FoodtopsyFrançais
Menu

Gluten (celiac disease)

In the body: In celiac disease, gluten damages the gut.

Not rated by dose: a flag on 9 reviewed foods, among them whole-wheat bread, White bread, toasted and dry whole-wheat pasta. The list below has a line for each of 14 preparations.

For some people. Allergies, medicines and medical conditions: a flag for the people the source names, no wider.

All hazards

The reference value and where it comes from

Reviewed foods that carry it

9 reviewed foods carry it; none is rated by dose. A food counts once, as in the foods list: preparations sharing a page (raw and cooked, canned) count once; one with its own page counts apart. Below, one line for each of 14 preparations.

How often you can eat it

No food here is rated by dose. Each line says why it’s listed: a flag for the people the source names, advice on handling it, or context.

Flags and context, not rated by dose

  • Breakfast cereal

    Worth knowing

    Health Canada, priority allergens · grade C

    How it’s rated

    Flagged for people with coeliac disease: cereals made from wheat, barley (malt) or rye contain gluten, and corn flakes made with barley malt are not gluten-free.

    Intake: one 30 g serving a day (Health Canada reference amount C.3), 70 kg adult

    Measured on: Category flag on the generic row; whether it applies depends on the base grain and the brand (ingredient list). Not measured here

  • Cakes

    Worth knowing

    Health Canada, celiac disease · grade A

    How it’s rated

    Flagged for people with celiac disease: wheat, barley, rye and their hybrids trigger it.

    Intake: n/a (person-specific)

    Measured on: celiac disease: wheat, barley, rye and hybrids; 'nearly 1% of the population'

  • Cookies

    Worth knowing

    Health Canada, celiac disease · grade A

    How it’s rated

    Flagged for people with celiac disease: wheat, barley, rye and their hybrids trigger it.

    Intake: n/a (person-specific)

    Measured on: celiac disease: wheat, barley, rye and hybrids; 'nearly 1% of the population'

  • Crackers

    Worth knowing

    Health Canada, celiac disease · grade A

    How it’s rated

    Flagged for people with celiac disease: crackers are made from wheat flour, and gluten is found in wheat, barley, rye and their hybrids.

    Intake: n/a (person-specific)

    Measured on: celiac disease: wheat, barley, rye and hybrids; 'nearly 1% of the population'

  • Flour tortillas

    Worth knowing

    Health Canada, celiac disease · grade A

    How it’s rated

    Flagged for people with celiac disease: wheat flour carries gluten, and the only treatment for celiac disease is a strict gluten-free diet.

    Intake: not applicable (flag)

    Measured on: not stated in the draft

  • Pasta, cooked

    Worth knowing

    Health Canada, celiac disease · grade A

    How it’s rated

    Person-specific: wheat pasta contains gluten, so it is flagged for people with coeliac disease.

    Intake: n/a (person-specific)

    Measured on: celiac disease (separate mechanism from wheat allergy): triggered by wheat species including durum

  • Pasta, dry

    Worth knowing

    Health Canada, celiac disease · grade A

    How it’s rated

    Person-specific: wheat pasta contains gluten, so it is flagged for people with coeliac disease.

    Intake: n/a (person-specific)

    Measured on: celiac disease (separate mechanism from wheat allergy): triggered by wheat species including durum

  • Pies

    Worth knowing

    Health Canada, celiac disease · grade A

    How it’s rated

    Flagged for people with celiac disease: wheat, barley, rye and their hybrids trigger it.

    Intake: n/a (person-specific)

    Measured on: celiac disease (pastry crust)

  • Soy sauce

    Worth knowing

    US food database (USDA SR Legacy) · grade A

    How it’s rated

    Flagged for people with celiac disease: shoyu is brewed from soy and wheat, and no measured gluten value was found, so it should not be assumed gluten-free. Hydrolysed-protein soy sauces vary.

    Intake: one tablespoon (15 mL, 16 g) a day, 70 kg adult

    Measured on: Composition and labelling flag, not a concentration.

  • White bread

    Worth knowing

    Health Canada, celiac disease · grade A

    How it’s rated

    Flagged for people with celiac disease: white bread has gluten from wheat flour; wheat, barley, rye and their hybrids trigger it.

    Intake: n/a (person-specific)

    Measured on: celiac disease (separate mechanism from wheat allergy): triggered by wheat, barley, rye and their hybrids; 'nearly 1% of the population'

  • White bread, toasted

    Worth knowing

    Health Canada, celiac disease · grade A

    How it’s rated

    Flagged for people with celiac disease: white bread has gluten from wheat flour; wheat, barley, rye and their hybrids trigger it.

    Intake: n/a (person-specific)

    Measured on: celiac disease (separate mechanism from wheat allergy): triggered by wheat, barley, rye and their hybrids; 'nearly 1% of the population'

  • Whole-wheat bread

    Worth knowing

    Health Canada, celiac disease · grade A

    How it’s rated

    Celiac disease is triggered by wheat, barley, rye and their hybrids; Health Canada: affects nearly 1% of the population

    Intake: not applicable (flag)

    Measured on: person-specific

  • Whole-wheat pasta, cooked

    Worth knowing

    Health Canada, celiac disease · grade A

    How it’s rated

    Person-specific: wheat pasta contains gluten, so it is flagged for people with celiac disease.

    Intake: n/a (person-specific)

    Measured on: celiac disease (separate mechanism from wheat allergy): triggered by wheat species including durum

  • Whole-wheat pasta, dry

    Worth knowing

    Health Canada, celiac disease · grade A

    How it’s rated

    Person-specific: wheat pasta contains gluten, so it is flagged for people with celiac disease.

    Intake: n/a (person-specific)

    Measured on: celiac disease (separate mechanism from wheat allergy): triggered by wheat species including durum

Sources