However, around 80 per cent of this number remains undiagnosed.

What is Coeliac disease?

Coeliac disease (CD) occurs when a person’s body has an abnormal reaction to gluten (the protein found in wheat, rye and barley).

Gluten in CD results in the gut becoming inflamed, most commonly affecting the small bowel.

This inflammation directly damages, important structures in the gut responsible for nutrient absorption, known as gut villi.

However, new research has shown that the inflammation caused by gluten may not only effective the gut but could also cause inflammation in other areas of the body, such as joints.

Symptoms

The main reason that coeliac disease goes undiagnosed is that the symptoms are non-specific and the severity can vary from general tiredness and low mood to running to the bathroom every 30 minutes.

Common symptoms include:

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Treatment

The best treatment for CD is a strict gluten-free diet and should be discussed with an Accredited Practising Dietitian and your general practitioner.

A high level of compliance is vital, as even a crumb of bread the size of your little fingernail can cause a reaction in people with CD.

Gluten can be found in foods made with wheat, rye, barley, durum, farina, graham flour, malt or semolina or hidden in pre-packaged products such as canned soups, salad dressings, lollies and chocolates, ice cream, instant coffee, sauces, sausages, yoghurt, vitamins, toothpastes, cosmetics and medications.

Additionally, just because a product is labelled gluten free doesn’t mean it’s healthy.

Gluten free products are often lower in fibre, high in sugar and more processed than their gluten containing alternatives, so always read the nutrition panels.

Who is at risk?

You need to have a genetic predisposition to develop coeliac disease, but just because you carry one of the gene doesn’t mean you will develop coeliac disease in your lifetime.

In fact only one in every 30 people with the coeliac gene will actually develop the condition.