TY - JOUR T1 - Prescribing gluten-free foods in general practice JF - British Journal of General Practice JO - Br J Gen Pract SP - 364 LP - 365 DO - 10.3399/bjgp18X698045 VL - 68 IS - 673 AU - Matthew Kurien AU - Nick Trott AU - Sarah Sleet AU - David S Sanders Y1 - 2018/08/01 UR - http://bjgp.org/content/68/673/364.abstract N2 - The Department of Health and Social Care has recently published their consultation outcome regarding the availability of gluten-free foods (GFF) on NHS prescriptions.1 Following an unprecedented number of responses from patients, healthcare professionals, and professional bodies, the Government has decided to continue to provide GFF on prescription but restrict the products available to breads and mixes. This favoured option by the majority of consultation responders has now proceeded to formal ratification, through an amendment to the NHS Regulations 2004, Schedule 1. In this editorial, we discuss the controversies that have existed regarding prescription of GFF in coeliac disease where the gluten-free diet is the treatment, and discuss the future implications that this decision may have on both patients and the NHS.GFF products have been available in the UK via prescription for those medically diagnosed with coeliac disease for >50 years, with the aim of supporting dietary adherence and reducing complications. In recent years, these prescriptions were restricted to staple foods, approved by the Advisory Committee on Borderline Substances (ACBS). The National Prescribing Guidelines endorsed by both the Primary Care Society for Gastroenterology and the British Dietetic Association set out recommendations to healthcare professionals on the quantity of gluten-free staple foods that may be prescribed.2 These allowances (in units) were determined by an individual’s age and sex (for example, male 19–59 years = 18 units, female 19–74 years = 14 units) and based upon: continued consumption of naturally gluten-free foods (such as potato and rice);data … ER -