Coeliac disease – gluten
DEFINITION
Coeliac Disease (sometimes called Nontropical Sprue) is a
medical condition which causes a permanent intestinal intolerance
to the gluten protein found in wheat, barley, rye and oats. This
disease is treated by a lifelong gluten free diet.
medical condition which causes a permanent intestinal intolerance
to the gluten protein found in wheat, barley, rye and oats. This
disease is treated by a lifelong gluten free diet.
DESCRIPTION
It is often surprising to discover how many products contain
some form of gluten. Grains containing gluten, a rubbery and
elastic protein, are used as an ingredients in bread, cakes, pasta
etc and in many types of pre-prepared, commercial foods. It is easy
to overlook the gluten content of some products whereas other
products which are gluten-free may not state this clearly on the
label. Read the contents label of products and avoid any
manufactured food which has no ingredients list.
some form of gluten. Grains containing gluten, a rubbery and
elastic protein, are used as an ingredients in bread, cakes, pasta
etc and in many types of pre-prepared, commercial foods. It is easy
to overlook the gluten content of some products whereas other
products which are gluten-free may not state this clearly on the
label. Read the contents label of products and avoid any
manufactured food which has no ingredients list.
Foods labelled as ‘gluten-free’ must not contain any detectable
gluten. Foods labelled as ‘low-gluten’ must not contain more than
0.02% gluten. The category (“low-gluten”) is generally not
recommended for people with Coeliac Disease. Becoming ‘ingredient
aware’ is an essential part of gluten-free Shopping. If the gluten
content of a particular food is not clear, the Coeliac Society
recommends the general rule ‘When in Doubt, Leave it Out’.
gluten. Foods labelled as ‘low-gluten’ must not contain more than
0.02% gluten. The category (“low-gluten”) is generally not
recommended for people with Coeliac Disease. Becoming ‘ingredient
aware’ is an essential part of gluten-free Shopping. If the gluten
content of a particular food is not clear, the Coeliac Society
recommends the general rule ‘When in Doubt, Leave it Out’.
A gluten-free diet is easy to manage with the professional
assistance of a Dietitian. Any person beginning a gluten-free diet
is advised to do so under the guidance of a qualified Dietitian who
can help with choosing food replacements and meal planning. As
recommendations and dietary information for the management of
Coeliac Disease are continually being revised it is very important
for people with the disease to contact the Coeliac Society. The
Society provides a range of support services, detailed information
about Gluten-free Shopping, diet and the most current advice about
the management of Coeliac Disease. Contact telephone numbers for
the regional Coeliac Societies appear at the end of this
topic.
assistance of a Dietitian. Any person beginning a gluten-free diet
is advised to do so under the guidance of a qualified Dietitian who
can help with choosing food replacements and meal planning. As
recommendations and dietary information for the management of
Coeliac Disease are continually being revised it is very important
for people with the disease to contact the Coeliac Society. The
Society provides a range of support services, detailed information
about Gluten-free Shopping, diet and the most current advice about
the management of Coeliac Disease. Contact telephone numbers for
the regional Coeliac Societies appear at the end of this
topic.
UNSAFE FOODS
Avoid any products which contain the following ingredients:
wheat, rye, barley, triticale, oats, flour (unless a gluten-free
source is specified); pasta, semolina; farina or thickeners; wheat
starch, starch (if not specified as gluten-free); cereal, bread,
biscuit, batter, crumbs; corn flour (if not specified as
gluten-free); malt.
wheat, rye, barley, triticale, oats, flour (unless a gluten-free
source is specified); pasta, semolina; farina or thickeners; wheat
starch, starch (if not specified as gluten-free); cereal, bread,
biscuit, batter, crumbs; corn flour (if not specified as
gluten-free); malt.
There may be small traces of gluten in the following food
additives: modified starch or thickening agent; additive numbers
1400-1450; malt flavouring and malt extract; maltodextrin (of wheat
origin); hydrolysed protein (of wheat origin).
additives: modified starch or thickening agent; additive numbers
1400-1450; malt flavouring and malt extract; maltodextrin (of wheat
origin); hydrolysed protein (of wheat origin).
SAFE FOODS
The following is a list of foods which are completely
gluten-free and considered safe for people with Coeliac Disease to
consume. It is important to read the labels of all products to
check the gluten content.
gluten-free and considered safe for people with Coeliac Disease to
consume. It is important to read the labels of all products to
check the gluten content.
GRAINS AND FLOURS: Arrowroot, maize (corn), polenta, maize corn,
cornmeal, buckwheat and pure buckwheat flour, quinoa, sorghum, sago
tapioca, rice (white and brown), wild rice, rice flour, ground
rice, rice bran, glutinous rice; pea, gram, lupin, potato, lentil
and soy flours.
cornmeal, buckwheat and pure buckwheat flour, quinoa, sorghum, sago
tapioca, rice (white and brown), wild rice, rice flour, ground
rice, rice bran, glutinous rice; pea, gram, lupin, potato, lentil
and soy flours.
CEREALS: Plain, non-malted rice or maize (corn) breakfast cereals
i.e., puffed rice or corn, corn flakes (not malted type),
gluten-free muesli, infant rice cereal; gluten-free pasta, rice
noodles and vermicelli, taco shells made from pure maize
flour.
i.e., puffed rice or corn, corn flakes (not malted type),
gluten-free muesli, infant rice cereal; gluten-free pasta, rice
noodles and vermicelli, taco shells made from pure maize
flour.
BREADS, BISCUITS, CAKES ETC: gluten-free bread, biscuits,
cakes and pastries and mixes; rice bread, rice cakes (plain) and
rice crispbread (plain).
cakes and pastries and mixes; rice bread, rice cakes (plain) and
rice crispbread (plain).
VEGETABLES: All types of fresh, frozen and canned vegetables
providing no thickening agent has been added; potatoes, sweet
potatoes, yams, home prepared and oven baked chips; fresh herbs;
pulses, legumes and lentils; dried, split and gram peas; Soy,
borlotti, cannelloni and garbanzo beans; dried beans e.g., kidney
beans; olives, gherkins and cocktail onions.
providing no thickening agent has been added; potatoes, sweet
potatoes, yams, home prepared and oven baked chips; fresh herbs;
pulses, legumes and lentils; dried, split and gram peas; Soy,
borlotti, cannelloni and garbanzo beans; dried beans e.g., kidney
beans; olives, gherkins and cocktail onions.
FRUIT, SEEDS AND NUTS: All types of fresh, dried, canned, stewed
and preserved fruits providing no thickening agent has been added;
nuts and seed in shells; shelled or roasted nuts and seeds,
providing only salt and/or oil is added.
and preserved fruits providing no thickening agent has been added;
nuts and seed in shells; shelled or roasted nuts and seeds,
providing only salt and/or oil is added.
DAIRY FOODS AND EGGS: Milk – fresh and long life, plain powdered,
canned, evaporated and condensed; infant formula; buttermilk; goats
milk; soy beverages and infant formula; cream – canned or fresh;
cheeses – plain, block, sliced and sticks (check all processed
cheeses for gluten content); plain yoghurt and fruche; plain ice
creams and ice confectionery (always check the label for gluten
content); eggs – all types.
canned, evaporated and condensed; infant formula; buttermilk; goats
milk; soy beverages and infant formula; cream – canned or fresh;
cheeses – plain, block, sliced and sticks (check all processed
cheeses for gluten content); plain yoghurt and fruche; plain ice
creams and ice confectionery (always check the label for gluten
content); eggs – all types.
MEAT, FISH AND POULTRY: Fresh, smoked, canned, pickled and salted;
canned without sauce or cereal added; ham on the bone.
canned without sauce or cereal added; ham on the bone.
SOUPS: Clear soups and soups thickened with allowed flours (always
check the labels of tinned and packaged soups for gluten
content).
check the labels of tinned and packaged soups for gluten
content).
FATS AND OILS: Oils – vegetable and seed oils; cream and butter;
margarine – both poly and mono unsaturated types.
margarine – both poly and mono unsaturated types.
SALAD DRESSINGS: Pure cider vinegar; white vinegar.
JAMS AND SPREADS: All jams, marmalade, honey, golden syrup,
treacle, maple syrup, molasses and peanut butter (always check the
labels for gluten content).
treacle, maple syrup, molasses and peanut butter (always check the
labels for gluten content).
HERBS, SPICES AND CONDIMENTS: Pepper, salt, herbs, spices, curry
powder, mustard powder (check these items for anti-caking agent
which may contain gluten) and tomato sauce.
powder, mustard powder (check these items for anti-caking agent
which may contain gluten) and tomato sauce.
BEVERAGES: Water, mineral water – plain and flavoured, still or
carbonated; Soft drink – sweetened or diet type; Fruit and
vegetable juice, cordials without barley, soda and tonic water;
Sports electrolyte drinks; Tea – herb tea and normal, coffee –
pure, instant and decaffeinated.
carbonated; Soft drink – sweetened or diet type; Fruit and
vegetable juice, cordials without barley, soda and tonic water;
Sports electrolyte drinks; Tea – herb tea and normal, coffee –
pure, instant and decaffeinated.
MISCELLANEOUS: Sugar – white, brown, castor and pure icing sugar;
jelly and gelatine; popcorn, plain potato crisps (check the label
for gluten content), plain corn chips and taco shells (check the
label for gluten content); lollies floss and fairy floss; plain
dark and milk chocolate (no fillings).
jelly and gelatine; popcorn, plain potato crisps (check the label
for gluten content), plain corn chips and taco shells (check the
label for gluten content); lollies floss and fairy floss; plain
dark and milk chocolate (no fillings).
TREATMENT OPTIONS
As with all conditions your Doctor should be consulted. Your
Doctor will diagnose and treat this ailment which is managed by a
life long gluten-free diet. Your Doctor may refer you to a
Dietitian for advice about a suitable eating plan.
Doctor will diagnose and treat this ailment which is managed by a
life long gluten-free diet. Your Doctor may refer you to a
Dietitian for advice about a suitable eating plan.
Before commencing a gluten-free diet, it is very important to
consult your Doctor because trying a gluten-free diet without
medical advice is NOT an accurate way of determing if Coeliac
Disease is present.
consult your Doctor because trying a gluten-free diet without
medical advice is NOT an accurate way of determing if Coeliac
Disease is present.
Some medications contain gluten. The Coeliac Society of Australia
recommends that if you are unsure about the ingredients contained
in a medication, you should contact the manufacturer of the product
and ask whether the product contains wheat starch. Standards for
the labelling of pharmaceuticals in Australia are being brought
into line with food labelling standards and this process is due to
be completed by July 2004. This will mean that a label stating
‘gluten free’ will mean ‘no detectable gluten’ and ingredients
derived from gluten-containing ingredients will have to be declared
on pharmaceutical labels. The Coeliac Society of Australia is
actively involved in this process.
recommends that if you are unsure about the ingredients contained
in a medication, you should contact the manufacturer of the product
and ask whether the product contains wheat starch. Standards for
the labelling of pharmaceuticals in Australia are being brought
into line with food labelling standards and this process is due to
be completed by July 2004. This will mean that a label stating
‘gluten free’ will mean ‘no detectable gluten’ and ingredients
derived from gluten-containing ingredients will have to be declared
on pharmaceutical labels. The Coeliac Society of Australia is
actively involved in this process.
ORGANISATIONS & SUPPORT GROUPS
See the Coeliac Society of Australia topic on the
Healthpoint.
Healthpoint.