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Coeliac disease in children and the impact on families – Anna Ritan
Coeliac disease in children and the impact on families
Coeliac disease is not typically diagnosed in babies before 12 months of age, depending on the symptoms and the severity of symptoms that they present with as well as their genetic risk. Coeliac disease can run in families, and the risk for coeliac disease is higher for children when one or both parents or a sibling has coeliac disease.
A child with symptoms of coeliac disease my show gastrointestinal symptoms such as
- Reflux
- Abdominal pain
- Diarrhoea
- Bloating/distended tummy
- Constipation
Or a child may show non-gastrointestinal symptoms (or some children may show both), including
- Fatigue
- Anaemia
- Decreased appetite/picky eating
- Delayed puberty
- Faltering growth
- Static weight or weight loss or stunting.
- Itchy skin rash
Some children may have few or no symptoms at all. When testing for coeliac disease in children if a child is symptom free and growing normally but has other risk factors for coeliac disease (such as genetics) it is currently recommended to wait until 4 years of age (antibody tests are more accurate from the age of 4). If a child is showing symptoms of Coeliac disease (especially those such as persistent anaemia and failure to thrive) antibody tests can be done at any age, although they are not diagnostic on their own and further testing and referral to a gastroenterologist is required.
Introducing solids; what about gluten?
When to introduce gluten into a baby’s diet is a common worry for some parents, especially if the parents are coeliac themselves.
Current evidence suggests that the introduction of gluten does not need to be delayed, and that gluten can be commenced from when a baby is ready to start solids, even if they are at higher risk of coeliac disease;
- Studies show that gluten can be introduced into a baby’s diet between the ages of 4 and 12 completed months (bearing in mind that the current recommendation for starting solids in Australia is at around 6 months of age when your baby is developmentally ready and not before 4 months of age) and that the age of gluten introduction in infants between 4 -12 months does not appear to influence the absolute risk of developing Coeliac Disease Antibodies or Coeliac Disease during childhood (ESPAGHN 2016)
- There is also insufficient evidence at this stage to show an optimal amount of gluten to be introduced when starting solids on the risk of developing Coeliac Disease or Coeliac disease antibodies (ESPAGHN 2016). The current recommendation is to introduce gluten containing foods as you would any other food.
Coeliac Disease Management in Children and Family life:
Coeliac disease is a permanent life-long condition and management of coeliac disease involves following a strict gluten free diet. Even trace amounts of gluten can damage a child’s small intestine, without always showing symptoms. This can present many challenges for families of babies, young children and even teenagers with coeliac disease.
Having a child diagnosed with coeliac disease can impact a family in many ways;
Keeping gluten-free food separate at home
Families need to keep gluten-free foods separate from gluten-containing foods, so that the child with coeliac disease doesn’t accidentally eat gluten.
- All gluten-free foods are usually stored away from foods with gluten e.g., on a separate shelf in the pantry
- Use of separate chopping boards, utensils and even spreads such as butter/jam are required to prevent crumb contamination
- Cleaning utensils and appliances that might have gluten-containing foods, even crumbs, on them, and use of a separate toaster for gluten-free breads.
Reading labels on all foods
The supermarket shop can suddenly take a lot longer and may also be more expensive, as label reading is a must on all foods to determine if there is any gluten present, and most gluten free products are more expensive.
Taking care when eating out
- Families may need to call ahead to ensure there is a gluten free option for a child, especially at birthday parties for items such as birthday cake, party foods and lolly bags.
- It can also mean checking the ingredients at a restaurant or takeaway shop and also confirming if they have a separate area for preparing gluten free options.
Recipes and Meal planning
- Changing or modifying recipes so they are gluten free may involve the whole family sometimes changing the way that they eat. Ensuring children are still included in family meals is important.
An Accredited Practicing Dietitian is the most qualified person to support a family and child with coeliac disease and provide specific advice and education on how to manage a gluten-free diet.
Anna Ritan
Anna Ritan APD BND is a Paediatric Dietitian and Nutritionist and creator of Nourish Little Lives.
Anna created Nourish Little Lives to provide parents with evidenced based nutrition information, so parents can make informed decisions about their child’s nutrition.
Anna has 12 years of experience as a Dietitian, and has specialised in Paediatric and Neonatal Dietetics. Working with thousands of babies, children and families and as a busy mum of 3 young children, her approach to nutrition is individual, practical and realistic.
The Importance of Gut Health – Sharon Shelby
The Importance Of Gut Health
Since 70-80% of our immune cells are housed inside our gut lining, it pays off to look after your gut health. When that happens the immune system starts performing like it should: tolerant to more foods and the environment, fights off infection effectively, increases energy, improves mood and digestion and so much more.
In my live video I share the three food groups that do wonders in healing the gut and how easy they are to make and include in our diets. Discover my simple protocol of Sealing, Seeding and Feeding and never feel confused about what to eat again.
Sharon Shelby
Sharon Selby is Australia’s leading health coach specializing in allergy-friendly living. She runs online courses and cooking classes teaching parents how to cook nutritious, tasty meals while being on a restricted diet. Her passion came from healing her son’s multiple food allergies, intolerances, eczema and reflux by the time he was 18 months old.
Sharon loves sharing that good health begins in the kitchen and with a nutritious diet families will thrive.
To learn more about Sharon Selby and her online courses visit deliciouslyallergyfree.com
10 free tips to help your gut health this Christmas – Rachel Larsson
10 free tips to help your gut health this Christmas
Are you feeling anxious about all of the food and drink you are going to have during the Christmas and party season? Worried about how you will cope with your irritable bowel syndrome, bloating and food intolerances?
Whilst you may be unable to control WHAT you eat, you can still make a big impact on your gut health when you change HOW you eat. To help you feel more confident with food and drink this silly season, I am sharing 10 of my favourite free gut health hacks to help you have a healthier and happier gut.
Rachel Larsson
Rachel Larsson is a qualified naturopath and nutritionist that specialises in gut health issues such as bloating, food allergies and intolerances, detoxification and mental health.
Rachel has a passion for facilitating meaningful change and helping individuals live their best life. She has a unique approach to supporting her patients through her Gut Feeling To Gut Healing Program which combines gut health, food as medicine, functional testing, evidence-based medicine, nutritional biochemistry and mindfulness.
Her expertise has led to collaborations with the likes of: I Quit Sugar, Mind Body Spirit Festival, Food Matters, Nourish Melbourne and Retreat Yourself Radio.
Q & A with Luke Mangan on ‘how best prepare for eating out around Christmas time
Q & A with Luke Mangan on 'how best to prepare for eating out around Christmas time'
Join Luke Mangan, Coles Ambassador & Restaurateur for an open discussion as to how best prepare for eating out around Christmas time. Luke shares industry insight into Chefs and restaurateurs in dealing with customers with allergies/intolerances and provides tips and tricks on what to ask the staff. Watch this session with us at 9:30am on the 5th December to kick off day two of the virtual show.
Luke Mangan
Luke Mangan is a leading Australian restaurateur and chef. His influence on the food and wine industry can be found on the carriages of the Eastern Oriental Express, at sea, on P&O Cruise ships and most recently, on TV as a Coles Supermarkets ambassador sharing recipes on the “What’s for dinner” cooking campaign.
Luke’s Australian restaurants range from fine dining to more casual fare and are renowned for his unexpected creations, which highlight his French culinary training and Asian influences, paired with fresh, clean flavours.
For 13 years, Luke owned and operated restaurants in Japan, Singapore and Indonesia under the Salt brand. He sold his remaining share in the business in 2018 to focus on his Australian restaurants and new ‘Luke’s’ ventures, including Luke’s Kitchen, Luke’s Steakhouse and Luke’s Burger Bar to name a few.
He has written five best-selling cookbooks and an autobiography ‘The Making of a Chef’, has his own line of gourmet products and makes regular TV appearances.
Further testament to Luke’s excellence are the requests he has received to cook for former U.S. President Bill Clinton, Sir Richard Branson, actor Tom Cruise and the Danish Crown Prince Frederik and Princess Mary’s wedding. On Australia Day in 2019, Luke was also awarded the Medal of the Order of Australia (OAM) for his services to the hospitality industry, tourism and his contributions to charity.
As the co-founder of Australia’s largest hospitality awards program, Appetite for Excellence, and The Inspired Series program, Luke is also extremely passionate about promoting and enabling the development of young up-and-coming chefs, waiters and restaurateurs in Australia.
Having good food, good wine and most importantly a really good time is what Luke Mangan & Company are all about and what we believe every dining experience should entail.
11 Game-Changing Tips For Eating Out With Food Intolerances
11 Game-Changing Tips For Eating Out With Food Intolerances
I have intolerances, how do I eat out?
We are lucky that in today’s society we are becoming more adaptive to the constant changes within our health. Gone are the days where you would be looked at with a funny face if you told the waiter you were gluten–free or vegan. Gone are the days where you would feel embarrassed for asking for alternative milks or asking if they have nut-free options. This has become the new norm and our community could not be happier about it!
Of course there are some restaurants or cafes that either refuse to adapt. Some may not acknowledge or recognise the wide variety of intolerances or allergies people deal with daily. It is often a process of educating café and restaurant owners about allergies and intolerances, and at the start that can seem really daunting, especially when you’re hangry!
We understand that it can feel uncomfortable asking questions about the menu, that you may feel like you’re being ‘difficult’ or a burden to the waiter. It is important to note you should not feel ashamed. You should not feel embarrassed. You are doing the best you can in living with your allergies and intolerances, and you’re making healthy choices with the food you eat and the food you avoid. At the end of the day, you are paying for a service and simply need to grow your confidence about asking questions to ensure you don’t get sick or sit in discomfort for the whole night. Food is life and you want to enjoy eating out, no matter if you have 1 intolerance or 50!
Here are some handy tips to squash your fear and replace it with rock solid confidence to speak to any waiter, barista or food truck server!
1- Call Ahead
This is a quick, simple, effective method you can do to alleviate the pressure beforehand. By ringing up the place and asking if they cater for your specific intolerances or dietary requirements you can feel at ease when you are there. You then know you do not have to worry about ’trying’ to find something that is friendly to you or opting for (drumroll please) yet another side-salad-as-main-course. Look we all love a salad, but without the dressing and added ingredients they don’t seem as fun or interesting.
2- Make the Suggestion
Do you have a go-to restaurant you know that caters to your dietary requirements? A place where you know the service is amazing and they don’t make you feel like a burden when asking questions about the menu? Making the suggestion for dinner dates can alleviate the fear or worry about whether a restaurant can cater to your needs. If you have a go-to place and know the food is of a high standard, the staff are friendly and they go out of their way to accommodate you, why wouldn’t you go support them?
3- Eat Simple
If you like a dish full body in flavour and spices, it may be useful to note that some of those flavours have hidden ingredients in them that may step outside of your dietary requirements. A lot of flavorsome dishes have various dressings that can have hidden gluten, soy and dairy in them. If you are unsure, opt for the simpler dish or ask for the dressing on the side so you can see if it will upset your stomach or if you want to pose the risk of trying it. The control is back in your hands and you can decide what you want to do (no judgment on our end if sometimes you give in or want to deal with the pain later… we have all been there).
4- Always Take Your EpiPen with You
Sometimes we can be guilty of forgetting to take our EpiPens with us. We think, “No I won’t need it. I will be ok. What is the worst thing that could happen?” Having an allergy means we must own our actions and be aware of the protocols we must take to look after ourselves and those around us. It is our responsibility to treat our allergy with importance and not put ourselves in danger or create potentially scary situations for people around us if something were to happen and we did not have our EpiPen. Do not be ashamed or embarrassed about the allergy that you have. It is not your fault. Treat this with importance, take it on board and take it seriously to ensure you look after yourself and those around you. So next time you leave the house, remember your little partner in crime aka your EpiPen. It always has your back. 😉
5- Own Your Allergy. Own Your Intolerance.
Do not feel embarrassed about your allergy or intolerance. OWN IT. You cannot get rid of it (in most cases) so you need to learn to accept and respect it. It is a part of you, and we can guarantee it will teach you a lot in life.
There is a period of denial or avoidance that most people in our community go through. Some people even LIKE their intolerance now because it kickstarted a healthier lifestyle for them. Others have gone on to study nutrition and health – not just seeing the silver lining in a diagnosis, but truly unlocking a brand-new life that all started with OWNING their intolerance.
6- If Staff Are Not Taking You Seriously, Say You Have an Allergy
Sometimes when you mention an intolerance to a waiter, they do not take you seriously. They think “it’s not life or death” or “it’s just a preference” and may not treat it with as high importance than if you were to say you had an allergy. A little handy tip to avoid confusion or worry is to say you have an allergy to the ingredient/s you are intolerant to, in order to ensure your food will come without it. It may seem a little cheeky, but in the interest of clear communication it’s a quick food ordering hack.
7- Plan Ahead
Technology has become our best friend. A little tip is too scope out the menu online to ensure you are across what they offer and that they can accommodate to your needs. Head over to Instagram to look at their presentation and food quality (warning this may result in 🤤…) Look at reviews online and see if others have mentioned anything about accommodating to intolerances or allergies.
8- Touch Test
If you are skeptical of a dish that is presented to you, trust your intuition. Sometimes waiters forget things and despite them reassuring you they have accommodated to your dietary requirements; something could have happened in the interim. Use the touch test as an added safety check. Put a small amount of the food on your outer lip. If you get a tingling, swelling, burning or chilli-like feeling — it is safer not to eat that food. The touch test does not guarantee that food is safe, however, it is an extra check you can use.
9- Safe Snacks
Sometimes despite the amount of prior research we do, restaurants can change their menus without having time to upload or communicate to their community. Our suggestion is to take safe snacks with you, just in case you find your options are limited or eat something prior to your reservation to avoid taking a risk later on due to hunger cravings bypassing you (no one needs a hangry person…)
10- Chef Cards
Chef cards are a handy tool to have when you want to communicate in a concise way to the chef. Sometimes we don’t want to feel like a burden or the message from the waiter to the chef is not passed on correctly (haven’t you ever played Chinese whispers before? Sentences can easily be mixed up). Take personalised chef cards that you can pass onto the chef explaining your food allergy and the need to be cautious. Allergy & Anaphylaxis Australia has chef cards you can print off or order online.
11- Reporting Reaction
If you have an allergic reaction to a food after checking the ingredients list, it’s important to report your reaction to protect others and avoid someone else experiencing this. After you have managed your reaction and recovered, you should report the reaction to the health department. Information about who to contact can be found here.
Remember, you are not alone. We understand that you may feel apprehensive about how to live with your intolerances and allergies. There is no reason to feel embarrassed about taking steps to ensure you live a happy, healthy life. Join our FFACOMMUNITY to interact with others who may have similar experiences to you and share resources, lessons learned and support one another. We are all on this journey together.
For more tips, check out Luke Mangan’s video on how best to prepare for eating around Christmas time.
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Nourishing your body through a plant-based diet with Elly McLean
Nourishing your body through a plant-based diet - Elly McLean
Join Holistic Nutritionist, Elly McLean for a session dedicated to helping you better understand your digestive system, from top to bottom, so you can be your own personal detective.
In leaving this session you will have an understanding of what your digestive symptoms are trying to tell you and how your diet influences.
We’ll look into the specifics of plant based nutrition and how to optimise this for the sake of gut health.
Elly McLean
I’m a marathon runner, Nutritionist, yogi and yes, my favourite food is kale. I believe that food is fuel and should be enjoyed, not feared. I have a bachelor’s degree in Health Science, majoring in Exercise Science and Nutrition.
I’m an Associate of the Nutrition Society of Australia, registered with the Complimentary Medicine Association and a certified Integrative Health Coach.
I specialise in metabolic efficiency for fat loss, endurance performance, gut health and longevity.
My recipes are plant based because I believe the world needs inspiration to eat fewer animals.