Coeliac disease is on the increase1, but exclusion is still a very real experience for Kiwis living with the condition, according to Coeliac NZ.
Due to the serious nature of the autoimmune condition, managing coeliac disease is a significant undertaking with the necessity to avoid cross-contamination of gluten. Coeliac disease needs to be managed at home, at work, when eating out and even at school too as 25% of coeliac cases are diagnosed in children.2
“Unfortunately, catering for people with coeliac disease often falls into the ‘too hard basket’, leading to exclusion in social situations, workplaces, hospitality, and schools,” says Coeliac NZ general manager Wendy Bremmer.
Coeliac disease is when gluten, a protein found in wheat, rye, barley and oats, causes inflammation and gut damage. Left undiagnosed, coeliac disease can cause serious long-term health problems. A strict life-long gluten-free diet is the only treatment.
“Eating gluten, even in the most minute amount like a bread crumb, can have serious consequences for someone living with coeliac disease,” Mrs. Bremmer says.
“If a family member has the condition, they often need separate toasters, cutlery and chopping boards to eliminate the risk of cross-contamination. With an estimated 100,000 people living with the disease in New Zealand, the number of people affected by coeliac disease is significantly more when taking into account the wider impact of families,” she says.
Coeliac Awareness Week takes place from June 6-12 and aims to raise awareness of the condition and how education, awareness, and kindness can go a long way for those living with coeliac disease and their whanau.
“With an increasing number of New Zealanders buying gluten-free products every week when they shop, thankfully, the number of gluten-free foods becoming available to consumers is on the rise giving coeliacs much more choice both in supermarkets and in restaurants,” says Mrs Bremmer.
With the increase in the incidence of coeliac disease, more food brands have recognised the need to clearly identify which products are gluten-free by displaying the Crossed Grain logo that is internationally recognised by those who follow a gluten-free diet. In New Zealand, these products have been reviewed and approved by Coeliac NZ.
In addition, Coeliac NZ runs the Dining Out Programme which provides an independent endorsement for restaurants, cafes and caterers who want accreditation as safe options for people who are gluten-free.
The theme of this year’s Coeliac Awareness Week is “Thriving: Living Your Best Coeliac Life.”
“We want to celebrate the businesses, brands, and hospitality venues that are stepping up and recognising the need to provide safe, gluten-free options for the growing number of New Zealanders living with coeliac disease,” says Mrs Bremmer.
“We also want to encourage those living with the condition not to let it limit their personal goals and to recognise they are their own best advocate. We want to build a greater understanding within schools, workplaces, and communities to enable people with coeliac disease to live their best lives every day.”
Coeliac NZ offers advice, education, and support for people in New Zealand living with coeliac disease, their families, and those with non-coeliac gluten sensitivity.
Coeliac Awareness Week 2022 is supported by wonderful brands that provide delicious gluten-free products including Vogel’s, Bakels, Nature Valley, FreshLife, Lee Kum Kee, Kellogg's, and SunRice.
Visit www.coeliac.org.nz for more information about coeliac disease, Coeliac Awareness Week, and Coeliac NZ membership options.
BECOME A MEMBER during the month of June and pay only the annual subscription (saving $35 as the joining fee is on us!)