Clients with celiac's disease should completely avoid which food component?

Clients with celiac disease must completely avoid gluten, which is a protein found in wheat, barley, and rye. This condition is an autoimmune disorder where the ingestion of gluten leads to damage in the small intestine. When individuals with celiac disease consume gluten, it triggers an immune response that harms the lining of the intestines, impairing nutrient absorption and leading to various health issues. Thus, eliminating gluten from their diet is essential for managing the condition and preventing complications.

The other listed components, while potentially problematic for some individuals, do not require avoidance by those with celiac disease. For example, while some people may have lactose intolerance, dairy is not inherently harmful to those with celiac. Sugars and proteins are also not restricted in a celiac diet, as long as they do not come from gluten-containing sources. Hence, the focus remains on strict gluten avoidance for individuals with this condition.