Food Intolerances

Coeliac Disease

Coeliac disease is a lifelong autoimmune condition which means that the body produces antibodies which then attack its own tissues. In coeliac disease this is triggered by an intolerance to gluten, a protein found in wheat, rye and barley. Some individuals with coeliac disease will also not be able to tolerate oats. It affects the small intestine and results in the lining becoming inflamed and reduces the body’s ability to absorb food properly. This can result in nutritional deficiencies.

Symptoms of coeliac disease are wide ranging and include: diarrhoea, weight loss, bloating, abdominal pain and failure to grow adequately in children. Less obvious symptoms of coeliac disease include: iron-deficiency anaemia, general tiredness, bone and joint pain, infertility to name a few.
All people with coeliac disease are intolerant to gluten and therefore require a gluten-free diet. This is the only treatment for coeliac disease and is required to help the small intestine recover and absorb food normally again. It is important that a gluten-free diet is followed to reduce the risk of long-term complications such as anaemia and osteroporosis.

As gluten is found in a number of cereals and cereal products, which are considered staple foods in the typical UK diet, gluten-free products are an important substitute to help ensure a well-balanced diet. There are a range of gluten-free foods, available on prescription, for those medically diagnosed with coeliac disease.

For up-to-date information on coeliac disease and the gluten-free diet as well as details of a wide range of prescribable gluten-free foods, visit www.glutafin.co.uk