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Coeliac UK is a charity dedicated to improving life for people with coeliac disease. Learn about the disease, how it's diagnosed, and the importance of a gluten-free diet. Discover the law on gluten-free foods and explore Coeliac UK's research on catering for people with coeliac disease. Access training resources for caterers and find out how to produce gluten-free meals.
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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 • 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
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…
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
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
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
What is gluten? • Gluten is a protein found in: • wheat • barley • rye • oats (similar protein) Document title here
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 • GF substitute GF foods • Gluten-free bread, flour, pasta, crackers, breakfast cereals
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
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
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
Catering research • Joined forces with professional catering bodies • Contacted restaurants, cafes, hospitals, schools, prisons and workplaces • We commissioned a laboratory to work with us
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
Key findings • Delivering gluten-free was possible • Effective communication key – to customers and between front & back of house • Good hygienic practices = Good gluten management
Latest research – flour use • Distance • Barrier • Time • Extraction
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
Training resources for caterers • We have produced training and resources for caterers • Online catering course • Face to face training • Information • Accredited symbols
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
Thank you! www.coeliac.org.uk