Three out of four of those with celiac disease have not been diagnosed.
This is revealed in a study published in 2022 by a group of researchers from the University Hospital of Northern Norway (UNN), UiT and UiO.
This means that around 60,000 people in Norway do not know that they have celiac disease.
– It really surprised us that it was so high, says Trond Halstensen, who participated in the group behind the study.
He is a professor at the University of Oslo and is head of the Norwegian Celiac Association’s professional council.
Halstensen believes there may be various reasons why so many people do not know they are ill.
Some may not get the typical ones celiac disease symptomsor they may have a combination of symptoms that make doctors think in other ways.
Another problem is that many people who are ill are unable to stay away from gluten long enough for them to experience what it is like to be completely healthy.
Gluten-free bun dough for rising in the kitchen of Liv Janne Bell Jonstad in Førde
Photo: Jonas K. Sævereide
– Difficult to be the one who stands out
In the kitchen of Liv Janne Bell Jonstad in Førde, there is a bun dough to rise.
But the dough does not contain halibut flour. The oldest child was diagnosed with celiac disease even before he was two years old.
So when the weasel brother got similar symptoms at the same age, they quickly went to the doctor.
But even with strong symptoms, vigilant guardians and several blood tests, the boy was not diagnosed until he was four years old.
Today, 90 percent of all the food Liv Janne makes is completely gluten-free.
Now that Janne’s children have become teenagers, they are more on their own and have to deal with the disease themselves.
That has made it a little more challenging, says the mother.
– It can be experienced as a bit difficult to always be the one who stands out.
The high price of the gluten-free bread means that they grow a “normal” bread. Outside the home, Liva Janne calls for better offers.
She believes the explanation for the poor offer may be a lack of knowledge about how to prepare the gluten-free food, extra costs and different perceptions about how much gluten people with the various diseases take actually tolerate.
Gluten-free bun – I was later informed that there was too little milk in this dough, so if you think it looks a little dry, you are absolutely right, says Liv Janne Bell Jonstad
Photo: Jonas K. Sævereide / NRK
Demand creates supply
At Conditori Olefine in Førde, they have freshly baked, gluten-free bread for customers on Thursdays.
Then there is a large influx of people who come in and fill up the freezer, says Martin Berntsen.
He is the day-to-day manager of Naustdal steam bakery, which owns and operates Conditori Olefine.
Before, they bought in the gluten-free bread, but now they have gone in to bake it themselves.
Berntsen says that they would like to produce more for those with celiac disease and other allergies, but that they have to deal with the need that exists.
– Now the demand has increased quite a lot, and then it becomes more and more economical to produce yourself, says Berntsen.
Behind the counter on the floor below is Anne Sofie Berntsen, who is responsible for the cafe.
She believes it would have been even easier for more people to choose gluten-free if they had a better offer.
– After all, those with a gluten allergy are not exactly spoiled. They are not used to getting so much.
– We would like to find a really good gluten-free bun, so good that it makes everyone want to eat it, but it’s difficult, says Anne Sofie Berentsen.
Photo: Mattias Rolighed Bergset / NRK
Has gotten better
On the other side of the river in Førde, Liv Janne is well underway with the bowls.
She says that a lot has happened within the gluten-free kitchen in recent years and that the recipes have gotten better.
– From the time when the children were diagnosed with celiac disease, until today, things have gotten quite a lot better.
