The new EU guideline for food labelling has made it easier to recognise the so-called “risky” food items. According to this guideline food producers must indicate if gluten is contained in a food item, even if only slight traces of it. The conscious or unconscious intake of food containing gluten often does not lead to any noteworthy symptoms, however, in the long run it can lead to further damages to the intestinal mucosa. It is therefore important always to pay attention when choosing food items or when eating, without however getting into a panic at the thought of gluten or feeling psychologically traumatised – these behaviours are completely unjustified.

Download the infographic containing information about gluten-free diet and always keep it with you. Select either the DESKTOP or MOBILE version.

Many people with diabetes also have coeliac disease. Although diabetes and coeliac disease are separate conditions, there is an overlap in terms of susceptibility between type 1 (insulin dependent) diabetics and coeliac patients, as well as related dietary implications and lifestyle factors. 

We explain the connections between diabetes, coeliac disease and gluten intolerance, and look at how a gluten free diet can help.