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Nash (nonalcoholic Steatohepatis) & Celiac


Gerri

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Gerri Explorer

Hi I new here,

I have been diagnosed with NASH, and I have been following a gluten free diet. I asked my gastro, if there was a connection with NASH and Celiac disease. I really didn't get a answer. I have many stomach problems, Ankylosing Spondylitis gene (HLA B27+), leaky gut, acid reflux, constipation, small bowel crohns, diabetes, many allergies, small amount fluid around heart, mild COPD, asthma, lactose intolerant and the list goes on.

When I started watching the gluten I ate, my bowels movements were lot softer. My severe obstructed sleep apnea, became controlled.

I am wondering if I should go back and ask my doctor to test me for Celiac disease.

Gerri


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mommida Enthusiast

I haven't had time to research an article that states a link directly to NASH, but there is a direct link to diabetes.

Many Celiacs have test results with elevated liver enzymes. There is a link to auto-immune liver disease. (I don't know the name, but my daughter's ped. gastro. warned me about it. It could be NASH for all I know.)

You have enough reseasons to be tested for Celiac, but you would have to eat gluten. If you feel better on a gluten free diet, do you really want to start eating gluten for testing?

CaraLouise Explorer

I had elevated liver enzymes before I went gluten free and then after going gluten free they went back down. However, that was about 3 1/2 years ago and then last fall I was having blood work done and they were slightly elevated again. I was working around gluten, but still had a gluten free diet and I am no longer working around gluten. I was wondering if anyone experienced the same thing and more about liver disease (I do not drink alcohol or do any of the other causes of liver disease). Any input is appreciated! Also, how long should I wait to be retested?

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    • Scott Adams
      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
      So just to be cautious, there is a big difference between cured, and responding to their medication. I assume you mean that your daughter responded well while taking KAN-101 during the trial, but the drug would not cure celiac disease, but may manage it while you are taking it. Let me know if I got this right.
    • trents
      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
      Welcome to the forum, @Dana0207! Another diagnostic approach would be to get biopsied for dermatitis herpetiformis which would not require an extensive exposure to gluten. But it would need to be done during an active outbreak of the rash. Celiac disease is the only known cause for dermatitis herpetiformis so it would be a definitive diagnosis. It might be tricky, however, to time the dermatology appointment with the gluten exposure and outbreak.
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