Coeliac Disease (Junior Cert Home Economics): Revision Notes

Coeliac Disease

Overview:

• Coeliac disease is an intolerance to gluten, a protein found in wheat, rye, and barley.

• When a person with coeliac disease consumes gluten, their body cannot break it down during digestion.

• The gluten molecules damage the villi (small finger-like projections in the small intestine) responsible for nutrient absorption.

  

• Result: Damaged villi cannot absorb nutrients, leading to malnutrition if gluten is consistently consumed.

Guidelines for People with Coeliac Disease:

• Exclude gluten-containing foods: Avoid bread, pasta, cakes, biscuits, and other products with wheat, rye, or barley.

• Be cautious of hidden gluten: Gluten can be found in products such as:

  • Fish in breadcrumbs
  • Packet soups
  • Sauces

• Gluten-free alternatives: Safe foods include:

  • Rice, corn, beans, and potatoes, which naturally do not contain gluten.
  • Look for certified gluten-free products:
  • The Crossed Grain Symbol is an indicator that the product is suitable for people with coeliac disease.

• The availability of gluten-free options is increasing, making dietary management easier.