What is the first treatment tried for coeliac disease?

Coeliac disease is an immune reaction to gluten that can damage the small intestine. Removing gluten allows the intestine to recover and helps prevent ongoing symptoms and nutritional problems. Gluten is found in wheat, barley and rye, and it can appear in sauces, processed foods and shared preparation areas.

If coeliac disease has not been confirmed, speak with a clinician before removing gluten. A blood test is most useful while gluten is still part of the diet, and further assessment may be needed. Once the diagnosis is established, nutrition counselling can make the diet safer, balanced and realistic for daily life.

Read ingredient labels, choose naturally gluten-free foods such as rice, potatoes, vegetables, fruit, meat, fish and eggs, and prevent crumbs or flour from contaminating your food. Keep separate preparation equipment when needed and ask restaurants how meals are prepared.

Do not rely on symptoms alone to judge whether gluten is present. A nutrition professional can check fibre, iron, calcium and other nutrients, review food choices and explain how to manage eating away from home. Take any prescribed supplements as directed and attend follow-up checks.

Arrange medical review for ongoing diarrhoea, weight loss, persistent vomiting, unusual tiredness or symptoms that continue despite careful dietary changes. Seek urgent help for severe dehydration, fainting, vomiting blood, black stools or intense abdominal pain. Children with poor growth or delayed development also need prompt assessment.

Ask whether testing should happen before changing your diet, which foods and medicines need checking, and whether you need a nutrition referral. Ask about nutrient tests, follow-up timing, household food preparation and how to manage accidental gluten exposure.