What is a key dietary recommendation for clients with celiac disease?

For clients with celiac disease, a fundamental dietary recommendation is to consume foods that are gluten-free. Celiac disease is an autoimmune disorder where the ingestion of gluten—a protein found in wheat, barley, and rye—triggers an immune response that damages the small intestine. This damage can lead to malabsorption of nutrients and a range of gastrointestinal and non-gastrointestinal symptoms.

Therefore, the key dietary recommendation is to eliminate all sources of gluten from the diet, ensuring that individuals select gluten-free grains, such as rice, corn, quinoa, and certified gluten-free oats. This helps manage the symptoms and promotes healing of the intestinal lining, allowing for proper nutrient absorption and an overall improvement in health.

The other options suggest including gluten-containing products or limiting beneficial food groups such as fruits and vegetables, which are generally not advisable for someone with celiac disease. A balanced diet rich in gluten-free whole foods, including fruits and vegetables, is essential for nutritional health in these individuals.