Coeliac Dietary Management in Sharjah

What is coeliac dietary management?

Coeliac dietary management is the practical side of treating coeliac disease. Coeliac disease is an autoimmune condition in which gluten, a protein in wheat, barley and rye, triggers the immune system to damage the lining of the small intestine. A strict gluten-free diet is the treatment, and it allows the gut lining to heal.

The diet sounds simple and takes real skill. Gluten appears in many foods that seem unrelated to bread, and even small amounts, such as crumbs from a shared toaster, can keep the gut inflamed.

A fact that surprises many people: several staple grains in Arab cooking come from wheat under a different name. Bulgur in tabbouleh and kibbeh, freekeh, semolina in ma'amoul and basbousa, couscous, and the vermicelli in rice dishes all contain gluten.

At Dar Al Kamal Hospital, Sharjah, coeliac dietary management is provided by the dietitian in the Nutrition and Dietetics service, working with the doctors who confirmed the diagnosis.

Who needs it

Coeliac dietary management helps:

• Adults and children newly diagnosed with coeliac disease, usually after blood tests and a biopsy taken during gastroscopy
• People with coeliac disease whose symptoms or blood tests show gluten is still getting into the diet
• Parents of a child with coeliac disease, often alongside children's gastroenterology care
• People with coeliac disease who are low in iron, vitamin D, calcium, folate or vitamin B12
• People with the skin form of coeliac disease, dermatitis herpetiformis
• Anyone with coeliac disease facing a change, such as pregnancy, moving to a new country or starting at a new school

If you suspect coeliac disease and have yet to be tested, keep eating gluten until the tests are complete, and see a doctor first; the doctor-led digestive nutrition advice service can help with that step.

What happens

The first session covers the basics of the gluten-free diet using the foods you already eat. The dietitian sorts your usual meals into three groups:

| Group | Examples |
|---|---|
| Naturally gluten-free | Rice, corn, potatoes, millet, quinoa, meat, fish, eggs, milk, laban, fruit, vegetables, pulses, nuts |
| Contain gluten | Wheat, barley, rye, bulgur, freekeh, semolina, couscous, regular bread, khubz, pasta, vermicelli, most pastries and sweets |
| Check the label | Oats, soy sauce, stock cubes, spice mixes, sauces, processed meats, malt drinks, flavoured crisps |

Oats are naturally free of gluten but are often contaminated during growing and milling, so only oats labelled gluten-free are suitable, and a small number of people react even to those.

The dietitian then covers cross-contact at home: a separate toaster, separate butter and jam, clean surfaces and utensils, and cooking gluten-free food first. Label reading is practised with real products, including the words that signal hidden wheat or barley, such as malt and modified wheat starch.

Eating out is planned in detail. The dietitian suggests gluten-free choices common in the region, such as grilled meats and fish with rice, hummus with vegetables in place of bread, and machboos, while explaining which questions to ask about shared fryers, marinades and thickened sauces.

Nutrient levels are reviewed, since coeliac disease reduces absorption until the gut heals, and the dietitian advises on iron, calcium, fibre and vitamin sources within a gluten-free diet.

Preparing for it

• Bring your coeliac blood test and biopsy results
• Keep a food diary for three days, including snacks and drinks
• Bring labels or photos of foods you eat often
• Bring a list of medicines and supplements, since some tablets contain wheat starch
• Bring the family members who cook, shop or pack school lunches

Afterwards

You leave with a written gluten-free guide, a list of safe swaps for your favourite foods, and a plan for the kitchen at home. Follow-up visits check symptoms, blood tests and how the diet is working in daily life.

Ramadan and Eid bring many shared dishes and sweets. The dietitian helps you plan gluten-free versions of iftar staples, such as lentil soup thickened with rice, dates, and sweets made with rice flour or ground nuts.

First-degree relatives, such as parents, brothers, sisters and children, have a higher chance of coeliac disease and can ask their doctor about testing.

Contact the hospital if symptoms return or worsen despite the diet, or if you lose weight without trying. Seek urgent care for severe abdominal pain, persistent vomiting or black stools.

Cost and insurance

Dietitian sessions linked to diagnosed coeliac disease are covered by many UAE insurance plans, sometimes with a referral from your gastroenterologist. Gluten-free foods and supplements are paid for separately. Dar Al Kamal Hospital, Sharjah can help you check your cover on 06 599 7777.