A: A sensitive coeliac is someone who is highly sensitive to even the smallest trace amount of gluten.

A: Experts agree that with the increased protection provided by the new codex changes, the number of people with the coeliac condition who remain sensitive will be extremely small. Coeliacs who are highly sensitive to even tiny trace amounts of gluten will require that their diet needs to be both wheat-free as well as gluten-free.

A: A sensitive coeliac will need to follow both a gluten-free and a wheat-free diet. A sensitive coeliac will not only need to avoid gluten (found in wheat, rye and barley), but also any products made from a wheat base, which also includes codex wheat starch.

Following a gluten-free, wheat-free diet will mean a more restricted diet, so it is important that you are properly assessed by your Doctor and Dietitian to see if you are sensitive.

A: A gluten-free diet is often confused with a wheat-free diet, but they are not the same. A wheat-free diet may not be gluten-free. The diet may exclude wheat but still contain other gluten-containing ingredients such as rye or barley.

A person with coeliac disease needs to follow a gluten-free diet which means avoiding all sources of gluten, a protein found in wheat, rye, barley and oats.

This is where the confusion often arises. If you remain unsure, please ask your Dietitian to explain the differences between a gluten-free and wheat-free diet and how this will affect your diet.

A: At diagnosis your Dietitian will have asked you to try a variety of gluten-free products on your prescription. Once established on a normal gluten-free diet, which includes Codex wheat starch, malt extract and pure oats, your Dietitian would have assessed your individual tolerance. If you were exhibiting additional symptoms they would have advised you to follow both a gluten-free and a wheat-free diet. If you are still unsure then please talk with your local healthcare team.