German Celiac Society
The German Celiac Society eV (DZG) was founded in 1974 as a self-help organization and today (according to its own information) has around 40,000 members (as of 4/2019). The association is based in Stuttgart .
The aim is to help people affected by celiac disease (sprue) and dermatitis herpetiformis Duhring .
Basic assumptions
The basis for improving the clinical picture of celiac disease is the consistent avoidance of the adhesive protein gluten , which is contained in the grains of wheat , rye , spelled and barley . In the case of products with the ingredient oats , due to the possible contamination during cultivation, storage and processing, care must also be taken that these are only suitable for people with celiac disease with the addition of "gluten-free". Experts estimate that every 250th German citizen is affected by the disease. Dermatitis herpetiformis Duhring is a chronic skin disease that is linked to celiac disease.
Implementation of the club's goals
Member support includes, for example:
- the creation of extensive publications on targeted dietary nutrition (e.g. food lists)
- Organization of local aid groups for those affected
- Reports from members of the diet and food supplies at various vacation destinations
- Medical advice and background information in the members' magazine "DZG aktuell".
- Telephone consultation hours for members
- Organization of events for young people through the youth committee
- Organization of the World Celiac Day (WZT) for exchange among those affected and to make the public aware of the problem
- Commitment to the tax recognition of additional costs due to illness
Every year several projects for the medical examination of diseases are financially supported.
Conversely, the association receives benefits from health insurance companies.
The aim of the association is, among other things, to make food manufacturers aware of the problems of those affected and to ensure clear allergen labeling. However, this task has become less important, since an EU regulation has mandated all food manufacturers to identify the main allergens they contain since December 2014.
Structure of the association
The association consists of the following bodies:
- Board
- Members Committee
- Youth Committee
- Senior Advisory Council
- Office
- Scientific Advisory Board
- Contact persons
The organs of the association work on a voluntary basis.
Memberships
The DZG is a member of the AOECS (Association of European Celiac Societies), the umbrella organization of European celiac societies.
Web links
- Official website
- Overview of gluten-free foods from the German Celiac Society (PDF). Retrieved August 28, 2019
Individual evidence
- ↑ https://www.dzg-online.de/die-dzg.13.0.html , accessed on April 13, 2019
- ↑ https://www.curado.de/deutsche-zoeliakie-gesellschaft-10237/ , accessed on April 13, 2019
- ↑ https://www.dzg-online.de/wzt-2018.1010.0.html
- ↑ https://www.dzg-online.de/wzt-2015.855.0.html , accessed on April 13, 2019
- ↑ https://www.dzg-online.de/transparency-report.986.0.html , accessed on April 13, 2019
- ↑ http://www.bmel.de/DE/Ernaehrung/Kennzeichnung/kennzeichnung_node.html , accessed on December 27, 2014
- ↑ https://www.dzg-online.de/der-verein.76.0.html , accessed on April 13, 2019