Gluten-free foods: a revised prescribing guideline 2011
The aim of the Gluten-freeWhen a food has less than 20 parts per million (ppm) of gluten so it is safe for people with coeliac disease to eat. foods: a revised prescribing guideline 2011 is to assist general practitioners (GPsGeneral Practitioner, or local doctor), dietitians, practice nurses and pharmacists when recommending or prescribing the quantities of glutenA protein that is found in the cereals wheat, barley and rye. -free foods for prescription purposes. The recommendations can also be used as part of local protocols addressing the overall management of people with coeliac diseaseA condition where a person is unable to eat gluten as it makes their body attack itself. and dermatitis herpetiformisUsually shortened to DH, this is a form of coeliac disease where the skin is affected with small blisters. (DH).
The guidelines were written by Coeliac UK, the Primary Care Society of Gastroenterology and the British Dietetic Association. They are based on the views of an assembled panel of experts and wider consultations involving professional organisations and patients. They are an updated version of Gluten-free foods: a prescribing guide 2004.
About the guidelines
The guidelines have been revised to reflect current guidance on the prescribing of gluten-freeWhen a food has less than 20 parts per million (ppm) of gluten so it is safe for people with coeliac disease to eat. foods which highlight that:
- the prescribing of glutenA protein that is found in the cereals wheat, barley and rye. -free staples is an essential NHSNational Health Service service that should be available to all patients
- staple foods listed by the Advisory Committee on Borderline Substances (ACBSThe Advisory Committee of Borderline Substances is responsible for deciding what products go onto the presciptions list. ) should remain on prescription
- and the amounts recommended in these guidelines should be treated as the norm.
Furthermore, the amounts of gluten-free food recommended should be in conjunction with a dietary assessment and advice from a registered dietitianAn expert in food and nutrition. .
The guidelines address a range of issues including:
- symptoms and associated conditions
- the prescription process
- the role of the gluten-free diet in the treatment of coeliac diseaseA condition where a person is unable to eat gluten as it makes their body attack itself.
- balanced eating
- and healthcare professional considerations
Download your copy today
You can download a copy of the guidelines here. For further information or for a paper copy, please contact the Coeliac UK Diet and Health team.
Get in touch
Popular Places To Eat
Donations
-
£10Could help to produce a Food and Drink Directory, detailing products that are suitable for the gluten-free diet.
-
£15Could help to produce 10 information packs for newly diagnosed adults and children. It could also help towards the running costs of our Helpline.
-
£20Could help towards the cost of raising awareness of coeliac disease and DH amongst the general public, medical profession and food industries.
-
£50Could help towards medical research into all aspects of coeliac disease and DH.
