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.
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 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 guidelines on the recognition and assessment of coeliac disease in children and adults were published on 27th May in England and Wales.