Jump to content

  • 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

Elevated C-reactive Protein

tipnpat

Recommended Posts

tipnpat Newbie
tipnpat
Posted

Hi all. I wondered if anyone knew anything about an elevated c-reactive protein possibly being linked with gluten reaction or celiac disease. I was gluten-free for 6 months, had lost 70 lbs over the previous 2 yrs (on purpose) and was exercising 4-5 times a week. Yet on my annual labs my CRP was over 5 which put me in the high risk for cardivascular disease category. I had accidentally eaten something with gluten the night before and was having a terrible migraine and neck pain on the day they drew my blood. CRP is an inflammation marker but up to a certain point is thought to be cardiac related. Really high ones are linked with other inflammation such as arthritis, etc. Anyone have any insights on this?

Thanks,

Tip

  • 1 month later...
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


HulaGirl Newbie
HulaGirl
Posted
Hi all. I wondered if anyone knew anything about an elevated c-reactive protein possibly being linked with gluten reaction or celiac disease. I was gluten-free for 6 months, had lost 70 lbs over the previous 2 yrs (on purpose) and was exercising 4-5 times a week. Yet on my annual labs my CRP was over 5 which put me in the high risk for cardivascular disease category. I had accidentally eaten something with gluten the night before and was having a terrible migraine and neck pain on the day they drew my blood. CRP is an inflammation marker but up to a certain point is thought to be cardiac related. Really high ones are linked with other inflammation such as arthritis, etc. Anyone have any insights on this?

Thanks,

Tip

HulaGirl Newbie
HulaGirl
Posted

HI, I was diagnosed in Oct 2007, blood work, endoscop, biopsies. 6 months before that I read about CRP in Woman's Day and asked for the test. Mine was 5.2 on a normal scale it should have been below 3. But of course my cardiologist (I see for Tachacardia) ignored it. Since I now know I have Celiac and it has been 8 months gluten-free I got another CRP with my Celiac blood tests and it is in the normal range now as well as my Celiac tests. My diet is extremely limited to rice, potatos, can veggies, fresh fruit, fish. I make homemade lentil soup and freeze it as well as homemade chili (sans meat). I haven't given up dairy yet. No tummy trouble at all. I may have a candida problem so I am starting Pro biotics with acidophilus. No refined sugar. I may have to give up dairy to get rid of the candida. I am having redness and itching skin so it may be the candida or excema. I am looking into it. Dairy is on the list of inflamation causing foods but my CRP is finally normal.

Hope this gives you some info.

Hula Girl

  • 8 years later...
katesyl Apprentice
katesyl
Posted

I have been gluten free for three years, and I just had an elevated CRP, along with mildly elevated platelets... going to GI doctor tomorrow... I am strictly gluten free at home, but I am wondering since the husband and I eat out A LOT, if I have been harming myself at restaurants... I need to quit eating out I am guessing. I hope that is all. Can't wait to get GI's insight tomorrow. 

cyclinglady Grand Master
cyclinglady
Posted
1 hour ago, katesyl said:

I have been gluten free for three years, and I just had an elevated CRP, along with mildly elevated platelets... going to GI doctor tomorrow... I am strictly gluten free at home, but I am wondering since the husband and I eat out A LOT, if I have been harming myself at restaurants... I need to quit eating out I am guessing. I hope that is all. Can't wait to get GI's insight tomorrow. 

Based on the information you have posted today, the most likely probable reason for your being ill is that you are getting glutened!  Here is a biggie....does your hubby brush his teeth prior to kissing you?  Seriously, it can happen, but going out to eat a lot.....that can be just as bad! 

We eat at restaurants that have been approved by celiacs (websites).  Just because that offer a gluten free menu does not mean that they understand about cross contamination.  

katesyl Apprentice
katesyl
Posted

You are right. The weirdest part is that I feel fine, however, I am sure cross-contamination is doing damage even when we don't think it is. 

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Scott Adams
      - Scott Adams replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      Eating grains typically depletes certain B vitamins, so I'm not sure why they decided to fortify with calcium and iron, but hopefully we'll see more B vitamin fortification in gluten-free products going forward.
    2. Rogol72
      - Rogol72 replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      @HAUS, I was at an event in the UK a few years back. I remember ringing the restaurant ahead to inquire about the gluten free options. All I wanted was a few gluten free sandwiches, which they provided and they were delicious. The gluten-free bread they used was Warbutons white bread and I remember mentioning it on this site before. No harm in trying...
    3. Scott Adams
      - Scott Adams replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin. In the early 1900s, refined white flour replaced whole grains, and people began...
    4. Scott Adams
      - Scott Adams replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

      Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted...
    5. JoJo0611
      - JoJo0611 replied to JoJo0611's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      CT with contrast.

      Thank you.
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,442
    • Most Online (within 30 mins)
      7,748
    Mprice
    Newest Member
    Mprice
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Scott Adams · Posted

      Eating grains typically depletes certain B vitamins, so I'm not sure why they decided to fortify with calcium and iron, but hopefully we'll see more B vitamin fortification in gluten-free products going forward.
    • Rogol72
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Rogol72 · Posted

      @HAUS, I was at an event in the UK a few years back. I remember ringing the restaurant ahead to inquire about the gluten free options. All I wanted was a few gluten free sandwiches, which they provided and they were delicious. The gluten-free bread they used was Warbutons white bread and I remember mentioning it on this site before. No harm in trying it once. It's fortified with Calcium and Iron. https://www.warburtonsglutenfree.com/warbs_products/white-loaf/ The only other gluten-free bread that I've come across that is fortified is Schar with Iodized salt, nothing else.
    • Scott Adams
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Scott Adams · Posted

      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted to at least mention the possible negative sides of having a formal diagnosis. While I understand wanting a formal diagnosis, it sounds like she will likely remain gluten-free either way, even if she should test negative for celiac disease (Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If her symptoms go away on a gluten-free diet, it would likely signal NCGS).        
    • JoJo0611
      CT with contrast.

      By JoJo0611 · Posted

      Thank you. 
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.