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

Blood Pressure Rise After Going gluten-free?

celiachap

By celiachap
in Related Issues & Disorders

Recommended Posts

celiachap Apprentice
celiachap
Posted

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.

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

Celiac.com Sponsor (A8-M):


tarnalberry Community Regular
tarnalberry
Posted

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

lovegrov Collaborator
lovegrov
Posted

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

Nadtorious Rookie
Nadtorious
Posted

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)

VydorScope Proficient
VydorScope
Posted

I have the opposit. When I consume gluten my BP spikes up, but when Im gluten-free its more normal.

jerseyangel Proficient
jerseyangel
Posted

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.

Guest nini
Guest nini
Posted

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)

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

Celiac.com Sponsor (A8-M):


LJoyce Newbie
LJoyce
Posted

[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.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,336
    • Most Online (within 30 mins)
      7,748
    Jeffrey Yeres
    Newest Member
    Jeffrey Yeres
    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
      IBS-D vs Celiac

      By trents · Posted

      No coincidence. Recent revisions to gluten challenge guidelines call for the daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for a minimum of 3 weeks. If possible, I would extend that two weeks to ensure valid testing.
    • SilkieFairy
      IBS-D vs Celiac

      By SilkieFairy · Posted

      Thank you both for the replies. I decided to bring back gluten so I can do the blood test. Today is Day #2 of the Challenge. Yesterday I had about 3 slices of whole wheat bread and I woke up with urgent diarrhea this morning. It was orange, sandy and had the distinctive smell that I did not have when I was briefly gluten free. I don't know if it's a coincidence, but the brain fog is back and I feel very tired.   
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      Hello, @Jane02,  I take Naturewise D 3.  It contains olive oil.   Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets.  Fractionated coconut oil is not the same as coconut oil used for cooking.  Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the jar, and thus may be irritating to the digestive system. I avoid supplements made with soy because many people with Celiac Disease also react to soy.  Mixed tocopherols, an ingredient in Thornes Vitamin D, may be sourced from soy oil.  Kirkland's has soy on its ingredient list. I avoid things that might contain or be exposed to crustaceans, like Metagenics says on its label.  I have a crustacean/shellfish/fish allergy.  I like Life Extension Bioactive Complete B Complex.  I take additional Thiamine B 1 in the form Benfotiamine which helps the intestines heal, Life Extension MegaBenfotiamine. Thiamine is needed to activate Vitamin D.   Low thiamine can make one feel like they are getting glutened after a meal containing lots of simple carbohydrates like white rice, or processed gluten free foods like cookies and pasta.   It's rare to have a single vitamin deficiency.  The water soluble B Complex vitamins should be supplemented together with additional Thiamine in the form Benfotiamine and Thiamine TTFD (tetrahydrofurfuryl disulfide) to correct subclinical deficiencies that don't show up on blood tests.  These are subclinical deficiencies within organs and tissues.  Blood is a transportation system.  The body will deplete tissues and organs in order to keep a supply of thiamine in the bloodstream going to the brain and heart.   If you're low in Vitamin D, you may well be low in other fat soluble vitamins like Vitamin A and Vitamin K. Have you seen a dietician?
×
×
  • 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.