Coeliac Awareness Week Virtual Show 2021: Dr. Kim Faulkner-Hogg explains Coeliac Disease

There are so many questions around Coeliac Disease. We sat down with Dr. Kim Faulkner-Hogg as she gives a thorough explanation of Coeliac Disease, the long term problems it can have, takes us through the diagnostic journey and how we do not need to be anxious when eating out or buying food due to the high standards for Australian Food Labeling. Kim provides many tips on how you can live a life with Coeliac Disease and not allow it to affect your quality of life- it is about being prepared.

You may be wondering, what is coeliac disease? What is the difference between wheat and gluten intolerance? Is there a cure for this disease? How do we find out more about this disease? Who gets it?

There are so many questions around Coeliac Disease. We sat down with Dr. Kim Faulkner-Hogg as she gives a thorough explanation of Coeliac Disease, the long term problems it can have, takes us through the diagnostic journey and how we do not need to be anxious when eating out or buying food due to the high standards for Australian Food Labeling. Kim provides many tips on how you can live a life with Coeliac Disease and not allow it to affect your quality of life- it is about being prepared.

Dr. Kim Faulkner-Hogg

Dr. Kim Faulkner-Hogg

BSc, Grad Dip Nutr & Diet, Adv APD, PhD (USYD) Kim is an Advanced Accredited Practising Dietitian with more than 25 years experience with coeliac disease and food intolerances. She has a Private Practice in Malabar. Her PhD looked at the outcomes of gluten minutia in those with coeliac disease. She has articles published in Scientific journals, GP magazines and she has co-authored several booklets for use with patients. Kim was part of the original working party defining the FSANZ low gluten and gluten-free food standards and was a consultant dietitian to Coeliac Australia for a number of years. An important focus for Kim is educating people about coeliac disease, intolerances, and the gluten-free diet. She lectures to the student dietitians and takes opportunities to address dietitians, other health professionals, the food industry and the public on these topics.

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