Complete Australian Coeliac Disease Guide

A practical overview for Australians — from first symptoms to everyday gluten-free living. Not medical advice; always consult your gastroenterologist and APD.

What is coeliac disease?

Coeliac disease is an autoimmune condition where gluten — a protein in wheat, barley, rye, and most oats — triggers immune damage to the small intestine. It affects approximately 1 in 70 Australians, though many remain undiagnosed.

Symptoms

• Digestive: bloating, diarrhoea, constipation, abdominal pain.
• Systemic: fatigue, iron-deficiency anaemia, unexplained weight loss.
• Skin: dermatitis herpetiformis (gluten-related rash).
• Children: failure to thrive, delayed puberty.

Some people have no obvious symptoms but still have intestinal damage.

Diagnosis in Australia

Do not start a gluten-free diet before testing. Diagnosis typically involves:

1. Serology (anti-tTG IgA, total IgA).
2. Duodenal biopsy while consuming gluten (gold standard).
3. Genetic testing (HLA-DQ2/DQ8) in selected cases.

The gluten-free diet

The only current treatment is lifelong strict gluten avoidance. In Australia, products labelled "gluten free" must meet FSANZ Standard 1.2.7 — no detectable gluten (see sources).

Australian standards you should know

• Gluten free claim — No detectable gluten under standard testing.
• Contains gluten — Wheat and related cereals must be declared.
• May contain — Advisory statements; assess cross-contamination risk individually.

Everyday management

• Read every label, every time — formulations change.
• Ask restaurants about dedicated prep areas and fryer oil.
• Watch for hidden gluten: malt, barley, wheat starch, soy sauce.
• Annual follow-up with gastroenterologist and APD recommended.