What is the treatment for coeliac disease?
Treatment requires medical diagnosis followed by a strict gluten free diet for life. Even small amounts of gluten can prevent the gut from healing. Consultation with an accredited dietician is advisable as often there is an associated vitamin and mineral deficiency which requires addressing. It is usually a daunting task to determine what is “allowable” in your new diet. There is an abundance of “safe” gluten free foods and alternatives that a dietician will help you with. Gluten is a hidden ingredient in many processed foods and medications, as well as in obvious sources such as breads, pasta and cereals. ALWAYS read food labels to check for sources of gluten. Please note: It is not sensible or helpful to begin a gluten free diet prior to a biopsy, as this can lead to an inconclusive diagnosis. “Rule it out or rule it in” before you strictly adhere to a gluten free diet.
Treatment for coeliac disease is a life long gluten free diet. The two main sources of gluten are: The obvious sources which include wheat, barley, rye and oats, usually found in the form of flour. Therefore ordinary bread, pasta, cakes, biscuits, pastries, puddings and pies should be avoided. The hidden sources include ingredients used in packaged food and drink. These can be more difficult to avoid. Wheat flour is commonly used as a processing aid, a binder, filler or as a carrier for flavourings and spices. Foods can also become contaminated with wheat flour during manufacture, and patients with coeliac disease should check food labels for hidden sources.
A. There is no miracle cure for the condition; the treatment is a gluten-free diet for life. It is still not clear how gluten damages the bowel; however, experts agree that once a gluten-free diet is followed, the damage is repaired and the symptoms disappear. Although the benefits of the diet can be felt immediately, it can take many months before the bowel completely recovers.
How soon can Alison expect to feel better? Dietary avoidance of gluten is central to the management of coeliac disease and most patients notice a significant improvement in their symptoms within a few days. Mucosal improvement takes longer and full recovery of the normal appearance of the villi may take up two to three months. Wheat, rye, barley and triticale (a hybrid of wheat and rye) are the main sources of gluten, and foodstuffs made from these cereals, including bread, biscuits, cakes and pastry should be excluded. In the UK, as in many other countries, wheat forms an important part of the diet, and cutting out bread and cereals may encourage the consumption of excessive fat. A large number of processed, gluten-free foods such as bread, pasta, cakes and biscuits are available commercially, some of which are available on prescription for those with a definite diagnosis. Some of these products are made from naturally gluten-free foods such as soya, rice and maize; others are based o
