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

Distended Belly


jcnfc

Recommended Posts

jcnfc Rookie

My todder was diagnosed 2 weeks ago with Celiac. She has a huge distended belly. She has been on the diet almost 2 weeks and she has shown a significant improvement in her behavior and eating. She has gained some weight however her belly is still really big. I was wonderng what others experiences have been. I guess I was expecting her belly to get back to normal by now.

Thanks


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



Celiac.com Sponsor (A8-M):



Amyleigh0007 Enthusiast

It took a few months for my son's belly to go down. We are 4 months into the gluten free diet and I would say it's almost gone. He has gained 7 pounds.

*lee-lee* Enthusiast

would it be the same for adults too? i'm 1 month gluten free and my stomach still has that distended look. i don't look 8 months pregnant or anything but it definitely isn't normal looking yet.

Nancym Enthusiast

Mine went down very gradually, it took months, maybe even a year really. I can't remember. I had to give up dairy too though because it was also contributing to the problem.

KristaleeJane Contributor

I noticed some change immediatly I went from looking 8mths prego to 2 mths prego and it was gradually from there, but I did notice with Dairy it contributed to it, even now after 3mths gluten free I cannot milk or I get the prego look again. But honestly after about 2 mths I felt my stomach was back to normal, I have actually lost about 10 pounds and went down 2 waist sizes since going gluten free, which I won't complain about. I was swollen everywhere from the gluten. I know most people gain weight after going gluten free, but I am just eating so much healthier and rarely can eat out anymore which I used to before everyday.

*lee-lee* Enthusiast

i've been dairy light for about 3 weeks now. i have a little half & half in my coffee, maybe a yogurt twice a week, a little mayo on my turkey wraps (made with corn tortillas) and that's about it. oh and some parm cheese here and there. i wonder if that's still too much? i have cut down considerably - i was all about cereal for breakfast, a yogurt every day and ice cream whenever i could get my hands on it! - but i'll try to cut more out if it'll help this belly go away quicker.

jcnfc Rookie
It took a few months for my son's belly to go down. We are 4 months into the gluten free diet and I would say it's almost gone. He has gained 7 pounds.

Thanks! I didn't realize it tool that long although it makes.


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



Celiac.com Sponsor (A8-M):



Juliet Newbie

It took my son a full 2 years before the distention completely went away; he was diagnosed at 2 years and 2 months. Not that his belly was fully distended for 2 years straight, but it took a long time before he looked completely proportional to the rest of his body. He's a tall kid with skinny legs, tiny but round bottom, and relatively narrow shoulders, oh, and did I mention, he's crazy active? He's not the thinnest kid in his pre-school, but he is one of the thinner ones and definitely the tallest for his age. And even with that, his belly was big by comparison. Now his stomach isn't a lot bigger than the rest of him; he's actually developing a little muscle definition at the top (he's almost 5). It can take a long time, depending on the person. But I can say the rest of his very serious problems at the time started going away in less than 2 weeks. We accepted the bigger belly as long as everything else improved as much as it did :)

CeliacAlli Apprentice

For different people the time is different, but first the intestine has to heal which takes at least a month. After that your body has to absorb many nutrients it has been robbed of for however long so to answer your question, it takes lots of time!

CeliacAlli Apprentice
Mine went down very gradually, it took months, maybe even a year really. I can't remember. I had to give up dairy too though because it was also contributing to the problem.

You may be able to have dairy in a few years once your body is completely healed...just figured I would let you know. I was a very severe case of celiac as an 11 month old and was dairy free until I was about 8 but now I can have milk..just limited amounts.

Ashley Enthusiast

It varies from person to person.

For me, it's never went away---and I've been strictly gluten-free for 3 years <_<

My right side painfully sticks out and I just don't know why. My GI isn't too worried about it. Oh well.

Just give your daughter's small intestines time to heal. The better she adheres to the diet, the better her stomach will be. Most people see the distended belly vanish.

Hope your daughter feels better :)

-Ash.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,732
    • Most Online (within 30 mins)
      7,748

    Debydear
    Newest Member
    Debydear
    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

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  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:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. 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:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.