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Celiac Disease and Small Fiber Neuropathy


CookiesGem
Go to solution Solved by Scott Adams,

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CookiesGem Newbie

For over a year I had pain and tingling numbness in both arms and on the outer thighs. After being sent to Duke University Hospital and testing including skin biopsies it was determined to be SMALL FIBER NEUROPATHY.  Genetic testing done on the samples determined that the cause is Celiac disease.  Has anyone else heard of this or experienced it? Now I am so strict about Gluten but the small fiber (large problem) neuropathy has spread and at times pain is unbearable.  I think if people were aware of the many facets of this Celiac disease they would find empathy and better compliance for those who suffer. 


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trents Grand Master

Welcome to the forum, CookiesGem!

Genetic testing cannot be used to establish celiac disease. It can be used to establish that you have the potential for celiac disease. About 40% of the population carries one or more of the genes tied to celiac disease but only about 1% of the population actually develops celiac disease. It takes a combination of genetic potential plus some triggering stress event (such as a viral infection) to activate the genes.

Celiac disease is diagnosed with antibody testing and/or biopsy of the small bowel lining. Have you had either or both of these done? In addition to that, a minority of those with celiac disease also develop a distinctive skin rash known as dermatitis herpetiformis (DH), for which celiac disease is the only known cause. Do you have DH?

NanceK Apprentice

Hi CookiesGem,

Yes, my small fiber neuropathy and osteoporosis were caused by silent celiac disease.  Blood tests run by my endocrinologist confirmed celiac disease, and further labs by neurologist also confirmed celiac disease. He did a skin/nerve punch biopsy (ankle and hip areas), which confirmed the small fiber neuropathy. Genetic testing, as far as I know, is not done on skin biopsies for celiac disease only blood tests(?). I was then referred to a GI specialist to have the upper endoscopy with biopsy of small intestine, which sealed the diagnosis. I do still have the SFN, but it is better. Osteoporosis, unfortunately, has not reversed yet nor do I think it will. It’s been several years since diagnosis. And I agree with you that celiac disease should be taken more seriously and can really mess you up if not! Some family members still do not understand my diagnosis and think I’m too dedicated to the diet and can cheat once in a while (frustrating), but my adult son did get tested and is negative for celiac disease. He did not have genetic testing, however. Good luck in your journey. I wish you well!

  • Solution
Scott Adams Grand Master

We have a category on Celiac.com where we've summarized the studies on celiac disease and neuropathy here in case you'd like to find out more:

https://www.celiac.com/celiac-disease/celiac-disease-amp-related-diseases-and-disorders/ataxia-nerve-disease-neuropathy-brain-damage-and-celiac-disease/ 

Wheatwacked Veteran

Peripheral nerves are susceptible to damage by a wide array of toxins, medications, and vitamin deficiencies. Particularly vitamin d, Thiamine, B12, B6, and Choline.

Peripheral Neuropathy Due to Vitamin Deficiency, Toxins, and Medications

CDP-choline and its endogenous metabolites, cytidine and choline, promote the nerve regeneration and improve the functional recovery of injured rat sciatic nerves

knitty kitty Grand Master

I had neuropathy from my toes to thighs, and in my hands and arms.  I even managed to scald my hands by hot water while washing dishes.  My hands were so affected I couldn't tell the temperature of the water.  I couldn't knit or embroider because I couldn't feel the needles.  

I took a combination of Thiamine, Pyridoxine, and Cobalamine (Vitamins B 1, B 6, and B12) and my neuropathy began to improve.  I don't have any residual tingling nor pain.  These vitamins together have been shown to alleviate pain, and heal damaged nerves.

Celiac Disease affects the absorption of vitamins and minerals from food.  Doctors seem to ignore these micronutrients deficiencies that occur in Celiac Disease.  Doctors routinely check only for B12 and Vitamin D deficiencies.  These are the only two vitamins that can be stored in the liver for longer periods of time.  Doctors don't routinely test for other vitamin deficiencies because blood levels do not reflect deficiencies.  Deficiency symptoms can occur before blood levels change.  Blood levels may remain within "normal" levels while the vitamin deficiencies occur in organs and tissues like muscles.  

Do talk to your doctor or a nutritionist about supplementing with the eight essential B vitamins, Vitamins C and D, and minerals like magnesium and calcium while healing.  

References:

Mechanisms of action of vitamin B1 (thiamine), B6 (pyridoxine), and B12 (cobalamin) in pain: a narrative review

https://pubmed.ncbi.nlm.nih.gov/35156556/

The Role of Neurotropic B Vitamins in Nerve Regeneration

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8294980/

Mitochondrial damage and "plugging" of transport selectively in myelinated, small-diameter axons are major early events in peripheral neuroinflammation

https://pubmed.ncbi.nlm.nih.gov/29486771/

 

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    • SilkieFairy
      I realized it is actually important to get an official diagnosis because then insurance can cover bone density testing and other lab work to see if any further damage has been done because of it. Also, if hospitalized for whatever reason, I have the right to gluten-free food if I am officially celiac. I guess it gives me some legal protections. Plus, I have 4 kids, and I really want to know. If I really do have it then they may have increased risk. 
    • par18
      Been off this forum for years. Is it that important that you get an official diagnosis of something? It appears like you had a trigger (wheat, gluten, whatever) and removing it has resolved your symptom. I can't speak for you, but I had known what my trigger was (gluten) years before my diagnosis I would just stay gluten-free and get on with my symptom free condition. I was diagnosed over 20 years ago and have been symptom free only excluding wheat, rye and barley. I tolerate all naturally gluten free whole foods including things like beans which actually helps to form the stools. 
    • trents
      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
      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
      @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/
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