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

Iron Deficiency


Greengal

Recommended Posts

Greengal Rookie

Hello all!

I'm wondering if many people here had/have problems with iron deficiency as a result of Celiac? I haven't been diagnosed yet (awaiting the results of bloodwork, have not had an endoscopy) but some regular blood work (CBC etc) found that my iron levels were very low, despite the fact that I take an iron supplement daily. To be fair, I haven't been eating very well because I've been feeling so sick, but what annoyed me is that no one bothered to be interested in why they were so low. I was just told to take a higher supplement and that was it. Can Celiac cause iron defiency?

Thanks!

Kelly


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



Celiac.com Sponsor (A8-M):



Thomas Apprentice

Good luck,

angel-jd1 Community Regular

A good way to help your body absorb iron is to have a vitamin C product when you have iron. For example.....when you eat a hamburger or steak...drink a glass of Orange Juice either with it, or directly before or after. This will help you absorb better.

-Jessica :rolleyes:

red Newbie

My 12 yr old son has also been taking iron by RX and his levels are lower than when he started taking them and being gluten-free 6 weeks ago. At what level can iron be without great concern for a iron transfusion? We tried to take them with Vit C and the inside of his mouth broke out and looked scalded.

Does anyone else have these problems? any suggestions?

hapi2bgf Contributor

I was anemic all of my life. I would take the supplements for months and have only slight iron improvement, etc. Well the most recent doctor looked into all of my problems and was concerned that my blood work came back showing malnurishment and anemia. Long story short I finally agreed to an endoscopy and found that I have text book celiacs. The doctor said malabsorption is a sign of problems, one of which was celiacs. After changing to the gluten-free diet my numbers held much better.

There is an iron overload disease called Hemachromatosis and there is a form of the disease that prevents the absorption of iron. So you might want to find a knowledgable doctor on the Hemachromatosis topic. It's another disease that runs in my family :P I have never found a doctor who knew much about the Hemachromatosis.

LDHV Newbie

My daughter has anemia also, that was the first sign we had that somthing was the matter. After trying over the counter iron with no improvement the doctor sent us to a gi. after being tested and comfirmed for celiac and crohns she is now on niferex (iron) and folic acid both rx. She is also on other med. for the crohns but i think that the folic acid is what has improved her levels we go Tuesday for more blood work in hopes that we can get off the iron. as long as there is improvment we will be happy.

Leah

Jacie's mom (13)

Thomas Apprentice

Also, when you take any iron supplements, never take it with calcium.


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



Celiac.com Sponsor (A8-M):



red Newbie

uh oh. why not take it with calcium? My GYN wants me to take iron (otc) for awhile but never mentioned not with calcium and i was taking them at the same time.

Leah

Your daughter has Celiac and Crohns. is the niferex helping the iron levels? My son (12) takes niferex also. The Dr. has ruled out Celiac but he will remain gluten-free. We are now testing further for the Crohns.

Thomas Apprentice

I believe it to be true.

Alison Rookie

I was severely anemic for 10 years (at least) before being diagnosed with celiac disease. I had tried iron pills but when your intestines are damaged you cannot absorb iron. After going gluten-free, my iron levels were back up to normal within 3-6 months!! My doctor couldn't believe it. I certainly felt the difference too -- more energy, more color in my skin, no more leg cramps at night, no more ice cravings (a weird symptom of iron deficiency).

A word of caution, you should not take iron pills without knowing what your iron levels are -- too much iron can be toxic.

The reason why they say not to take calcium with iron is that calcium blocks iron absorption and vitamin C helps it (but if your intestines are damaged, it won't make much difference anyway).

slimmroth Newbie

I have been gluten-free for a year and my bloodwork supports that. However, this month I discovered (after fainting twice) that I am severelyanemic. I don't understand why , all of a sudden, I am anemic. I don't have periods so that is not the problem. I feel exhausted ALL the time. On top of that, I have severe lower back pain and had a nerve block last week (my third) which has not helped. I am 36 but when I wake up in the mornings, I feel 86 because my back is so stiff. Has anyone else had severe back pain?

plantime Contributor

My back pain is easy for me to trace: either I have overdone the physical part, or I am becoming dehydrated. One time, though, it was caused by a kidney infection.

I am supposed to take a B-complex with my iron supplement every day, but I cannot find a B-complex that does not have contamination. Does anyone know where I should look?

slimmroth Newbie

dessa,

have you tried the brand, "nature's bounty" I live in the South and that is the brand in our pharmacies. It states gauranteed free of gluten on the back label. I was checked for a kidney infection---I wish that had been my problem.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,734
    • Most Online (within 30 mins)
      7,748

    Marypoole
    Newest Member
    Marypoole
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.