Diabetes and coeliac disease

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 June 2000



(2000), "Diabetes and coeliac disease", Nutrition & Food Science, Vol. 30 No. 3. https://doi.org/10.1108/nfs.2000.01730cab.003



Emerald Group Publishing Limited

Copyright © 2000, MCB UP Limited

Diabetes and coeliac disease

Diabetes and coeliac disease

Dr Geoffrey Holmes, Consultant Physician and Gastroenterologist at Derbyshire Royal Infirmary, has pointed out that the prevalence of coeliac disease in people with insulin dependent diabetes mellitus (IDDM) could be as high as one in 50 patients. He also stated that of the estimated 2,500 adults with coexistent coeliac disease and diabetes, approximately 1,800 are likely to go unrecognised. This stresses the need for the importance of diagnosing both conditions early as being paramount for optimum health. Coeliac disease should be suspected in any IDDM patient with gastrointestinal symptoms or unexplained anaemia. Coeliac disease can be completely controlled by eliminating gluten from the diet. However, the standard dietary guidelines for IDDM patients stipulate a complex carbohydrate-rich diet including wheat based products such as bread and pasta which, unless modified, contain gluten. Dr Holmes stated that with the introduction of highly specific serological tests which are able to successfully identify the majority of patients with coeliac disease it would seem advisable to routinely test patients with diabetes. GM food test lab launched in Edinburgh

Edinburgh is the first Scottish local authority to offer GM food testing and is one of around only a dozen laboratories across the UK. Set up by the Council's Analytical and Scientific Services division in response to changes in legislation on the labelling of GM foods, the specialist facility will provide a service to other local authorities and the food industry, in particular manufacturers. Since 19 September 1999, food suppliers and manufacturers have been required by law to state whether food has a GM soya or maize content. Others within the food industry, such as caterers, are expected to demonstrate that reasonable enquiries have been made of their suppliers so they can inform their customers accordingly. The laboratory test process involves extracting DNA from the food sample, amplifying this using the polymerase chain reaction technique and identifying the presence of DNA originating from the genetically modified organism.

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