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Healthcare professionals FAQs | Coeliac UK
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Healthcare professionals FAQs

  • How do I diagnose coeliac disease?

    There is a National Institute of Health and Clinical Excellence (NICENational Institute for Health and Clinical Excellence - an independent organisation responsible for providing national guidance on promoting good health and preventing and treating ill health. NICE had produced a clinical guideline on the recognition and assessment of coeliac disease.) guideline on recognition and awareness of coeliac diseaseA condition where a person is unable to eat gluten as it makes their body attack itself. for healthcare professionals in Primary and Secondary care. The guideline outlines the symptoms and patients at risk of coeliac disease and also the appropriate blood tests and the exact process to be completed in order to identify patients with coeliac disease.

    We have further information on the diagnosis of coeliac disease on our website. 

  • What happens if someone with coeliac disease eats gluten by mistake?

    The effect of eating glutenA protein that is found in the cereals wheat, barley and rye. varies from person to person and may last from a few hours to a few days. Symptoms of eating gluten, or being ‘glutened’, include headaches, diarrhoea, stomach pains and lethargy. The reaction is not the same as an allergic reaction and does not cause anaphylactic shock.

  • What advice should be given about including oats in the diet?

    Including pure, uncontaminated oats should be considered on an individual patient basis. All patients should receive regular follow up. Some people with coeliac diseaseA condition where a person is unable to eat gluten as it makes their body attack itself. prefer not to include oats in the diet. Recent evidence suggests most (19 of 20) people with coeliac disease can tolerate pure uncontaminated oats.

    Coeliac UK always refers people about including uncontaminated oats in their gluten-freeWhen a food has less than 20 parts per million (ppm) of gluten so it is safe for people with coeliac disease to eat. diet to their healthcare team for specific guidance based on an individual's level of sensitivity and ongoing management.

    We have further information on oats on the diet information section on the website.

  • What does 'gluten-free' really mean?

    The term 'gluten-freeWhen a food has less than 20 parts per million (ppm) of gluten so it is safe for people with coeliac disease to eat. ' implies no glutenA protein that is found in the cereals wheat, barley and rye. , but in practice it is not possible to test for a zero level of gluten. Research has shown that people with coeliac diseaseA condition where a person is unable to eat gluten as it makes their body attack itself. are able to safely tolerate a very small amount of gluten. As a result low levels of gluten are allowed in products that are labelled gluten-free.

  • What are the recommended levels of gluten in gluten-free or very low gluten foods?

    The law on gluten-freeWhen a food has less than 20 parts per million (ppm) of gluten so it is safe for people with coeliac disease to eat. has two categories:

    1.  Foods containing 20ppm glutenA protein that is found in the cereals wheat, barley and rye. or less

    Only foods that contain 20ppm or less can be labelled as 'gluten-free'. This includes specialist, substitute foods on prescription and in the Free FromA range of food that is free from certain allergens - for example gluten or dairy. section of the supermarket. Also, some mainstream foods that are labelled gluten-free.

    2.  Foods containing between 20 and 100ppm gluten.

    Specialist substitute products (such as breads and flour mixes) that contain Codex wheat starchA specially manufactured kind of wheat starch that has been washed to reduce the level of gluten to a trace level within the Codex standard. with a gluten level between 21 and up to 100ppm may be labelled as ‘very low gluten’.

  • Why has the Codex standard for gluten been changed?

    Everyone with coeliac diseaseA condition where a person is unable to eat gluten as it makes their body attack itself. is different in terms of their level of sensitivity to glutenA protein that is found in the cereals wheat, barley and rye. . Most people with coeliac disease can tolerate a low level of gluten without ill effects. However, some people are more sensitive and can only safely eat foods with less than 20ppm of gluten.

    The new dual standard will provide safer limits overall and also help people with coeliac disease to make clearer choices on products they buy. The term gluten-freeWhen a food has less than 20 parts per million (ppm) of gluten so it is safe for people with coeliac disease to eat. will only be used on products with less than 20ppm which will be safe for people with greater sensitivity to gluten.

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