0
JustJust

How Long For Intestines To Heal?

Rate this topic

Recommended Posts

Hi,

I have been gluten-free for 4 days now and was just wondering if anyone new how long it would take for the Intestines to heal? My Dr. didn't really say much to me rather, is sending me to a dietician........ He did say to see in though is about 8 weeks. What is the standard follow up procedure for celiacs? How often do they do the biopsy to see if the Intestines are healed? Any info would be appreciated! Thanks, Justine

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


Justine,

It took me about 7 weeks to see a significant difference. I finally saw somewhat normal stools at that time. Of course I still keep getting glutened somehow but at least I am healthier to start (diagnosed in May of 07). This is not an easy process but you can do it! This board will be very helpful in getting you through it. Good luck!

Hi,

I have been gluten-free for 4 days now and was just wondering if anyone new how long it would take for the Intestines to heal? My Dr. didn't really say much to me rather, is sending me to a dietician........ He did say to see in though is about 8 weeks. What is the standard follow up procedure for celiacs? How often do they do the biopsy to see if the Intestines are healed? Any info would be appreciated! Thanks, Justine

Share this post


Link to post
Share on other sites
Justine,

It took me about 7 weeks to see a significant difference. I finally saw somewhat normal stools at that time. Of course I still keep getting glutened somehow but at least I am healthier to start (diagnosed in May of 07). This is not an easy process but you can do it! This board will be very helpful in getting you through it. Good luck!

Thanks for the info and encouragement! VERY CUTE PIC by the way ;)

Share this post


Link to post
Share on other sites
Thanks for the info and encouragement! VERY CUTE PIC by the way ;)

My doctor said approximately 3-6 months for the villi to heal.........but i think it may take longer if you dont stick to the diet properly. It is especially difficult to not get glutened when you are just beginning the diet (very complicated diet). Your doc should do a TTG celiac blood test at about 6 months to see if the diest has lowered your ttg levels.

Share this post


Link to post
Share on other sites

It takes awhile to completely heal, and then time to start re-absorbing nutrients, etc (i.e., you might be healed, but not feel great, until your body rebuilds itself).

Recovery does start in one week though. The dietician from U of Maryland's Celiac Center said that the damage starts to heal/improvements are made within a week of the gluten free diet, which is why it is important to be eating gluten at the time of the biopsy (as a short time period can already bring on significant changes).

Best of luck, and I hope your intestines heal quickly :)

From Columbia University's Celiac Disease Center:

http://www.celiacdiseasecenter.columbia.ed...nts/A02-FAQ.htm

"Q: I've just been diagnosed with celiac disease. How soon will I feel better?

Most patients respond rapidly to a gluten-free diet and will often report an increased feeling of well-being. How well they feel, and how quickly, may vary depending on the nature, severity and duration of symptoms prior to diagnosis. There may also be some "ups and downs" as they work toward the goal of eliminating all gluten from their diet. There is usually a learning curve to finding what food, drink and drug products are safe and which contain gluten."

also of interest http://www.celiacdiseasecenter.columbia.ed...-Management.htm

"7. Monitor serum antibody levels

Patients are advised to have follow-up antibody levels measured at 6 and 12 months. Most patients have normal levels by that time though it may take up to 3 years to normalize in some individuals. It is reasonable to assess antibody levels annually. This will serve to monitor adherence to the diet though is not sensitive for minor dietary indiscretions "

Share this post


Link to post
Share on other sites
Ads by Google:


This was a very big question for me when I started the diet over 2 years ago. Nobody could really give me a definite answer. Unless you get scoped every couple of weeks (who really wants to do that) and see possible changes then the only other way to measure in my opinion is to use your previous symptoms as a guide. Since my main symptoms were chronic "D" and weight loss then I had to use them as a progress tool. My "D" disappeared in a couple of days so that told me the body recognized and was responding to being gluten-free. The weight loss stopped in about a week. This told me I had at least halted the damage. The weight gain was another matter. I was eating massive amounts of calories each day with little improvement. This was the most frustrating part of my recovery. In a couple of weeks I started to notice things like 1/2 to 1 pound increases. This to me was a huge sign. As each new week passed I continued to make small amounts of progress. About 6 weeks to 2 months into the diet I could see in the mirror that the cheeks on my face were no longer sunken. This told me I was on my way. Not long after that I became more active physically and have not looked back. I never got a follow up scope (saw no reason as I was symptom free and gaining weight). The only follow up test I had was one year into the diet and it was anti-body testing. It was perfect. I have no plans for any more testing unless I develop symptoms again.

I know it is hard in the beginning but look for any positive sign and try to be as patient as possible. It "can" happen quickly (couple of weeks to a couple of months) but all factors including degree of damage, compliancy on the diet and your individual response must be taken into consideration. The most important thing you can do is be as compliant as possible and let nature take it's course. Good luck.

Tom

Share this post


Link to post
Share on other sites

I was told 3-6 months but I saw changes in my health shortly after beginning. One day I was not tired anymore and that was a great day for me!! I do think it may vary person to person but overall the range is 3-6 months. Good Luck.

Share this post


Link to post
Share on other sites
Hi,

I have been gluten-free for 4 days now and was just wondering if anyone new how long it would take for the Intestines to heal? My Dr. didn't really say much to me rather, is sending me to a dietician........ He did say to see in though is about 8 weeks. What is the standard follow up procedure for celiacs? How often do they do the biopsy to see if the Intestines are healed? Any info would be appreciated! Thanks, Justine

Justjust, you have been gluten free for around 1 year now. How has your progress been with inprovement in symptoms? Most others on this topic figured that somewhere around 2 months should see the most significant changes.

I have been gluten-free for about 2 months (although I had some unwitting experience of being gluten-free when I eliminated most foods from original diet), and have seen some changes to stool, hives reactions, libido, but have not yet recovered lost weight. I eat quite a bit, and am also returning to exercise, but also had/have candida so am eliminating this as well. My stool changes (excuse detail) are improved color from greenish (rapid transit time) to proper brown, less undigested fat, less bulk and not quite so loose. These stool changes only began in the last 2 weeks. My doc says that it takes 4-6 months for the intestine to regenerate the villi, and up to 2 years for full recovery.

Share this post


Link to post
Share on other sites

It has been 1 year since my diagnosis, and I am just now beginning to feel "healed" although I also feel as though I have a long way yet to go.

However, now I can eat/digest dairy and meat again! yay! :)

Patience.....patience..... :)

Share this post


Link to post
Share on other sites

Hey JustJust,

I believe the time you begin a gluten free diet to the time you heal the intestine is completely related to the damage done before diagnosis. My doctor did not want to tell me how long it would take me to heal, but after I kept pushing she did say mine would be about 18 to 24 months.

I don't believe doctors can give a length of time as all celiacs are different. They can only give an educated guess from the results of an EGD and biospy.

The good news for me was knowing as long as I stay gluten free my body is healing itself.

Jennifer

Share this post


Link to post
Share on other sites


Ads by Google:


Hi,

I have been gluten-free for 4 days now and was just wondering if anyone new how long it would take for the Intestines to heal? My Dr. didn't really say much to me rather, is sending me to a dietician........ He did say to see in though is about 8 weeks. What is the standard follow up procedure for celiacs? How often do they do the biopsy to see if the Intestines are healed? Any info would be appreciated! Thanks, Justine

Like everyone else has eluded to, It definately takes some time. When I was diagnosed, I figured evrything would be back to normal in 4-6 weeks and that I would gain weight like wildfire. It took me some time to accept the fact that slow and easy wins the race. It took about 6 mos for my antibodies to reach normal, which was just a few weeks ago. I still get stomach pain and grumbling more than occasionally. The healing process is clearly still going on. But I know that it will take some time to reverse the damage that was done. But the important thing is that it can be reversed. I have gained about 17 lbs (2-3 lbs/month). But it came in spurts. I would gain 4-5 lbs then plateau for 4-6 weeks and then gain again. Everyone is different. Just know that as long as you stick to it, everything becomes 2nd nature before long.

Share this post


Link to post
Share on other sites

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
0

  • Who's Online   11 Members, 2 Anonymous, 1,018 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Jefferson Adams
    Celiac.com 06/19/2018 - Could baking soda help reduce the inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease? Scientists at the Medical College of Georgia at Augusta University say that a daily dose of baking soda may in fact help reduce inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease.
    Those scientists recently gathered some of the first evidence to show that cheap, over-the-counter antacids can prompt the spleen to promote an anti-inflammatory environment that could be helpful in combating inflammatory disease.
    A type of cell called mesothelial cells line our body cavities, like the digestive tract. They have little fingers, called microvilli, that sense the environment, and warn the organs they cover that there is an invader and an immune response is needed.
    The team’s data shows that when rats or healthy people drink a solution of baking soda, the stomach makes more acid, which causes mesothelial cells on the outside of the spleen to tell the spleen to go easy on the immune response.  "It's most likely a hamburger not a bacterial infection," is basically the message, says Dr. Paul O'Connor, renal physiologist in the MCG Department of Physiology at Augusta University and the study's corresponding author.
    That message, which is transmitted with help from a chemical messenger called acetylcholine, seems to encourage the gut to shift against inflammation, say the scientists.
    In patients who drank water with baking soda for two weeks, immune cells called macrophages, shifted from primarily those that promote inflammation, called M1, to those that reduce it, called M2. "The shift from inflammatory to an anti-inflammatory profile is happening everywhere," O'Connor says. "We saw it in the kidneys, we saw it in the spleen, now we see it in the peripheral blood."
    O'Connor hopes drinking baking soda can one day produce similar results for people with autoimmune disease. "You are not really turning anything off or on, you are just pushing it toward one side by giving an anti-inflammatory stimulus," he says, in this case, away from harmful inflammation. "It's potentially a really safe way to treat inflammatory disease."
    The research was funded by the National Institutes of Health.
    Read more at: Sciencedaily.com

    Jefferson Adams
    Celiac.com 06/18/2018 - Celiac disease has been mainly associated with Caucasian populations in Northern Europe, and their descendants in other countries, but new scientific evidence is beginning to challenge that view. Still, the exact global prevalence of celiac disease remains unknown.  To get better data on that issue, a team of researchers recently conducted a comprehensive review and meta-analysis to get a reasonably accurate estimate the global prevalence of celiac disease. 
    The research team included P Singh, A Arora, TA Strand, DA Leffler, C Catassi, PH Green, CP Kelly, V Ahuja, and GK Makharia. They are variously affiliated with the Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Lady Hardinge Medical College, New Delhi, India; Innlandet Hospital Trust, Lillehammer, Norway; Centre for International Health, University of Bergen, Bergen, Norway; Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Gastroenterology Research and Development, Takeda Pharmaceuticals Inc, Cambridge, MA; Department of Pediatrics, Università Politecnica delle Marche, Ancona, Italy; Department of Medicine, Columbia University Medical Center, New York, New York; USA Celiac Disease Center, Columbia University Medical Center, New York, New York; and the Department of Gastroenterology and Human Nutrition, All India Institute of Medical Sciences, New Delhi, India.
    For their review, the team searched Medline, PubMed, and EMBASE for the keywords ‘celiac disease,’ ‘celiac,’ ‘tissue transglutaminase antibody,’ ‘anti-endomysium antibody,’ ‘endomysial antibody,’ and ‘prevalence’ for studies published from January 1991 through March 2016. 
    The team cross-referenced each article with the words ‘Asia,’ ‘Europe,’ ‘Africa,’ ‘South America,’ ‘North America,’ and ‘Australia.’ They defined celiac diagnosis based on European Society of Pediatric Gastroenterology, Hepatology, and Nutrition guidelines. The team used 96 articles of 3,843 articles in their final analysis.
    Overall global prevalence of celiac disease was 1.4% in 275,818 individuals, based on positive blood tests for anti-tissue transglutaminase and/or anti-endomysial antibodies. The pooled global prevalence of biopsy-confirmed celiac disease was 0.7% in 138,792 individuals. That means that numerous people with celiac disease potentially remain undiagnosed.
    Rates of celiac disease were 0.4% in South America, 0.5% in Africa and North America, 0.6% in Asia, and 0.8% in Europe and Oceania; the prevalence was 0.6% in female vs 0.4% males. Celiac disease was significantly more common in children than adults.
    This systematic review and meta-analysis showed celiac disease to be reported worldwide. Blood test data shows celiac disease rate of 1.4%, while biopsy data shows 0.7%. The prevalence of celiac disease varies with sex, age, and location. 
    This review demonstrates a need for more comprehensive population-based studies of celiac disease in numerous countries.  The 1.4% rate indicates that there are 91.2 million people worldwide with celiac disease, and 3.9 million are in the U.S.A.
    Source:
    Clin Gastroenterol Hepatol. 2018 Jun;16(6):823-836.e2. doi: 10.1016/j.cgh.2017.06.037.

    Jefferson Adams
    Celiac.com 06/16/2018 - Summer is the time for chips and salsa. This fresh salsa recipe relies on cabbage, yes, cabbage, as a secret ingredient. The cabbage brings a delicious flavor and helps the salsa hold together nicely for scooping with your favorite chips. The result is a fresh, tasty salsa that goes great with guacamole.
    Ingredients:
    3 cups ripe fresh tomatoes, diced 1 cup shredded green cabbage ½ cup diced yellow onion ¼ cup chopped fresh cilantro 1 jalapeno, seeded 1 Serrano pepper, seeded 2 tablespoons lemon juice 2 tablespoons red wine vinegar 2 garlic cloves, minced salt to taste black pepper, to taste Directions:
    Purée all ingredients together in a blender.
    Cover and refrigerate for at least 1 hour. 
    Adjust seasoning with salt and pepper, as desired. 
    Serve is a bowl with tortilla chips and guacamole.

    Dr. Ron Hoggan, Ed.D.
    Celiac.com 06/15/2018 - There seems to be widespread agreement in the published medical research reports that stuttering is driven by abnormalities in the brain. Sometimes these are the result of brain injuries resulting from a stroke. Other types of brain injuries can also result in stuttering. Patients with Parkinson’s disease who were treated with stimulation of the subthalamic nucleus, an area of the brain that regulates some motor functions, experienced a return or worsening of stuttering that improved when the stimulation was turned off (1). Similarly, stroke has also been reported in association with acquired stuttering (2). While there are some reports of psychological mechanisms underlying stuttering, a majority of reports seem to favor altered brain morphology and/or function as the root of stuttering (3). Reports of structural differences between the brain hemispheres that are absent in those who do not stutter are also common (4). About 5% of children stutter, beginning sometime around age 3, during the phase of speech acquisition. However, about 75% of these cases resolve without intervention, before reaching their teens (5). Some cases of aphasia, a loss of speech production or understanding, have been reported in association with damage or changes to one or more of the language centers of the brain (6). Stuttering may sometimes arise from changes or damage to these same language centers (7). Thus, many stutterers have abnormalities in the same regions of the brain similar to those seen in aphasia.
    So how, you may ask, is all this related to gluten? As a starting point, one report from the medical literature identifies a patient who developed aphasia after admission for severe diarrhea. By the time celiac disease was diagnosed, he had completely lost his faculty of speech. However, his speech and normal bowel function gradually returned after beginning a gluten free diet (8). This finding was so controversial at the time of publication (1988) that the authors chose to remain anonymous. Nonetheless, it is a valuable clue that suggests gluten as a factor in compromised speech production. At about the same time (late 1980’s) reports of connections between untreated celiac disease and seizures/epilepsy were emerging in the medical literature (9).
    With the advent of the Internet a whole new field of anecdotal information was emerging, connecting a variety of neurological symptoms to celiac disease. While many medical practitioners and researchers were casting aspersions on these assertions, a select few chose to explore such claims using scientific research designs and methods. While connections between stuttering and gluten consumption seem to have been overlooked by the medical research community, there is a rich literature on the Internet that cries out for more structured investigation of this connection. Conversely, perhaps a publication bias of the peer review process excludes work that explores this connection.
    Whatever the reason that stuttering has not been reported in the medical literature in association with gluten ingestion, a number of personal disclosures and comments suggesting a connection between gluten and stuttering can be found on the Internet. Abid Hussain, in an article about food allergy and stuttering said: “The most common food allergy prevalent in stutterers is that of gluten which has been found to aggravate the stutter” (10). Similarly, Craig Forsythe posted an article that includes five cases of self-reporting individuals who believe that their stuttering is or was connected to gluten, one of whom also experiences stuttering from foods containing yeast (11). The same site contains one report of a stutterer who has had no relief despite following a gluten free diet for 20 years (11). Another stutterer, Jay88, reports the complete disappearance of her/his stammer on a gluten free diet (12). Doubtless there are many more such anecdotes to be found on the Internet* but we have to question them, exercising more skepticism than we might when reading similar claims in a peer reviewed scientific or medical journal.
    There are many reports in such journals connecting brain and neurological ailments with gluten, so it is not much of a stretch, on that basis alone, to suspect that stuttering may be a symptom of the gluten syndrome. Rodney Ford has even characterized celiac disease as an ailment that may begin through gluten-induced neurological damage (13) and Marios Hadjivassiliou and his group of neurologists and neurological investigators have devoted considerable time and effort to research that reveals gluten as an important factor in a majority of neurological diseases of unknown origin (14) which, as I have pointed out previously, includes most neurological ailments.
    My own experience with stuttering is limited. I stuttered as a child when I became nervous, upset, or self-conscious. Although I have been gluten free for many years, I haven’t noticed any impact on my inclination to stutter when upset. I don’t know if they are related, but I have also had challenges with speaking when distressed and I have noticed a substantial improvement in this area since removing gluten from my diet. Nonetheless, I have long wondered if there is a connection between gluten consumption and stuttering. Having done the research for this article, I would now encourage stutterers to try a gluten free diet for six months to see if it will reduce or eliminate their stutter. Meanwhile, I hope that some investigator out there will research this matter, publish her findings, and start the ball rolling toward getting some definitive answers to this question.
    Sources:
    1. Toft M, Dietrichs E. Aggravated stuttering following subthalamic deep brain stimulation in Parkinson’s disease--two cases. BMC Neurol. 2011 Apr 8;11:44.
    2. Tani T, Sakai Y. Stuttering after right cerebellar infarction: a case study. J Fluency Disord. 2010 Jun;35(2):141-5. Epub 2010 Mar 15.
    3. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    4. Jäncke L, Hänggi J, Steinmetz H. Morphological brain differences between adult stutterers and non-stutterers. BMC Neurol. 2004 Dec 10;4(1):23.
    5. Kell CA, Neumann K, von Kriegstein K, Posenenske C, von Gudenberg AW, Euler H, Giraud AL. How the brain repairs stuttering. Brain. 2009 Oct;132(Pt 10):2747-60. Epub 2009 Aug 26.
    6. Galantucci S, Tartaglia MC, Wilson SM, Henry ML, Filippi M, Agosta F, Dronkers NF, Henry RG, Ogar JM, Miller BL, Gorno-Tempini ML. White matter damage in primary progressive aphasias: a diffusion tensor tractography study. Brain. 2011 Jun 11.
    7. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    8. [No authors listed] Case records of the Massachusetts General Hospital. Weekly clinicopathological exercises. Case 43-1988. A 52-year-old man with persistent watery diarrhea and aphasia. N Engl J Med. 1988 Oct 27;319(17):1139-48
    9. Molteni N, Bardella MT, Baldassarri AR, Bianchi PA. Celiac disease associated with epilepsy and intracranial calcifications: report of two patients. Am J Gastroenterol. 1988 Sep;83(9):992-4.
    10. http://ezinearticles.com/?Food-Allergy-and-Stuttering-Link&id=1235725 
    11. http://www.craig.copperleife.com/health/stuttering_allergies.htm 
    12. https://www.celiac.com/forums/topic/73362-any-help-is-appreciated/
    13. Ford RP. The gluten syndrome: a neurological disease. Med Hypotheses. 2009 Sep;73(3):438-40. Epub 2009 Apr 29.
    14. Hadjivassiliou M, Gibson A, Davies-Jones GA, Lobo AJ, Stephenson TJ, Milford-Ward A. Does cryptic gluten sensitivity play a part in neurological illness? Lancet. 1996 Feb 10;347(8998):369-71.

    Jefferson Adams
    Celiac.com 06/14/2018 - Refractory celiac disease type II (RCDII) is a rare complication of celiac disease that has high death rates. To diagnose RCDII, doctors identify a clonal population of phenotypically aberrant intraepithelial lymphocytes (IELs). 
    However, researchers really don’t have much data regarding the frequency and significance of clonal T cell receptor (TCR) gene rearrangements (TCR-GRs) in small bowel (SB) biopsies of patients without RCDII. Such data could provide useful comparison information for patients with RCDII, among other things.
    To that end, a research team recently set out to try to get some information about the frequency and importance of clonal T cell receptor (TCR) gene rearrangements (TCR-GRs) in small bowel (SB) biopsies of patients without RCDII. The research team included Shafinaz Hussein, Tatyana Gindin, Stephen M Lagana, Carolina Arguelles-Grande, Suneeta Krishnareddy, Bachir Alobeid, Suzanne K Lewis, Mahesh M Mansukhani, Peter H R Green, and Govind Bhagat.
    They are variously affiliated with the Department of Pathology and Cell Biology, and the Department of Medicine at the Celiac Disease Center, New York Presbyterian Hospital/Columbia University Medical Center, New York, USA. Their team analyzed results of TCR-GR analyses performed on SB biopsies at our institution over a 3-year period, which were obtained from eight active celiac disease, 172 celiac disease on gluten-free diet, 33 RCDI, and three RCDII patients and 14 patients without celiac disease. 
    Clonal TCR-GRs are not infrequent in cases lacking features of RCDII, while PCPs are frequent in all disease phases. TCR-GR results should be assessed in conjunction with immunophenotypic, histological and clinical findings for appropriate diagnosis and classification of RCD.
    The team divided the TCR-GR patterns into clonal, polyclonal and prominent clonal peaks (PCPs), and correlated these patterns with clinical and pathological features. In all, they detected clonal TCR-GR products in biopsies from 67% of patients with RCDII, 17% of patients with RCDI and 6% of patients with gluten-free diet. They found PCPs in all disease phases, but saw no significant difference in the TCR-GR patterns between the non-RCDII disease categories (p=0.39). 
    They also noted a higher frequency of surface CD3(−) IELs in cases with clonal TCR-GR, but the PCP pattern showed no associations with any clinical or pathological feature. 
    Repeat biopsy showed that the clonal or PCP pattern persisted for up to 2 years with no evidence of RCDII. The study indicates that better understanding of clonal T cell receptor gene rearrangements may help researchers improve refractory celiac diagnosis. 
    Source:
    Journal of Clinical Pathologyhttp://dx.doi.org/10.1136/jclinpath-2018-205023