Managing Coeliac Disease - A gluten free diet

Managing Coeliac DiseaseCurrently, the only effective treatment for coeliac disease is to adopt a strict, life-long, gluten free diet.

The good news is that this allows the small bowel to start healing immediately and in most cases, typical symptoms are resolved very quickly, often within a few weeks. 

Having eliminated gluten from their diet, most coeliacs report a renewed sense of well being and energy and feel so much better than they have in the past. 

Most importantly, the longer term risks of untreated coeliac disease such as early onset osteoporosis, liver disease, cancer and infertility are minimised, especially if treatment is begun early.

It  is very important that people diagnosed with coeliac disease seek the assistance of a qualified dietitian when starting a gluten free diet to learn which foods are safe to eat.  Gluten is present in many foods, some of which are not immediately obvious such as some packaged gravies, sauces and condiments.  There are many naturally occuring gluten free foods which coeliacs can eat as well as a wide range of specially formulated gluten free options which are available in most supermarkets. 

 Gluten is a protein found in:
 Wheat (including spelt)
 Rye
 Barley
 Oats

Obvious forms of gluten include most bread, biscuits, cakes, pastry, pizza, pasta, batter and breadcrumbs (unless made from gluten free grains). Beer also contains gluten (although gluten free beers are now available).

Gluten may also be found in processed meat (i.e. sausages, rissoles, smallgoods), wheaten cornflour, stocks, gravies, icing sugar mixtures, mayonnaise, mustards and pickles. It is essential that you become ingredient aware and learn to identify gluten derived ingredients. This will enable you to identify suitable products.

There are 3 groups of food that are suitable for those on a gluten free diet:

  • Naturally gluten free foods
    For example: Fresh fruit and vegetables, fresh meats, eggs, nuts and legumes, milk, fats and oils and gluten free grains e.g. rice and corn.
  • Products labelled ‘gluten free’
    You can be confident that products displaying the ‘gluten free’ label are safe.
  • Products that are gluten free by ingredient
    If any ingredient in a product is derived wheat, rye, barley or oats, then this must be declared.

It is important that you seek the help of an Accredited Practising Dietitian with experience in coeliac disease to help you transition to a gluten free diet.

CSA New Logo-r1The educational resources, updates and ongoing support provided by your state Coeliac Society is also invaluable to those diagnosed with coeliac disease. 

For more information about membership, phone  your local state Society on 1300 458 836 or visit www.coeliacsociety.com.au