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What is Coeliac Disease ? Back to top
Coeliac disease is a condition of the small intestine, by which a protein, called gluten, damages the small intestine, impairing the absorption of food. Gluten is found in the cereal grains wheat, barley, rye and oats. The small intestine recovers and returns to normal when gluten is withdrawn from the diet. The incidence of coeliac disease in the UK is now believed to be between 1 in 100 and 1 in 200, although it is thought that at least 60% are undiagnosed.
What are the Symptoms of Coeliac Disease ? Back to top
Symptoms vary between individuals. In infants coeliac disease typically presents as failure to thrive and in children it can present as loss of appetite, diarrhoea, constipation and anaemia. With the adult population it can present at any age and with a wide variety of symptoms including1: diarrhoea (50%), iron or folate deficiency anaemia (80%), chronic tiredness and lethargy (80%), other abdominal symptoms (bloating, flatulence, distension) (30%) and weight loss (50%). At one time, it was thought that coeliac disease only presented with serve symptoms, being exclusively diagnosed in those individuals who were acutely ill. However, it has become apparent over the past twenty years that some patients diagnosed with coeliac disease present initially with very mild symptoms. Some studies have suggested that up to 70% of patients diagnosed with coeliac disease initially have only abnormal blood test results, such as mild anaemia and/or vitamin deficiencies.
How is Coeliac Disease Diagnosed ? Back to top
If coeliac disease is suspected a blood test is carried out. If this test is positive when you will be sent to your local hospital for an endoscopy. This usually takes place in an outpatient clinic and involves a small camera being placed into the upper small intestine to examine the lining. A small sample is also taken to be studied under the microscope, which will confirm the diagnosis of coeliac disease. As well as the endoscopy, a blood test is usually carried out to identify any mineral and vitamin deficiencies.
What is the treatment ? Back to top
Treatment for coeliac disease is a life long gluten free diet. Gluten is a protein found in wheat, barley, rye and oats. The sources of gluten can be divided into two sections: 1. The obvious sources in the diet Ð wheat, barley, rye and oats. This is mainly in the form of wheat flour. Therefore food such as ordinary bread, pasta, cakes, biscuits, pastries, puddings and pies contains gluten. Oats can be included safely in the diet of some individuals with coeliac disease. It is important that advice regarding oats is obtained from your dietitian. 2. The hidden sources- ¥ Ingredients used in tins and packets of foods and drinks ¥ Manufactured and processed foods. These can be the most difficult part to avoid. Wheat flour is commonly used as a processing aid, a binder, a filler or as a carrier for flavourings and spices. Foods can also, during manufacturing or processing, become contaminated with wheat flour. Therefore patients with coeliac disease need to check food labels for hidden sources.
What Help is available to Achieve a Completely Gluten Free diet ? Back to top
Firstly, you should be referred to a state registered dietitian. They will be able to explain the diet to you and offer you practical advice on how to follow the diet. Coeliac UK is a registered charity for people suffering from coeliac disease. They produce information on gluten free foods and can also offer advice and information on all aspects of coeliac disease. They will also be able to provide information on local coeliac UK groups; these provide an ideal opportunity to meet with other people with coeliac disease. There is also a wide range of gluten free specially manufacturer products available to help replace those food that must be avoided. These include breads, pasta, cookies, biscuits and pizza bases.
Is any gluten allowed in the diet ? Back to top
A strict gluten free diet must be followed for life, to minimise the risk of other health problems occurring. Firstly, without following a strict gluten free diet, deficiencies of certain vitamin and minerals can occur, as there can be reduced absorption from the gut. Commonly this is calcium, iron, folic acid and vitamin B12. In the case of calcium the reduced absorption increases the risk of osteoporosis in later life. There is also an increased risk of small intestinal cancer associated with poor compliance to the gluten free diet.
Is a Gluten Free diet the same as a Wheat Free Diet? Back to top
No, gluten is a protein found within wheat, barley, rye and oats. This means that those individuals with coeliac disease need to avoid wheat, barley, rye and possibly oats (see section on what is treatment). Those individuals on a wheat free diet can safely include other cereals in their diet, only excluding the wheat. It is possible to remove the gluten from the wheat grain, making a product gluten, but not wheat free. For such products to be suitable for coeliacs only a certain level of gluten can be left with in the grain, this is an international standard called Ôcodex alimentariusÕ. Any food complying with this standard will be labelled as such. All of the products produced by Gluten Free Foods Ltd are both wheat and gluten free as other cereals (potato, rice, maize), suitable for coeliacs are used in manufacturing.
Are any Products gluten and milk free? Back to top
Yes, a wide range of our products are gluten and milk free. These include our full Barkat range, including the Barkat bread mix, which can be used to make cakes, bread, scones. In our Glutano range, all our pasta, breads and a wide range of our biscuits are gluten and milk free. A lot of our products are also yeast, egg and soya free, go to: www.glutenfree-foods.co.uk/products/info.htm.
Are there any recipes that are gluten free and dairy free? Back to top
The Barkat mix is both gluten and dairy free. Our Barkat recipe book can therefore be easily adapted for a dairy and gluten free diet by using an alternative margarine, where needed. Also, all of our Barkat range is dairy free and with in the Glutano range a large number of the products are dairy free, including a chocolate filled wafer.
Can the Mixes be used in a bread Maker? Back to top
The Glutano flour mix works very well in a bread maker, the recipe can be found in our recipe book or on the recipe page of the website. With the Barkat mix, we recommend that you cook it in a conventional oven. It requires only the addition of 400mls water and then needed to be mixed and baked for 40 minutes. It is also yeast free, as it contains a yeast substitute.
How do our Porridge Flakes differ from other Porridge Flakes? Back to top
Our Barkat porridge flakes are made from brown rice flakes and millet flakes and therefore they do not contain oats. Some individuals with coeliac disease are unable to tolerate oats, which makes these porridge flakes suitable for them. It is important to consult your dietitian, with regards to whether or not you are allow oats as part of your gluten free diet.
What is the difference between our cornflakes and other brands of cornflakes? Back to top
Glutano cornflakes do not contain malt extract. Malt is produced from barley, and therefore may contain gluten. Coeliac UK advises that there may be some individuals with coeliac disease (although certainly not all) who may be particularly sensitive to malt extract. Therefore we have produced cornflakes that are malt free.
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