Spotlight On Wheat Sensitivity And Coeliac Disease

Published: 02 September 2008

FAB recently held a joint media briefing session with Coeliac UK the national charity for people with coeliac disease, based on the theme of The Facts Versus The Fiction On Wheat Allergy And Intolerance.......

....The aim of the session was to present the current evidence base on prevalence of wheat allergy, wheat intolerance and coeliac disease plus explain the characteristics, methods of diagnosis and differences.

FAB's partnership with Coeliac UK is based on shared goals as both organisations aim to clarify consumer confusion around wheat allergy and intolerance.  It has been found that some consumers self diagnose IBS or wheat allergy when they actually have undiagnosed coeliac disease.

Norma McGough, head of diet and health at Coeliac UK presented the key points on the epidemiology and treatment of coeliac disease.  Coeliac disease is an auto-immune condition caused by intolerance to gluten.  Gluten is a protein found in wheat, rye and barley. 1 in 100 people in the UK has coeliac disease but there are issues regarding under-diagnosis, late-diagnosis and self-diagnosis. There is no cure or medication for coeliac disease, but there is a complete treatment in the gluten-free diet for life. There is strong evidence to show that coeliac disease requires a definitive wheat exclusion. If left undiagnosed, digestive and general problems can lead to infertility, a high risk of osteoporosis, and an increased risk of  bowel cancer.

According to Norma, "If people are suffering with on-going symptoms, which include wind, bloating, nausea, diarrhoea, constipation or anaemia they should visit their GP for a blood test to test for EMA and TTG antibodies. Confirmation of diagnosis is by endoscopy with biopsy. It is vital they continue to eat gluten throughout the diagnostic process."

FAB's spokesperson on allergy and intolerance, Catherine Collins, Principal Dietitian at St George's Hospital presented information on bread's nutritional contribution to the UK diet; consumer perceptions of wheat allergy and intolerance; the increasing incidence of self-diagnosis; scientific definitions of allergy and intolerance plus valid methods of diagnosis.  She highlighted that although over 170 foods have been identified as allergens, just four foods account for over 90% of food allergy in adults - peanuts, tree nuts, fish and shellfish. Wheat is currently eighth in the list of most common allergenic foods.

The overall message of the briefing session was that rather than self-diagnosis consumers need to seek a confirmed diagnosis from a qualified medical expert for coeliac disease or any disorder ranging across the allergy/intolerance continuum.

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