0
finlayson

Feeling Worse On gluten-free Diet

Rate this topic

Recommended Posts

I am coming up to the 2 week mark on my glute-free diet. I have been extremely careful about accidentally consuming gluten. I am, however, feeling considerably worse than I ever did while consuming gluten. I did not really have any major symptoms prior to diagnosis but now my stomach hurts all the time, is bloated and I feel SO TIRED. Has anyone else experienced this, and how long does it last? I would have thought two weeks would have been long enough for my body to get used to a new diet but maybe not.

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:
I am coming up to the 2 week mark on my glute-free diet. I have been extremely careful about accidentally consuming gluten. I am, however, feeling considerably worse than I ever did while consuming gluten. I did not really have any major symptoms prior to diagnosis but now my stomach hurts all the time, is bloated and I feel SO TIRED. Has anyone else experienced this, and how long does it last? I would have thought two weeks would have been long enough for my body to get used to a new diet but maybe not.

Hang in there. It took almost 2 months for me to really feel better. I thought I was being careful in the beginning, but realized I wasn't. For instance, I was using an older bottle of Sam's Club ibuprophen which contained gluten in the starch. The new bottle I had did not. I was taking a generic lactaid, it had gluten. In the beginning the learning curve is so steep. Even if you are positive you are not getting gluten, it still may take more time for you to start to heal, especially if you have been misdiagnosed for awhile. You may also need to eliminate dairy for awhile if you haven't. The tips of the vili is where the lactose is broken down, if yours are damaged you maybe lactose intolerant for awhile. Keep us posted {{Hugs}}

Share this post


Link to post
Share on other sites

Thanks for the support. Maybe it's stress that is affecting me - my expectations at the beginning were that I would suddenly feel on top of the world, and, of course, that did not happen. Indigestion, tiredness and stomach pain was not what I was expecting! In fact, the more I think about it, stress probably does play a huge part here - I am the mother of three children and the impact of this diet has been at times quite overwhelming. Sorry for the vent, but thanks for listening.

Share this post


Link to post
Share on other sites

Vent away! We all need to do it sometimes. When you vent here, we understand. I would also ask about your dairy consumption. You may need to let it go for awhile.

The advice to check for hidden gluten is a good one. It can really hide, you know? Do you still use flour in your house? It could be getting to you if you breathe it or touch it. Supplements can have hidden gluten. It's hard to know but you could start eliminating things you use one at a time and see if you find any relief. Hope you feel better soon!

Share this post


Link to post
Share on other sites

Hang in there. I'm having the same problem. I've been gluten free going on 5 weeks and I will feel horrible for a few days then have one good day, then back to horrible. Definetly be VERY careful and check EVERY label. I am still missing things as little as they are they really do make a huge difference. Its going to take some time, so try to be patient and its going to get better.

Alot of my symptoms now feel worse than when i was eating gluten and its so discouraging. I am trying to relax and remind myself that this is going to get better and just to wait. :-)

Share this post


Link to post
Share on other sites
Ads by Google:

My 2 week mark was horrible. I felt terrible. I could barely do anything as I was extremely exhausted and having alot of stomach pains that I hadnt had before. I am at the 5 week mark and feel wonderful. It is amazing how much better I feel than I have in years. Hang in there!!

Share this post


Link to post
Share on other sites

Hi,

Here are a couple of articles to read that may explain what you're going through.

.

They say it always gets worse before it gets better, these will be a real eye opener!

.

Adverse Reactions to starting a Gluten Free Diet

.

Opiate Withdrawal from Gluten and Casein

.

Best Regards,

David

Share this post


Link to post
Share on other sites

Thanks so much to everyone who responded. I was beginning to think Iw as going crazy. I'm just beginning week three gluten-free and some of the symptoms have subsided. Brain fog and tiredness are still with me, but I'm putting those down to stress and having to deal with the complications of this new diet. Thanks for all the support.

Share this post


Link to post
Share on other sites

Thanks very much for posting that link. I've printed it out to take with me to my doctor's appt. on Tuesday. I found this site by googling almost the exact title of this thread, in a final act of desperation. I'm at exactly 6 weeks since I started the GFD (for the third time in 10 years), and after reading so often how people are supposed to feel so much better after 2 weeks, I was ready to give it up tonight for the last time and write myself off as a lost cause, but the article linked above makes some sense.

I don't know how well it will go over with the doctor, but I was wondering if there were any others out there who did a tapering off of gluten rather than going cold turkey. I did a search, but the only results were for tapering off meds, not gluten. I've been told by my GI doc that I have the worst case he's ever seen in nearly 20 years of practice (which I take with a grain of salt), and when he pulled up the CT scan of my abdomen, the lining of my jejunem was 15x normal size (he measured it with the drawing tool in the viewing program during a recent appointment).

The reason for starting the GFD immediately was that they saw a few abnormalities on the CT which could be cancerous, but there was so much inflammation the radiologist couldn't be sure. They've now tested the lymphocytes in the biopsies taken during my endoscopy + colonoscopy, and have determined I have enough variety that they're 99% sure there is nothing cancerous, but they want to reserve that 1% until the inflammation comes down enough for a second look. I thought it was reasonable enough to try the GFD again and do it cold turkey, but I'm at the point where if I have to live like this for the rest of my life, I'll take the lymphoma risk and drop the diet entirely. It's that bad. I lasted only 2 weeks on previous attempts.

The doctor put me on Entocort at Week 3, which I got a temporary lift from for about a week, but I've been seriously crashing and burning this weekend. Morbid depression, abdominal bloating, severe constipation that leaves rectal burning for hours, pitting edema, and barely able to function on nearly any level (except posting to the internet, apparently!) are just the beginning of the long list of symptoms that have appeared in the past six weeks. Needless to say, I'm questioning whether I'm better off going back on a semi-regular diet and not subjecting my body to this, which can't possibly be good for it. Perhaps going partial gluten-free for a while to taper down would be better.

Anyway, any thoughts on redoing this by tapering, or sharing personal experiences if you didn't go cold turkey from gluten would be appreciated. The doctor was so insistent on strict adherence to a GFD being immediately necessary, and nothing out there I could find that there was any other way to do this, caused me to go with it his way.

And hi there everyone, I don't usually enter a forum with such doom and gloom, it all just started spilling out! :)

Share this post


Link to post
Share on other sites

I felt the same way once I went gluten free. I was expecting to feel better within weeks. But at times I also felt that I was getting worse in some ways.

Once I hit the 6 month mark, the changes really started to show, my energy came back, I didn't have brain fog, and I almost always felt good.

Hang in there, and stay as gluten free as possible. The longer you are on the diet the easier it will be notice even if you have mistakingly had a trace of gluten in your diet. You start to become so good at it.

Good Luck

Krista

Share this post


Link to post
Share on other sites
Ads by Google:

Going gluten-free is quite a change in diet for most people. I suggest adding oatmeal to your daily routine, Oatmeal has lots of fiber and can be help to keep things moving during the adjustment. I like oatmeal with a little peanut butter, orange marmalade, and fruit bits or nuts added. It makes a quick easy breafast. You might be well off to start taking some vitamin D and B vitamins, along with calcium if you cut out dairy for a while.

I like to make large pots of rice and veggies with chicken or beef on the weekend and then freeze most of it. It is quick and easy to microwave the rice during the week.

Some people say that you go through a period of dysbiosis after going gluten-free. The way I understand that is your intestinal flora are out of balance. It can take a while for them to get settled down again. Dysbiois may explain the gas and bloating stuff. Pro-biotics may help, and avoiding sugary foods and candy for a bit.

Anyhow, just some ideas to think about. I hope you feel better soon.

Share this post


Link to post
Share on other sites

Be really cautious about going back "off the wagon" again. It feels worse each time you try to give up gluten, and then go back again. Also in the first of the 2 links there was a statistic:

"Mortality in patients with celiac disease and their relatives: a cohort study

This study compares 1072 celiac patients with 3384 of their relatives over 25 years.

In this study patients who were most likely to maintain a strict gluten free diet died half as often as their relatives over 25 years.

Patients who blew off the diet completely and ate "normally" died twice as often as their relatives.

Patients most likely to cheat on the gluten free diet died 6 times as often as their relatives.

Why? Is continued ischemia/reperfusion injury a factor for those who are only partly compliant ?

This is worrying. I know for example, that when I "cheat", my villi get healthy enough that they are able to recognise and let my know that they don't like lactose. When I have recently cheated, the villi are too damaged to respond, and I have no symptoms of lactose intolerance. That doesn't make me think I'd be better off eating gluten though! I'm just grateful that my system has recovered enough sensitivity to notice and inform me of other problems.

Are you eating other grains? it might be best to keep your diet very very simple for now, and grains are quite hard to digest. Since going gluten-free I can tell they do me no good, because my heart starts to pound, for ages after! Horrible, but I'm glad to be given the message at all. It just tells me something is healing in there.

Share this post


Link to post
Share on other sites
Going gluten-free is quite a change in diet for most people. I suggest adding oatmeal to your daily routine, Oatmeal has lots of fiber and can be help to keep things moving during the adjustment. I like oatmeal with a little peanut butter, orange marmalade, and fruit bits or nuts added. It makes a quick easy breafast. You might be well off to start taking some vitamin D and B vitamins, along with calcium if you cut out dairy for a while.

I like to make large pots of rice and veggies with chicken or beef on the weekend and then freeze most of it. It is quick and easy to microwave the rice during the week.

Some people say that you go through a period of dysbiosis after going gluten-free. The way I understand that is your intestinal flora are out of balance. It can take a while for them to get settled down again. Dysbiois may explain the gas and bloating stuff. Pro-biotics may help, and avoiding sugary foods and candy for a bit.

Anyhow, just some ideas to think about. I hope you feel better soon.

I would say, be careful of oats intially. I carried on eating oats after going gluten-free and not getting better and it wasn't until sometime later that I realised that there is a big risk with them of cross-contamination. Unless you can find a source that is guaranteed to not be contaminated with wheat, rye or barley gluten, then I would advise giving it a miss, at least until your gut has been healed for some time.

Most oat products are produced in the same factory, or even on the same machinery as other gluten products so you have to be careful. Once I removed the oat products I was a lot better. I can have them a bit now, nearly a year later, but I don't go overboard with them. I no longer react to gluten but still prefer to avoid it for the time being.

Share this post


Link to post
Share on other sites
I would say, be careful of oats intially. I carried on eating oats after going gluten-free and not getting better and it wasn't until sometime later that I realised that there is a big risk with them of cross-contamination. Unless you can find a source that is guaranteed to not be contaminated with wheat, rye or barley gluten, then I would advise giving it a miss, at least until your gut has been healed for some time.

Most oat products are produced in the same factory, or even on the same machinery as other gluten products so you have to be careful. Once I removed the oat products I was a lot better. I can have them a bit now, nearly a year later, but I don't go overboard with them. I no longer react to gluten but still prefer to avoid it for the time being.

All good advice here. I also just found and have been in touch with the head of the Celiac organization in my state. First thing she recommended was the book, "The Gluten Connection" by Shari Lieberman. I just read it. Wow, it covers all of it and also sets up a 3 part vitamin and other supplement schedule. I have been almost 6 months with a lot of down time and some good days and still discovering gluten containing things. Hoping to see big changes for the better soon.

How do you all feel about products that the company responds, "they are gluten free, and made on a gluten free line, but can not be labeled as gluten free because they are made in a factory that also has gluten?" Do any of you trust that? "Mrs. Dash" spice company told me that. Then that makes me wonder about "Mc Cormick" spices because they say all their pure spices are gluten free, and to check the ingredients on the "mixed" spices. They did not mention if they were all made in the same factory and now I am worried about cross contamination. I eat whole foods and make my own everything, so the spices would be the questionable things?

Share this post


Link to post
Share on other sites

Oats are a tricky beast. They are OK if they are certified gluten-free but even then a certain percentage of celiacs can't tolerate them. It's generally recommended that you aviod oats until you are healed and introduce them slowly.

http://www.glutenfreeoats.com/

http://www.Lame Advertisement.com/

Share this post


Link to post
Share on other sites

I've never had a problem with any McCormick's product.

Share this post


Link to post
Share on other sites

Me either. McCormick is on my rather small list of absolutely trustworthy companies. I trust McCormick over most grocery store brands.

Share this post


Link to post
Share on other sites

I agree that oats are not for everybody. I have read that some people do have reactions to them. I think it is a small number of celiacs who react to oats, but if it is you that is what matters! So it probably is better to avoid them when starting the gluten-free diet, just in case you are one of the people who do have a reaction to them.

Share this post


Link to post
Share on other sites

In the months following my diet change, I my body went downright nuts. New and different health problems every week for a while.

It's 8 months since my diagnosis (bloodwork and biopsy), and my body is finally settling down in a lot of ways. I still have more headaches and neurological problems than pre-diagnosis, but my neurologist pointed out that my body was used to functioning in a chronic state of inflammation, and it is not uncommon to experience neurological changes with changes in inflammatory function. I still have a lot of health "quirks" but don't know if or how they relate to Celiac and the diet change.

Best of luck - hope things are getting better for you!

Share this post


Link to post
Share on other sites
Hi,

Here are a couple of articles to read that may explain what you're going through.

.

They say it always gets worse before it gets better, these will be a real eye opener!

.

Adverse Reactions to starting a Gluten Free Diet

.

Opiate Withdrawal from Gluten and Casein

.

Best Regards,

David

Thanks so much for posting these articles. It really helps me understand what is happening to my brain with the blood flow. I have been very discouraged lately as I have beee 5 months gluten free and my neurological problems are still pretty bad. I get a few good days, but mostly bad ones. I am so hoping the 6 month mark will show some good changes. Thanks again!

Share this post


Link to post
Share on other sites
Ads by Google:

I felt the same way once I went gluten free. I was expecting to feel better within weeks. But at times I also felt that I was getting worse in some ways.

Once I hit the 6 month mark, the changes really started to show, my energy came back, I didn't have brain fog, and I almost always felt good.

Hang in there, and stay as gluten free as possible. The longer you are on the diet the easier it will be notice even if you have mistakingly had a trace of gluten in your diet. You start to become so good at it.

Good Luck

Krista

Thank you for this post..it has really given me hope!!!

Share this post


Link to post
Share on other sites

In the months following my diet change, I my body went downright nuts. New and different health problems every week for a while.

It's 8 months since my diagnosis (bloodwork and biopsy), and my body is finally settling down in a lot of ways. I still have more headaches and neurological problems than pre-diagnosis, but my neurologist pointed out that my body was used to functioning in a chronic state of inflammation, and it is not uncommon to experience neurological changes with changes in inflammatory function. I still have a lot of health "quirks" but don't know if or how they relate to Celiac and the diet change.

Best of luck - hope things are getting better for you!

Thank you so much for this post.I've only been on gluten free diet 5weeks..tomorrow..my symptoms of gluten ataxia.Are worse than ever before..I was ready to quit..but I'm hanging in..now!

Share this post


Link to post
Share on other sites

Thank you so much for this post.I've only been on gluten free diet 5weeks..tomorrow..my symptoms of gluten ataxia.Are worse than ever before..I was ready to quit..but I'm hanging in..now!

You are responding to posts from 2009. I don't think either of them have been around in years. Might not get a response.

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   13 Members, 1 Anonymous, 248 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Alexander R. Shikhman, MD, PhD, FACR
    The Connection between Gluten Intolerance and Sjogren’s Syndrome
    Celiac.com 08/17/2018 - Mucosal dryness is among the top non-gastrointestinal complaints of patients with gluten intolerance and celiac disease.
    Prolonged eye dryness, itching and chronic inflammation of the eye lids (blepharitis), mouth dryness, excessive thirst, frequent yeast infections, skin dryness and vaginal dryness in women may represent clinical symptoms of Sjogren’s syndrome. Named after Swedish ophthalmologist Henrik Sjögren, Sjogren’s syndrome is one the most common (and one of the most commonly underdiagnosed) rheumatic/autoimmune diseases. The disease most frequently affects women (10 women for every man) and usually appears in women around and after menopause. However, the disease can affect either gender at any age.
    In addition to mucosal and skin dryness, Sjogren’s syndrome can cause joint pain and stiffness, damage to peripheral nerves leading to numbness and tingling of fingers and toes, fatigue, brain fog, inflammation of blood vessels, hair loss, poor food digestion due to pancreatic damage and various problems with the cardiac muscle and its conduction system causing arrythmia and myocarditis. Patients suffering from Sjogren’s syndrome quite frequently deal with recurring yeast infections, chronic periodontal disease, recurring canker sores and poor dental health.
    The diagnosis of Sjogren’s syndrome is based on:
    Demonstration of mucosal dryness upon physical examination Specific blood tests (positive anti-SSA/Ro and anti-SSB/La antibodies, elevated levels of serum immunoglobulin G) Ultrasound imaging of salivary glands On rare occasions, a diagnosis of Sjogren’s syndrome requires confirmation through a small salivary gland biopsy or special nuclear medicine studies.
    It is well documented that patients with gluten intolerance and celiac disease have an increased risk of Sjogren’s syndrome. Similarly, patients with Sjogren’s syndrome are characterized by the increased prevalence of gluten intolerance and celiac disease.
    The connection between Sjogren’s syndrome and gluten intolerance is not a coincidental one: there are well-studied molecular mechanisms explaining this link. In the late 1980s/early 1990s genetic studies in Sjogren’s patients demonstrated an increased presence of the class II major histocompatibility complex protein HLA DQ2. Furthermore, HLA DQ2 positivity was found to be associated with increased titers of Sjogren’s specific anti-SSA/Ro and anti-SSB/La antibodies. The link between gluten and Sjogren’s syndrome became obvious in the mid to late 1990s when it was discovered that HLA-DQ2 binds to deamidated gluten peptides and presents them to mucosal CD4+ T cells thus initiating a chain of events eventually leading to autoimmune responses.
    The second set of data came from the discovery of BM180 protein. This protein regulates tear secretion in the lacrimal acinar cells. Suprisingly, amino acid sequence of BM180 has a similarity with alpha-gliadin and, therefore, can attract inflammatory cells activated by gluten thus contributing to the development of eye dryness.
    The actual prevalence of gluten intolerance in Sjogren’s patients based on published data varies from 20% to 40% depending on the criteria used to define gluten intolerance. The data from our clinic (Institute for Specialized Medicine) indicate that gluten intolerance can affect almost half of patients with Sjogren’s syndrome. Additionally, our data show that one third of patients with gluten intolerance have evidence of mucosal dryness and Sjogren’s syndrome.
    The frequency of documented celiac disease in patients with Sjogren’s syndrome is in the vicinity of 5%.
    The following is a patient case history from our clinic:
    A 28 year old woman was seen in our clinic due to her complaints of long-standing irritable bowel syndrome and recent onset of eye dryness. Her initial presentation included abdominal pain, bloating and irregular bowel movements. She was seen by several gastroenterologists and underwent several upper endoscopies and colonoscopies with mucosal biopsies which were non-diagnostic. Her lab test results showed positive IgG anti-gliadin antibodies and she was told that “this is a common finding among healthy people, and is not indicative of any illnesses.” She was seen by her ophthalmologist and prescribed with contact lenses which she could not wear due to significant eye discomfort and irritation. Further eye examination showed that she had diminished tear production and was referred to our clinic to rule out Sjogren’s syndrome. Upon physical examination in our clinic the patient not only demonstrated profound eye dryness but also showed evidence of dry mouth, fissured tongue and patchy areas of thrush as well as very dry skin. A sonographic evaluation of her major salivary glands was suspicious for moderately advanced Sjogren’s syndrome. Her laboratory test results showed: positive anti-SSA/Ro antibodies, elevated serum immunoglobulin G, low neutrophil count as well as low levels of vitamin D and ferritin (a serum marker of iron storage state). Also, the patient was found to have positive serum IgG and salivary IgA anti-gliadin antibodies as well as positive HLA DQ2 (a molecular marker associated with gluten intolerance).
    Based on a combination of clinical history, physical findings and laboratory test results, the patient was diagnosed with gluten intolerance and Sjogren’s syndrome. In addition to the aforementioned tests, the patient underwent food intolerance testing based on serum IgG4 antibodies which showed not only gluten but also cow’s casein intolerance. Her treatment options included a traditional route of therapy based on drugs or an integrative approach based on dietary modifications and food supplements. She opted for the integrative approach and started a gluten-free and dairy-free diet as well as iron glycinate, vitamin D, specific probiotics and digestive enzymes.
    After the first month on the diet and supplements, she reported a remarkable improvement of her irritable bowel symptoms and in three months, she started noticing an improvement of the dryness. Laboratory tests performed six months after initiation of the therapy showed normalization of the IgG level, disappearance of anti-SSA/Ro antibodies and a slightly suppressed neutrophil count. Through following the prescribed diet and supplements she is now symptom free.
    Why do we need to treat Sjogren’s syndrome? Left untreated, Sjogren’s syndrome can cause debilitating dryness affecting gastrointestinal and respiratory tracts. Clinically, this manifests as difficulty in swallowing solid foods, heartburn, malabsorption of nutrients and minerals, bloating, weight loss, chronic sinus infections and prolonged dry cough. Sjogren’s syndrome also significantly increases the risk for malignancies affecting lymphatic nodules, known as lymphomas.
    Therapy for Sjogren’s syndrome is based on the treatment of mucosal dryness and the autoimmune component of the disease. In addition, patients affected by Sjogren’s syndrome need to have regular screenings for malignancies (specifically lymphomas) and premalignant conditions.
    Traditional therapy for Sjogren’s syndrome (treatment of dryness):
    Cyclosporin (brand name Restasis) eye drops and artificial tears for dry eyes. Numoisyn lozenges and liquid, as well as Caphosol for mouth dryness and mucositis. Cevimeline (brand name Evoxac) and pilocarpine (brand name Salagen) for systemic dryness therapy. Treatment of autoimmune disturbances:
    Hydroxychloroquin (brand name Plaquenil). Leflunomide (brand name Arava). Severe autoimmune conditions associated with Sjogren’s syndrome are treated with the biologic drug rituximab (brand name Rituxan). Integrative therapy for Sjogren’s syndrome. Ear acupuncture (auricular therapy) and body acupuncture to stimulate tear and saliva production. Elimination diet based on individual food-intolerance profiles. Oral probiotics (for example, BLIS K12) and intestinal probiotics. Digestive enzymes. Fish and krill oils. Black currant seed oil. Cordyceps sinensis in combination with wormwood extract to treat the autoimmune component of Sjogren’s syndrome. Zinc and elderberry lozenges. N-acetyl-L-cysteine and glutathione. Our extensive clinical experience demonstrate that early cases of Sjogren’s syndrome can be completely reversed (by both clinical and laboratory criteria) by the strict gluten-free and elimination diet. The advanced cases cannot be reversed; however, even in advanced cases the gluten-free and elimination diet can slow the progression of the disease.
    If you’re concerned that dryness may represent Sjogren’s syndrome, see a rheumatologist for further evaluation and management of your condition.
    References:
    Alvarez-Celorio MD, Angeles-Angeles A, Kraus A. Primary Sjögren’s Syndrome and Celiac Disease: Causal Association or Serendipity? J Clin Rheumatol. 2000 Aug;6(4):194-7. Asrani AC, Lumsden AJ, Kumar R, Laurie GW. Gene cloning of BM180, a lacrimal gland enriched basement membrane protein with a role in stimulated secretion. Adv Exp Med Biol. 1998;438:49-54. Feuerstein J. Reversal of premature ovarian failure in a patient with Sjögren syndrome using an elimination diet protocol. J Altern Complement Med. 2010 Jul;16(7):807-9. Iltanen S, Collin P, Korpela M, Holm K, Partanen J, Polvi A, Mäki M. Celiac disease and markers of celiac disease latency in patients with primary Sjögren’s syndrome. Am J Gastroenterol. 1999 Apr;94(4):1042-6. Lemon S, Imbesi S., Shikhman A.R. Salivary gland imaging in Sjogren’s syndrome. Future Rheumatology, 2007 2(1):83-92. Roblin X, Helluwaert F, Bonaz B. Celiac disease must be evaluated in patients with Sjögren syndrome. Arch Intern Med. 2004 Nov 22;164(21):2387. Teppo AM, Maury CP. Antibodies to gliadin, gluten and reticulin glycoprotein in rheumatic diseases: elevated levels in Sjögren’s syndrome. Clin Exp Immunol. 1984 Jul;57(1):73-8.

    Jefferson Adams
    Can a Gluten-Free Diet Normalize Vitamin D Levels for Celiac Patients?
    Celiac.com 08/16/2018 - What is the significance of vitamin D serum levels in adult celiac patients? A pair of researchers recently set out to assess the value and significance of 25(OH) and 1,25(OH) vitamin D serum levels in adult celiac patients through a comprehensive review of medical literature.
    Researchers included F Zingone and C Ciacci are affiliated with the Gastroenterology Unit, Department of Surgery, Oncology and Gastroenterology, University of Padua, Padua, Italy; and the Celiac Center, AOU San Giovanni di Dio e Ruggi di Aragona, University of Salerno, Department of Medicine and Surgery, Salerno, Italy. 
    Within the wide spectrum of symptoms and alteration of systems that characterizes celiac disease, several studies indicate a low-level of vitamin D, therefore recent guidelines suggest its evaluation at the time of diagnosis. This review examines the data from existing studies in which vitamin D has been assessed in celiac patients. 
    Our review indicates that most of the studies on vitamin D in adult celiac disease report a 25 (OH) vitamin D deficiency at diagnosis that disappears when the patient goes on a gluten-free diet, independently of any supplementation. Instead, the researchers found that levels of calcitriol, the active 1,25 (OH) form of vitamin D, fell within the normal range at the time of celiac diagnosis. 
    Basically, their study strongly suggests that people with celiac disease can recover normal vitamin D levels through a gluten-free diet, without requiring any supplementation.
    Source:
    Dig Liver Dis. 2018 Aug;50(8):757-760. doi: 10.1016/j.dld.2018.04.005. Epub 2018 Apr 13.  

    Jefferson Adams
    Could Gluten-Free Food Be Hurting Your Dog?
    Celiac.com 08/15/2018 - Grain-free food has been linked to heart disease in dogs. A canine cardiovascular disease that has historically been seen in just a few breeds is becoming more common in other breeds, and one possible culprit is grain-free dog food. 
    The disease in question is called canine dilated cardiomyopathy (DCM), and often results in congestive heart failure. DCM is historically common in large dogs such as Great Danes, Newfoundlands, Irish Wolfhounds, Saint Bernards and Doberman Pinschers, though it is also affects some Cocker Spaniels.  Numerous cases of DCM have been reported in smaller dogs, whose primary source of nutrition was food containing peas, lentils, other legume seeds or potatoes as main ingredients. These reported atypical DCM cases included Golden and Labrador Retrievers, a Whippet, a Shih Tzu, a Bulldog and Miniature Schnauzers, as well as mixed breeds. 
    As a result, the U.S. Food and Drug Administration's Center for Veterinary Medicine, along with a group of veterinary diagnostic laboratories, is investigating the possible link between DCM and pet foods containing seeds or potatoes as main ingredients. The good news is that in cases where the dog suffers no genetic component, and the disease is caught early, simple veterinary treatment and dietary change may improve heart function.
    According to Nutritional Outlook, an industry publication for makers of dietary supplements and healthy foods and beverages, there is a growing market for “free from” foods for dogs, especially gluten-free and grain-free formulations. In 2017, about one in five dog foods launched was gluten-free. So, do dogs really need to eat grain-free or gluten-free food? Probably not, according to PetMD, which notes that many pet owners are simply projecting their own food biases when choosing dog food.
    Genetically, dogs are well adapted to easily digest grains and other carbohydrates. Also, beef and dairy remain the most common allergens for dogs, so even dogs with allergies are unlikely to need to need grain-free food. 
    So, the take away here seems to be that most dogs don’t need grain-free or gluten-free food, and that it might actually be bad for the dog, not good, as the owner might imagine.
    Stay tuned for more on the FDA’s investigation and any findings they make.
    Read more at Bizjournals.com
     

    Jefferson Adams
    Did You Miss the Gluten-Free Fireworks This Past Fourth of July?
    Celiac.com 08/14/2018 - Occasionally, Celiac.com learns of an amusing gluten-free story after the fact. Such is the case of the “Gluten-Free Fireworks.” 
    We recently learned about a funny little event that happened leading up to Fourth of July celebrations in the town of Springdale in Northwest Arkansas. It seems that a sign advertising "Gluten Free Fireworks" popped up near a fireworks stand on interstate 49 in Springdale. 
    In case you missed the recent dose of Fourth of July humor, in an effort to attract customers and provide a bit of holiday levity, Pinnacle Fireworks put up a sign advertising "gluten-free fireworks.” 
    The small company is owned by Adam Keeley and his father. "A lot of the people that come in want to crack a joke right along with you," Keeley said. "Every now and then, you will get someone that comes in and says so fireworks are supposed to be gluten-free right? Have I been buying fireworks that have gluten? So then I say no, no they are gluten-free. It's just a little fun."
    Keeley said that their stand saw a steady flow of customers in the week leading up to the Fourth. In addition to selling “gluten-free” fireworks, each fireworks package sold by Pinnacle features a QR code. The code can be scanned with a smartphone. The link leads to a video showing what the fireworks look like.
    We at Celiac.com hope you and your family had a safe, enjoyable, and, yes, gluten-free Fourth of July. Stay tuned for more on gluten-free fireworks and other zany, tongue-in-cheek stories.
    Read more at kark.com
     

    Jefferson Adams
    Stress-Related Disorders Associated with Higher Risk for Autoimmune Disease
    Celiac.com 08/13/2018 - It’s not uncommon for people to have psychiatric reactions to stressful life events, and these reactions may trigger some immune dysfunction. Researchers don’t yet know whether such reactions increase overall risk of autoimmune disease.
    Are psychiatric reactions induced by trauma or other life stressors associated with subsequent risk of autoimmune disease? Are stress-related disorders significantly associated with risk of subsequent autoimmune disease?
    A team of researchers recently set out to determine whether there is an association between stress-related disorders and subsequent autoimmune disease. The research team included Huan Song, MD, PhD; Fang Fang, MD, PhD; Gunnar Tomasson, MD, PhD; Filip K. Arnberg, PhD; David Mataix-Cols, PhD; Lorena Fernández de la Cruz, PhD; Catarina Almqvist, MD, PhD; Katja Fall, MD, PhD; Unnur A. Valdimarsdóttir, PhD.
    They are variously affiliated with the Center of Public Health Sciences, Faculty of Medicine, University of Iceland, Reykjavík, Iceland; the Department of Medical Epidemiology and Biostatistics, Karolinska Institutet, Stockholm, Sweden; the Department of Epidemiology and Biostatistics, Faculty of Medicine, University of Iceland, Reykjavík, Iceland; the Department of Rheumatology, University Hospital, Reykjavík, Iceland; the Centre for Rheumatology Research, University Hospital, Reykjavík, Iceland; the National Centre for Disaster Psychiatry, Department of Neuroscience, Psychiatry, Uppsala University, Uppsala, Sweden; the Stress Research Institute, Stockholm University, Stockholm, Sweden; the Centre for Psychiatry Research, Department of Clinical Neuroscience, Karolinska Institutet, Stockholm, Sweden; the Stockholm Health Care Services, Stockholm County Council, Stockholm, Sweden; the Astrid Lindgren Children’s Hospital, Karolinska University Hospital, Stockholm, Sweden; the Clinical Epidemiology and Biostatistics, School of Medical Sciences, Örebro University, Örebro, Sweden; the Department of Medical Epidemiology and Biostatistics, Karolinska Institutet, Stockholm, Sweden; and the Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, Massachusetts.
    The team conducted a Swedish register-based retrospective cohort study that included 106, 464 patients with stress-related disorders, 1,064 ,640 matched unexposed individuals, and 126 ,652 full siblings to determine whether a clinical diagnosis of stress-related disorders was significantly associated with an increased risk of autoimmune disease.
    The team identified stress-related disorder and autoimmune diseases using the National Patient Register. They used Cox model to estimate hazard ratios (HRs) with 95% CIs of 41 autoimmune diseases beyond 1 year after the diagnosis of stress-related disorders, controlling for multiple risk factors.
    The data showed that being diagnosed with a stress-related disorder, such as post-traumatic stress disorder, acute stress reaction, adjustment disorder, and other stress reactions, was significantly associated with an increased risk of autoimmune disease, compared with matched unexposed individuals. The team is calling for further studies to better understand the associations and the underlying factors.
    Source:
    JAMA. 2018;319(23):2388-2400. doi:10.1001/jama.2018.7028