Professionals show concern at potential restriction of gluten free foods on prescription

Citation

(2003), "Professionals show concern at potential restriction of gluten free foods on prescription", Nutrition & Food Science, Vol. 33 No. 4. https://doi.org/10.1108/nfs.2003.01733dab.006

Professionals show concern at potential restriction of gluten free foods on prescription

Professionals show concern at potential restriction of gluten free foods on prescription

According to a recent survey, the majority of healthcare professionals asked, agree that the restriction of gluten free foods on prescription would reduce compliance to a gluten free diet. Compliance with a gluten free diet reduces the incidence of complications, mainly anaemia, osteoporosis, malignancy and infertility.

Following last year's launch of the document, "The role of gluten free foods in people with coeliac disease: the evidence" a survey was carried out amongst a sample of recipients including dieticians; pharmacists; prescribing advisers and GPs. The survey was developed to assess the value of the document in primary care and to ascertain healthcare professionals' views on the importance of prescribing gluten free foods.

The survey found that all of the respondents were now aware of the cost implications of non-compliance to a gluten free diet, whereas prior to the publication of the evidence document just over half were aware of the implications. The majority of respondents recognised the importance of making gluten free foods available on prescription in order to aid compliance – 76 per cent agreed or strongly agreed that restriction of certain gluten free foods on prescription would reduce compliance with a gluten free diet.

Healthcare professionals were also asked what other effects they thought restricting gluten free foods prescribing would have:

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  a total of 74 per cent of respondents agreed or strongly agreed that this would increase the risk of long-term complications, as a result of non-compliance to a gluten free diet;

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  70 per cent agreed or strongly agreed that this would reduce equal access to gluten free foods amongst social groups; and

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  61 per cent agreed or strongly agreed that this would have a negative impact on the patient's ability to maintain a gluten free diet, due to reduced healthcare professional contact.

The "evidence" document was produced for healthcare professionals to detail factors which are important to help people with coeliac disease comply with their gluten free diet, the long-term complications associated with the disease and the potential cost implications of these associated diseases to the NHS.

For a free copy of The Role of Gluten-free Foods in People with Coeliac Disease: The Evidence please contact: Harvard Health Ltd, Suite 2, Cobb House, Oyster Lane, Byfleet, Surrey KT14 7DU, UK. Tel: 01932 350006; Fax: 01932 353336; E-mail: amorris@harvardhealth.co.uk