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Definite Link Between Celiac And Premature Labor?


Marjorie

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KimmyJ Rookie

Hi all! I'm newly diagnosed DH, confirmed through blood tests and skin biopsy. In my case, I never knew I had Celiac before getting pregnant in Nov 2006. I had a really healthy pregnancy, but my baby was born four weeks early. I was diagnosed with DH about 10 weeks postpartum - I went back into the doctor about my rash because it flared up so badly after I delivered my baby. I really do believe that there was a correlation for me. I had trouble (despite my best efforts) gaining the needed weight in my pregnancy (I ended up with only a net gain of about 12 lbs). Reading all of your stories I'm amazed that I conceived and carried her for that long! I was very careful about how I ate and what I ate both before I got pregnant and during my pregnancy though, and I'm sure that on some level that really helped. I definitely plan to get my Celiac under control before TTC again.


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hayley3 Contributor

My water broke at 26 weeks. They kept me in the hospital and gave me IV magnesium for two weeks. So I wonder if that's one of the things that's missing from the diet that causes the contractions, the magnesium.

My daughter finally came at week 28 and she has had some developmental problems. She was in NICU for 8 weeks.

  • 2 months later...
ShayBraMom Apprentice

I don't know YET, if I am a Celiac or not! They did a Gastroscopy with Biopsy in the small intestine, I don't have the resulsts yet! I was supposed to got them on the 12th, but nobody told me I was not allowed to bring my daughter so they refused to see me! I have an appt. next week! I do have an Oesophagitis, I know that, since they gave me a photo which I was supposed to take with me to the Drs. office. It can be clearly seen and as far as I know it has been linked to Celiacs. My daughter is Celiac and carrier of both genes, my son has one!

This Thread kind of chills me knowing, that I had 5 misscarriages and fought premature labor with both my kids the whole pregnancy. With my youngest, muy daughter contractions already started at 15 weeks, she was born 3 weeks early in the end! the striking thing was, that I had had an Ultrasound 5 weeks prior to her birth, meaning 8 full weeks before her due-date. she weight 6lbs and 3oz- she had that exact weight, 6 lbs and 3 oz 5 full weeks later when she was born 3 weeks premature!

If you know you have Celiac you need to avoid it at all costs, even traces don't seem to make you sick, the damage on your intestine is crazy, and since you already had severe damage, pretty much emidiete. You where pregnant back then, anyone who's pregnant HAS to take in the possibility that their unborn is a Celiac too since it's genetic! In that case damage can and will happened to the unbonrs intestine since it drinks big amounts of ammniotic fluid which do go through the intestinal tract and stomach as well. I'm not so sure if damage caused in utero is totally reversable since it's all still growing and developing! also can the baby be already born with Diabetes due to that!

bisja Apprentice

If you know you have Celiac you need to avoid it at all costs, even traces don't seem to make you sick, the damage on your intestine is crazy, and since you already had severe damage, pretty much emidiete. You where pregnant back then, anyone who's pregnant HAS to take in the possibility that their unborn is a Celiac too since it's genetic! In that case damage can and will happened to the unbonrs intestine since it drinks big amounts of ammniotic fluid which do go through the intestinal tract and stomach as well. I'm not so sure if damage caused in utero is totally reversable since it's all still growing and developing! also can the baby be already born with Diabetes due to that!

lizard00 Enthusiast

OMG

I am reading this having chest pains. I had a miscarriage; then my son was born at 36 weeks. The good part was I was barely in labor. Thankfully all was well, but he was just over 5 lbs when he came home. The more I learn about Celiac, the more I believe that I have it. In the beginning I thought it was a sensitivity, but I think more and more it's more than just a sensitivity.

I wasn't sick at all during my pregnancy, in fact, I had pretty much pegged that as my trigger. But this has really freaked me out.

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      We have a category of articles on this topic if you really want to dive into it: https://www.celiac.com/celiac-disease/miscellaneous-information-on-celiac-disease/gluten-free-diet-celiac-disease-amp-codex-alimentarius-wheat-starch/
    • Scott Adams
      I agree with @trents, and the rash you described, especially its location and resistance to steroids, sounds highly characteristic of dermatitis herpetiformis, which is the skin manifestation of celiac disease. The severe and prolonged reaction you're describing five days after a small exposure is, while extreme, not unheard of for those with a high sensitivity; the systemic inflammatory response can absolutely last for several days or even weeks, explaining why you still don't feel right. Your plan to avoid a formal gluten challenge is completely understandable given the severity of your reactions, and many choose the same path for their well-being. While experiences with GliadinX (they are a sponsor here) are mixed, some people do report a reduction in the severity of their symptoms when taken with accidental gluten, though it is crucial to remember it is not a cure or a license to eat gluten and its effectiveness can vary from person to person. For now, the absolute best advice is to continue being hyper-vigilant about cross-contamination—buffets are notoriously high-risk, even with good intentions. Connecting with a gastroenterologist and a dermatologist who specialize in celiac disease is essential for navigating diagnosis and management moving forward. Wishing you a swift recovery from this last exposure. If you have DH you will likely also want to avoid iodine, which is common in seafoods and dairy products, as it can exacerbate symptoms in some people. This article may also be helpful as it offers various ways to relieve the itch:  
    • Scott Adams
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      Welcome to the forum, @Godfather! "Gluten-free" is not the same as zero gluten. The FDA standard for allowing the food industry to us the gluten-free label on a product is that it cannot exceed 20 ppm of gluten. That is safe for most celiacs but not for the subset of celiacs/gltuen sensitive people who are super sensitive. "Gluten-free" wheat starch products have been processed in such a way to remove enough of the protein gluten to comply with the FDA regulation but usually do retain some gluten and we usually get reports from some people on this forum who fall in the more sensitive range that such products cause them to react. Hope this helps. So, you may just have to experiment for yourself.
    • trents
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