If you're a healthcare professional involved in diagnosis and management of patients with coeliac disease (CD) this part of the website has been designed for you. It can be used to help you improve the care provided to your patients.
Research
- €9.5M in EU FP7 funding allocated to "Research and innovation for the diagnosis, monitoring and management of Coeliac Disease (CD-MEDICS)"
- Prevent Coeliac Disease: an EU FP6 funded project
- FSAI: Gluten Free Foods - The Coeliac condition and it's prevalence in the Irish population (2008).
- AOECS: Research Papers on CD from 1949 - Present
Conferences & Events
- The Irish Society for Gastroenterology National meeting, November 24th - 25th 2011. Fitzpatrick Castle Hotel, Killiney, Co. Dublin.
- Coeliac Society of Ireland's AGM 2011 and Coeliac Day
The power of a cereal grain
It is amazing to think that mere cereal proteins can reek such clinical havoc. People with Coeliac disease develop a gluten sensitive enteropathy of the small bowel (duodenum/jejunum) which causes malabsorption of macro and micro nutrients that can lead to the longer term clinical outcomes.
So what is gluten? Gluten is a catch all phrase for the range of cereal proteins that trigger the enteropathy. These include the wheat protein, gliadin, the rye protein, secalin, the barley protein, hordein and the oat protein, avenin.
New Food Labelling Legislation Published (2009)
New food labelling and composition rules aimed at helping people who are intolerant to gluten have been published - here we answer your questions about the new legislation
NICE Guideline on Coeliac Disease
NICE guidelines on the recognition and assessment of coeliac disease in children and adults were published on 27th May in England and Wales.
