The Evidence | Coeliac Disease Statistics and glüf Impact Data

Why glüf exists

glüf is a safety tool built on evidence. This page brings together the key statistics on coeliac disease and the research that underpins why glüf exists, what problem it solves, and what impact it is having. All data is sourced and specific.

The scale of coeliac disease and the statistics

Coeliac disease affects approximately 1 to 1.4% of the global population, with prevalence increasing (NHS UK, 2026; Coeliac UK, 2026). Based on current trends, up to 4% of the population is expected to be coeliac by 2040.

In addition, up to 11% of people report non-coeliac gluten sensitivity, a separate condition that also requires careful attention to gluten in food (Sheffield University, 2020). This means the total population requiring reliable gluten-free information when dining out is significantly larger than the coeliac population alone.

The only treatment for coeliac disease is strict, lifelong adherence to a gluten-free diet. Even trace amounts of gluten can cause acute symptoms, including abdominal pain, diarrhoea, and skin reactions. Long-term consequences of repeated exposure include malnutrition, osteoporosis, and increased cancer risk (NHS UK, 2026; Food Standards Agency, 2025).

The problem with eating out

77% of people with coeliac disease report having been accidentally exposed to gluten when eating out (Coeliac UK, 2025).

Peer-reviewed research confirms that coeliacs experience significant anxiety, social exclusion, and reduced quality of life related to eating out, driven by fear of cross-contamination, inconsistent staff knowledge, and lack of trustworthy information (Ruiz-Carnicer et al., Nutrients, 2023; Marsilio et al., Nutrients, 2020).

Systematic reviews of food service environments demonstrate that meals labelled gluten-free frequently contain gluten above safe thresholds, highlighting systemic gaps in food handling, training, and data accuracy (Verma et al., 2021).

85% of coeliacs report social limitations as a result of their condition.

The commercial opportunity

Reduced dining frequency among coeliacs represents a missed revenue opportunity of £47.8 million annually for the UK restaurant industry, and £5.1 billion globally (glüf market research, 2024).

Coeliacs eat out less frequently than the general population but demonstrate high loyalty towards venues they trust, resulting in disproportionate lifetime value once confidence is established. Research shows that trust and perceived safety are the primary drivers of repeat visits among consumers with dietary restrictions (Marsilio et al., 2020).

There are approximately 543,500 restaurants in Europe and 833,000 in the United States, a global total of over 1.3 million venues that could benefit from better communication of gluten-free capability.

glüf's traction

glüf currently has over 1,000 registered users, achieved through organic growth on a bootstrapped budget.

Active users engage with glüf an average of four times per month, demonstrating that this is a tool people return to regularly, not something downloaded once and forgotten.

glüf has been validated by senior leaders in the UK hospitality industry, confirming the problem and the need for better tools through structured design thinking interviews.

Sources

NHS UK. Coeliac disease and complications. 2026.

Coeliac UK. Eating Out Report. 2025.

Food Standards Agency. Tolerable gluten levels and cross-contamination guidance. 2025.

Ruiz-Carnicer et al. Nutrients. 2023.

Marsilio et al. Nutrients. 2020.

Verma et al. Systematic review of gluten contamination in food service. 2021.

Sheffield University. Non-coeliac gluten sensitivity prevalence. 2020.

glüf market research. 2024.

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