Coeliac disease is a condition in which some people react to a protein called gluten. When a person with coeliac disease eats a food containing gluten, the lining of the small bowel becomes inflamed and damaged, reducing the absorption of food from the gut which causes diarrhoea.

Reduced absorption of food results in

• Anaemia,
• Poor growth in children,
• Tiredness
• Lack of energy.

Coeliac disease is a condition for life, and for this reason, it is important that you attend your GP, so that you can discuss and agree your dietary needs in detail.You may need to see a dietician . Coeliac disease is quite common in Irish people and is often not recognised.

Where is gluten found?

The protein gluten is found in foods containing wheat, rye, barley and oats.

Gluten-free foods

Gluten-free products such as gluten-free bread and flour are available. You can discuss with your GP how much of these products you will need each month. Other gluten-free products that are available include gluten-free biscuits, pizza bases and cakes. It is worth contacting the companies that supply gluten-free bread and flour for details on other products that they make

Unprocessed forms of the following foods are gluten free:

• Meat
• Butter
• Rice and Corn
• Fish
• Fruit
• Eggs
• Vegetables

It is not safe to assume that products such as cornflakes or rice crispies are gluten-free. Please consult your coeliac handbook for details on these products.

Foods containing gluten

Foods that are made from WHEAT, RYE , BARLEY and OATS always contain gluten (unless gluten has been removed to make them gluten-free).

These foods include bread, stuffing, biscuits, cakes, flour-based sauces, sausages and sausage rolls, meat pies, pizza, battered fish and chicken, croquette potatoes, pasta/spaghetti and porridge.

The Coeliac Society update the gluten-free handbook every two years and products can change in that time, so get into the habit of reading food labels and look out for ingredients such as wheat, wheatflour, starch and breadcrumbs.

The importance of sticking to a gluten-free diet !

• Medical evidence shows that it is essential to stick to a gluten-free diet at all times.
• It takes a lot of practice and patience to keep within a gluten-free diet.
• You may feel that you are able to take small amounts of gluten, as long as they do not cause diarrhoea or cramps, but there is a high chance that even small amounts of gluten may damage your gut in the long term.

Tips

• It is a good idea to invest in your own toaster, as family toasters will be full of gluten-containing crumbs.
• Have your own jam, honey and butter, as gluten-containing crumbs can often get into these foods.
• Make sure you scrub worktops, breadboards, grills and frying pans to make sure that all traces of gluten are removed.
• If the oil in your deep fat fryer has been used to cooked foods coated in breadcrumbs or batter, it is recommended that you do not use it. Remember that chips from takeaways are often cooked in the same fryer as battered fish and sausage, so it is best to avoid these also.
• If you are buying mince, ask your butcher to mince the meat there and then for you. That way you can be sure that there are no cereals added to it.
• If you are eating out, it is a good idea to phone ahead to make sure that the chef can cater for people with coeliac disease. Likewise, if you are going anywhere by plane, you will need to inform the airline that you have coeliac disease (take a supply of gluten-free food with you, just in case!)