Coeliac Disease

Coeliac Disease

Coeliac disease is often misunderstood as an intolerance or allergy but is infact a serious, lifelong condition caused by a reaction to gluten in food. When eaten the body produces antibodies that attack its own tissues. The villi that line the gut are attacked and damaged, which leads to malabsorption of vital nutrients. Short term symptoms include stomach pain, nausea, bloating and diarrhoea. Long term complications lead to an increase in conditions such as anaemia, weight loss, osteoporosis and small bowel cancer. It is therefore vital that sufferers of the disease follow a lifelong, strict gluten free diet, which will eliminate the increased risk.

Gluten is a protein found in wheat, barley and rye so obvious foods to avoid are bread, pasta, biscuits and cakes. But with modern food processing techniques gluten is found in less obvious sources.

Foods that may contain gluten:

Alcohol, beers, lagers and stouts. Some ciders

Bread, baking powder, breadcrumbs

Cakes, biscuits and pastries

Caramel colour

Cereals

Cheese, some grated and processed cheese

Desserts, some ice creams and frozen yogurts contain thickeners using gluten

Drinks, flavoured tea, coffee, and malt drinks

Meats and fish, processed meat such as burgers and sausages, crabsticks may also contain wheat.

Nuts with a flavoured coating

Sauces, stock cubes, soups and gravies

Seasoning and spices, malt vinegar

Sweets and chocolates may contain gluten especially those with a coating

Frozen chips

(Extracted from a gf cookbook)

Cross-contamination. Food should be prepared and cooked separately from gluten-containing food including chopping boards and toasters.