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

High Blood Pressure After Starting The gluten-free Diet?

cebarnes

Recommended Posts

cebarnes Newbie
cebarnes
Posted

I started the gluten free diet a couple of months ago, and we have noticed my blood pressure has gone up over the last few weeks...Has anyone else experienced this? And if so, any ideas what to do about it?

Thanks,

Carl Barnes

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

Celiac.com Sponsor (A8-M):


jerseyangel Proficient
jerseyangel
Posted

Hi Carl--welcome to the board!

I had high blood pressure before I was diagnosed. I have been gluten-free for a year, and just recently have removed a lot of troublesome foods out of my diet (in addition to gluten, of course). My blood pressure has dropped from around 160/110 to 120/69 at my drs. appt last week.

I can't help but think there must be a connection there.

dlp252 Apprentice
dlp252
Posted

Mine has always been on the low side, but since going gluten free, it's really low. I'm not much help either I guess...sorry! I do eat some convenience foods like frozen organic veggies and canned tomatoes, etc. but eat very little highly processed "packaged" foods.

Nancym Enthusiast
Nancym
Posted

My blood pressure goes up, up, up if I eat a lot of starchy, sugary refined products. If I stick to meat, veggies, fruit and that sort of thing it goes down very nicely.

cebarnes Newbie
cebarnes
Posted
  • Author

Thanks for the input ladies! Guess I'll just have to wait and see...It's only been a couple of months since I started the diet.

Thanks again,

Carl

Guest nini
Guest nini
Posted

mine was really high before starting the diet, and has been going down, but is still somewhat elevated sometimes... (three years into the diet)... I'm also taking Atenolol for high blood pressure too...

indyceliac Newbie
indyceliac
Posted

my bp actually went up at first also...but i think it was because I was eating a lot of processed gluten-free foods and sugary/salty crap to make up for feeling deprived. But I got over that...more fresh fruits and veggies and lean meats...bp back down.

I started the gluten free diet a couple of months ago, and we have noticed my blood pressure has gone up over the last few weeks...Has anyone else experienced this? And if so, any ideas what to do about it?

Thanks,

Carl Barnes

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

Celiac.com Sponsor (A8-M):


Archived

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

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


  • Member Statistics

    • Total Members
      130,930
    • Most Online (within 30 mins)
      7,748
    Sheila Johnson
    Newest Member
    Sheila Johnson
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Heatherisle
      Blood results

      By Heatherisle · Posted

      Her result for the TTG Ab (IgA) was 19. Lab range 0.0 - 0.7. U/ml. 
    • trents
      Should I be screened for celiac disease?

      By trents · Posted

      TTG would refer to a blood antibody test. Not valid if you are already eating gluten free or mostly so. DQH would refer to a genetic test to see if you possess either or both of the two genes that have been connected most strongly to developing active celiac disease. The genetic test is more of a rule out measure than a diagnostic test as about 40% of the general population have one or both of those genes but only about 1% of the general population develops active celiac disease. If you don't have the genes but gluten causes you issues then the conclusion is NCGS (Non Celiac Gluten Sensitivity) as opposed to celiac disease. So, the genetic testing helps with a differential diagnosis. I don't know about the 2P. 2 Pairs of genes?
    • Scott Adams
      gluten-free Canada finds

      By Scott Adams · Posted

      Tell him to get me a case...just kidding! I wonder why they are not labelled gluten-free here in the USA? They don't have gluten ingredients.
    • Pamela Kay
      Diagnosed gluten allergy but not Celiac

      By Pamela Kay · Posted

      Glad this helped. There are lots of alternative breads out there, so someone has likely made some sort of paleo bread with no grain. And if you bake, experiment with some of the alternative flours to see what you can come up with. If you commit to the gluten-free diet 100%, you may want to do a bit of research on some of the tricker aspects of getting gluten out of your diet, such as cross contamination in the home kitchen (pots and pans, cutting boards, toaster, airborne flour). Don't feel you have to do everything at once, or let this overwhelm you. I've always said that going gluten free is a process, not a moment. The reason I mention this is that, if you think you are gluten-free, but still having symptoms, you may realize that even minute amounts of gluten cause a reaction for a while. Let me know if you have any questions.  Pam
    • Scott Adams
      Should I be screened for celiac disease?

      By Scott Adams · Posted

      The doctor was correct--if you are gluten-free the blood panel for celiac disease will not work, you would need to go on gluten challenge in order to be tested. 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:   This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • Create New...