Coeliac Disease

A gluten-free goal.

An increasing number Australians are being diagnosed with coeliac disease, which means that the demand for high quality gluten-free products is also increasing.

In people with coeliac disease (or celiac in some countries) the immune system reacts abnormally to gluten (a protein found in wheat, rye, barley and oats), causing damage in the small intestines.

Coeliac disease affects people of all ages, both male and female, and involves both genetic and environmental factors. Individuals with coeliac disease are born with the genetic predisposition to develop it. While 50% of the population carries one or both of these genes, approximately 1 in 40 of these people will have coeliac disease. Environmental factors, such as lifestyle and diet, can play an important role in triggering coeliac disease at any point in life.

Coeliac disease affects an average of 1 in 70 Australians as a diagnosed disorder. However, around 80% of this number remain undiagnosed, which means the vast majority of Australians who have coeliac disease don’t yet know it, and are not taking the necessary treatment precautions.

People with coeliac disease remain sensitive to gluten throughout their life and a strict gluten-free diet is the only recognized treatment for the condition.

People with coeliac disease source their gluten free products from supermarkets, health food shops, online and other independent retailers. The ‘Health Food Section’ of major supermarkets is often the first port of call, but they are also encouraged to identify suitable products in other supermarket aisles.