What are the treatment options for coeliac disease?

Coeliac disease is an immune reaction to gluten that damages the small intestine. Gluten is found in wheat, barley and rye, including foods and ingredients that may not be obvious from a dish's name. Removing it allows the intestinal lining to recover and helps the body absorb nutrients more effectively.

A dietitian can explain label reading, cross-contamination, balanced alternatives and eating safely at home or away. Clinicians may check for iron, folate, vitamin B12 or other deficiencies and replace them when needed. Do not begin a gluten-free diet before diagnostic testing unless advised, because it can affect results.

Ask about a Blood Test if coeliac disease has not yet been confirmed, and keep eating gluten as advised before testing. After diagnosis, arrange Nutrition Counselling, review food labels carefully and use separate preparation surfaces when cross-contamination is a concern. Keep follow-up appointments to discuss symptoms, nutrition and adherence. Report ongoing diarrhoea, weight change, fatigue or abdominal pain.

Seek urgent help for severe dehydration, fainting, vomiting blood, black stools, intense abdominal pain or a swollen abdomen with inability to pass stool or gas. Contact your clinician promptly if symptoms persist despite a gluten-free plan, or if you develop marked weakness, breathlessness or numbness that could reflect a nutritional deficiency.

Ask how testing should be arranged before changing your diet, which foods and medicines need checking, whether you need supplements, and when blood results should be repeated. A dietitian can also help with safe choices, label terms and avoiding accidental gluten exposure.