Foods containing these cereals or their derivatives are listed in Table 1 . There are also many less obvious food sources of gluten. Wheat starch is a popular food thickener. Oats contain a similar protein and are found to be troublesome in some patients. Medical opinion is currently divided, but oats are traditionally excluded from the coeliac diet.
Energy intake can fall dramatically as a result of the reduced intake of starchy foods.
Dietetic supervision is advisable to ensure an adequate energy intake, and that gluten is not being inadvertently consumed. The requirement for prescribable gluten-free products is often underestimated. Gluten-free bread and other starchy products should provide a large percentage of patients' energy intake. And GPs often do not prescribe sufficient quantities. Fibre intake will fall with the omission of breakfast cereals, breads and biscuits from the diet.