Latest news with #Coeliac
Scoop
a day ago
- Health
- Scoop
Coeliac NZ Urges Restaurants To Raise The Gluten-Free Standard Amid Growing Need
Press Release – Coeliac New Zealand Despite this growing need, Coeliac NZ says many restaurants still lack awareness of proper gluten-free food safety practices. Even trace amounts of gluten through cross-contamination can cause serious illness for coeliac customers, making safe … Coeliac New Zealand is urging restaurants nationwide to raise the bar on gluten-free dining, ensuring safer dining out options for the growing gluten-free community and helping to revitalise the struggling hospitality sector. More than 100,000 Kiwis are estimated to be living with coeliac disease, with thousands more likely undiagnosed due to the wide-ranging and often silent symptoms. The only treatment is a strict gluten-free diet, making access to safe dining options essential. Others avoid gluten for lifestyle reasons, further driving demand for trustworthy food choices. 'For people with coeliac disease, dining out isn't just about enjoying a meal – it's navigating a minefield of hidden ingredients, cross-contamination risks, and the fear of being misunderstood or dismissed,' says Coeliac NZ general manager Wendy Bremner. 'A single misstep in the kitchen can result in hours or days of illness, pain and recovery.' Despite this growing need, Coeliac NZ says many restaurants still lack awareness of proper gluten-free food safety practices. Even trace amounts of gluten through cross-contamination can cause serious illness for coeliac customers, making safe practices not just a courtesy, but a necessity. 'CNZ conducted a member survey recently and overwhelmingly safe eating out options remain the biggest challenge. For many, the risk is just too high – so they choose not to dine out at all. That's a missed opportunity for restaurants,' Bremner says. 'Investing in training isn't just about earning trust, it's about upskilling staff in allergen management and ensuring venues can confidently serve a growing market. Safe dining builds loyalty, enhances reputation and ultimately supports business success.' Marisa Bidois, CEO of the Restaurant Association of NZ adds: 'At a time when many hospitality businesses are doing it tough, investing in gluten-free food safety training and improving gluten-free offerings is a smart way to attract new customers and show existing ones they're valued. It's not only the right thing to do, it makes good business sense.' The call to better cater for to gluten-free customers – particularly those with coeliac disease – comes during Coeliac Awareness Week (9-15 June) under the theme 'Coeliac Disease is Different for Every Body.' Coeliac NZ says more needs to be done to recognise the wide variety of symptoms which are often atypical or silent. These can include neurological issues, skin conditions and fertility problems. Increased awareness, improved screening and redefining diagnostic criteria are vital to earlier intervention and better health outcomes. 'Coeliac Disease is different for every body,' Bremner adds. 'The more people understand the diverse symptoms, the better equipped we are to support those affected both in their everyday lives and for their long-term health.' For more information about Coeliac Awareness Week 2025, visit About Coeliac Disease Coeliac disease triggers an autoimmune response, damaging the small intestine and impairing nutrient absorption. While classic symptoms like diarrhoea and cramping are well known, many people remain undiagnosed due to mild or atypical symptoms. Yet if left untreated, coeliac disease can lead to serious health issues, such as osteoporosis, fertility issues, and nervous system disorders. Greater awareness leads to earlier diagnosis and better health outcomes. For more information on Coeliac Disease and Gluten-Free Food Safety Training, visit Coeliac Awareness Week 2025 is proudly supported by Allergywise, Bakels, Bin Inn, Eat Choice, FreshLife, Gluten Free Shop, Griffin's, Lee Kum Kee, My Food Bag, Ocho, Tip Top, Synergy Health and Waitoa.
Scoop
a day ago
- Health
- Scoop
Coeliac NZ Urges Restaurants To Raise The Gluten-Free Standard Amid Growing Need
Press Release – Coeliac New Zealand Despite this growing need, Coeliac NZ says many restaurants still lack awareness of proper gluten-free food safety practices. Even trace amounts of gluten through cross-contamination can cause serious illness for coeliac customers, making safe … Coeliac New Zealand is urging restaurants nationwide to raise the bar on gluten-free dining, ensuring safer dining out options for the growing gluten-free community and helping to revitalise the struggling hospitality sector. More than 100,000 Kiwis are estimated to be living with coeliac disease, with thousands more likely undiagnosed due to the wide-ranging and often silent symptoms. The only treatment is a strict gluten-free diet, making access to safe dining options essential. Others avoid gluten for lifestyle reasons, further driving demand for trustworthy food choices. 'For people with coeliac disease, dining out isn't just about enjoying a meal – it's navigating a minefield of hidden ingredients, cross-contamination risks, and the fear of being misunderstood or dismissed,' says Coeliac NZ general manager Wendy Bremner. 'A single misstep in the kitchen can result in hours or days of illness, pain and recovery.' Despite this growing need, Coeliac NZ says many restaurants still lack awareness of proper gluten-free food safety practices. Even trace amounts of gluten through cross-contamination can cause serious illness for coeliac customers, making safe practices not just a courtesy, but a necessity. 'CNZ conducted a member survey recently and overwhelmingly safe eating out options remain the biggest challenge. For many, the risk is just too high – so they choose not to dine out at all. That's a missed opportunity for restaurants,' Bremner says. 'Investing in training isn't just about earning trust, it's about upskilling staff in allergen management and ensuring venues can confidently serve a growing market. Safe dining builds loyalty, enhances reputation and ultimately supports business success.' Marisa Bidois, CEO of the Restaurant Association of NZ adds: 'At a time when many hospitality businesses are doing it tough, investing in gluten-free food safety training and improving gluten-free offerings is a smart way to attract new customers and show existing ones they're valued. It's not only the right thing to do, it makes good business sense.' The call to better cater for to gluten-free customers – particularly those with coeliac disease – comes during Coeliac Awareness Week (9-15 June) under the theme 'Coeliac Disease is Different for Every Body.' Coeliac NZ says more needs to be done to recognise the wide variety of symptoms which are often atypical or silent. These can include neurological issues, skin conditions and fertility problems. Increased awareness, improved screening and redefining diagnostic criteria are vital to earlier intervention and better health outcomes. 'Coeliac Disease is different for every body,' Bremner adds. 'The more people understand the diverse symptoms, the better equipped we are to support those affected both in their everyday lives and for their long-term health.' For more information about Coeliac Awareness Week 2025, visit About Coeliac Disease Coeliac disease triggers an autoimmune response, damaging the small intestine and impairing nutrient absorption. While classic symptoms like diarrhoea and cramping are well known, many people remain undiagnosed due to mild or atypical symptoms. Yet if left untreated, coeliac disease can lead to serious health issues, such as osteoporosis, fertility issues, and nervous system disorders. Greater awareness leads to earlier diagnosis and better health outcomes. For more information on Coeliac Disease and Gluten-Free Food Safety Training, visit Coeliac Awareness Week 2025 is proudly supported by Allergywise, Bakels, Bin Inn, Eat Choice, FreshLife, Gluten Free Shop, Griffin's, Lee Kum Kee, My Food Bag, Ocho, Tip Top, Synergy Health and Waitoa.
Qatar Tribune
02-06-2025
- Health
- Qatar Tribune
MoPH hosts workshop on enhanced care for Coeliac disease patients
Tribune News Network Doha The Ministry of Public Health (MoPH), in collaboration with Qatari Association for Coeliac Awareness, recently organised a workshop on 'The Role of Government and Private Institutions in the Care of Patients with Coeliac Disease'. The workshop was held at the Itqan Clinical Simulation and Innovation Centre at Hamad Bin Khalifa Medical City. The workshop saw broad attendance and active participation from representatives of the Ministry of Education and Higher Education, the Ministry of Commerce and Industry, Qatar Foundation, Hamad Medical Corporation, Primary Health Care Corporation, Sidra Medicine, as well as a number of owners of food establishments. The workshop was part of the Ministry of Public Health's efforts to enhance effective partnerships between concerned authorities and the community to support patients with Coeliac Disease in Qatar. Coeliac disease is a chronic digestive disorder where the immune system attacks body tissues when gluten is consumed, damaging the intestines. The workshop aimed to highlight the daily challenges Coeliac disease patients face and develop sustainable and comprehensive support mechanisms to ensure they have access to safe, gluten-free food in line with public health standards. It also sought to open new avenues for cooperation and practical integration between various sectors to improve the quality of life for Coeliac patients in Qatar. Discussions during the workshop emphasised the importance of empowering institutions to fulfil their role in caring for Coeliac patients and providing a supportive environment. This includes offering suitable food products, improving registration and monitoring mechanisms, and enhancing nutritional education. The vital role of the Qatari Association for Coeliac Awareness in supporting patients and communicating their needs to relevant authorities was also acknowledged. Representatives from the Ministry of Public Health's Food Safety Department presented a session during the workshop on registering and approving gluten-free products in the electronic food safety system 'Watheq'. They explained how to read product labels for gluten content, which helps patients and their families easily and safely select appropriate products. The representatives emphasised that Coeliac disease is not just a health condition but a way of life that requires societal awareness and collaboration across various sectors, including food, health, and legislation. The workshop also included awareness presentations by the Qatari Association for Coeliac Awareness on the problems and obstacles patients face and the support needed from authorities. Additionally, representatives from the Clinical Nutrition Department at Hamad Medical Corporation delivered a presentation on the importance of nutritional interventions and dietary services for patients with gastrointestinal disorders. Representatives from the Paediatric Gastroenterology Department at Sidra Medicine highlighted the issue of 'coeliac disease in children.'
Qatar Tribune
01-06-2025
- Health
- Qatar Tribune
Health ministry organises workshop to enhance care for patients with coeliac disease
DOHA: The Ministry of Public Health recently, in collaboration with the Qatari Association for Coeliac Awareness, organised a workshop on 'The Role of Government and Private Institutions in the Care of Patients with Coeliac Disease'. The workshop saw broad attendance and active participation from representatives of the Ministry of Education and Higher Education, the Ministry of Commerce and Industry, Qatar Foundation, Hamad Medical Corporation, Primary Health Care Corporation, Sidra Medicine, as well as a number of owners of food establishments. The workshop was part of the Ministry of Public Health's efforts to enhance effective partnerships between concerned authorities and the community to support patients with Coeliac Disease in Qatar. Coeliac disease is a chronic digestive disorder where the immune system attacks body tissues when gluten is consumed, damaging the intestines. The workshop aimed to highlight the daily challenges Coeliac disease patients face and develop sustainable and comprehensive support mechanisms to ensure they have access to safe, gluten-free food in line with public health standards. It also sought to open new avenues for cooperation and practical integration between various sectors to improve the quality of life for Coeliac patients in Qatar. Discussions during the workshop emphasized the importance of empowering institutions to fulfil their role in caring for Coeliac patients and providing a supportive environment. This includes offering suitable food products, improving registration and monitoring mechanisms, and enhancing nutritional education. The vital role of the Qatari Association for Coeliac Awareness in supporting patients and communicating their needs to relevant authorities was also acknowledged. Representatives from the Ministry of Public Health's Food Safety Department presented a session during the workshop on registering and approving gluten-free products in the electronic food safety system 'Watheq'. They explained how to read product labels for gluten content, which helps patients and their families easily and safely select appropriate products. The workshop also included awareness presentations by the Qatari Association for Coeliac Awareness on the problems and obstacles patients face and the support needed from authorities. Additionally, representatives from the Clinical Nutrition Department at Hamad Medical Corporation delivered a presentation on the importance of nutritional interventions and dietary services for patients with gastrointestinal disorders.
Metro
29-05-2025
- Health
- Metro
Iceland urgently recalls lunchtime snack over 'hives and diarrhoea' fears
Iceland has issued a 'do not eat' warning for a popular lunchtime snack over fears it can cause itching, hives and diarrhoea. The frozen food supermarket recalled its Daily Bakery The Daily Bakery 4 Sub Rolls yesterday. The rolls, sold exclusively online for £1.50, contain barley, which is not mentioned on the label. This poses a 'significant risk' to people with an allergy or intolerance to barley. Symptoms from a barley allergy can appear within minutes to hours after consuming the cereal grain, as the immune system mistakes it as harmful. They may include: Itching Hives Swelling of the lips, face, tongue and throat Breathing difficulties Nausea Vomitting Diarrhoea Abdominal pain Barley contains gluten, so it can affect those with Coeliac disease, a condition that causes intestinal damage and destroys the gut's ability to absorb nutrients. The recall is only for rolls with a best-before date of June 2. The Food Standards Agency said: 'If you have bought the above product, do not eat it. Instead, return to any Iceland retail store where a full refund will be given. No receipt is required.' More Trending A product recall alert will be displayed on Iceland shelves until June 11. Food safety officials recall a product when they consider it unsafe. An item being recalled does not mean it's gone from supermarket shelves for food. A farm shop milk was recalled last week for possibly containing E. coli, a bacterium that typically resides in cow intestines. Earlier this month, a ready-made beef lasagne was removed for being made with prawn and lobster meat. Get in touch with our news team by emailing us at webnews@ For more stories like this, check our news page. MORE: Aldi salmon recalled in the US over fears of 'life-threatening' risk MORE: Urgent recall of 9,200 cucumber packs in the US over fears they contain salmonella MORE: Urgent recall of milk over fears it contains deadly E. coli bacteria
