If you’ve ever wondered whether coeliac disease is “just a gluten intolerance” – it’s not. 

 Coeliac disease is a serious, lifelong autoimmune condition that affects how the body digests and absorbs nutrients. And while awareness has grown, it’s still widely misunderstood and significantly underdiagnosed. 

 At Younger Longer, we believe understanding why something matters is just as important as knowing what to do. So let’s break it down – simply and clearly. 

 What Is Coeliac Disease? 

 Coeliac disease is a permanent intolerance to gluten, a protein found in: 

• Wheat 
• Barley 
• Rye
• Oats (unless certified gluten-free)
• Triticale (a wheat–rye hybrid) 

Gluten shows up in far more than bread and pasta. It can be hidden in: 

• Sauces and gravies 
• Processed foods 
• Supplements and sports products 
• Medications

For people with coeliac disease, eating gluten triggers an immune reaction that damages the lining of the small intestine.

Why That Damage Matters

The small intestine is lined with tiny finger-like projections called villi. Their job is to absorb nutrients – carbohydrates, fats, proteins and essential vitamins and minerals like iron, calcium, zinc and B vitamins. 

When someone with coeliac disease eats gluten: 

• The villi become inflamed and flattened
• Nutrient absorption drops dramatically
• Over time, this can lead to malnutrition, even if food intake seems adequate

Left untreated, this damage quietly impacts energy, bone health, immunity, hormones and long-term healthspan. 

More Common Than You Think 

Coeliac disease is far more prevalent than most people realise. 

In Australia: 

Around 1–2% of the population has coeliac disease 

But only 10–20% are formally diagnosed 

That means many people live for years, sometimes decades, with symptoms that affect quality of life without knowing the cause. 

And while it’s often diagnosed in childhood, coeliac disease is just as likely to appear later in life, including after age 60. 

There’s also a strong genetic link: 

• About 1 in 10 first-degree relatives of someone with coeliac disease will also have it 
• Identical twins have a much higher risk 

Signs and Symptoms: Not Just a Gut Issue 

Coeliac disease doesn’t look the same in everyone. Symptoms vary widely and don’t always involve digestion. 

Common symptoms include: 

• Ongoing fatigue and lethargy

• Bloating, abdominal pain, diarrhoea or constipation

• Reflux, nausea or vomiting

• Iron-deficiency anaemia

• Bone or joint pain

• Muscle cramps

• Mouth ulcers

• Skin rashes (dermatitis herpetiformis)

• Brain fog, irritability, mood changes

• Numbness or tingling in hands and feet

• Delayed growth in children or shorter stature in adults

Because symptoms overlap with conditions like IBS, chronic fatigue, or Crohn’s disease, proper diagnosis is critical. 

Why Diagnosis Matters 

Undiagnosed and untreated coeliac disease increases the risk of: 

• Osteoporosis
• Infertility and miscarriage 
• Depression 
• Dental enamel defects 
• Nutrient deficiencies 
• Certain gastrointestinal cancers 

Diagnosis requires a small bowel biopsy, usually performed during an endoscopy. 

Important note: 

Do not start a gluten-free diet before testing. 

Removing gluten too early can allow the gut to heal, making diagnosis
inaccurate.

Treatment: The Only Option Is Gluten-Free – For Life 

There’s no medication that treats coeliac disease. The only effective treatment is a strict, lifelong gluten-free diet. 

The good news? 

• Symptoms often improve within days or weeks 
• The gut usually heals within 3–6 months
• In older adults, healing may take longer, sometimes up to two years

Even small amounts of gluten (think breadcrumbs or shared butter) can trigger damage again. That’s why vigilance matters. 

Some people may also need to temporarily avoid lactose early on, as gut damage can reduce lactase enzyme production. 

What Does a Gluten-Free Life Really Look Like? 

A gluten-free diet means avoiding wheat, rye, barley, oats, and their derivatives. 

Gluten hides in many places:

• Breadcrumbs, couscous, semolina 
• Malt extract 
• Some corn flours 
• Sports supplements and protein powders

The golden rule: 

If in doubt, leave it out. 

The upside?

Supermarkets and restaurants are far more gluten-aware than they once
were with a growing range of gluten-free breads, pasta, cereals,
snacks and baking options.

And
many traditional cuisines are naturally gluten-free:

• Mexican (corn-based)

• Italian (polenta)

• Asian and Indian (rice, rice noodles, lentil and chickpea flours)

Label
Reading: A New Life Skill

For
people with coeliac disease, label reading becomes second nature.

Look
for:

• Clear gluten declarations

• The Coeliac Society of Australia endorsement logo

• “No detectable gluten” statements

If
an additive doesn’t state its source, assume it may contain gluten.

Is
a Gluten-Free Diet for Everyone?

Short
answer: No.

Unless coeliac disease or a related condition is diagnosed, there’s no evidence that eliminating gluten provides health benefits. Unnecessary restriction can increase the risk of nutrient deficiencies – especially fibre and B vitamins.

Food restriction should always be purposeful, not trendy. 

Lifestyle Shifts (And Why They’re Worth It)

Going gluten-free can feel overwhelming at first: 

• Eating out becomes more complicated 
• Cross-contamination matters 
• Travel requires planning 

But like any meaningful lifestyle change, it becomes normal with time. 

Support makes all the difference.

The Coeliac Society of Australia provides: 

• Education and resources 
• Shopping guides 
• Restaurant advice 
• Travel tips 
• Support groups and updates on research 

Preparation is key. Whether you’re travelling, attending social events or training as an athlete. 

The Younger Longer Takeaway

Coeliac disease isn’t about restriction, it’s about protection. 

Protecting: 

• Nutrient absorption
• Bone health 
• Energy levels
• Immune function
• Long-term healthspan

With the right knowledge, support, and habits, people with coeliac disease can thrive, not just cope.

And that’s exactly what the Younger Longer Coeliac Challenge with Olivia Moscatelli is designed to support.