Coeliac disease – catering gluten-freeKathryn Miller – Policy, Research & Campaigns team

About Coeliac UK• Coeliac UK is the leading national charity dedicated to improving life for people with coeliac disease

• It is the largest charity supporting coeliac Members in the world

• Coeliac UK is a member of Association of European Coeliac Societies)

• Membership of 65,000 and 1200 new Members each month

• Over 90 Local Voluntary Support Groups throughout UK

What is coeliac disease?

• Affects 1 in 100 people, more common in first degree relatives• Autoimmune disease (like Type 1 diabetes, rheumatoid arthritis)• Symptoms vary• Common ones include:

• diarrhoea, constipation• bloating/wind• nausea, vomiting, stomach pain• mouth ulcers• Tiredness• nutritional deficiencies…

What happens in coeliac disease?• Eating gluten damages the gut in genetically susceptible - and triggers immune system to reinforce damage

• Prevents absorption of nutrients from food

• If untreated, can lead to a range of nutritional deficiencies (eg anaemia) or more serious complications osteoporosis, small bowel cancer and infertility

How is it diagnosed?• Speak to a GP• Blood test

• Antibodies to gluten

• Endoscopy with biopsy• Damage to the gut lining

• Must keep eating gluten until testing complete

The gluten-free diet is a treatment• A complete treatment for coeliac disease• Improves symptoms, quality of life• Minimises the risk of complications – osteoporosis, infertility and malignancy (5 years on gluten-free diet)• Helps to treat complications and nutritional deficiencies• Provision of a balanced nutritional intake

What is gluten?

Document title here

Gluten is a protein found in: wheat barley rye oats (similar protein)

The gluten-free diet• Naturally gluten-free foods

• Rice, fruit and veg, meat, fish and poultry, lentils, cheese, milk, yogurt

• ‘Mainstream’ foods made of naturally gluten-free ingredients

• Some ready meals, sauces, sausages, baked beans, jams and spreads, salads and dips

• Specialist prescription foods• Gluten-free bread, flour, pasta,

crackers, breakfast cereals

The law on gluten-free

Coeliac UK Research Round Up

• ‘Gluten-free’ covered by law• 20 ppm or less• Published January 2009 • Regulation gave companies until 1st January 2012 to comply• Applies to pre-packaged foods and applies in catering

The law on gluten-free

• Concern around GF in catering

• Need to understand if caterers could produce GF food within the law

• Aimed to identify what was needed for GF preparation in commercial kitchens

Catering research - our agenda

• To understand the levels of gluten in food prepared for people with coeliac disease

• To assess whether GF labelling was appropriate in the sector

• To try to identify what was needed for GF preparation in commercial kitchens

•To support the catering sector

Catering research

• Joined forces with professional catering bodies

• Contacted restaurants, cafes, hospitals, schools, prisons and workplaces

• We commissioned a laboratory to work with us

Catering research• Detailed check lists coupled with site visits

• Monitored preparation of meals, collected samples analysis

• Logged key ‘trends’ and effective control systems

• Identified communication with customer and between staff

Key findings

• Delivering gluten-free was possible

• Effective communication key – to customers and between front & back of house

• Good hygienic practices = Good gluten management

Latest research – flour use

• Distance

• Barrier

• Time

• Extraction

How to produce GF meals

• Choosing and using the right ingredients• Storage, goods inwards & ingredients management• Preparing and cooking gluten-free food• Serving gluten-free meals• Cleaning and personal hygiene• Communication• Labelling menus• Staff training• Monitoring your procedures

Training resources for caterers

• We have produced training and resources for caterers

• Online catering course• Face to face training• Information• Accredited symbols

Online catering training• Coeliac disease and the GF diet

• Catering GF – the practicalities

• Gluten-free and the law

• 20% off code for NACC members (enter NACC2014). Usual price £35 + VAT, discounted price £28 + VAT

Thank you!

www.coeliac.org.uk