Coeliac Disease

People with coeliac disease have an intolerance to gluten. It is important that foods containing gluten be replaced with gluten-free alternatives to ensure a healthy balanced diet.

Coeliac disease is a condition where there is an intolerance to gluten, the protein in some grains. In people with coeliac disease, gluten causes irritation to the lining of the intestine leaving it inflamed. Symptoms of coeliac disease include weight loss, diarrhoea, abdominal pain and anaemia.

Gluten can be found in:

• wheat
• rye
• oats
• barley, and
• triticale.

It is essential that coeliac disease be diagnosed properly, through blood tests and intestinal biopsy. It is important that diet is not changed until a firm diagnosis is established as eliminating gluten before this time can make coeliac disease difficult to detect.

People with coeliac disease need to replace foods containing gluten with gluten-free alternatives to maintain good health. It can be difficult to determine which foods are suitable for a gluten free diet without professional help. An Accredited Practising Dietitian can help to explain which foods are suitable for a gluten free diet, ensure nutritional needs are met and ensure the diet includes enough variety.

The coeliac society in your state may also be able to help with information and special food products to make a Gluten Free diet more enjoyable.