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Join Coeliac AustraliaExternal Link to receive information and advice about following a gluten-free diet, including an ‘ingredient list booklet’ which shows you which ingredients you need to avoid, as well as other benefits.

If you are diagnosed with coeliac disease, your first-degree relatives (brother, sister, parent or child) have an increased risk (10 per cent chance) of also having the condition. Therefore it is recommended that first degree relatives of someone diagnosed with coeliac disease be screened (tested) for the disease. Often, people with coeliac disease will have no other family members who have been diagnosed with the condition, either in their immediate family or in other generations.

Foods that have a gluten-containing grain as one of their main ingredients may be easier to identify and avoid. For example:

Approximately one in 40 of these people may develop coeliac disease – if something triggers one or both of these genes to be expressed. Yet, many people who carry the genes will never get coeliac disease. Environmental factors play an important role in triggering coeliac disease.

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There is an Australian Food Standard for foods labelled 'gluten free'. When these foods are tested, there must be 'no detectable gluten'.

As the symptoms of other conditions can closely mimic coeliac disease, it is important the diagnosis be confirmed to ensure appropriate treatment.

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The Australian food standard differs to the regulations in Europe and the USA, where oats can be marketed as ‘gluten free’. More accurately, these ‘gluten free’ oats are the equivalent of oats labelled ‘wheat free’ in Australia i.e. there is no measurable contamination with wheat, rye or barley. For this reason, you will find products in these parts of the world that are labelled ‘gluten free’ but contain oats.

Content on this website is provided for information purposes only. Information about a therapy, service, product or treatment does not in any way endorse or support such therapy, service, product or treatment and is not intended to replace advice from your doctor or other registered health professional. The information and materials contained on this website are not intended to constitute a comprehensive guide concerning all aspects of the therapy, product or treatment described on the website. All users are urged to always seek advice from a registered health care professional for diagnosis and answers to their medical questions and to ascertain whether the particular therapy, service, product or treatment described on the website is suitable in their circumstances. The State of Victoria and the Department of Health shall not bear any liability for reliance by any user on the materials contained on this website.

Coeliac disease affects approximately one in 70 Australians. It is treated by following a lifelong gluten-free dietExternal Link . This means avoiding all gluten-containing foods. This allows the lining of the small intestine to recover.

Gluten can be present in some medications. Where gluten is present at levels greater than 20mg/kg it must say ‘contains gluten’ on the label. If you are diagnosed with coeliac disease, ask your GP (doctor) and pharmacist about making sure that any medicines you are taking orally are suitable.

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Under mandatory labelling standards, all ingredients and food additives derived from wheat, rye, barley, or oats must be declared in the ingredient list of foods sold in Australia. The use of an allergen summary statement is also now mandatory; ‘gluten’ must be declared as ‘Contains gluten’, if present.

The symptoms of coeliac disease can range from severe to minor or atypical, and may even go undetected. Some symptoms can be wrongly confused with irritable bowel syndrome or a sensitivity to wheat or other food, while other symptoms may be put down to stress or getting older.

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However, many other kinds of prepared and commercial foods also contain gluten, so it is important to read the labels of the products you buy, and do your research before eating outExternal Link .

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The first would have the effect of input pressure 20psi, output pressure 10 psi. If the input pressure was raised to 100psi, the output would be 50psi.

Your doctor will do special blood tests that measure certain antibodies (“coeliac serology”) for your initial screening. If the results are positive, your doctor will refer you to a gastroenterologist. This specialist will confirm the diagnosis by performing a gastroscopy – a procedure that allows tiny samples (biopsies) to be taken from your small intestine. This procedure occurs while you are under sedation and involves a slender instrument (an endoscope) being passed through your mouth into your small intestine.

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If you are newly diagnosed with coeliac disease you may find it challenging to discover tasty substitutes for all the foods you can no longer eat. The list of forbidden foods may seem very long, but be reassured – you can still enjoy a nutritious, balanced, delicious diet with a wide range of foods. You can do this by:

Evidence shows that uncontaminated oats are well tolerated by most people with coeliac disease. However, in some people with coeliac disease, oat consumption can trigger a potentially harmful immune response. Please note that the absence of symptoms when consuming oats does not necessarily indicate they are safe – bowel damage can still occur despite the absence of symptoms.

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As well as choosing gluten-free foods, it is important to avoid cross contaminating those foods with gluten when preparing, cooking and serving. It only takes a very small amount of gluten to damage your small intestine if you have coeliac disease.

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The current tests for ‘gluten’ in food can measure the gluten in wheat (gliadin), barley (hordein), and rye (secalin). A separate assay for oats (avenin) is now also available.

The normal lining of the small intestine (also called the small bowel) is covered with tiny, finger-like projections called villi. The cells on villi break down and absorb nutrients in food. If you have coeliac disease, the mucosa (lining) of your small intestine is damaged. This causes inflammation of the villi, referred to as villous atrophy. As a result of this inflammation, the surface area of your small intestine, which enables the absorption of nutrients and minerals, is seriously reduced. This can lead to nutritional deficiencies.

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Coeliac disease can be diagnosed without biopsy in some children if strict criteria are met. Importantly, a diagnosis of coeliac disease should only be made by a gastroenterologist.

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Even small amounts of gluten can cause harm to someone with coeliac disease. If coeliac disease is left untreated, problems that can develop include: malnutrition, osteoporosis, depression and infertility. Untreated coeliac disease can also lead to a small (but real) increased risk of certain forms of cancer, such as lymphoma of the small bowel.

At present there is no cure for coeliac disease. If you have coeliac disease the only treatment is a strict, lifelong gluten-free dietExternal Link . That means avoiding all foods that contain gluten. To do this, it is important to:

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Coeliac disease (pronounced SEE-lee-ak) is a significant medical condition that can cause serious problems if it is not diagnosed and treated properly. It affects the small intestine – the part of the digestive system responsible for absorbing nutrients. If you have coeliac disease, eating gluten – a protein found in wheat, rye, barley, and oats – causes damage to the lining of your small intestine. It also causes inflammation in other parts of your body.

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Do not try to self-diagnose coeliac disease. If the blood tests and gastroscopy are to be accurate, it’s important that you do not put yourself on a gluten-free diet beforehand. These tests are dependent on a normal gluten intake.

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It is recommended that individuals who wish to consume oats as part of their gluten free diet do so under medical supervision to ensure appropriate review and safety. Undertaking a gastroscopy and small bowel biopsy before and after three months of regular uncontaminated oat consumption can help guide whether an individual with coeliac disease can safely consume oats.

So, if you have coeliac disease, you need to become 'ingredient aware'. An Accredited Practising DietitianExternal Link can give you advice about how to follow a gluten-free diet.

Around 50% of people in Australia are born with a genetic predisposition to develop coeliac disease. This means that they have one or both of the ‘coeliac genes’ (HLA-DQ2 and HLA-DQ8).

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