Caterers urged to increase coeliac awareness

Sarah Sleet of Coeliac UK said: "Unfortunately, the catering industry is lagging behind the food manufacturing industry (which increasingly is offering more gluten-free food products), with many restaurants, catering establishments and even hospitals having little or no understanding of the need to offer gluten-free meals." That is why starting May 12th 2008, Coeliac UK, the national charity supporting people with the disease, will highlight the problem faced by many people who know going out for a meal could be a serious threat to their health due to misconceptions surrounding gluten intolerance and ignorance about what 'gluten-free' really means. The week-long campaign on Monday, 12 May 2008 will target the hospitality industry, including pubs, restaurants, schools, hospitals and care homes with a message driving home the importance of offering clearly defined gluten-free meals. Added Sleet: "There will be a variety of local initiatives and activities across the UK including gluten-free challenges, information packs and a competition for UK chefs to design the best gluten-free recipe. "We hope the awareness campaign will give greater understanding of the need to recognise the on-going health concerns that people with coeliac disease face, even the smallest amount of gluten in a meal can cause an extreme reaction and make someone very ill. "It is time for catering industry to wake up and realise that there is a substantial niche market that they are missing out on, and for people with the disease to be able to enjoy a meal out without the fear of becoming ill." Coeliac disease is an autoimmune disease caused by intolerance to gluten, which causes inflammation in the lining of the large intestine. There is no cure or medication for the disease and the only treatment is to follow a strict gluten-free diet; so for the hundreds of thousands of people in the UK, being careful about what they eat is not just a faddy diet – it is an essential way of life. Without a gluten-free diet, the disease can lead to other conditions, such as osteoporosis, infertility or bowel cancer. If someone with coeliac disease accidentally eats gluten, they are likely to be unwell within just two hours; the symptoms can often be very aggressive and include severe diarrhoea and vomiting, which can last up to 3 – 7 days. Gluten is a protein found in wheat (including spelt), rye and barley, and can be found in bread, pasta, cakes, biscuits, and beer; however, it can also be found in a wide range of less obvious products, including soy sauce, sausages, gravy and mayonnaise. Sleet said: "People with coeliac disease are not only faced with the possibility of becoming seriously ill if they unwittingly eat gluten, they are frequently treated like fussy second class citizens, much like vegetarians were in the 1970's. "They are often told that a restaurant can't provide them with anything to eat – or that an item is gluten-free when in fact it is not. "With the number of people being diagnosed with the disease increasing year on year, the food sector is losing out financially, as the majority of people with the condition, plus their families and friends, are choosing not to eat out in order to protect their health." A recent survey of Coeliac UK members by the Health Economics Research Centre at Oxford University found 67% of respondents said that were less likely to eat out after they had been diagnosed with coeliac disease. For more information visit www.coeliac.org.uk.