Navigating food allergies on campus can make us feel isolated.
That’s why IU Dining Registered Dietitians Rachel Dolgner and Lauren Bartholomew prioritize helping students find safe options that best fit their dietary requirements. “We want you to know that you are never alone in these struggles,” Rachel said. “We have resources to help you eat at IU with peace of mind.”
Rachel and Lauren regularly meet with students to discuss everything from peanut avoidance to finding Halal options on campus to management of less common dietary conditions, such as EoE. Here, our dietitians share tips and information on three special diets followed by IU students. Email nutrinfo@iu.edu to schedule a consultation or share your ideas for future stories.
Also: Enter to win The Allergy-Friendly Cookbook by Registered Dietitian Nutritionist Elizabeth Pecoraro (2023, Red Lightning Books)! Contest ends Thursday, Jan. 23, at midnight.
Navigating Celiac
Celiac disease is a hereditary, chronic autoimmune disease prevalent in 1 in every 133 people in the U.S. When someone with Celiac ingests gluten (found in grains such as wheat, barley, oats, or rye), their body’s immune system attacks and damages the villi of the small intestine, which is necessary for nutrient absorption. The longer Celiac is left untreated, the more likely complications may occur, such as nutrient deficiencies or anemia, osteoporosis, infertility, and liver or nerve disorders. Here are some tips on keeping gluten at bay.
- Minimize cross-contact during cooking. Wash your hands or change gloves when handling food.
- Reserve separate pots, pans, dishes, and utensils for gluten-free food (or be sure to thoroughly wash these items between uses). Cooking or heating food does not remove the gluten protein.
- Dining out? Communicate your dietary need and ask if fried foods are prepared in the same oil as breaded items. On IU’s campus, take advantage of menu signage, NutriSlice (type IU Bloomington into the search bar) and NetNutrition, and visit designated allergen-free concepts where gluten is not used in any recipe (Free From IX and Worry Free). Please feel free to ask a chef or manager at the location if you have any questions about shared equipment.
- Want to try a friend’s drink? Think twice if that person has been eating gluten.
- Believe it or not, many beauty products contain gluten. Check the ingredients list on your makeup, nail polish, shampoo, and soap.
- Did you know most beer contains gluten, and some protein powders can contain traces of gluten? Always read labels.
Alpha-gal syndrome
Alpha-gal syndrome (AGS)—short for galactose-α-1,3-galactose—can occur in some individuals after a tick bite. AGS, also known as “mammalian meat allergy,” causes a severe, potentially life-threatening allergy to red meats and even their byproducts (gelatin, collagen, and dairy, for example). The key to managing AGS is to maintain a nutritious diet high in fruits, vegetables, poultry, seafood, grains, nuts, and legumes, and to avoid beef, pork, lamb, and other red meats. Communicating your needs and reading labels carefully is key. While a CDC report showed 110,000+ suspected cases of AGS between 2010 and 2022, the actual number of AGS cases in the U.S. is not known.
IU Dining dietitians can determine a plan for accommodating AGS on campus based on individual needs.
Low-FODMAP diet
The Low-FODMAP diet helps manage symptoms of irritable bowel syndrome (IBS) and other gut disorders. FODMAP—Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols—refers to specific types of carbohydrates and sugar alcohols that can trigger digestive symptoms such as bloating, gas, diarrhea, and abdominal pain.
The diet involves three phases:
- Elimination: Temporarily remove high-FODMAP foods to identify symptom triggers.
- Reintroduction: Gradually reintroduce foods to identify specific triggers.
- Personalization: Develop a long-term plan based on individual tolerances.
While the FODMAP diet isn’t intended to be followed indefinitely, it is a good tool for symptom management and individualized dietary adjustments. Seeking a resolution for IBS or other gut issues? IU can help.
- Consult a dietitian. Connect with an IU Registered Dietitian through the IU Health Center to ensure balanced nutrition. IU students receive one free nutritional consultation a semester. Faculty and staff may schedule a free online nutritional consultation through Healthy IU.
- Check the ingredients. Use online tools Nutrislice (type Indiana University Bloomington into the search bar) and Net Nutrition to view dining hall menus throughout campus and map out meals.
- Keep a food diary: Track symptoms and dietary intake to help pinpoint triggers.
- Stay flexible: After identifying triggers, focus on a sustainable diet that minimizes symptoms while incorporating as many foods as possible.
IU Dining & Hospitality Nutrition Assistant Olivia Stevenson conducted research for and contributed to this article.
