How is coeliac disease treated?

Gluten is found in wheat, barley and rye. In coeliac disease, eating it triggers an immune reaction that can injure the lining of the small intestine. Removing gluten allows the intestine to heal and helps prevent ongoing symptoms and nutrient problems.

A dietitian can explain label reading, cross-contamination and suitable alternatives. Your clinician may check for deficiencies such as iron, folate or vitamin B12 and replace nutrients when needed. Symptoms such as abdominal pain, bloating, diarrhoea, fatigue or unintentional weight loss should be discussed if they continue.

Do not start a gluten-free diet before coeliac testing unless a clinician tells you to, because removing gluten can affect the results. Once diagnosis is confirmed, avoid gluten consistently, including in sauces, seasonings and shared cooking surfaces. Keep appointments so symptoms, blood tests and nutritional recovery can be reviewed.

Arrange medical review if symptoms persist despite careful gluten avoidance, or if you develop marked tiredness, ongoing diarrhoea, repeated vomiting, dehydration or continued unintentional weight loss. Seek urgent help for severe abdominal pain, fainting or signs of significant dehydration.

Ask which foods and medicines need checking for gluten, whether you need blood tests for iron or vitamin deficiencies, and when your follow-up review should take place.