Coeliac Disease is a clinical condition characterised by gastrointestinal symptoms and in children sometimes by failure to grow normally. It is caused by a reaction to gluten which is found in wheat, barley and rye.
The diagnosis is usually made in a hospital setting and involves a combination of blood antibody tests and intestinal biopsies. The condition may make it difficult to absorb nutrients, minerals and fat soluble vitamins. The management of Coeliac Disease involves lifelong gluten-free diet, which leads to recovery of the intestine, improves symptoms and reduces complications. Dietician input will help to determine which foods contain gluten as well as in providing a balanced diet which is required for health and well-being.