Coeliac disease is an abnormal immune reaction to gluten (a protein found in wheat, barley, rye and possibly oats). This leads to inflammation and loss of absorption capacity of the small intestine, often leading to abdominal symptoms. Common symptoms include bloating, diarrhoea, iron deficiency and fatigue. The condition affects 1 in 70 Australians, about 80% of these people are undiagnosed. There is a genetic predisposition to coeliac disease, which is present in 50% of the population, but only a small proportion of people with the ‘permiting’ genes will go on to develop coeliac disease.
The blood test “coeliac serology” will generally give a good indication as to the presence of coeliac disease, but the diagnosis needs further confirmation by upper gastrointestinal endoscopy (gastroscopy) and biopsy. The coeliac serology is not always correct and occasionally might not detect some patients with coeliac disease. For accurate diagnosis it is important to continue consuming gluten until the gastroscopy and biopsy.
