Coeliac Disease is an intolerance to foods containing gluten - a protein found in cereal grains, especially wheat. It is a genetic disorder that affects around 1 in 200 people. Because of the broad range of symptoms coeliac disease presents, it can be difficult to diagnose. The symptoms can range from mild weakness and bone pain, to chronic diarrhea, abdominal bloating, and progressive weight loss. If a person with the disorder continues to eat gluten, studies have shown that he/she will increase their chances of developing gastrointestinal cancer. Consequently, it is important that the disease is treated as soon as possible.

The only acceptable treatment for coeliac disease is strict adherence to a 100% gluten-free diet for life. A gluten-free diet means avoiding all products that contain wheat, rye and barley or any of their derivatives. This is very difficult given the fact that there are many hidden sources of gluten found in many processed foods.

The Coeliac Society of Ireland promotes the interests of its members in relation to Coeliac Disease and Dermatitis Herpetiformis. It produces a list of Gluten-Free Manufactured Products every two years and arranges cookery demonstrations, as well as talks by doctors and dieticians. It makes representations to the European Commission and the Codex Alimentarius Commission regarding food labelling and gluten-free standards.

Publications: Information Pack, Eating Out Cards in several languages, Manufacturers' List of Gluten Free Products, Information Leaflets, Cookbook, and Newsletter twice yearly.