Our very own Head of Diet and Health, Norma McGough, has published an article in the Hospital Caterer on 'Coeliac disease, prevalence, symptoms and diagnosis'.

This double page feature also featured on the front cover and details how to cater for people with coeliac disease and gives hints and tips about how to avoid cross contamination. Norma also wrote about Awareness Week and how to get involved.

This has been a great opportunity to raise awareness about coeliac disease in the arena of hospital caterers: one of our key objectives for 2008. This is part of the Hospital Catering campaign and later this month we are launching the Hospital Caterers' Toolkit at the annual Hospital Caterers Association (HCA) meeting. Look out for news about this in your next eXG.

To read the article, please click here.

Coeliac UK met with about fifty of their key commercial partners earlier in March to discuss the implementation plan for the new Codex Standard and to consider the implications for different parts of the food sector.

Representatives from specialist gluten-free manufacturers, mainstream food producers, retailers, suppliers and distributors, ingredient companies and testing companies were all in attendance. Presentations by Coeliac UK and the Food Standards Agency gave details of the background to the change and current status of likely timetable for implementation.

Discussion followed on the issues facing the food sector especially in relation to the labelling of foods. Break-out sessions then took place to consider some of the key questions and all ideas put forward on timetabling, labelling terminology and other aspects of the change were recorded.

Feedback from the day was very positive and Coeliac UK and the Food standards Agency are committed to keeping everyone informed of developments.

We reported in last month's eXG that genetic research funded by Coeliac UK and the Wellcome Trust charities, and carried out by Professor David van Heel, has found eight new gene regions that might predispose individuals to coeliac disease. The study was published in the journal Nature Genetics, and has featured in The Guardian and The Daily Telegraph.

Understanding more about how genes cause coeliac disease will bring us closer to finding new treatments for the condition. For more details about the research see http://vanheelgroup.googlepages.com/

This exciting research project needs your help - it is very easy to get involved. The more people with coeliac disease who take part the better. 

This is a great opportunity to get take part in ground-breaking research! To take part, you can request a pack from Professor van Heel's team. This pack contains an information sheet, a consent form and a vial for you to provide a saliva (spit) sample to be tested on. This pack will be sent to you in the post, along with a pre-paid envelope for return.

For your pack, please contact Professor David van Heel at:

Email: d.vanheel@qmul.ac.uk

Tel: 020 7882 2385

Post: Institute of Cell and Molecular Science
4 Newark Street
London
E1 2AT

In all instances please provide your name, address and email/telephone contact details.

Ethical Approval COREC 05/Q1605/89

We were very lucky to welcome Professor Trevor Gibbs, vice Chair of the Royal College of General Practitioners Scotland, to a recent meeting of the St Andrew's Voluntary Group. 

Invited to the meeting by Chief Executive, Sarah Sleet, to hear direct from Members about their experience of diagnosis and care, Professor Gibbs was able to develop his understanding of the issues GPs need to address to improve practice. The timing was particularly fortuitous, with a meeting the next day of the Scottish Intercollegiate Guidelines Network the next day at which Professor Gibbs was able to make the case for new guidelines on coeliac disease.  We also hope to be working together on the development of educational material for GPs and raising awareness by collaborating with the RCGP.

Phil Vickery came to visit us in March to talk about his forthcoming book and also how he can help us with our Awareness Week campaign. It was great Phil could give us his time and we look forward to working with him. The meeting paid off because he appeared on This Morning later that week, in a 'Bake Off' feature with Lisa Maxwell from The Bill, where Lisa made a gluten-free brownie. We're really grateful to Phil for getting in a mention of Coeliac UK and helping us raise awareness.

 We're pleased to inform you that Dr Chris Steele MBE will be continuing in his role as Coeliac UK's ambassador for another year.

Dr Chris, Coeliac UK's first ever ambassador and resident GP on This Morning for twenty years, has been a great asset to the Charity. He has been a great supporter of Coeliac UK and played an important part in helping to raise awareness about the importance of early diagnosis during the last two Awareness Week campaigns. He will be helping us with the Eat Out Gluten-free Challenge by attending our Awareness Week dinner at the House of Lords. We look forward to working with Dr Chris over the coming year.

Wendy Griffiths, an independent community pharmacist from Lakeside, Cardiff, was honoured as one of Coeliac UK's Supporters of the year. 

Deborah Palmer-Buss nominated Wendy Griffiths for the award in the 'Your local pharmacist' category. Wendy went that extra mile after Deborah's children were diagnosed with coeliac disease, and was on hand to provide some much needed help and guidance, even sending the family free samples of new products.

The presentation was attended by Jenny Randerson, Welsh Assembly Member for Cardiff Central, Liberal Democrat Health spokesperson, Jill Swift Cardiff Group Committee Member and Deborah and her three children, Abigail, Dylan and Myles. Emma Smith, Head of Campaigns and Communications at Coeliac UK also travelled to Cardiff to see Wendy's proud moment.

This is the third year we have held the Awards which are sponsored by Juvela, makers of staple gluten-free foods exclusively available on prescription.

Recent media reports about the availability of an enzyme supplement to help treat coeliac disease has led to Coeliac UK's Helpline being inundated with enquiries.
 
As a result of the immune reaction caused by eating gluten, the lining of the gut becomes damaged. This immune response is complex, and does not happen as a result of an enzyme deficiency.
 
The concept of developing an enzyme to help treat coeliac disease is not new. There are a number of research projects around the world that are looking at using enzymes that could, in the future, provide less dietary restriction for people with coeliac disease. 

Coeliac UK is currently funding research which is looking at the toxic proteins that cause the gut damage in coeliac disease. Although still in progress, we expect this research will help in providing new treatments for the condition.
 
Although new advances in the field of treatment of coeliac disease are exciting and promising, there is still a long way to go before being able to apply these potential treatment options in humans. Any reports so far have been strictly limited to research projects.  We have no information about their use in the long term and the possible side effects which could be a limitation in their application.
 
In summary, people with coeliac disease should not take enzyme supplements to help treat their coeliac disease - no supplements have been licensed for routine use in humans. A life-long gluten-free diet is currently the only recommended treatment for people with coeliac disease.

Gluten is the name for a type of protein found in the cereals wheat, rye and barley. Some people with coeliac disease are also sensitive to oats *

All pre-packaged foods in the UK are covered by European-wide food labelling legislation.

This means that manufacturers must declare the name of the gluten-containing grain on an ingredients list if it has been used as a deliberate ingredient, regardless of how much they have used.

To help you when you are out shopping, please use the following to check products.

Manufacturers MUST declare the name of the gluten-containing grain when used, e.g. 'wheat starch', 'barley protein', 'rye flour'

You may see ingredients listed in different ways e.g.' starch', 'flour', 'flakes', 'powder', 'protein', 'rusk', 'germ', 'fibre' or 'bran'.

However, if there is NO mention of 'wheat', 'rye', 'barley' and 'oats', the ingredient in question does not contain gluten.

In addition to wheat, rye and barley, the following ingredients contain gluten and should be avoided on a gluten-free diet:

Bulgar
Cous cous
Dinkle
Durum Wheat
Einkorn
Emmer Wheat
Farina
Kamut
Semolina
Spelt
Triticale

The following ingredients are gluten-free and are suitable for people with coeliac disease; Buckwheat
Carageenan
Caramel
Corn
Cornflour
Cornstarch
Maize Starch
Dextrin
Glucose Syrup
Gram Flour
Guar Gum
Hops
Maltitol
Maltodextrin
Maize
Millet
Modified Starch
Monosodium Glutamate
Mustard Flour
Pea Starch
Polenta
Potato Starch
Quinoa
Rice
Rice Flour
Rice Malt
Rice Rusk
Sago
Sorghum
Soya Lecithin
Tapioca
Tapioca Starch
Teff
Xanthan Gum
Yeast
Yeast Extract

What about 'Codex wheat starch' or 'gluten-free wheat starch'?

You may see this as an ingredient on some products. Codex wheat starch (CWS) is used by some manufacturers who produce gluten-free food for prescription sales as it improves the taste and texture of the food, making it more like the gluten-containing varieties.

Codex wheat starch is a special wheat starch that has had the gluten removed to a trace level which is within the Codex standard. The Codex standard is currently set at 200 parts per million (ppm).  This means that there must be less than 200 parts of gluten per million in the finished product. Most people with coeliac disease can tolerate foods that have a gluten level below the Codex standard.

Everyone with coeliac disease has a different level of sensitivity to trace amounts of gluten.  Some people are more sensitive compared to others, and have continued symptoms or gut damage on eating codex wheat starch products. The level of gluten in these products is not the only issue; there is also likely to be an additive effect, which means that large amounts of products containing Codex wheat starch eaten on a regular basis may cause a reaction in more sensitive people.

People who need to avoid Codex wheat starch should choose products labelled as both gluten and wheat-free.

* Oats

For food labelling purposes oats are a gluten-containing cereal, and therefore must be declared on an ingredients list if used.

Research suggests that most people with coeliac disease can tolerate pure uncontaminated oats. The main problem with oats is that they are commonly contaminated with wheat and/or barley during milling. It only takes a small amount of contamination for a product to be unsuitable for those with coeliac disease.

If you would like to introduce pure, uncontaminated oats into your gluten-free diet, Coeliac UK would advise you to refer to your local health care team for specific guidance based on your own level of sensitivity and ongoing management.

Uncontaminated oat products that are free from cross-contamination with wheat, barley or rye are listed in Appendix III Oat Products of our Gluten-free Food & Drink Directory.

If you would like an A-Z of grains, please email foodanddrink@coeliac.org.uk to request a copy.

Things are very busy with the countdown to Awareness Week and we're really pleased with how things are progressing.

Gluten-free recipe competition
The entries are rolling in and they all look delicious! We really want to encourage as many people as possible to get involved and help us spread awareness, so if you know of a budding chef who is interested in developing their skills and being creative in the kitchen, then give them a recipe competition flyer. You could give a recipe competition flyer to a chef in your local restaurant or pub, or even to your local school. Go into your local restaurant or anywhere where you've had a good gluten-free experience - they could be Gluten-free Chef of the year! We would like chefs from all areas of catering to get involved. The closing date is 31st May, and they can submit any kind of meal as long as the recipe is gluten-free.

For more information and to download a flyer, please click here.

Parliament supporting our campaign
We brought you news last month of the Early Day Motion (EDM) 871 on the Food Without Fear Campaign as tabled by Gordon Banks MP, Secretary of the All Party Parliamentary Group on Coeliac Disease and DH. The number of signatories is growing very well and we now have 98 signatures which is a fantastic level support. The mailing we did to all MPs to encourage them to sign the EDM has been picked up and has really helped us to increase awareness and support for our campaign.

To see the EDM and who the signatories are, please click here.

The Motion on the Food Without Fear campaign tabled by Jim Tolson MSP, Convener of the Cross Party Group on Coeliac Disease and DH in Scottish Parliament, has 19 signatures.

To see the Motion and who the signatories are, please click here.

Awareness Week in the Media
We have been speaking to many media and arranging interviews and hopefully have secured items in Take a Break, My Weekly, Somerfield Magazine and BBC Good Food Magazines as well as in Cost Sector, Eat Out, Restaurant, British Baker and Speciality Food Magazines to name but a few. As ever with the media nothing is certain until we actually see the articles in print but here's hoping!

Sainsbury's Magazine featured a fantastic article on food intolerances in their April issue and specifically mentioned coeliac disease and included gluten-free recipes. The magazine spoke to Emily Kirk and also promoted CUK website, helpline and forthcoming awareness week campaign too.

We are also contacting regional newspapers to encourage them to speak to members about their experiences of coeliac disease and thank you once again to all those that have completed a media case study form. If anyone else is interested there is still time so please download a form by clicking here and email it back to casestudies@coeliac.org.uk

Good Luck Coeliac UK Marathon Team!

Coeliac UK has ten runners gearing up to run the Flora London Marathon to raise valuable funds 13th April. Not only have they been training hard since last November, but they've been raising awareness with newspaper interviews. To read one of the interviews, please click here.

Five of the runners have pledged to raise a minimum sponsorship of £1000. To support their efforts you can sponsor them online at www.justgiving.com/coeliacuk. Like all our fundraising events, it will raise valuable funds to help us help people with coeliac disease.

Join the Marathon Team 2009

For the first time ever Flora London Marathon organisers are taking online entries for 2009. The online system will open at noon on 13th April until 5th September or when 120,000 applications have been received - so make a note for your diary and fulfill your dream of a lifetime.

Coeliac UK has been awarded funding from the Food Standards Agency (FSA) to carry out a review of scientific research which looks at the nutritional adequacy of the gluten-free diet.  This study will be carried out by a team of dietitians from Coeliac UK and steered by two eminent researchers, Dr Anthony Akobeng and Dr Gerard Robins, who is currently leading other research in this area.

This exciting project will help in improving our understanding of the nutritional impact of following a gluten-free diet.  This review will highlight the current evidence base and will act as a first step in the process for increasing our understanding for future policy making and research requirements with regard to providing the opportunity for all people with coeliac disease to ensure their gluten-free diet is nutritionally adequate. 

The aim of this study was to assess the prevalence of coeliac disease (CD) in Finland at two different time points, using data collected in two studies - one in 1978-80 (Mini-Finland Survey) and the other in 2000-01 (Health 2000 survey).

In the original studies, diagnosis of CD was made based on a positive antibody blood test, positive gut biopsy and recovery on a gluten-free diet.  In total, two cases of CD were diagnosed in 1978-1980, compared to 32 in the 2000-01 survey.  

To find previously unrecognized cases of CD in the people included in the original studies, the researchers re-tested the available blood samples for specific coeliac antibody blood tests (IgA tTG (tissue transglutaminase), and EMA (endomysial antibodies)). A positive test for both antibodies was deemed sufficient in this study for a diagnosis of CD.

In doing this, the researchers diagnosed an additional 74 cases of CD in the 1978-80 group, and 92 in the 2000-01 group, making the total prevalence of CD in the 1978-1980 study 1%, and 2% in 2000-01.

These results indicate that as many as 97% (74 out of 76 cases of CD) were unrecognised in 1978-80, and 74% (92 out of 124) in 2000-01. The researchers suggest that the rise in prevalence may reflect a greater understanding of CD, the increased use of antibody blood tests and good availability of gut biopsy. They also put forward the idea that the prevalence of CD is increasing in Finland, which is likely to be influenced by both environmental and genetic factors.

Lohi S, Mustalahti K, Kaukinen K, Laurila K, Collin P, Rissanen H, Lohi O, Bravi E, Gasparin G, Reunanen A and Maki M.
Alimentary Pharmacology and Therapeutics (2007) 26: 1217-1225

A special lunch to raise awareness about coeliac disease is being held by G Free Ltd in conjunction with the National Trust at Killerton, Devon on Tuesday 13th May, during Coeliac UK's Awareness Week: Food Without Fear.

Enjoy your three course lunch at £12.50 and then explore the beautiful gardens of Killerton. To reserve your place at thie lunch, please book your tickets before 30th April using the following contact details:

Post: G Free Ltd, 2-3 Orchard Units, Duchy Road, Heathpark Industrial Estate, Honiton, EX14 1YD

Tel: 01404 47904

Email: g-free@tiscali.co.uk

Here is just a sample of what is going on over the next few months but there is so much more happening in and around your area. To find out dates, times, details and other events please click here.

Juvela are delighted to be sponsoring Coeliac UK's 'What's on' section on eXG for 2008. To find out more information on what's on in your area click here! 

To keep up to date with Juvela's whereabouts click here.

At Asda, we've just launched our own range of Free From foods! 

The range includes some great breads, as well as cakes and biscuits as a bit of a treat! We're particularly proud of the scrummy Chocolate and Walnut brownies and the jaffa cakes are great as well! All our products are gluten and wheat free, and most of them are dairy free as well.

All our stores have a range of Free From lines but the size of the range varies from store to store. To find your local store with the largest range, please phone 0845 300 1111.

Juvela supporting Coeliac UK's Awareness Week
12th - 18th May 2008

With Coeliac UK's Awareness Week just a matter of weeks away, Juvela are preparing for a busy time supporting coeliac group activities across the country.

From local group events and cookery demonstrations, to raising awareness in your favourite restaurant, to awareness stands in pharmacies, supermarkets or hospitals, we're happy to support you in any way we can.

If you are planning to raise awareness in your area and would like samples and information leaflets to support your campaign, simply call our free advice line 0800 783 1992 or email us at info@juvela.co.uk

Free readers' digestives!

Tea-time wouldn't be tea-time without your favourite biccies. That's why we're improving the recipes of all our biscuits, to make them even more moreish! We've already made a successful start with our digestives, which are now tastier, crunchier and closer than every to being as delicious as the real thing. To celebrate, we're giving away 2,000 packets of our new recipe digestives, so you can taste just how delicious they are. So sign up asap  to get your hands on some!

TWO NEW GREAT TASTES FROM FAYREFREE

There are now two new products in the Fayrefree Gluten Free range. A scrumptious Double Chocolate Chip Muffin and a tasty Lemon Cake.  If you order  the Lemon Cake Mix and your total order is more than £20 on any of the products in the range, we will send you a packet of the Double Chocolate Chip Muffin Mix FREE OF CHARGE.
And if you spend £30 or more, post and packing will be Free as well.

So to order or find out more about the existing range of great tasting products, just visit our website www.fayrefree.com or click the link on this page.

GET A FREE PACK OF DOUBLE CHOCOLATE CHIP MUFFIN MIX
When you spend over £20.

FREE POSTAGE,
When you spend £30 or more

They taste so good you won't believe they are gluten free

Allow up to 28 days for fulfilment of free offer. One offer per household.

A TASTE OF FRANCE - GLUTEN FREE

Enjoy a gluten free holiday at LA BELLE DEMEURE

Located in Jarnac, a charming riverside town in SW France

Delicious gluten free, wheat free food and excellent service

Free airport collections

www.glutenfreeinfrance.com

Tel 0870 760 5042 or 00 33 545 32 68 49

Gluten-free holiday weeks and B&B in the French countryside.

Special Family holiday in July/August, Painting & Watercolor holiday in July and Walking Holiday in October.

No need for a car. Airport pickup. Trips out, including Brantome (the Venice of the Perigord). Heated Pool.  All your dining gluten-free.

Sponsored by JUVELA - their  fine products, our gourmet French cuisine.

www.chateaudevillars.co.uk

 +33 (0) 5 53 03 41 58

Crispy Fish & Chip Shop Batter Mix

NEW - Breadcrumb Coating, delicious Curry Sauce, Chippy Vinegar

Enjoy all your favourites with Glu-2-Go! Visit our website www.glu2go.co.uk to purchase online.

Telephone: 01324 717273

What's in Your Gluten Free Pasta?

Rizopia Gluten Free Organic Brown Fusilli Pasta is full of all the goodness of whole grain organic brown rice. Compare it to other gluten free pasta manufactured from processed bleached flours, starches and e numbers.

Which do you think is best for you?

It is now available from selected Waitrose stores see our website for a 50p off coupon www.pgrhealthfoods.co.uk

Exquisite 'Maison Charentaise' near the picturesque town of Cognac, South West France

B&B for 6 adults and 5 children, evening meals available upon request

Gluten free cooking a speciality

Heated 10m x 6m swimming pool

45 mins from beaches, 1hr 30 mins from Bordeaux, La Rochelle and Poitiers

www.glutenfreefrance.com

Johnson's Dietary Provisions - your 'gluten-free delicatessen' is how one of our customers described us.  Join our mailing list and be the first to hear about exciting new products and new places to eat out.

Web: www.johnsonsprovisions.co.uk  Tel: 0800 688 8969