Food allergies are relatively common. Whilst severe and sometimes life threatening reactions to peanuts are well publicised, most food allergies are mild and easily managed and simply cause inconvenience and frustration.
However, coeliac (pronounced see-lee-ac) disease, which affects about one in every 100 Australians, is more than just a trivial and occasional adverse reaction to something we have eaten. The disease is triggered by the ingestion of gluten – usually in people who are genetically predisposed; that is, they have an inherited tendency to get the disease.
Gluten is the name given to the protein component of wheat and other grains – rye, oats and barley. So gluten is present in cereals but also often in bread, cakes, biscuits, pasta, pizzas and many processed foods – meats, soups, sauces and so on.
The symptoms of coeliac disease vary enormously. It is probably the main reason that it seems so difficult to diagnose; with evidence suggesting only one person in five has had the condition properly identified. In infants and very young children, common symptoms are vomiting, diarrhoea and abdominal bloating and failure to thrive, but these symptoms commonly occur in children anyway. These symptoms can also occur in adults; and as well they are more susceptible to mouth ulcers, osteoporosis, unexplained weight loss, hair loss, skin problems and chronic fatigue.
In the UK children with peanut allergy will soon be undergoing experimental desensitising therapy with peanut flour to build up immunity to the potentially deadly peanut allergen. While no such studies are underway with gluten, Professor Peter Green from Columbia University in New York in a talk to Coeliac Society members in Sydney last year, said that when gluten is feed to infants for the first time prior to four months of age or after seven months of age, there is an increased risk of the development of coeliac disease. He said there is also a protective effect with breastfeeding. So the advice to mothers is to breast feed for at least the first six months and give small amounts of gluten between four and six months.
Each year, National Coeliac Awareness Week (13-20 March) highlights the need for us to consider coeliac disease when stomach problems persist. Despite the markedly varying symptoms and sometimes their extreme severity, treatment is usually simple and effective.
Early diagnosis of coeliac disease is important. However, the good news is that once diagnosed, the treatment for coeliac disease is very successful. It simply involves strict adherence to a gluten free diet.
This might sound difficult but it’s well worth the challenge of finding gluten-free foods on the supermarket shelves. Once started on a gluten-free diet coeliac disease suffers will pick-up and regain their energy and good health. Be aware, that a gluten-free diet is not a fad diet; and a gluten-free diet should not be started before the appropriate blood screening and other tests your doctor can order. Otherwise diagnosis may prove difficult or inconclusive.
Your local Coeliac Society (www.coeliac.org.au) can provide more information. They have dietary advice, recipes, information on where to buy gluten-free food, and above all the support needed to achieve effective control over the condition.
You can also get advice about intestinal and bowel problems from pharmacies providing the Pharmaceutical Society’s Self Care health information. Phone 1 300 369 772, or check out the Pharmaceutical Society website at www.psa.org.au and click on Self Care pharmacy finder for the nearest location. There are fact cards on heart burn and indigestion, vomiting and diarrhoea, constipation and irritable bowel syndrome.
