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

Grey hair with celiac disease? I'm only 27.


el1995

Recommended Posts

el1995 Newbie

As the title suggests, I'm 27 female, experiencing increase of greys.

Over the last year my hair has started to fall out a lot more (extremely bad at diagnosis) and is starting to slow. It gets worse when I get glutened again, then calms down again. I recently found out I'm slightly deficient in vitamin b12, and vitamin D. Considering I've only been gluten-free 6 months now, I'm assuming that I'm probably still healing.

My question is, has anyone dealt with greys through celiac disease, and if you did, did they reverse? I've read sometimes that they can. I've had an extremely stressful year, and so happy to be diagnosed, but these greys do make me feel so much older than all of my friends. They're mainly along my hair line and at the front of my head. 

Please help :( 


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



Celiac.com Sponsor (A8-M):



trents Grand Master

You should probably be taking some high potency vitamin and mineral supplements to offset the deficiencies that inevitably accompany celiac disease.

Scott Adams Grand Master

Have you had your thyroid levels checked? This is a pretty old thread, but may be helpful:

 

shadycharacter Enthusiast
On 10/26/2022 at 7:49 AM, el1995 said:

As the title suggests, I'm 27 female, experiencing increase of greys.

Over the last year my hair has started to fall out a lot more (extremely bad at diagnosis) and is starting to slow. It gets worse when I get glutened again, then calms down again. I recently found out I'm slightly deficient in vitamin b12, and vitamin D. Considering I've only been gluten-free 6 months now, I'm assuming that I'm probably still healing.

My question is, has anyone dealt with greys through celiac disease, and if you did, did they reverse? I've read sometimes that they can. I've had an extremely stressful year, and so happy to be diagnosed, but these greys do make me feel so much older than all of my friends. They're mainly along my hair line and at the front of my head. 

Please help :(

B12 deficiency can cause gray hair. 

knitty kitty Grand Master

Yes, B12 deficiency, copper deficiency, zinc deficiency, and thiamine deficiency can cause grey hair.

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,742
    • Most Online (within 30 mins)
      7,748

    MistyMoon
    Newest Member
    MistyMoon
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)

    • There are no registered users currently online

  • 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.