Nutritious foods and fluids nourish our bodies, promote good health, and for athletes, help to enhance sports performance. However in some individuals with medically diagnosed Coeliac Disease, certain foods and fluids can cause adverse reactions ranging from mild to debilitating. In athletes, these reactions may significantly impact performance but can be easily avoided.

Coeliac disease is a genetic medical condition that results in permanent intestinal intolerance to dietary gluten. When gluten is ingested, "villi" (finger-like projections in the small bowel) become damaged. This interferes with the absorption of nutrients and causes damage to other organs and systems, including the bones. Adherence to a well-controlled gluten free diet prevents further damage to the villi, and allows it to return to normal so that nutrients in foods can be properly absorbed.

This can present an extra challenge for some athletes with higher carbohydrate requirements as many high-carbohydrate foods are wheat-based or gluten-containing foods such as bread, pasta and most breakfast cereals. Fibre requirements may also be more difficult to achieve and if this condition is poorly managed, iron and other nutrient deficiencies are soon to follow suit.

Click here to read the Athletes with Coeliac Disease_fact sheet.pdf