- Coeliac UK is committed to funding and supporting research and has been for many years.
Find out more about out previous projects, the outcomes of which have been used to underpin our service developments and policy positions, as well as supporting the wider long term research agenda in understanding coeliac disease and dermatitis herpetiformis (DH).
We have supported many projects and since 2005 we have contributed around £2 million across a range of research areas:
Research that underpins investigations into the cause, development, detection, treatment and management of coeliac disease and DH.
Identification of determinants that are involved in the cause, risk or development of coeliac disease and DH.
Prevention of disease and promotion of wellbeing
Research aimed at the primary prevention of disease, conditions or ill health or promotion of wellbeing.
Detection, screening and diagnosis
Discovery and development of diagnostic, prognostic and predictive markers and technologies.
Development of treatments
Discovery and development of treatments, in addition to the gluten-free diet, in preclinical settings. We have supported researchers working in this area by providing advice and facilitating a survey of Members for their views on the acceptability of enzyme technology.
Evaluation of treatments
Testing and evaluation of treatments in clinical, community or applied settings.
Management of coeliac disease and DH
Research into the individual care needs and management of the disease and associated conditions.
Resource use and costs associated with coeliac disease before and after diagnosis: a case control study, Professor Alistair Gray
Health and social care services research
Research into the provision and delivery of health and social care services and health policy. We have provided local healthcare teams with available evidence to support the role of the dietitian in delivery of post diagnosis care and education in coeliac disease.
The gluten-free diet
Including but not limited to the investigation of ingredients, preparation, nutritional composition, access, cost and availability of foods to support a gluten-free diet.