Gluten intolerance is also referred to as coeliac disease, where the finger-like projections in the small intestine (that helps to absorb food) becomes flat and smooth. This results in the malabsorption of nutrients, which is aggravated by eating gluten protein (gliadin) found in wheat products. The cause of gluten intolerance is not known, but the problem may be hereditary. The symptoms and severity vary from person to person and usually loss of weight and lack of energy (or weakness) are the most common. Others complain of diarrhoea, growth failure in children, bloated abdomen and vomiting may be seen.

Avoiding foods with gluten helps, so it's essential to read food labels for 'hidden' sources. Hydrolysed vegetable protein, flour, malt, malt flavouring, modified food starch, vegetable gum, soy sauce, emulsifiers, stabilisers, thickeners and hydrolysed starch may contain wheat. Additional hidden sources include: cereal beverages; commercially prepared cakes and biscuits; ice-cream; processed soups; frozen foods with sauces; crackers; most crisps; processed cheese; canned and processed meats sweets and chocolates.

The gluten-free diet excludes wheat, rye, barley, and oats. Suitable substitutes for these foods include rice, potato, corn, tapioca, chickpea, soya, arrowroot and gluten-free flour. (Available at local supermarkets and health shops.) Remember avoiding wheat-containing foods limits one's diet and may result in nutrient deficiencies, so a registered dietitian should supervise any such diets.