General information, not an individual diagnosis. Ask a healthcare professional if you are unsure about your situation.
These points concern medically confirmed coeliac disease. Treatment relies on a strictly gluten-free diet continued for life without interruption. Feeling better does not mean you can reintroduce gluten on your own.
Wheat, including spelt and kamut, barley, rye and their hybrids contain gluten. Checking goes beyond bread and pasta: sauces, soups and breaded foods may contain it. Learn to read ingredients with a dietitian.
The label “gluten-free” differs from “very low gluten”. Ameli advises against the latter category for people with coeliac disease. Show a professional any packaging you are unsure about rather than relying on the product name alone.
For oats, choose only products intended for people with coeliac disease: their preparation aims to prevent contamination by other cereals. Clarify their place in your diet with the professional supporting your care.
Rice, corn, buckwheat and potatoes offer replacement options. Follow-up may also look for nutritional deficiencies and monitor antibodies. Better-tolerated food therefore does not remove the need for checks agreed with the doctor.
Bring labels from some of your usual purchases and describe difficult situations, such as meals at work. Ask the dietitian for practical learning, then clarify follow-up tests and the next appointment. The aim is to maintain the diet in everyday life.
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Your health review
Review your health
Mon bilan prévention is an appointment to discuss your habits and choose your health priorities. Review the four age groups and practical information.