For those who suffer with the medical condition called celiac disease, dinner at a restaurant is a nightmare.

With celiac disease, the surface of the small intestine is damaged by gluten -- a protein found in things like wheat, rye, barley and oats.

And gluten is widely used in the production of many processed and packaged foods.

As a result of the intestinal damage, the body is unable to absorb essential nutrients -- protein, fat, carbohydrates, vitamins and minerals.

According to the Canadian Celiac Association (CCA), celiac disease can only be definitely diagnosed via a small bowel biopsy performed by a specialist surgeon.

Symptoms of the disease include anaemia, chronic diarrhoea, weight loss, fatigue, irritability and cramps and bloating. Some sufferers also develop an intense burning and itching rash called dermatitis herpetiformis.

Although there is no known cure for celiac disease, it can be controlled and treated via a strict adherence to a gluten-free diet.

Anyone with celiac disease, which can strike an individual at any age, must constantly read the list of ingredients on any labels.

According to the CCA, celiacs must constantly be alert to hidden sources of gluten such as malt and hydrolysed vegetable/plant protein.

Many of today's processed and packaged foods have hidden gluten so particular care should also be taken when selecting soups, luncheon meats and sausages.