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When gluten-free staple items such as bread and flour were first made available on prescription in the late 1960s, there was limited access to these foods other than via the National Health Service. Even today, many people with coeliac disease obtain supplies of gluten-free products on prescription from a community pharmacy. Figures from 2011 show that the NHS in England spent £27 million on such food.1 With growing pressure on primary care budgets, and increasing awareness and availability of gluten-free food in shops and supermarkets, it is right …
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