We have been talking to manufacturers for many years about the possibility of changes in access to prescriptions and we would welcome better access in retail to all gluten free foods for people with coeliac disease. In the end individual companies will need to make the business decisions on where best to supply their products.

Monosodium glutamate (MSG) is gluten free. It is a flavour enhancer used in many manufactured foods and can be made from wheat; however, during processing the wheat protein is completely hydrolysed (broken down) and can be eaten by people with coeliac disease.

Having coeliac disease does not necessarily mean that you need to pay more for insurance cover. When you contact insurance companies, you should make the following points clear:

• coeliac disease is caused by an intolerance to gluten in products containing wheat, barley and rye
• it is treated by keeping to a life long gluten free diet and does not require any medication
• once following the gluten free diet, the individual returns to full health
• if gluten is eaten accidentally, some symptoms may occur, but they are temporary and extremely unlikely to require any medical attention or hospitalisation
• anaphylactic shock is not associated with coeliac disease.

You can check out insurance companies’ websites who offer specific packages for those who have coeliac disease, but also shop around. Your present insurance company should be able to help you with a sensible quote.

Yes. If a product states that it is ‘gluten-free’, it will be suitable for a gluten-free diet.

Gluten free wheat starch is a specially produced ingredient where the gluten has been removed to a trace level. It is used by some manufacturers to improve the quality and texture of gluten free products. It must always appear in the ingredients list if it has been used. 

Foods containing wheat starch that are labelled gluten free are suitable for all people with coeliac disease. In the past, the Codex standard for labelling for gluten free foods was 200 parts per million, a level that people with coeliac disease could not always tolerate. The law on gluten free must contain no more than 20 ppm. This means that gluten free foods that contain wheat starch should no longer cause a problem for people with coeliac disease. 

Foods that contain wheat starch are highlighted with a blue triangle in the Food and Drink Guide.

If you should have any concern about including products with wheat starch in your diet please speak with your health professional. 

Beer, lagers, stouts and ales contain varying amounts of gluten and are not suitable if you have coeliac disease. Specially manufactured gluten free beers are available, and you can find a list of gluten free beers, lagers and ales in the Drinks section of your Food and Drink Guide, or if you are a Member, on our online Food and Drink Information and our Live Well Gluten Free app.

Find out more about how gluten free beer and how it's made by clicking here.

Please remember that alcohol can have side effects whether or not you have coeliac disease. Check out Drink Aware for more information.

This advice has been discussed and continues to be approved by Coeliac UK’s Food Standards Committee, April 2020. 

There are currently no proposals to amend services in Scotland, Wales or Northern Ireland. The consultation only covers England.

Maltodextrin is gluten-free. It can be made from a variety of cereal starches including wheat, corn (maize), tapioca and rice. Despite the name, maltodextrins are not produced from, nor do they contain barley malt. Even when maltodextrin has been made from wheat, the grain is processed to remove the gluten.

We understand having coeliac disease is not a choice, and that under its constitution, the NHS should be providing a comprehensive services available to all and that access is based on clinical need and not an ability to pay. This is what we are arguing for.

However, the government is insisting that savings must be made within the NHS. As the government has made a decision that gluten free food is an area where efficiencies can be found, we need to present strong arguments that show patient need and how prescribing can be more efficient. We have done this by presenting options for improved NHS procurement and management.

If we fail to convince the government of the validity of our arguments, we must be prepared to say that there are some very vulnerable patients whose health will be at risk if clinical discretion is not allowed.