Coeliac disease (pronounced see-lee-yak) is an auto-immune disease causing some adults and children to react to the gluten. Gluten is the protein in wheat, barley and rye. These grains are common ingredients in foods such as bread, cakes, pasta, beer, pizza and other manufactured foods.
Gluten can sometimes be contained within ingredients of foods, e.g. soups, sauces, gravy, crisps, chocolate, sweets and ready-meals. In these cases, it can be hard to tell if the food is safe to eat for coeliacs.
If a person with coeliac disease eats gluten, their intestine becomes damaged. This reduces their ability to absorb nutrients from food. This can lead to various symptoms and complications, if undiagnosed.
Some people with coeliac disease are also sensitive to the protein found in oats. Even a grain of gluten can cause harm such as diarrhoea, or other symptoms which can last for several days.
To help our members choose gluten-free foods safely, the Coeliac Society of Ireland produce an annual food list of items that are verified as 100% gluten-free.
- Read about the causes of coeliac disease
- About choosing food
- Read about aspects of gluten-free living.