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celiachap

Blood Pressure Rise After Going gluten-free?

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Did anyone experience a rise in his or her blood pressure after going gluten free? I bought a home machine before I knew that I had Celiac, and have noticed an increase in the numbers.

Before going gluten-free, my BP used to be low, and now it’s normal to borderline (120/80 – 140/90), and occasionally shoots up to a level of mild/moderate hypertension (160/100), but usually returns to a lower number fairly quickly. About thirty years ago, when I was in my early 20’s, my blood pressure was too low for a blood donation at the yearly blood drive at work. Anyway, I don’t think that I have anything to worry about since it is usually about 120/80, giver or take 8 or 10 points.

I have an appointment at Colombia’s Celiac Center next month, and this is a concern that I want to ask them about. Of course, I will probably go to a cardiologist as well. I had an echo less than 2 years ago and the cardio said that I was OK. I have a mild case of Mitral Valve Prolapse, but that’s not a problem and may have improved due to better absorption of magnesium and various nutrients since being gluten-free.

I have gained about 15 lbs. since changing my diet, so maybe this is part of it.

Edited by celiachap

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i have not experienced this symptom upon going gluten-free; I've always had 115/75 give or take 5 points.

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Not saying this is normal but I don't think it's unusual. When you go gluten-free you start absorbing the good stuff, but you also start absorbing the bad, and possibly gain weight. Mine went up.

richard

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Mine's always been very low- 90/60 range both before and after dx (I found out 3 years ago). When I have a bad reaction, it raises to around 120/100-doc thinks it's because my heart needs to work harder (gluten's pretty rough on me :huh: ). Perhaps, combined with your weight gain, it is your body finally able to absorb nutrients. I gained about 10 lbs after dx, mostly muscle though. You're still in a 'normal' range, I wouldn't be too concerned about it, unless it continues to rise.

Nadia B)

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I could have written your post, actually. My Dr. suggested I get a home monitor, and although I do notice that my BP is lower at home than in the Dr.'s office, (the reason she suggested the cuff), my numbers have risen since being DX. They went from around 115/75 at home to more like 125/85. Because it fluctuates, my Dr. put me on low doses of 2 meds. BP also tends to rise with age, generally speaking.

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Guest nini

mine is the opposite too... I had high blood pressure before going gluten-free, now it's continuing to go down. I still take Atenolol for it though, I am about due for another checkup to decide if I need to continue taking the Atenolol since I have lost so much weight. My weight was really up before going gluten-free and now (almost 3 years later) I have lost almost 100 pounds. (actually right at the 95 pound weight loss mark)

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[it was great to see your email about blood pressure going up after going gluten free.

Like you my BP used to be low, and now it’s normal (120/80) which felt high after spending all my life (I'm 51) with it being so low.

Also like you in my early 20’s, I tried to donate blood. It took 40 minutes instead of the usual 20 mins.

And I sat up then fainted.

I think the low blood pressue was probably caused by the celiac which I did not realise I had.

I often would feel dizzy just from standing up and now that is rare.

If you find anything out at Colombia’s Celiac Center next month do let me know.

My instincts tell me the change is a good sign. I was told for years I had MVP, but then I read an article that said you need a sonogram to confirm, and when I had one she said I did not have MVP, but the extra noise was caused by the valve being a little longer than usual, but not a problem.

I had heart palpitations off and on before going gluten free and went a few times to cardiologist and always came away with a clean bill of health, and the suspicion they thought I was neurotic.

, and this is a concern that I want to ask them about.

I was told I had candida and worked on that for about 18 months before finding out I also had the gluten problem. I have now been gluten free for 2 1/2 years.

Still have various health issues, but overall think I'm doing well. I did the testing through enterolab and found I am sensitive to gluten, yeast, dairy, eggs.

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