Coeliac Disease In Detail

To wrap up Coeliac Awareness Week, we thought we would bring you some in depth information about coeliac disease, which you may not be aware of!

Coeliac disease: what it is and how is it diagnosed?

Coeliac disease is an autoimmune condition whereby gluten (a protein contained within grains) damages the small intestine – an area largely responsible for the absorption of nutrients. This often results in a range of symptoms such as bloating and changes in bowel habits, often appearing similar to symptoms experienced by those with IBS. If left untreated, coeliac disease can lead to malnutrition, osteoporosis and infertility, amongst other deleterious health conditions. Treatment for coeliac disease is a strict, lifelong gluten free diet.

 

How to know if you have coeliac disease?

A simple swab of your cheek can be done by your GP can show if you have the genes for coeliac disease. If you carry the genes, you have a 1 in 30 chance of developing coeliac disease at some stage in your life. If you do not have the genes then you will never become coeliac and it can be ruled out. If you are experiencing uncomfortable GI symptoms, fatigue or anaemia you should visit your GP who will most likely refer you for a coeliac serology test, including an IgA test, looking for antibodies in the blood.

People with untreated coeliac disease often have higher levels of some antibodies, although these tests are less reliable in children under 4 years old. It’s also important to note that coeliac disease can’t be diagnosed exclusively from blood tests, but can be a good indicator as to whether a biopsy is required.

The only way to properly diagnose coeliac disease is through a gastroscopy (where you are under a light anesthetic and have a tube put through your mouth, down to your small bowel). A small bowel biopsy is taken to assess if there is damage caused by gluten.

It’s important to note that in order to obtain an accurate test for coeliac disease you need to have been eating gluten in the lead up to testing. If you have cut out gluten you need to reintroduce it to your diet for at least 6 weeks, having at least 4 slices of bread (of equivalent) before you get testing for coeliac disease.

 

Coeliac facts:

Did you know that….

• If you have the genes for coeliac disease you only have a 1 in 30 chance of developing coeliac disease?
• In order for coeliac testing to be accurate you need to be having at least 4 slices of bread (or equivalent) each day in the 6 weeks leading up to testing?
• It is estimated that around 1 in 70 Australians have coeliac disease, however around 80% of this number remains undiagnosed?
• That oats are not considered gluten free? They contain a similar protein to gluten called avenin, which around 1 in 5 coeliac people react to. Oats are often processed in factories that may also process products containing gluten, also making them at risk of cross contamination.
• Currently, the only treatment for coeliac disease is a strict, lifelong gluten-free diet?
• Coeliac disease is hereditary, meaning it can be passed down through families? If one family member has coeliac disease it may be a good idea for other family members to get tested. It is also important to note that if testing comes back negative, you can still develop coeliac disease later on, so regular testing may be required.
• Amaranth, quinoa, buckwheat, polenta, millet, rice, sago, sorghum and tapioca are all naturally gluten free? Just be aware that amaranth and quinoa can be contaminated with gluten during processing – always check the packaging to ensure they are 100% free from gluten.
• 10% of people with Type 1 Diabetes have coeliac disease.
• Most spirits (excluding scotch and bourbon) are gluten free? Even spirits made from gluten-containing grains are usually gluten free because the grain is so refined that all gluten is removed. Just remember to always check the label to be safe.
• To prevent cross-contamination, gluten free foods must be prepared and cooked separately to gluten-containing foods? For example, gluten free pasta should be boiled in a separate saucepan.

 

 

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