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Coeliac disease – catering gluten-free

Coeliac disease – catering gluten-free. Kathryn 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

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Coeliac disease – catering gluten-free

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  1. Coeliac disease – catering gluten-free Kathryn Miller – Policy, Research & Campaigns team

  2. 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

  3. 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…

  4. 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

  5. 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

  6. 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

  7. What is gluten? • Gluten is a protein found in: • wheat • barley • rye • oats (similar protein) Document title here

  8. 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

  9. The law on gluten-free • ‘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 Coeliac UK Research Round Up

  10. 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

  11. 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

  12. Catering research • Joined forces with professional catering bodies • Contacted restaurants, cafes, hospitals, schools, prisons and workplaces • We commissioned a laboratory to work with us

  13. 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

  14. Key findings • Delivering gluten-free was possible • Effective communication key – to customers and between front & back of house • Good hygienic practices = Good gluten management

  15. Latest research – flour use • Distance • Barrier • Time • Extraction

  16. 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

  17. Training resources for caterers • We have produced training and resources for caterers • Online catering course • Face to face training • Information • Accredited symbols

  18. 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

  19. Thank you! www.coeliac.org.uk

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