Ace the 2025 ROSH GI Challenge – Master the Gut and Own the Exam!

The crucial dietary avoidance for managing a patient with suspected celiac disease is the elimination of wheat, rye, and barley from the diet. Celiac disease is an autoimmune disorder triggered by the ingestion of gluten, which is a protein found in these grains. When a person with celiac disease consumes gluten, it leads to an immune response that can damage the lining of the small intestine, resulting in various gastrointestinal and systemic symptoms.

This dietary restriction is essential for the healing of the intestinal mucosa and alleviation of symptoms associated with the disease. While oats are often considered safe, they should be consumed with caution as they can be contaminated with gluten unless specifically labeled as gluten-free. Additionally, rice and soy do not contain gluten and are typically safe to consume for individuals with celiac disease. Thus, focusing on avoiding wheat, rye, and barley is paramount in the treatment plan for managing celiac disease.