Definition of gluten-free diet for coeliac disease
The only treatment for coeliac disease is a lifelong gluten-free diet. A gluten-free diet involves avoiding foods containing wheat, rye, barley and oats. It is complex and often overwhelming for the patient; refer the patient to an accredited practising dietitian. Encourage patients to contact Coeliac Australia for information and support1. Consumer information is also available from the Gastroenterological Society of Australia website.
All fresh meats, fish, chicken, eggs, rice, seeds, nuts, fruit, vegetables, legumes, most dairy products, oils, margarine and butter are gluten free, and specialty gluten-free foods are widely available. However, many sources of gluten are not obvious (eg sauces, gravies, spreads, condiments, confectionery, beer, communion wafers, play dough) and care is required to avoid inadvertent gluten ingestion. Although some patients with coeliac disease may not experience many symptoms, ingestion of even small amounts of gluten causes tissue damage in the small bowel.
Check medications for gluten content. References such as MIMS include a symbol to indicate gluten-free preparations, and any ingredients derived from gluten-containing grains (eg wheat starch) must be listed on the packaging; maize starch is gluten free.