Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):
  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Can Joint Pain Be A Sign Of Celiac In 8 Year Old?


3bears2

Recommended Posts

3bears2 Explorer

I have celiac, but my dd has always had funny bone and joint pain. Could it be a celiac symptom or a coincidence? It just seems odd sometimes. What do you think. She has no other symptoms, gi that is. She has always been hyperactive. It has gotten better over the years. She is not gluten-free as of now.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



lisalamitie Newbie

I believe almost any symptom can be part of Celiacs. We live on Long Island where joint pain is almost always a symptom of Lymes disease. It first and mostly effects the knees, then the ankles. My Son has Lymes. My husband recently has joint pain in the ankle and it was cellulitis from a spider bite or psoriasis infection and caused tendonitis in the ankle. Chronis join tpain can also be Rhumetoid Arthritis (hopefully not though) Just some other ideas for you. Keep your eye on it and check with the doctor if it doesn't go away.

good luck

massagemamaof3 Rookie

My 11yo has what she calls "wobbly legs" its really neuropathy. She also has complained about her knees hurting. She has just been diagnosed so I am now looking back to all the things she complained about and realizing that they are all symptoms! 

WinterSong Community Regular

I know someone whose only symptom is joint pain. No gastrointestinal issues.

 

Everyone experiences Celiac symptoms differently, so yes it could be a symptom. 

greenbeanie Enthusiast

My daughter had leg pain  starting before she could even talk. It was so bad once when she was about 1 1/2 that we took her to the urgent care center, wondering if she could have broken her leg (despite no apparent fall or injury). It hurt so much that she screamed and her legs buckled when we tried to get her to stand up, but she couldn't talk so it was hard to tell what was wrong. They did x-rays, which were normal, and sent us home with a diagnosis of toxic synovitis. They said she was probably prone to it and might get it again whenever she had even a minor virus. The diagnosis was not based on any particular test results - it was just the conclusion the doctor reached after ruling out other causes.

 

Well, over the next few years she did seem to have it again and again, even when she did not seem sick at all. We just gave her ibuprofen and waited until it passed, since that's the standard treatment for toxic synovitis. It caused her quite a bit of pain from time to time. When she was diagnosed with celiac at age 4, I'm happy to say that her leg pain has gone away completely! In retrospect, I feel quite sure that it was a symptom of celiac all along. (She had many, many other symptoms as an infant too, but it took four years to finally get to the bottom of it.) The leg pain had been most consistent in the weeks leading up to her endoscopy, when I was feeding her wheat every day, and it disappeared within days of going gluten free and hasn't returned.

nvsmom Community Regular

I had joint pain as a kid. The grown-ups called it growing pain but it never left - as an adult they changed the name of it to arthralgias. LOL  

 

I believe it could be a symptom in a child. Be aware that joint pain and nerve issues are often some of the slowest to resolve on the gluten-free diet.

 

Best wishes.

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - cristiana replied to colinukcoeliac's topic in Gluten-Free Restaurants
      6

      What should I expect from a UK restaurant advertising / offering "Gluten Free" food

    2. - RMJ replied to colinukcoeliac's topic in Gluten-Free Restaurants
      6

      What should I expect from a UK restaurant advertising / offering "Gluten Free" food

    3. - knitty kitty replied to Mihai's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      14

      Pain in the right side of abdomen

    4. - trents replied to colinukcoeliac's topic in Gluten-Free Restaurants
      6

      What should I expect from a UK restaurant advertising / offering "Gluten Free" food

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,480
    • Most Online (within 30 mins)
      7,748

    radster47
    Newest Member
    radster47
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • trents
    • cristiana
      Hi Colin I share your frustration. My coeliac disease was diagnosed in 2013 and it took some years for my  TTG levels to settle to normal levels in  blood tests.  I had to make a few significant changes at home to make sure our house was as gluten free as possible (I share a house with gluten eaters) but time and time again I found I was glutened (or nearly glutened whilst eating out  - like regular bread being served with a gluten-free meal ).  Even eating in chains that Coeliac UK were recommending as safe for coeliacs.  So I gave up eating in restaurants for a while.  My blood tests normalised.  But here's the thing:  the lowest my TTG readings ever got to were 4.5 (10  and under being my local lab's normal levels) and now that I am eating out again more regularly, they've gone up to 10 again.  I am quite convinced this gluten is coming from exposure whilst eating out.  Small levels, that don't make me violently sick, but might give me a mild stomach upset.  My next coeliac blood review is in September and I mean to give up eating out a few months before to see if that helps my blood results get back on track. It seems to me that there are few restaurants which really 'get it' - and a lot of restaurants that don't 'get it' at all.  I've found one restaurant in Somerset and a hotel in East Sussex where they really know what they are doing.    The restaurant in Somerset hardly uses flour in any of their dishes; the hotel in East Sussex takes in trainees from the local college, so they are teaching best standards.   But it has taken a lot of searching and trial and effort on my part to find these two places.  There are certainly others in the UK, but it seems to me the only real way to find them is trial and error, or perhaps from the personal recommendation of other strict coeliacs (Incidentally, my coeliac hairdresser tells me that if a Michelin star restaurant has to have a separate food preparation so she has never been glutened in one - I can't say I've ever eaten in one!) For the rest, I think we just have to accept that gluten may be in the air in kitchens, if not on the surfaces, and there will always be some level of risk wherever one dines, unless the restaurant cooks exclusively gluten free dishes. Cristiana  
    • RMJ
      Hopefully @Cristiana will see this question, as she also lives in the UK.
    • knitty kitty
      @Theresa2407, My Non-Alcoholic Fatty Liver Disease (NAFD), now called Metabolic Dysfunction-Associated Steatotic Liver Disease (MASLD), cleared up, resolved, after supplementing with Thiamine B1 and Riboflavin B2.  "Specifically, higher intakes of vitamin B1 and vitamin B2 were negatively associated with the risk of NAFLD. Consequently, providing adequate levels of Vitamin B1 and Vitamin B2 in the daily diets of postmenopausal women could potentially serve as a preventive measure against NAFLD." Association between dietary intakes of B vitamins and nonalcoholic fatty liver disease in postmenopausal women: a cross-sectional study https://pmc.ncbi.nlm.nih.gov/articles/PMC10621796/ High-dose vitamin B1 therapy prevents the development of experimental fatty liver driven by overnutrition https://pmc.ncbi.nlm.nih.gov/articles/PMC7988776/
    • trents
      Welcome to the the celiac.com community @colinukcoeliac! I am in the USA but I don't think it is any different here in my experience. In some large cities there are dedicated gluten free restaurants where only gluten free ingredients are found. However, there are a growing number of mainstream eatery chains that advertise gluten free menu items but they are likely cooked and prepared along with gluten containing foods. They are just not set up to offer a dedicated gluten free cooking, preparation and handling environment. There simply isn't space for it and it would not be cost effective. And I think you probably realize that restaurants operate on a thin margin of profit. As the food industry has become more aware of celiac disease and the issue of cross contamination I have noticed that some eateries that used to offer "gluten free" menu items not have changed their terminology to "low gluten" to reflect the possibility of cross contamination.  I would have to say that I appreciate the openness and honesty of the response you got from your email inquiry. It also needs to be said that the degree of cross contamination happening in that eatery may still allow the food they advertise as gluten free to meet the regulatory standards of gluten free advertising which, in the USA is not more than 20ppm of gluten. And that is acceptable for most celiacs and those who are gluten sensitive. Perhaps you might suggest to the eatery that they add a disclaimer about cross contamination to the menu itself.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.