CUK FOOD SUPPORT FAVOURED BY LEADING CLINICIANS FOR COELIACS

[kickingfrog]

Press release
Immediate issue 11 January 2017

FOOD SUPPORT FAVOURED BY LEADING CLINICIANS FOR PATIENTS WITH
COELIAC DISEASE

In an article published today, Wednesday 11 January 2017, the BMJ presents a ‘head to
head’ argument over gluten-free prescribing in the NHS. Both contributors agree that
patients with coeliac disease should receive support from the NHS to access gluten-free
staple foods. What the article explores is the way that support is provided.

Matthew Kurien clinical lecturer in gastroenterology, Professor David Sanders, and Sarah
Sleet, Chief Executive of Coeliac UK main case is for ensuring ongoing access gluten-free
staple foods and highlight that removing prescriptions (which is the standard means of
supply at present) unfairly discriminates against people with coeliac disease. They explain
that: “targeting gluten-free food prescriptions may reduce costs in the short term but there
will be long term costs in terms of patient outcomes” and points out that there is no other
example in the NHS of a disease having its treatment costs cut by 50-100%.

On the other side of the argument, James Cave, a GP from Newbury, suggests an
alternative would be a national voucher scheme or a personalised health budget for patients
so they receive the difference between the cost of gluten-free products and the prescription.
Sarah Sleet stated: “Nobody in this article is denying the need for support for people with
coeliac disease in accessing staple gluten-free foods such as breads and flours. In fact Dr
Cave’s argument is not with providing support but rather with the way the NHS goes about it.

He believes prescriptions are an inefficient and unnecessarily expensive way of supplying
these essential foods. We agree that other ways such as voucher schemes may provide a
better solution all round and have supported trials of this approach. But we deeply object to
healthcare commissioners who find it easier to cut services rather than put in place
alternatives which will maintain some level of service to patients. Thankfully Dr Cave does
not believe the patient should pay the price of poor procurement.”
“For someone medically diagnosed with coeliac disease there is no choice but to stick to a
gluten-free diet, day in day out for life and so access to gluten-free staples is critical, and is
not as easy as you might think. The expansion of Free From aisles in large supermarkets
masks the reality of very patchy provision. Research¹ published in 2015 noted that budget
supermarkets stocked no gluten-free food, and that these stores tended to be frequented by
people on lower incomes. Additionally, high prices make such products unaffordable for
some,” said Ms Sleet

Whilst gluten-free food staples such as pasta, are three to four times more expensive than
comparable gluten-containing products, gram for gram, gluten-free bread is six times more
expensive than regular gluten containing bread in the supermarket.
Ms Sleet continued: “People are feeling the negative impact of cuts and we know that the
most vulnerable are going without food when they can’t afford to support their diet.” The
potential serious long term health complications of not maintaining a gluten-free diet include
osteoporosis, infertility and, in some rare cases, small bowel cancer, conditions that could
cost the NHS a lot more in the long run.

In England, prescriptions for gluten-free food are not free of charge unless someone already
qualifies for free prescriptions.

Ends
¹ Burden, M., et al., (2015) Cost and availability of gluten-free food in the UK: in store and online. Postgraduate
Medical Journal, 2015: p. postgradmedj-2015-133395