barley, and rye. Exposure to gluten can cause severe physical reactions, and those with allergies or intolerances must follow a gluten-free diet for life. Careful ingredient control is necessary for gluten-free meal preparation at home, and some restaurants and institutions can accommodate special dietary needs.
A gluten-free meal is a meal that does not contain gluten. Gluten is a protein made up of glutenin and gliadin found in grains such as wheat, barley, and rye. Some people are allergic to this protein and can experience severe physical reactions if exposed to it. Others are gluten intolerant and may have difficulty digesting gluten. Gluten-free meals are designed for these people.
For people with gluten allergies, exposure to gluten can pose serious health risks. The most severe allergies can cause anaphylactic shock in response to gluten exposure, and if medical help is not provided quickly, the patient may die. Lower-level allergies can cause problems like rashes, shortness of breath, and chronic rhinitis. For people with gluten intolerance, the inability to digest gluten-containing foods can contribute to malnutrition and other chronic health problems. If medical tests reveal that someone has gluten allergies or intolerances, the patient will be required to eat a gluten-free diet for life.
At home, gluten-free meal preparation can be achieved by carefully controlling the ingredients that come into the house. Several companies specifically make gluten-free foods that people can use in preparing meals. For common ingredients like seasonings, it’s important to read labels carefully to make sure a food is gluten-free, because wheat is a common filler. If foods are not explicitly labeled gluten-free, they should not be assumed to be safe.
Eating a gluten-free meal can be more complicated. Some restaurants are sensitive to food allergies and intolerances and are aware of all possible sources of allergens in their kitchen. They can accommodate people who need to avoid gluten and other types of allergens. In other cases, restaurant staff may confuse gluten and wheat allergies, not realizing that foods containing rye and barley are also dangerous, or staff may not think to check seasoning labels carefully. Reminding staff that customers are willing to wait while a staff member confirms that a meal will be gluten-free can ensure that people are getting adequate nutrition.
Hospitals and other institutions, as well as catering services, can prepare gluten-free meals on request. People usually need to make arrangements in advance, such as when airline passengers request a gluten-free meal with their ticket. These services have extensive training in the preparation of foods suitable for special diets and mistakes are rarely made, especially in hospital settings where prescription diets can play a critical role in treatment.
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