Professor Nicholas Kennedy:

The gluten-free foods that I have spoken a little about are difficult to prepare in domestic kitchens because of contamination. They are also difficult for commercial kitchens to prepare. Recognising the ingredients requires careful examination of food labels, which are small and difficult to read and not everybody is well able to do that.

The Coeliac Society exists to help people who need a gluten-free diet. It has been on the scene in Ireland for some time. The number of people with coeliac disease is increasing and the number of people not diagnosed remains a significant problem. We need to focus on how this can be improved and how whatever services are available can be properly integrated to make the diet detection and ongoing care for people in Ireland with coeliac disease more efficient and effective.