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

Gluten In Drywall


LjsCar

Recommended Posts

LjsCar Newbie

I have been getting sick at work every week. I was convinced it was because the place is under constuction and there is drywall dust everywhere. It got into the cabinets where the dishes are. I just read that there might be gluten in drywall. Is there any articles I can find information about this?

Thanks

Linda


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



Celiac.com Sponsor (A8-M):



YoloGx Rookie
I have been getting sick at work every week. I was convinced it was because the place is under constuction and there is drywall dust everywhere. It got into the cabinets where the dishes are. I just read that there might be gluten in drywall. Is there any articles I can find information about this?

Thanks

Linda

I don't know about any articles about this subject. However I have been told there is gluten in the attachment of the paper that holds it together. There is a new kind of drywall that doesn't have paper that probably has gluten in it. Also the premixed plaster has gluten in it usually. YOu can mix your own plaster instead however.

YoloGx Rookie
I have been getting sick at work every week. I was convinced it was because the place is under constuction and there is drywall dust everywhere. It got into the cabinets where the dishes are. I just read that there might be gluten in drywall. Is there any articles I can find information about this?

Thanks

Linda

I don't know about any articles about this subject, however I have had problems with this too given my work helping renovate old houses. However I have been told there is gluten in the attachment of the paper that holds it together. There is a new kind of drywall that doesn't have paper that probably has gluten in it. Also the premixed plaster has gluten in it usually. You can mix your own plaster instead however. Fixall has gluten in it as a major ingredient. And I imagine most other things like wood fill do too. In addition, plywood has gluten in the glue to help hold it together, so plywood dust from freshly cut plywood can be a problem too.

MaryJones2 Enthusiast

Call me crazy but...I get sick every single time I am around drywall. I first noticed it when we were doing some renovation work at home a few years ago. I also work occasionally on construction sites and can't even go into an area when the drywall is being finished. There is one very small study about inhaled gluten but I don't know of a study involving drywall specifically.

MaryJones2 Enthusiast
I don't know about any articles about this subject, however I have had problems with this too given my work helping renovate old houses. However I have been told there is gluten in the attachment of the paper that holds it together. There is a new kind of drywall that doesn't have paper that probably has gluten in it. Also the premixed plaster has gluten in it usually. You can mix your own plaster instead however. Fixall has gluten in it as a major ingredient. And I imagine most other things like wood fill do too. In addition, plywood has gluten in the glue to help hold it together, so plywood dust from freshly cut plywood can be a problem too.

I knew about the joint compound but the plywood is new to me. I am going to check into that. Thanks yolo!

LjsCar Newbie

All I know is I have been sick for three weeks (since the construction began) with abdominal cramps and vomitting. My manager also has problems with gluten but she is not there as much as I am and she didn't seem to think it was the drywall dust, but I just knew it had to be. I need to know with proof so I can show her. I may not be able to work at all if this keeps up.

RollingAlong Explorer

You need the Material Safety Data Sheet (MSDS) for the drywall and the drywall compound.

I don't know what brand materials are at your construction site, but I just googled MSDS and drywall, looked at the sheet and one of the ingredients is starch. More detective work needed or will this be enough for your boss give your symptoms?


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



Celiac.com Sponsor (A8-M):



happygirl Collaborator

See this (older) thread, especially the links: https://www.celiac.com/gluten-free/index.php?showtopic=22435

Open Original Shared Link from Bette Hagaman, a very well-respected Celiac cookbook author

Open Original Shared Link

Open Original Shared Link

A published report (NEJM) about inhaled gluten Open Original Shared Link

  • 1 year later...
frieze Community Regular

5. Drywall and Building Supplies

If you're renovating your home or even just doing some minor repairs, you should know that some of the products you may use contain gluten ingredients.

For example, some brands of drywall and almost all of the compounds used to conceal drywall seams ("mudding" compounds) contain wheat as an ingredient, as do the spackle repair compounds used to fix small holes in walls. Gluten also can be found as part of the glue in some plywood, especially interior-grade plywood.

When you cut or sand these products, you'll be breathing (and swallowing) gluten dust, and that can lead to a horrible glutening. Wearing a full HEPA respirator (not just a dusk mask) can help, but you'd be better off leaving very dusty home repairs to someone else.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,661
    • Most Online (within 30 mins)
      7,748

    CarlaP
    Newest Member
    CarlaP
    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

    • Inkie
      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
    • Scott Adams
      Welcome to the community! Generally, for a gluten challenge before celiac disease blood tests, Tylenol (acetaminophen) is considered safe and should not interfere with your antibody results. The medications you typically need to avoid are those like ibuprofen (Advil, Motrin) or naproxen (Aleve) that can cause intestinal irritation, which could potentially complicate the interpretation of an endoscopy if you were to have one. However, it is absolutely crucial that you confirm this with either your gastroenterologist or your surgeon before your procedure. They know the specifics of your case and can give you the definitive green light, ensuring your surgery is comfortable and your celiac testing remains accurate. Best of luck with your surgery tomorrow
    • Xravith
      Thank you for the advice. I’ve actually never checked for nutritional deficiencies, but for as long as I can remember, I’ve always taken vitamin and mineral supplements — otherwise my symptoms get worse. This week I stopped eating gluten to confirm whether my symptoms are really caused by it. Starting next week, I’ll reintroduce gluten — it’s sad to go back to how I was before — but at least I’ll be able to take the necessary tests properly. I think the diagnostic process will be long, but at least I’m happy that I finally decided to address this doubt I’ve had for years.
×
×
  • 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.