By Chelsea Fitzgerald

Foods containing yeast should be avoided by people who have irritable bowel syndrome, food sensitivities, chronic yeast infections or who experience gastrointestinal problems, as suggested by the Women to Women website. People with ulcerative colitis and Crohn's disease should not eat these types of food either. Avoiding these foods can be sometimes difficult, because many foods that contain yeast are not obvious culprits.

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Beer needs yeast for the fermentation process.

Beer and Alcoholic Beverages

Beer and lobster
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Beer and wine contain yeast; it is part of the fermentation process. Alcohol is produced by the yeast fermentation of different plants, according to the Texas A & M University website, so therefore, all alcoholic beverages contain some percentage of yeast and should be avoided. (see ref 3 sentence 1)

Vinegar or Foods Containing Vinegar

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Some foods that contain vinegar are mustard, mayonnaise, barbecue sauces, salad dressing, pickles and mayonnaise. If you are highly sensitive to yeast, you should avoid foods that may contain some form of vinegar products in them, such as deviled eggs or potato salad.

Bakery Goods

Cookies on tray
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Cookies, cake items, pastries and sweet rolls are all dessert items that contain yeast. You will also find yeast in food items such as pretzels, rolls and breads.

Food Supplements and Vitamins

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Avoid B--complex vitamins, and selenium products, unless the care label states that the product is "yeast-free," according to the Women to Women website.

Commercially Prepared Foods

Sushi and wasabi
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Many commercially prepared foods contain yeast. Such products include natural root beer, soy sauce, olives, sauerkraut and apple cider. Also, be sure to read the nutrition labels on packages of potato chips, soups and dry roasted nuts, as these may contain yeast.


Cheese appetizer
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Avoid any aged or ripened cheese, according to the Dr. Yarnell website. Make sure that you inquire if you suspect any casseroles or main dish entrée have this type of cheese as an ingredient.