National Institute for Health and Care Excellence (NICE)
Clinical Knowledge Summaries
Clinical Knowledge Summaries provide primary care practitioners with a readily accessible summary of the current evidence base and practical guidance on best practice:
NICE guidance sets the standards for high quality healthcare and encourages healthy living. The NICE guideline on recognition, assessment and management of coeliac disease was published in September 2015. The NICE guideline on irritable bowel syndrome (IBS) highlights the importance of excluding coeliac disease before diagnosing IBS.
Click on the links below to read the guidelines:
- NICE clinical guideline NG20 Coeliac disease (2015): recognition, assessment and management of coeliac disease
- NICE clinical guidelines CG61 (2008) Irritable bowel syndrome in adults: diagnosis and management of irritable bowel syndrome in primary care
NICE Quality Standard
The NICE quality standard was published in October 2016 and sets out five key areas to drive measurable improvements in diagnosis, support and health for patients with coeliac disease. Click on the link below to read the standard:
British Society of Gastroenterology (BSG)
BSG guidelines deal with the investigation, management and prevention of diseases of the gastrointestinal tract.
These Guidelines have been prepared by the British Society of Gastroenterology. They represent a consensus of best practice based on the available evidence at the time of preparation. They may not apply in all situations and should be interpreted in the light of specific clinical situations and resource availability.
There are BSG guidelines for the management of adults and children with coeliac disease, guidelines for osteoporosis in inflammatory bowel disease and coeliac disease and guidelines for the management of iron deficiency anaemia.
European Society for Paediatric Gastroenterology, Hepatology and Nutrition (ESPGHAN)
The European Society for Paediatric Gastroenterology, Hepatology and Nutrition is an international scientific society based in Europe. Founded in 1968 the society has over 700 members who are paediatric gastroenterologists, hepatologists and nutritionists, as well as scientists in relevant fields. ESPGHAN also has members who are trainees, nurses and dietitians to ensure that this growing multi-disciplinary approach improves the outcomes for children in Europe.
- European Society for Pediatric Gastroenterology, Hepatology, and Nutrition Guidelines for the Diagnosis of Coeliac Disease 2012.
British Society of Paediatric Gastroenterology, Hepatology and Nutrition (BSPGHAN)
BSPGHAN promotes standards of care for children with gastrointestinal, liver and nutritional diseases and supports research, training and education to help their delivery.
- Joint BSPGHAN and Coeliac UK guidelines for the diagnosis and management of coeliac disease in children 2013
Guidelines & Audit Implementation Network (GAIN, previously CREST)
CREST (2006) Guidelines for the diagnosis and management of coeliac disease in adults.
These guidelines are specific to Northern Ireland: www.gain-ni.org/index.php/guidelines-for-the-diagnosis-and-management-of-coeliac-disease-in-adults
Public Health England
Public Health England is an executive agency of the Department of Health. They provide pneumococcal vaccination recommendations describing at risk groups: www.hpa.org.uk/Topics/InfectiousDiseases/InfectionsAZ/Pneumococcal/GuidelinesPneumococcal/pneumoRecommendations/
Caproni M, et al. (2009) Guidelines for the diagnosis and treatment of DH. Journal of European Academy of Dermatology and Venereology 23 (6): 633 – 638
Gluten-free foods: A revised prescribing guide was produced in 2004 by the British Dietetic Association (BDA), Coeliac UK, PCSG and BSPGHAN. It was revised in 2011. This guide provides information on the recommended amounts to be prescribed and unit amounts for prescribable products.
Coeliac UK's guidance for caterers ‘Catering gluten free: how to get it right’, was produced in collaboration with the Food Standards Agency. The guidance provides practical advice to cater gluten free, from sourcing the right ingredients, cleaning and hygiene, storage, preparation and cooking, through to service and quality assurance.