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

High Liver Enzymes?


Jules

Recommended Posts

Jules Rookie

I was recently diagnosed with celiac disease. I suggested that my brother and mother get tested as well. My brother's doctor just notified him via telephone that his blood work came back showing a high liver enzyme count. :huh: His doctor doesn't seem like he has a good grasp on celiac disease. Does anyone know if a high liver enzyme count is a warning sign for celiac disease?

Jules :D


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



Celiac.com Sponsor (A8-M):



gf4life Enthusiast

Hi Jules,

According to the book Dangerous Grains by James Braly and Ron Hoggan this could be.

In the "Comprehensive List of Gluten-Associated Medical Conditions on pg. 197 it says:

Liver disease (15 times more frequent in celiac disease; 47 percent of celiac disease adults and 57 percent of celiac disease children have evidence of liver imparement; biopsy-proven liver damage has been reported in most untreated celiac disease patients):

a. Abnormal funtion tests (elevated transaminases common extraintestinal sign of celiac disease)

b. Biliary cirrhosis

c. Chronic active hepatitis

d. Nonspecific reactive hepatitis

I hope this helps. My brother also has liver problems and digestive problems, but will not get tested for celiac disease. I keep trying to get him to at least try the diet, and see if it helps him. Oh well, we can only provide the information. They have to decide to get tested or not.

God bless,

Mariann

  • 1 year later...
angel-jd1 Community Regular

I found this article this morning. I found it interesting that "one in 20 patients waiting for liver transplants had undiagnosed coeliac disease." Which after diagnosis led to normal liver functions. That is wild.

-Jessica :rolleyes:

A 10-minute remedy

By Anna Rose

Tuesday, 15 March 2005

IT TOOK just 10 minutes and a chance encounter with a second year medical resident to change Eilish O'Shea from a sick child into a normal, healthy and energetic kid.

Eilish is one of an estimated 250,000 Australians who suffer from coeliac (pronounced "see-lee-yak") disease.

Coeliac disease is a food intolerance to gluten, a protein found in wheat, rye, barley and oats.

Symptoms of coeliac disease include anaemia, fatigue, irritability, constipation and diarrhoea and can be diagnosed in children or well into adulthood.

"Eilish failed to thrive after she started on solids, she had abdominal extension and she was always sick," her mother Lesley said.

"At four years old she weighed just 10kg."

After three years and numerous tests, Lesley and Eilish were lucky enough to run into a second year medical resident who, after a 10-minute discussion, suggested that Eilish might have coeliac disease.

"After that, it was really simple to diagnose. Initial diagnosis was by a simple blood test," Lesley said.

Fortunately, coeliac disease can be treated effectively by adhering to a gluten-free diet, which means coeliacs like Eilish must avoid foods such as bread and cake that most people eat without a second thought.

Within a month of eating gluten-free, Eilish looked like a normal child.

"It isn't too difficult, as there are so many products available now, and having food products exactly labelled makes life much easier," Lesley said.

Awareness of the disease is still poor, with as many as four out of five coeliacs unaware they have the disease.

If not diagnosed, coeliac disease can lead to poor growth and limited educational attainment in children and can increase the risk of osteoporosis and cancer in later years.

Recent research from Europe has revealed one in 20 patients waiting for liver transplants had undiagnosed coeliac disease.

After changing to a gluten-free diet, liver function in these patients improved so much that they no longer needed liver transplantation.

Open Original Shared Link

maemai Newbie

I had some blood work about 6 months ago that showed one of the liver function tests was elevated. I just got blood work done again and 2 different liver function tests were elevated. My doctor is going to test again in 6 weeks with a full liver panel. I just recently found out I have gluten sensitivity/intolerance. I tested through enterolab and found out I had the sensitivity and malabsorption. My PCP just did blood work for it and it showed positive also.

Just a note on my experience....

Martha Ann

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - knitty kitty replied to rei.b's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      High DGP-A with normal IGA

    2. - captaincrab55 replied to lmemsm's topic in Gluten-Free Foods, Products, Shopping & Medications
      11

      Finding gluten free ingredients

    3. - rei.b replied to rei.b's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      High DGP-A with normal IGA

    4. - knitty kitty replied to rei.b's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      High DGP-A with normal IGA

    5. - rei.b replied to rei.b's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      High DGP-A with normal IGA


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,132
    • Most Online (within 30 mins)
      7,748

    Exhausted-momma
    Newest Member
    Exhausted-momma
    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

    • knitty kitty
      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
    • rei.b
      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • rei.b
      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
×
×
  • 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.