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Increased Risk of Tuberculosis (TB) for those with Celiac Disease

Celiac.com 03/07/2007 - A recent study conducted in Sweden shows that individuals with celiac disease apparently face a significantly greater risk of contracting tuberculosis, possibly due to mal-absorption of vitamin D, according to a report in the January 2007 issue of Thorax.

Researchers found that people with prior tuberculosis are 2.5 times more likely to get celiac disease than those with no prior tuberculosis. According to lead investigator, Dr. Jonas F. Ludvigsson, of Orebro University Hospital, this indicates that celiac disease is fairly common in individuals who have tuberculosis. It also appears that tuberculosis is in fact more common in those with celiac disease than in those without.

Dr. Ludvigsson and a team of colleagues compared the risk of tuberculosis in more than 4000 patients with celiac disease to that of 69,000 matched individuals in a general population-based study.

The study showed the presence of celiac disease corresponded to about a 3-to-4 times greater risk of subsequent tuberculosis. Similar results were found when the study population was grouped by their gender and age at the time of diagnosis for celiac.

The researchers concluded that celiac disease could affect the action of tuberculosis medication.

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Further studies are likely warranted, as the study involved a fairly small number of cases, and only 24 celiac patients had contracted tuberculosis.

Subsequent confirmation of these findings would likely warrant making it standard practice to do serological testing for celiac disease in tuberculosis patients with gastrointestinal symptoms or with apparent drug resistance.

Thorax 2007;62:1-2,23-28.

health writer who lives in San Francisco and is a frequent author of articles for Celiac.com.

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I agree with Ennis. It sounds like she is getting access to gluten way too often to expect healing. I had some pretty severe patches of intestinal damage when I was diagnosed. Anemia was my symptom and I had no gut issues then. So, just because she injests gluten and does not have some major symptoms right away, does not mean she is not building up antibodies. Have those antibodies been re-tested to see if they are in the normal ranges now? Missing patches of damage in the small intestine is possible. Heck, the small intestine is the size of a tennis court (goggle it). So easy to miss. Also, your GI should have taken more than four samples? How many were taken? (Forgive me, if I have forgotten.) Cross contamination in your house is real, especially if you have kids in the house. Member Jebby, a preemie doctor who has celiac disease, was not getting well. Turns out her four small and adorable children were glutening her. She made her house gluten free. Just something to consider. You mentioned she had access to gluten at a party. So, does that mean she caves in and eats it? She needs to become a stakeholder in this diet.

I think that if you soaked in the paddle in vinegar and scrubbed it a few times, you will be fine. But if in doubt, just set the mixer aside for a while until your family's health has improved. In the meantime, use your arm to mix dough! My grandma never had a mixer! I bought a bunch of new stuff because I had been married for 25 years when diagnosed. It was time for new things! Everyone is different in their response to gluten. Science has given us a good estimate, but we know that nothing is "one size fits all". You just have to figure out what is best for you and your family. My anemia resolved within months of being gluten free (ferritin levels). I still have Thalassemia, but it is mild and my body has adapted. It is most likely the one reason that I never made the Olympic team! ? BTW, family and friends are not allowed to bring in gluten into our house with the exception of beer. They can contribute to a potluck by bringing beverages, uncut fruit and veggies, new condiments, tableware, and ice cream ......etc.

Thank you so much. It's so nice to have such friendly and helpful people to talk to while I await my answers. I had an interesting experience yesterday... I ate a bowl of Kraft mac n cheese... then passed out for 4 hours and woke up vomiting. I've had a lot of experiences like that after eating over the past 2 years, but I never put those pieces together because celiac disease was totally off my radar. Just found it very interesting. I've been pushing down lots of gluten-y foods just to make sure my tests will come out right. So tired of waiting! Really, if this isn't the answer to my 40 lb mysterious weight loss, fatigue, and painful gas/bloating... then what's left? Cancer doesn't seem likely in a 33 year old, but I am really scared. Thanks for helping me through this. Anyone who stumbles accross this place is lucky to find such supportive and kind, helpful people!

Hello and welcome I don't have an answer, like you I'm eating rice in processed foods as well as a side dish so I'm also wondering if I'm eating too much. If the rice is in a product like flour there's no way to tell how its prepared etc However for this: You can pre soak and rinse the rice in advance and change the way you cook it to reduce your exposure by up to 80% Details: http://www.bbc.co.uk/programmes/articles/2F1MDzyW55pg97Tdpp7gqLN/should-i-be-concerned-about-arsenic-in-my-rice

I use almond, and coconut a lot now my bakery used to use oat and almond blends. We never used rice, or starches as our goal was to keep it low glycemic. Now days we are transitioning to cut out oats. I started having....ok I omitted and gave in after being in denial a similar reaction to oats (10% of celiacs do if I recall) over a year ago. Anyway as for flour blends premade avoiding rice and grains try simple mills at https://www.simplemills.com/collections/all I have composed a huge list of various gluten-free goods here, even recently updated with grain free, and pizza section https://www.celiac.com/gluten-free/topic/117090-gluten-free-food-alternatives-list/