About Coeliac UK• Coeliac UK is the leading national charity dedicated to improving life for people with coeliac disease
• It is the largest charity supporting coeliac Members in the world
• Coeliac UK is a member of Association of European Coeliac Societies)
• Membership of 65,000 and 1200 new Members each month
• Over 90 Local Voluntary Support Groups throughout UK
What is coeliac disease?
• Affects 1 in 100 people, more common in first degree relatives• Autoimmune disease (like Type 1 diabetes, rheumatoid arthritis)• Symptoms vary• Common ones include:
• diarrhoea, constipation• bloating/wind• nausea, vomiting, stomach pain• mouth ulcers• Tiredness• nutritional deficiencies…
What happens in coeliac disease?• Eating gluten damages the gut in genetically susceptible - and triggers immune system to reinforce damage
• Prevents absorption of nutrients from food
• If untreated, can lead to a range of nutritional deficiencies (eg anaemia) or more serious complications osteoporosis, small bowel cancer and infertility
How is it diagnosed?• Speak to a GP• Blood test
• Antibodies to gluten
• Endoscopy with biopsy• Damage to the gut lining
• Must keep eating gluten until testing complete
The gluten-free diet is a treatment• A complete treatment for coeliac disease• Improves symptoms, quality of life• Minimises the risk of complications – osteoporosis, infertility and malignancy (5 years on gluten-free diet)• Helps to treat complications and nutritional deficiencies• Provision of a balanced nutritional intake
What is gluten?
Document title here
Gluten is a protein found in: wheat barley rye oats (similar protein)
The gluten-free diet• Naturally gluten-free foods
• Rice, fruit and veg, meat, fish and poultry, lentils, cheese, milk, yogurt
• ‘Mainstream’ foods made of naturally gluten-free ingredients
• Some ready meals, sauces, sausages, baked beans, jams and spreads, salads and dips
• GF substitute GF foods• Gluten-free bread, flour, pasta,
crackers, breakfast cereals
The law on gluten-free
Coeliac UK Research Round Up
• ‘Gluten-free’ covered by law• 20 ppm or less• Published January 2009 • Regulation gave companies until 1st January 2012 to comply• Applies to pre-packaged foods and applies in catering
The law on gluten-free
• Concern around GF in catering
• Need to understand if caterers could produce GF food within the law
• Aimed to identify what was needed for GF preparation in commercial kitchens
Catering research - our agenda
• To understand the levels of gluten in food prepared for people with coeliac disease
• To assess whether GF labelling was appropriate in the sector
• To try to identify what was needed for GF preparation in commercial kitchens
•To support the catering sector
Catering research
• Joined forces with professional catering bodies
• Contacted restaurants, cafes, hospitals, schools, prisons and workplaces
• We commissioned a laboratory to work with us
Catering research• Detailed check lists coupled with site visits
• Monitored preparation of meals, collected samples analysis
• Logged key ‘trends’ and effective control systems
• Identified communication with customer and between staff
Key findings
• Delivering gluten-free was possible
• Effective communication key – to customers and between front & back of house
• Good hygienic practices = Good gluten management
How to produce GF meals
• Choosing and using the right ingredients• Storage, goods inwards & ingredients management• Preparing and cooking gluten-free food• Serving gluten-free meals• Cleaning and personal hygiene• Communication• Labelling menus• Staff training• Monitoring your procedures
Training resources for caterers
• We have produced training and resources for caterers
• Online catering course• Face to face training• Information• Accredited symbols
Online catering training• Coeliac disease and the GF diet
• Catering GF – the practicalities
• Gluten-free and the law
• 20% off code for NACC members (enter NACC2014). Usual price £35 + VAT, discounted price £28 + VAT