YMCA Healthy Living Magazine, powered by n4 food and health (Autumn 2015) - Page 6

KIM DUGGAN-LARKIN, APD Kim is an Accredited Practising Dietitian at Diabetes Australia - VIC. Since 1953 Diabetes Australia – VIC has been the leading charity and peak consumer body working to reduce the impact of diabetes. They are committed to minimising the impact of diabetes in the community, helping all people affected by diabetes and contributing to the search for a cure. Find out more at www.diabetesvic.org.au BALANCING COELIAC DISEASE AND DIABETES Nutrition expert Kim Duggan-Larkin explores the nutritional balancing act experienced by those who live with coeliac disease and diabetes. oeliac disease is an immune condition that affects the small intestine. When people with coeliac disease eat gluten the immune system is triggered, causing inflammation that damages the lining of the small intestine. Gluten is a protein that is found in the grains wheat, rye, barley, oats, and triticale (a hybrid of wheat and rye). C Untreated coeliac disease can lead to nutrient deficiencies, problems with bones, joints, other organs, and fertility. People with type 1 diabetes have an increased risk of coeliac disease – it affects up to ten per cent of type 1 diabetics. Having type 2 diabetes does not increase your risk. However, 1 in every 100 Australians have coeliac disease, so people with type 2 diabetes can still be affected. Some of the most common symptoms of coeliac disease are: • diarrhoea and/or constipation • stomach bloating or pain • flatulence 6 YMCA HEALTHY LIVING MAGAZINE AUTUMN 2015 • • • • loss of weight tiredness anaemia in people with diabetes, unexplained fluctuations in blood glucose levels (BGLs). The only treatment for coeliac disease is a lifelong gluten free diet. Managing this diet with diabetes can be tricky, so here we’ll look at a few key things to consider. Getting enough fibre Many gluten free grains are lower in fibre. Try these ideas to help meet your fibre needs: • Eat plenty of fruit and vegetables, legumes (like baked beans, chick peas, and lentils), and nuts. •