Hat Tip: csi-logo4

Coeliac Awareness Week aims to provide a calendar of events to highlight coeliac disease; it’s symptoms and to showcase products and services helping those affected live a gluten-free life to the full. The week also provides a platform for advocacy, an opportunity for The Society to highlight the needs of the coeliac community in Ireland. The Coeliac Society of Ireland have teamed up with Knorr Gluten Free stock-cubes and Coeliac Awareness Week will be bigger, brighter and yummier than ever! Your support is invaluable in making Awareness Week 2016 the best yet. Get in touch via Twitter or Facebook.


Why Raise Awareness?

Raising awareness for Coeliac disease, also means raising awareness for the work of the Society. The Coeliac Society of Ireland (CSI) is the national charity providing support and information for people diagnosed with coeliac disease. CSI’s mission is to improve the quality of life for coeliacs; providing information and support to live a healthy gluten free life.

Approximately 46,000 people in Ireland have coeliac disease. The Society is the trusted advisor for all things gluten free, keeping our gluten free community up to date with food updates through our monthly ezine, printed magazine, online forum and phone support. We are here to offer advice and support to anyone who is newly diagnosed or on a gluten free diet due to other health reasons. Together we are stronger and The Coeliac Society of Ireland advocates on behalf of it’s members.



Around 46,000 people are affected by coeliac disease in Ireland.


So what IS coeliac disease?

Gluten Intolerance (NCGS) VS. Coeliac Disease (CD)

Both conditions have intestinal symptoms, such as bloating and pain, and symptoms outside the digestive tract, such as fatigue. A small percentage of people with irritable bowel syndrome have either celiac disease or NCGS as well.*

Check out some symptoms via the HSE here.

NOTE: Screening for coeliac disease is usually only recommended for people with known risk factors for the condition, such as having a family history of the disease.


Living ‘gluten free’ is the only treatment for coeliac disease, there is no cure.


food safety elearning


Gluten Free SymbolThe main principles of following a gluten free diet are:

Avoid ALL foods made from:

  • Wheat
  • Rye
  • Barley.

Read labels and look out for hidden sources of gluten such as:

  • Soy

“Soy sauce contains more than just soybeans,” says Rachel Begun, MS, RDN, CDN, a food and nutrition consultant, media spokesperson, and blogger at The Gluten Free RD.

“Most brands are made with wheat, so choose gluten-free soy sauce or naturally gluten-free tamari instead.”

  • Meats (eg. deli meats, sausages etc)
  • Gravies, sauces
  • Vegetarian meat alternatives


 *Source: The Gluten Debate Continues, by Rita Rubin


Naturally gluten-free foods:

  • Rice, millet, maize, quinoa, amaranth and buckwheat, and flours, cereals and products based on them, such as popcorn and rice cereals
  • All vegetables, fruit, nuts and seeds.
  • All meats, fish and shellfish.
  • Dairy products, such as milk, yoghurt, cream and cheese.
  • Eggs.


The Code

Everyone affected with coeliac disease recognise these words on a menu as being a possible source of ninja gluten. Look out for ‘coated’, ‘batter’, ‘fried’, and more obviously, ‘breaded’. Chances are there is flour lurking in there somewhere, if not cross-contamination.food safety elearning coeliac


How common is coeliac disease?

During the 1980s, before advances in testing for coeliac disease were made, the condition was mistakenly thought to be rare.

However, coeliac disease is now known to be a common condition that affects approximately 1 in every 100 people. Women are two to three times more likely to develop coeliac disease than men. Cases of coeliac disease have been diagnosed in people of all ages.

In some cases, coeliac disease does not cause any noticeable symptoms, or it causes very mild symptoms. As a result, it is thought that at least 50% or possibly as many as 90% of cases are either undiagnosed or misdiagnosed as other digestive conditions, such as irritable bowel syndrome (IBS).

The cause or causes of coeliac disease are unknown, but it is thought to be associated with a combination of genetic and environmental factors.


If successfully diagnosed, the outlook for coeliac disease is generally good. There is no cure for coeliac disease, but switching to a gluten-free diet should help control the condition’s symptoms.

The outlook for untreated coeliac disease can range from moderate to poor. Without treatment, coeliac disease can cause a wide range of potential long-term complications such as:

  • osteoporosis (weakening of the bones)
  • anaemia
  • growth defects
  • infertility
  • some types of cancer





Food Safety and eLearning


food safety elearning coeliac


There are millions of incidents of food poisoning each year, of which many are fatal. Consider the cost to the health service let alone the cost to employers in lost time and productivity. This Food Safety course has been designed for those who are about to commence work in a food handling environment.


Aim of Course

To outline the food safety skills which food handlers and non food handlers, who affect food safety, should have before they commence work.

Course Objectives

At the end of this course, participants will be able to:

  • Explain the concept of food contamination.
  • State the main causes and methods for preventing food poisoning.
  • Describe good hygiene practices.
  • List the best practices for handling food.


  • Overview
  • Food Contamination
  • Introduction to Food Poisoning
  • What’s the Law?
  • Protective Clothing
  • Good Hygiene Practices
  • How to Clean the Work Area
  • Summary
  • Quiz


For information on our eLearning courses, click here.

Why not take our Food Safety course for a test drive?


EazySAFE - Online Environmental Health and Safety Training


Some Useful Resources:
www.coeliacireland.com (IRE)
www.coeliac.org.uk  (UK)
www.celiac.org (USA)

Thompson T, Lee AR, Grace T. Gluten contamination of grains, seeds, and flours in the United States: a pilot study. J Am Diet Assoc. 2010;110(6):937-940.

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