Online advice shop

As part of our Awareness Week campaign, our expert team of dietitians and diet & health advisors were available between 11am and 2pm on Friday 18th May to answer email enquiries live online.  Read the Q&As below. 


Coeliac UK Diet and Health Team

Q: How do I update my Food and Drink Directory? Mr. Roberts, Swansea, 11.05am
 
A: A complete list of deletions and additions are available from our website or by calling 0870 444 8804 to request a copy.
 
Monthly deletions are available via a recorded message, available 24 hours a day on 01494 473510, or via BBC Ceefax  - page 657 on BBC2 for one week commencing the first Monday of each month.
 
You can also subscribe to our monthly electronic newsletter eXG and you will be able to download the updates directly.
Kathryn Miller, Diet and Health Advisor

Q: Can I eat malt vinegar? Mrs. Bassett, 11.10am
 
A: Malt vinegar contains a small amount of malt extract prepared from barley.  Most people with coeliac disease can tolerate this limited amount of malt extract, however these products will still have to be labeled as containing barley.

Coeliac UK would recommend that anyone concerned they are highly sensitive should discuss the matter with their doctor or dietitian, before making unnecessary additional restrictions to their gluten-free diet.

Balsamic, cider, white wine and red wine vinegar don't contain malt extract and are also suitable for a gluten-free diet.
Emily Kirk, Dietitian

Q: What about cosmetic products, will they cause me a problem? Anon, 11:15 am

A: Gluten poses a problem for people with coeliac disease if it is ingested i.e. taken in via the mouth. It cannot be absorbed through the skin.

With regards to lipstick and lip balms, if any ingredients are derived from a gluten containing cereal, it is unlikely that you would swallow enough of the product in question to cause a response. If you are concerned then you should contact the manufacturers directly about specific products.
Emma Merrikin, Dietitian

Q: Why is it so important to avoid cross-contamination with gluten in the kitchen? Mrs Bathgate 11.25 am
 
A: Contamination of gluten-free foods with gluten-containing foods is a major problem for people with coeliac disease.

At home, it is essential to take sensible steps to avoid possible contamination.  When making gluten-free toast, you can use a clean grill, a separate toaster or toaster bags. Care should also be taken to use separate butter knives and jam spoons as ordinary bread crumbs can easily be transferred this way.

Even small amounts of gluten can cause a reaction.  In some it may trigger symptoms that last several days, whilst in others no symptoms are experienced.  Eating gluten will damage the gut, the effects of which may last longer than symptoms. 
Emily Kirk, Dietitian

Q: My doctor has told me to cut out gluten from my diet and after 3 weeks I am feeling better. Can I still be tested for coeliac disease? Mrs Duncan, 11.50am

A: A gluten free diet is a major undertaking (a life-long diet) and can impose considerable constraint on food choice and variety. Therefore confirmation of a diagnosis of coeliac disease is important. Coeliac disease requires on-going review and management. There are serious problems associated with coeliac disease including osteoporosis, certain kinds of gut cancer and increased risk of other auto-immune diseases.
 
There is a clear procedure for diagnosing coeliac disease. The tests are looking at how your body is reacting to eating gluten. If you are not eating much gluten, or are already on a gluten-free diet before being tested, you may get a false negative result.

As a general guideline, we recommend that you eat a normal gluten-containing diet (minimum 4 slices of bread/day or equivalent for adults) for at least 6 weeks prior to testing.
Emily Kirk, Dietitian

Q: Can I include buckwheat in my gluten-free diet? Ms Stokes, 12.20pm

A: In spite of its name, buckwheat is totally unrelated to wheat and other gluten- containing cereals.  It is in fact a member of the rhubarb family.  The seeds of the buckwheat plant are sold either ground into flour or made into flakes.  Buckwheat has a nutty flavour and can be used successfully with gluten-free flours in baking.  Sometimes it is sold crushed and hulled - usually under the name of Buckwheat Groats although it is also known as Saracen Corn.

Although buckwheat flour is gluten-free there may be a risk of contamination of the product with gluten-containing flours so it is important to check that the producer is aware of the risks and the product is appropriate for your gluten-free diet. You can also refer to our Food and Drink Directory.
Emma Merrikin, Dietitian

Q: I've heard that lactose intolerance can be a problem in those with coeliac disease. Can you tell me more? Mr Hunt, 12.30pm

A: Lactose is a sugar found in mammalian milk (human, cows, sheep and goats), but not in soya or rice milk. Symptoms of lactose intolerance are similar to that of coeliac disease and include nausea, bloating, abdominal pain and diarrhoea.
 
The enzyme that the body makes to break down lactose is found in the lining of the villi that is damaged in people with coeliac disease. Once the gut heals on a gluten free diet, lactose digestion returns to normal. Lactose intolerance is therefore usually temporary.
 
If you think you may have a problem with lactose it is important to discuss this with your dietitian. Cutting out lactose containing foods from your diet will greatly reduce your calcium intake. Your dietitian will ensure your diet contains enough calcium from other sources.

An information sheet on lactose intolerance is available from Coeliac UK on request.
Emily Kirk, Dietitian

Q: I've been on a gluten-free diet for 2 weeks now but am still getting symptoms, how long should it take for me to feel better?

A: After diagnosis, the amount of time it takes for someone to feel better on a gluten free diet varies considerably. Many people feel a vast improvement within a few days of commencing the gluten-free diet, but as it can take between 6 months and up to 2 years (or even longer) for the gut to heal, it is not uncommon that certainly within the first 6 months on a gluten free diet that people find that some symptoms linger on. However if you are having on-going problems and symptoms you should consult your local health care team.
Emma Merrikin, Dietitian

Q: Does coeliac disease run in families? Mr Phillips, 1.20pm

A: Coeliac disease does run in families but not in a predictable way.  Overall about 1 in 10 relatives of coeliac patients will themselves have coeliac disease.   There are no agreed recommendations for screening relatives and it is at the discretion of your General Practitioner as to whether or not they test relatives. It is certainly worth being aware of the symptoms of coeliac disease and if there is any sign of those symptoms, discussing having the blood test done for coeliac disease. 
Emily Kirk, Dietitian

Q: I heard recently heard that glucose syrup contains gluten. Is this true? Mr Wicks, 1.45pm
 
A: Glucose syrup and other forms of sugar can be derived from wheat. However, the production methods used to derive glucose syrup from wheat involves a high level of hydrolysation, meaning there is no significant gluten content in the sugars. Therefore the final product is gluten-free, so glucose syrups can be safely eaten by people with coeliac disease.

Further to this, wheat derived glucose syrups are exempt from the recent labelling legislation. This means that manufacturers do not need to list either in the ingredients list or allergy advice box 'glucose-syrup (from wheat)'.
Kathrn Miller, Diet and Health Advisor