Gluten free Foods

Coeliac disease is an autoimmune condition whereby the eating of gluten causes inflammation of the small intestine. In addition to causing pain and discomfort, this reduces the ability of the intestine to digest and thus absorb essential nutrients. Gluten is a protein found in wheat, rye, barley and the less well-known cereal triticale.

Coeliac disease is unique among gastrointestinal disorders because it can be effectively managed by diet alone. Following a gluten free diet will relieve the symptoms and help to protect against the development of associated health complications such as anaemia, osteoporosis and gastrointestinal malignancy.

In the UK, the estimated prevalence of coeliac disease is 1% of the population, or approximately 600,000 people. However, research suggests that only 1 in 8 people who have coeliac disease have actually been diagnosed.

Dermatitis herpetiformis is a skin condition cause by gluten intolerance. Estimated to affect 1 in 10,000 people and like coeliac disease, it can appear at any age. To treat dermatitis herpetiformis medicines may initially be needed but the main way to manage the disease is also a lifelong gluten free diet. 

For further information a copy of our downloadable brochure on the Gluten Free Foods category can be accessed here.  BSNA Gluten Free Brochure (June 2009) (pdf, 488KB).