Food labelling regulations make it easier to identify foods that contain gluten. In general, gluten-containing cereals used as ingredients must be clearly indicated on the label. The easiest way to identify suitable products is to look for products labelled "gluten free" or carrying a recognised gluten-free certification, such as the Crossed Grain symbol.
When following a gluten-free diet, it is important to check labels carefully when shopping and eating out. While accidentally consuming gluten may not always cause immediate symptoms, it can still be harmful for people with coeliac disease. At the same time, there is no need to feel overwhelmed—once you become familiar with reading labels, identifying gluten-free foods quickly becomes part of your everyday routine.

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.