Better Health Through Nutrition

Coeliac disease affects around 1 in 100 Australians, but many people are still undiagnosed.

Written by Kate Stoker, Principal Dietitian at Simply Nutrition Dietitians

What we often see in clinic is people living with ongoing gut symptoms, fatigue, or nutrient deficiencies without a clear diagnosis.

Getting properly tested for coeliac disease is important, because if it’s missed or misdiagnosed, it can lead to long-term health complications. If you’re dealing with ongoing gut symptoms, working with a stomach and bowel dietitian can help guide the process.

Common symptoms

Symptoms can vary significantly, and some people have very mild or no obvious digestive symptoms at all. This is where a dietitian experienced in coeliac disease and gut health can help connect the dots.

How coeliac disease is diagnosed

A proper diagnosis involves several steps. Skipping steps or removing gluten too early can lead to inaccurate results.

Many people remove gluten before testing, which can make diagnosis difficult or inaccurate.

1. Keep eating gluten before testing

This is one of the most important steps. If you have already removed gluten, you may need to complete a gluten challenge before testing.

2. Blood tests (coeliac serology)

Blood tests measure antibodies linked to coeliac disease, but they are only accurate if you are still eating gluten.

It’s important to understand that blood tests are a screening tool, not a final diagnosis.

3. Small bowel biopsy

If blood tests are positive, a biopsy is required to confirm coeliac disease.

You must continue eating gluten until this test is completed, otherwise results may not be accurate.

4. Gene testing

In some cases, genetic testing is used if results are unclear. It can help rule coeliac disease in or out when other tests are inconclusive.

Why proper diagnosis matters

Without correct diagnosis and management, coeliac disease can lead to long-term complications.

How a dietitian can help

Once diagnosed, managing coeliac disease isn’t just about removing gluten. It’s about rebuilding nutrition, improving symptoms, and supporting long-term health.

Diverticular disease is a common condition that affects the large intestine, particularly as we get older.

Written by Kate Stoker, Principal Dietitian at Simply Nutrition Dietitians

It occurs when small pouches form in the wall of the colon. These are called diverticula. Most people won’t have symptoms, but sometimes these pouches can become inflamed, leading to diverticulitis.

Why fibre matters

Fibre helps keep stools soft and easy to pass. When fibre intake is low, stools can become hard and difficult to move through the bowel.

What we often see in clinic is that long-term low fibre intake contributes to constipation and increased pressure in the bowel.

When is a low fibre diet needed?

During an episode of diverticulitis, the focus is on reducing inflammation and allowing the bowel to rest.

This approach is short-term and should be guided appropriately.

Preventing flare-ups

Once inflammation has settled, the goal is to support long-term bowel health and reduce the risk of recurrence.

Common myths

Many people are told to avoid nuts, seeds, and certain foods long term. Current evidence does not support this for most people.

How a dietitian can help

Managing diverticular disease can be confusing, especially when advice varies.

Working with a dietitian experienced in gut health can help you get clear, practical guidance.