Which of the following foods are suitable for patients with celiac disease?

Patients with celiac disease must adhere to a strict gluten-free diet to avoid harmful reactions to gluten, a protein found in certain grains. The correct choice includes buckwheat and potatoes, both of which are naturally gluten-free and safe for those with celiac disease to consume.

Buckwheat, despite its name, is not related to wheat and does not contain gluten. It is a nutritious grain often used as a substitute in various dishes. Potatoes are also naturally gluten-free and can be safely consumed in all their forms, making them suitable options for individuals with celiac disease.

Other options contain grains that are sources of gluten. Wheat and barley are well-known for their gluten content, as are rye and oats, although oats can be contaminated with gluten if processed in facilities that also handle gluten-containing grains. Therefore, it is crucial for patients with celiac disease to avoid these options to maintain their health and well-being.