Coeliac experts meet in Cork

WORLD experts in coeliac disease will gather in Cork this week for a major conference on the food intolerance condition.

An average of one in 100 people worldwide suffers from the condition, making it one of the most common food intolerances in the world. Ireland has one of the highest rates in the world.

Dozens of experts in the study and treatment of the condition from over 30 countries will attend the Gluten-Free Cereal Products and Beverages Symposium at University College Cork from September 12 to 14.

One of their major outputs will be a book titled the Science of Gluten-Free Food and Beverages which will be published by the American Association of Cereal Chemists next spring.

People with coeliac disease cannot tolerate gluten, a substance in wheat, rye and barley.

They have to avoid common foods such as pizza or biscuits, and they cannot drink beer.

Their symptoms range from severe stomach pain and diarrhoea to lethargy and vulnerability to other diseases.

“Currently, the only way that coeliac disease (CD) can be treated is the total lifelong avoidance of gluten ingredients,” said Dr Elke Arendt from UCC’s Department of Food and Nutritional Sciences, which is hosting the conference.

“CD sufferers have to follow a very strict diet and avoid any products which contain wheat, rye, or barley, and some authors include oats.”

It is hoped the conference will bring together researchers and industry to review latest developments and to discuss foods and beverages designed for people who can benefit from a gluten-free diet.

* Details: tinyurl.com/2yprmy