Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

Could my infant son have been glutened? Hear me out.


selectivefocus

Recommended Posts

selectivefocus Enthusiast

I am a 37 yo female. I have 4 kids, 15, 11, 8, and 5. We are all Celiac.

I had my 5th on January 8th, so he is 14 weeks. Celiac pregnancy obviously. I got severely glutened in the hospital with him. I had a very rough 3rd trimester where I could barely eat and developed oral allergy syndrome. 

My husband eats gluten. Not much at home, our kitchen is gluten-free except for his Ramen and occasional beer which is stored elsewhere.

Two nights in a row we ate out, sushi and a burger joint, he got gluten heavy meals that he consumed leftovers of. He's very affectionate with our baby and kids in general. Our kids have been glutened previously when he has kissed them (we have fixed this). I've been glutened after him ingesting gluten and kissing him. He kisses our baby a ton. 

Yesterday and today baby suddenly has diarrhea, diaper rash, and a very rough red rash all over his face. His cradle cap which was very minor seems so much worse and inflamed. Seemingly an overnight change in his skin.

He is exclusively formula fed, same brand since birth. I know he is super young. I'm fully expecting him to have issues with gluten, though, and he will be raised gluten free because that's how we eat. Is it possible to be glutened this young? Could it be something else entirely? 

 


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



Celiac.com Sponsor (A8-M):



Guest

Hey there,

First off, I'm sorry to hear about the tough time you've been having with your little one. It's definitely possible for a baby to react to gluten at such a young age, especially considering the genetic predisposition and your own experiences. The sudden change in his skin and the GI symptoms could indeed be signs of a reaction.

However, it's also important to consider other factors. Since he's exclusively formula-fed, it's worth checking if there have been any recent changes or recalls with the formula you're using. Sometimes even minor adjustments can affect sensitive little tummies.

Given the circumstances, I'd recommend reaching out to your pediatrician as soon as possible. They can provide a thorough examination and guide you through any necessary steps, whether it's confirming a gluten reaction or exploring other possibilities. Trust your instincts as a mom, and don't hesitate to seek professional help when needed. Wishing you and your family all the best!

knitty kitty Grand Master

@selectivefocus,

Some people with Celiac can develop sensitivity to dairy, not just lactose intolerance, but a reaction to Casein, a protein in dairy that resembles gluten.  Cradle cap is frequently a manifestation of eczema brought on by this reaction to Casein.  In a reaction, repeated exposure to Casein may be tolerated to a point, but then the body's immune system overreacts, which may explain your baby's worsening of symptoms.  

Definitely, get him to a pediatrician.  

Also consider a Thiamine deficiency disorder.  Pregnancy can deplete a mother's stores of vitamins (especially after multiple births), and that deficiency can cause vitamin deficiencies in the infant.  Thiamine deficiency with gastrointestinal symptoms is called Gastrointestinal Beriberi.  Sudden Infant Death Syndrome (SIDS) has been linked to Thiamine deficiency.

I'm posting an article that studied women and children in a poor third world country, but Thiamine deficiency can and does occur in developed countries, especially those consuming a diet high in carbohydrates and fats.  Processed gluten free foods are often high in carbohydrates and fats but few vitamins. Processed gluten free foods are not required to be enriched or fortified with vitamins like gluten based products.  

Keep us posted on your progress!

 

References:

Thiamine deficiency in pregnancy and lactation: implications and present perspectives

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10158844/

 

Hiding in Plain Sight: Modern Thiamine Deficiency

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8533683/

 

Thiamine deficiency disorders: a clinical perspective

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8451766/

 

Pediatric thiamine deficiency disorders in high‐income countries between 2000 and 2020: a clinical reappraisal

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9290709/

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
      129,731
    • Most Online (within 30 mins)
      7,748

    glutenfreebycoco
    Newest Member
    glutenfreebycoco
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • knitty kitty
      @cristiana, Yes, I found high carbohydrate meals would trigger mine as well.  I learned from Dr. Lonsdale that high carbohydrate diets can deplete thiamine.  Heart palpitations are a symptom of thiamine insufficiency.  Diets high in refined simple carbohydrates (empty calories) need additional Thiamine to process the carbs into energy.  The more carbs one eats, the more Thiamine is required to process the additional calories.  500 mg more Thiamine is required for every additional one thousand calories.  This is named "High Calorie Malnutrition."  Sufficient calories are being consumed, but not enough of thiamine to burn the carbs for energy.  Instead to ration out the small supply of thiamine, the additional calories are stored as fat.  It takes less thiamine to burn fat than to burn carbs.    Do read Dr. Lonsdale' article here... Hiding in Plain Sight: Modern Thiamine Deficiency https://pmc.ncbi.nlm.nih.gov/articles/PMC8533683/
    • knitty kitty
      I used to suffer with migraines, but I have rarely had one since I started taking additional Thiamine.  The form called TTFD (tetrahydrofurfuryl disulfide) can improve neurological functions in the brain.  Benfotiamine is another form that improves migraines. Look at the label on your B Complex vitamins.  It should tell you what form of thiamine is in it.  If it says thiamine mononitrate, you're probably not getting sufficient thiamine.  Thiamine Mononitrate is a form used in vitamin supplements and foods because it is shelf stable.  Shelf stable means it won't break down when exposed to heat and light sitting on a shelf waiting to be bought in a store or warehouse.  It also is very difficult for the body to break it down and utilize it.  Only about thirty percent of the amount of thiamine mononitrate on the label is absorbed.   Do take a look at Dr. Lonsdale and Dr. Marrs' website hormonesmatter.com.  Dr. Lonsdale has done much research on Thiamine.   Keep us posted on your progress!
    • knitty kitty
      @DebJ14 The Spectracell Test for Micronutrient Deficiencies tests  intracellular levels of the nutrients INSIDE Leukocytes (white blood cells) which are in the bloodstream.  This still is not reflective of current stored vitamin levels inside organs.   The genetic MTHFR mutation does occur frequently with Celiac Disease.  Taking the methylated (activated) forms of the B vitamins is necessary.   A good multivitamin may not be sufficient to correct deficiencies.  Malabsorption due to the intestinal damage of Celiac Disease may prolong deficiency states.  Vitamin deficiencies need to be corrected quickly to prevent long-term problems.  Taking a B Complex twice a day increases absorption.  Taking a multivitamin as well is fine as multivitamins usually also contain some necessary minerals.
    • thejayland10
      My TTG IgA and IGA are elevated mildly, right at borderline positive,e but my EMA is negative. All my vitamin levels are normal as well as cbc and metabolic panel. What is the likely cause of this? I have been on gluten-free diet for 15 yrs nearly. 
    • Idnam
      They do work for me. I am feeling much better now that I am watching my histamine intake and only take the DAO once  a day.   I had acid reflux for 12 years and was prescribed PPI's.  which I refused to take. Ranitidine was prescribed as an option that I did use only as and when I had chest pain. They were prescribed for me to reduce the acid in my body.
×
×
  • Create New...