A new Cross Party Group held its first meeting at the Scottish Parliament in September.  The Group is in the process of being formally constituted but agreed to elect Jim Tolson MSP as its Convenor and Margo McDonald as the Vice Convenor.  Yvonne Murray - Clyde Valley Group Organiser - will be the Group's Treasurer.  Other MSPs who attended the meeting included Richard Baker, Nanette Milne and David Whitton.  Also in the Group are Coeliac UK CEO, Sarah Sleet, Wilma Fraser and Frances Jones, Group Organisers for Edinburgh and Glasgow respectively, Peter Gillett, Alan Shand and Francesca Gray, local medical professionals.  Jim Tolson made it clear that he sees the Group playing an active role in raising awareness in the Parliament and among policymakers around the key issues of early diagnosis, more availability of lower cost gluten-free products in the shops and clearly marked gluten-free options at more eating
out venues.

As part of our ongoing campaign to improve the provision and quality of gluten-free food in hospitals and care homes, our Head of Diet and Health had a meeting with the Hospital Catering Association.  As a result, we are going to work together to develop guidance for caterers working in the NHS with a view to improving the level of patient care for sufferers of coeliac disease.

In our continuing push to raise awareness two articles have appeared in two key healthcare professional magazines.

Dr Sohail Butt, a member of the Coeliac UK Medical Advisory Council and GP with a special interest in coeliac disease, was published in GP Magazine.  His article on Making a diagnosis of coeliac disease discussed the diagnosis and management of coeliac disease.  He was also published in the BMJ with an article on Adult coeliac disease highlighting the problem of only one in eight cases of coeliac disease being diagnosed.

Research conducted by the Charity has also been published in the October issue of the Journal of Human Nutrition and Dietetics.  The nationwide survey a dietetic provision was carried out in 2005.

''A dietary survey to determine if patients with coeliac disease are meeting current healthy eating guidelines and how their diet compares to that of the British general population. ''

Following a gluten-free diet excludes many staple foods such as breads, cereals, pasta and flour which provide important sources of nutrients such as energy, carbohydrate, protein, dietary fibre and B vitamins.  As these types of foods tend to be eaten with other foods which are good sources of calcium and iron, intake of these nutrients may also be compromised.

This study assessed the dietary intake of people with coeliac disease (CD) and tried to find out if they are meeting the current healthy eating recommendations.  They also looked at how a gluten-free diet compares to that of the UK general population.

A hundred and six adult patients were invited to participate. Subjects were asked to complete an unweighed food diary and a questionnaire.  The results were compared to a group of patients without CD using data from the National Diet and Nutrition Survey (NDNS). Forty-nine patients (46%) returned the food diary.

Patients with CD were found to have a significantly lower proportion of energy from fat compared to the recommended amounts. Nutrient intake was similar between the two groups of patients, except those with CD had a significantly higher intake of protein and a lower intake of fat.

Of note, a significant number of people with CD (95%) were not meeting the recommended amount of calcium for adults (1500mg/day). In addition, a significant number (98%) also had intakes of dietary fibre below the recommended intake. No patient with CD met the recommended amount of vitamin D. There was no significant difference between mean daily intakes of iron between those with CD and the general population. All but three patients reported receiving gluten-free products (GFP) on prescription.

The authors conclude that patients with CD are at risk of having inadequate intakes of calcium, dietary fibre and vitamin D. Specialist gluten-free products, obtained on prescription, helped patients get a balanced diet and without these patients would be at increased risk of nutritional deficiencies.   

Kinsey, L., Burden, S.T. and Bannerman, E. (2007) A dietary survey to determine if patients with coeliac disease are meeting current healthy eating guidelines and how their diet compares to that of the British general population. European Journal of Clinical Nutrition, 1-10

Spelt has appeared in the press rather a lot recently and we have responded to an article in the 22 September edition of the Independent which reported that Sharpham Park spelt flour is "perfect for the gluten-intolerant".  However, far from being 'perfect', spelt is actually dangerous for the gluten-intolerant.  
 
This ancient form of wheat is not gluten-free or wheat-free and food labelling regulations actually state that spelt contains gluten.  It has also been tested and found to contain toxic levels of gluten.  Spelt is therefore definitely not suitable for people on a gluten-free diet.

The author of the article has apologised but we have yet to hear whether the Independent will print a correction.

When Matthews Foods created Pure spreads they left out the dairy, artificial additives and hydrogenated oils, leaving them full of goodness.

Pure Soya, Sunflower or Organic all taste great spread on bread or toast and are perfect for baking too. So even if you suffer from food allergies or intolerances, with Pure you can still enjoy your favourite foods.

For advice on dairy free living and gluten and dairy free recipe ideas, visit us at www.puredairyfree.co.uk or call 0800 028 4499

Our new fresh brown bread's in town!

Exciting news: Glutafin is launching a gluten-free brown bread* that's fresh! And we're inviting you to try a loaf for free. Only available on prescription (not currently available in Northern Ireland or Republic of Ireland), Glutafin Select Fresh Brown Bread is deliciously soft and comes sliced and ready to eat straight from the bag. So you can pile on the fillings to make your favourite sandwiches or simply spread on some butter to dunk into a bowl of warming soup. Request your free fresh brown bread online now or call our Careline on 0845 603 9895.

At Sainsbury's we understand that it can be difficult for people with coeliac disease to find foods that are safe to eat that don't compromise on flavour. You can enjoy a freefrom diet safe in the knowledge that every Sainsbury's freefrom product is made using the highest quality ingredients, and is produced in a controlled environment.

Our extensive freefrom range of gluten, wheat and dairy-free foods is expanding and we have recently added lots of new great-tasting lines to the range, among them jaffa cakes, naan bread and fruit loaf.

Visit our website for more information about our freefrom range.

Roley's delicious range of products will be available in Waitrose, Asda and Somerfield from this autumn. Made with teff, our cakes are yummy, moist and amazingly healthy! And you simply will not believe the bread that you can bake with our teff flour mix. Hot of the press is our Teffbrek cereal: a great new choice for breakfast. All natural, free of additives and hydrogenated fats, high in calcium, iron and amino acids, Roley's foods offer you a healthier delicious choice.

Call us on 01954 252125 to order direct, see our website for more details and join our Roley's club to receive your free samples.

Rizopia Gluten Free Organic Brown Pasta is now available in Lasagne and Fantasia shapes (Children's Pasta).
It is full of all the goodness of whole grain organic brown rice.  It is healthy, natural and easy to digest.
Available from Health Food Shops.
For more information please visit PGR Health Foods at www.pgrhealthfoods.co.uk.

Still longing to feel the sun on your face after our summer drenching?

DietaryCard can help make your last-minute getaway stress-free. Our Coeliac Cards translating your needs to chefs and waiters are despatched within 24 hours of ordering.  So don’t hesitate to grab that holiday bargain and put British ‘summertime’ behind you.   www.dietarycard.co.uk   01506 635358.