Gluten Free Tips

Knowledge of current food standards, food laws and ingredients are critical for a person with Coeliac Disease whose treatment relies solely on dietary management. They have to take ownership of understanding what ingredients are in what they eat.

For anyone in doubt celiac disease is: -

• A permanent intolerance to gluten – a protein found in wheat, rye, barley and possibly oats.
• affects the small bowel.
• Its treatment requires a life long avoidance of gluten.

Research was recently undertaken in New Zealand to see how people were helped to read food labels and the research found: -

• Forty percent of people had received no label reading education even though it was the most used method for identifying suitable foods.
• The majority of participants stated that they had a moderate confidence of reading food labels. However, when tested on the suitability of specific ingredients, it was evident that
further education was needed.
• Ninety nine percent of people indicated that they would find a label reading resource booklet useful.
• The majority of participants wanted a resource that included practical information put into every day language. They wanted a resource that was visually interesting and small enough to put in a bag to take to the supermarket.

The research project confirms the lack of understanding of people with Coeliac Disease when reading food labels and verifies the need for updated resources in this area.

A label reading resource booklet has been developed based on current information from the New Zealand government and the Manufactured Food Database. It includes information on the current standards, food additives, suitability of ingredients and precautionary warnings. Practical label reading examples have been provided to reinforce the written information.

This resource booklet aims to give people with Coeliac Disease the information required to choose suitable foods for their Coeliac Disease.