Jump to content

Celiac.com Sponsor (A1):

Celiac.com Sponsor (A1-m):

  • You've found your Celiac Tribe! Join our like-minded, private community and share your story, get encouragement and connect with others.


    • Sign In
    • Sign Up
  • Jefferson Adams
    Jefferson Adams

    Can Antihistamines Help Some People with Chronic Diarrhea?

    Reviewed and edited by a celiac disease expert.

    People with certain types of diarrhea may respond to antihistamine treatment, according to a recent case series published online in Annals of Allergy, Asthma & Immunology.

    Can Antihistamines Help Some People with Chronic Diarrhea? - Image: CC--Chemist 4 U
    Caption: Image: CC--Chemist 4 U

    Celiac.com 08/12/2019 - People with certain types of diarrhea may respond to antihistamine treatment, according to a recent case series published online in Annals of Allergy, Asthma & Immunology. Up to 5% of adults suffer from chronic diarrhea, while a small subset of those patients suffer from idiopathic postprandial diarrhea (PPD)--diarrhea with sudden onset, and unknown origin.  Diarrhea is one of the most common complaints and symptoms for people with celiac disease.

    "Antihistamine-responsive PPD is seen in patients with chronic idiopathic urticaria and/or dermatographia and can be distinguished from mast cell activation syndrome (MCAS)," write Yasmin Hassoun, MD, University of Cincinnati, Ohio, and colleagues.

    Celiac.com Sponsor (A12):

    Celiac.com Sponsor (A12-m):

    The team describes cases of idiopathic PPD in five patients aged 26 to 63 years with a diarrhea duration of 8 weeks to 13 years. 

    All five patients had concurrent dermatographia. Three patients (two female and one male) also had a current or prior history of chronic urticaria, and three women had a current or previous history of angioedema. None of the patients had experienced an initial triggering event such as viral illness. 

    In all five cases, diarrhea occurred only after meals or snacks, and within 3 hours of eating. None of the patients showed any evidence of food allergy or food intolerance. 

    The team screened four of the five patients for food-specific IgE, and all four tested negative. Three of the patients eliminated lactose and other common allergens with no change in symptoms. 

    The team conducted tests for anti-tissue transglutaminase IgA and serum tryptase in four patients, 24-hour urinary prostaglandin F2α in three patients, and 24-hour urinary N-methylhistamine in two patients. All test results came up normal. Four patients also received upper endoscopy and colonoscopy, which revealed lesions in two patients. 

    One 55-year-old woman had lymphocytic colitis and a 63-year-old woman had gastric inflammation and ulcers. However, none of these pointed to any underlying GI condition that might to explain the chronic bouts of diarrhea.

    Until researchers can conduct more randomized, placebo-controlled trials doctors should consider PPD when assessing "patients presenting with food intolerance after excluding food allergy and other gastrointestinal (GI) disorders," adds Dr. Hassoun.

    Read more in the Annals of Allergy, Asthma & Immunology

    User Feedback

    Recommended Comments

    "One 55-year-old woman had lymphocytic colitis and a 63-year-old woman had gastric inflammation and ulcers. However, none of these pointed to any underlying GI condition that might to explain the chronic bouts of diarrhea." 
    LYMPHOCYTIC COLITIS CAUSES CHRONIC DIARRHEA! Often severe!! No other explanation is necessary!

    Link to comment
    Share on other sites

    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Add a comment...

    ×   Pasted as rich text.   Restore formatting

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.

  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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

    Celiac.com Sponsors (A17-m):

  • Related Articles

    Jefferson Adams
    Celiac.com 09/01/2011 - The global market for food allergy and intolerance products will surpass $26 billion by 2017, according to the most recent projections from companiesandmarkets.com.
    The retail growth in foods free of gluten, wheat, lactose, cow's milk, nuts, egg, soy and ominous additives has been driven in part by increased diagnosis of digestive health conditions, growing interest for gluten-free diets, better label regulations, and tastier products.
    The United States is by far biggest market for food allergy and intolerance products. In the U.S., an estimated 10% of the population have difficulties digesting gluten.
    In addition to their popularity with celiac-disease sufferers, gluten-free foods also appeal to a wide proportion of the general population, partly because of growing concerns related wheat consumption, and to symptoms associated with celiac disease.
    The sector is also benefiting from numerous celebrities who have touted gluten-free and wheat-free diets as apart of a weight-loss and personal fitness routine.
    Others are swayed by claims that going gluten-free can help treat disorders such as autism, chronic fatigue, schizophrenia, attention deficit disorder, multiple sclerosis, migraine and fertility problems.
    At least partly in response to that fact, market for gluten-free products began to explode in 2010, with savory snacks, energy bars, baking products, chocolates, and cookies leading the way among new gluten-free products.
    One result is that consumers now have a variety of options to choose from in the baked products category, including baking mixes, breads, bagels, muffins, entrees, cakes, cookies, doughnuts, baking mixes, pastas, pizza, cereals, snack foods and soups. This, in addition to a number of new gluten-free grains, starches, flours and seeds.
    Online sites that specialize in delivering gluten-free and other specialty foods for for those with food allergies, such as The Gluten-free Mall have added upwards of a hundred new products and twenty new vendors a year, and expect those numbers to continue, according to its founder and CEO, Scott Adams.
    The report includes comprehensive marketplace information, including analysis of key players, products, and strategic activities, trends, product launches, innovation, and regulatory issues, along with historic and forecast data covering 2003-2017.

    Jefferson Adams
    Celiac.com 04/26/2012 - A recent statement by the FDA announces that the agency is gathering data to respond to calls for an "alternative approach" to determining a specific gluten threshold level other than the proposed level of under 20 parts per million gluten as one of the criteria to define the term “gluten-free.”
    The statement directly acknowledges that people with celiac disease must avoid gluten for life in order to prevent harmful health effects.
    The statement also notes that, in 2011, the Agency, through its Center for Food Safety and Applied Nutrition (CFSAN) conducted the following actions involving accurate gluten labeling of food products: 
    It finished a safety assessment of gluten exposure in individuals with celiac disease, and that it had gotten that assessment peer-reviewed.
    This was done to gather more data regarding possible alternative approaches to establishing a specific gluten threshold level as one of the criteria to define “gluten-free.”  
    These would be alternative approaches that differ from the "analytical methods-based approach" used by the FDA in its proposed rule for "gluten-free" products. That proposal established product ingredients under 20 parts per million gluten as one of the criteria for defining the term “gluten-free.”
    The FDA statement also noted that CFSAN had published a Federal Register notice in August 2011, reopening the comment period on the Agency’s proposed rule on “gluten-free” food labeling. 
    The notice announces the publication of the FDA's safety assessment on gluten exposure in people with celiac disease, and asks for public comment on the safety assessment, and on any other issues that might affect the definition of the term “gluten-free” in the Agency's final rule. 
    Lastly, the statement announces that the FDA will review and consider those public comments before issuing its final rule defining “gluten-free” for labeling food products, including dietary supplements. The FDA intends to complete the entire process and issue the rule by the end of fiscal year 2012.


    Jefferson Adams
    Celiac.com 02/08/2013 - In an article for Fox News, Hans von Spakovsky, a senior fellow at the right-wing Heritage Foundation, ridicules the idea that the Department of Justice (DoJ) should use its weight to force colleges and universities to accommodate students with food allergies under the Americans with Disabilities Act.
    At issue is a settlement the DoJ obtained with Lesley University in Massachusetts, which had allegedly violated the Americans with Disabilities Act by not adequately accommodating students with food allergies.
    Under the settlement agreement with the DoJ, Lesley University will pay $50,000, offer meals that do not contain “egg, wheat, shellfish, fish, soy, peanut, tree-nut products, and other potential allergens," prepare the food in a dedicated area, and to allow students to pre-order their special meals, among other requirements.
    In the view of von Spakovsky, the agreement amounts to "extortion" by the the DoJ. He calls the "idea that this is a federal issue, or that the Justice Department should burn its resources investigating food preparation in university dining halls…a complete absurdity."
    He goes onto call the DOJ's efforts at Lesley a "dish-hunt [which] exemplifies mindless mission creep and the bloated expansion of the federal nanny state."
    What do you think? Do you have children or loved ones with celiac disease, especially of college age? Should celiac disease be considered a disability? Do they deserve gluten-free food options at school? Should the government pressure schools that either can't or won't act on their own? Let us know your thoughts by commenting below.
    Click here to read Hans von Spakovsky's full article, ridiculing efforts by the federal government to use the Americans with Disabilities Act to pressure colleges to accommodate students with food allergies.

    Jefferson Adams
    Celiac.com 01/21/2019 - A population-based survey study of more than 40,000 adults in the United States shows that just over one in ten people had an allergy to at least one food at the time of the survey. However, the same study reveals that nearly 20% of adults believed themselves to have a food allergy. 
    Half of the adults with food allergies reacted to at least one food, while nearly 40% reported at least one food allergy-related emergency room visit in their lifetime.
    According to the US FDA, the most common food allergens are milk, peanuts, eggs, fish, crustacean shellfish, soy, tree nuts and wheat.
    How common are food allergies among adults in the United States? How severe are the symptoms, on average?
    Researchers Seek Accurate Estimates of Adults with Food Allergies
    A team of researchers recently set out to provide accurate estimates of the national distribution, severity, and factors associated with adult food allergies. The research team included Ruchi S. Gupta, MD, MPH; Christopher M. Warren, BA; Bridget M. Smith, PhD; et al Jialing Jiang, BA; Jesse A. Blumenstock, BS; Matthew M. Davis, MD, MAPP; Robert P. Schleimer, PhD; and Kari C. Nadeau, MD, PhD
    There have been numerous studies on food allergies in children, but very little is known about food allergy in adults. 
    Food Allergy Can Start in Adulthood
    The team’s results indicate that more than 10% of US adults, more than 26 million people in all, are allergic to at least one food. That means that food allergies are both common and severe among adults in the United States. Moreover, food allergies often begin in adulthood, rather than in childhood, as is commonly believed.
    The team calls for greater scrutiny of adults with suspected food allergies, including proper testing and consultation to make sure patients are avoiding the correct foods, and not unnecessarily avoiding foods that are okay for them to eat.
    JAMA Netw Open. 2019;2(1):e185630. doi:10.1001/jamanetworkopen.2018.5630  
    The researchers are variously affiliated with the Institute for Public Health and Medicine, Northwestern University Feinberg School of Medicine, Chicago, Illinois; the Department of Pediatrics, Northwestern University Feinberg School of Medicine, Chicago, Illinois; Mary Ann & J. Milburn Smith Child Health Research, Outreach, and Advocacy Center, Ann & Robert H. Lurie Children’s Hospital, Chicago, Illinois; the Department of Medicine, Northwestern University Feinberg School of Medicine, Chicago, Illinois; the Department of Preventive Medicine, University of Southern California Keck School of Medicine, Los Angeles; the Center for Innovation for Complex Chronic Healthcare, Edward J. Hines Jr Veterans Affairs Hospital, Hines, Illinois; the Department of Medical Social Sciences, Northwestern University Feinberg School of Medicine, Chicago, Illinois; the Department of Preventive Medicine, Northwestern University Feinberg School of Medicine, Chicago, Illinois; and the Sean N. Parker Center for Allergy and Asthma Research, Stanford University School of Medicine in Stanford, California.

  • Popular Now

  • Create New...