Which of the following foods should a patient with Celiac Disease avoid?

Celiac disease is an autoimmune enteropathy triggered by the ingestion of gluten in genetically predisposed individuals. Clinical management requires strict adherence to a gluten-free diet, necessitates the identification of hidden gluten sources in processed wheat, barley, and rye products. Choice A rationale Potatoes are naturally gluten-free tubers containing complex carbohydrates. They do not contain the gliadin proteins that trigger the autoimmune inflammatory response in the small intestine, making them a safe starch replacement for celiac patients. Choice B rationale Graham crackers are manufactured using wheat flour, which contains gluten. In celiac disease, gluten ingestion leads to villous atrophy in the small intestine, causing malabsorption, steatorrhea, and nutritional deficiencies, necessitating total avoidance of wheat-based snacks. Choice C rationale Wild rice is a gluten-free grain that is safe for patients with celiac disease. Despite its name, it is a grass seed unrelated to wheat, providing essential fiber and nutrients without damaging the intestinal mucosa. Choice D rationale Canned pears are typically processed with water or sugar syrup and are naturally gluten-free. Unless cross-contamination occurs during packaging, fruit provides safe vitamins and minerals without containing the harmful proteins found in wheat, barley, or rye.