Jump to content
  • 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):

Dapsone


bunzilla

Recommended Posts

bunzilla Newbie

I'm new to this so any help is much appreciated. I was diagnosed with DH about ten days ago by having a biopsy on my arm and bloodwork. I did begin eating gluten free even prior to test results. I was given a perscription for dapsone with instructions to start with 3 a day and work my way up each week to a total of 6 a day (25mg. each). Even before I started the dapsone I noticed improvement in my rash. I have had no new blisters since. No itching, redness or anything. OMG what a relief after 8 Mo. of suffering

So, i'm due to increase the dapsone to 4 a day and I'm wondering if it's nessesary. I don't like to take any more than I have to but was wondering if I need to build up my immunity with increased doses, or, since I have no new symptoms, I could level off the dosage or maybe even decrease it?

thanks,


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



Celiac.com Sponsor (A8-M):



FranDaMan Apprentice

I won't pretend to be a doctor or even too knowledgeable in this area as I was diagnosed with DH just last month. I do know I'm on 100mg per day and the results have been very good. On the other hand I did have to request from my doctor a blood test due to the side effects. No sense getting something worse if a change in diet will fill the bill.

Welcome to the forum. I'm sure others will be along soon with more/better information.

Franceen Explorer

I had Dapsone (75 mg/day and increasing too) when I first was diagnosed and it did help. However when I got to 100 Mg the side effects nearly killed me. I had Hemolytic Anemia very badly and my liver enzymes went haywire and I got very sickly. Then my skin started to fall off!

I immediately quit the Dapsone and found that I was using it as a crutch to not be as gluten-free as I should have been - I had not been worrying about hidden Gluten (e.g. malt flavoring in cereal) or cross contamination. Once I could no longer take Dapsone I became very obsessive about Gluten Free eating and about ingredients etc. I have only had some minor glutenings (always from restaurants) in the past 3 years and have not TOUCHED Dapsone.

Dapsone can be a very very nasty drug and can really send your blood and liver in a whirlwind. So, I believe that diet is the best cure for DH. And it has worked for me. No more all over itching and scabs and feeling like flees are running all over my body. No more "leather skin" from Cortisone creams.

IT'S ONLY FOOD! So avoiding Gluten is my prescription since that awful Dapsone event!

Good luck. I would try to stay off of Dapsone as much as possible and ask your Dr. about the side effects and ask to have your blood tested frequently for anemia and liver problems if you stay on it. You can Google "Dapsone" and get a lot of info about the drug from some very reliable government and university sites.

lovegrov Collaborator

I'm not a doctor nor a medical person. But I did take dapsone for 20+ years (not knowing anything about celiac and the connection). I never took more than 50 mg a day and to me 150 mg sounds like a lot. My personal opinion -- and once again I am not your doctor or a medical person -- would be that if you're getting better on the gluten-free diet and 75 mg, there's no real reason to increase the dose. The worst that would happen is that more blisters will appear and then you'd up the dose at that point. Not taking more is not going to make you deathly ill.

If your doctor isn't having you back for blood tests and liver panel, he needs to, although I don't remember how long you should wait. Your goal, of course, is to go completely gluten-free and get off the dapsone. I did.

richard

num1habsfan Rising Star

I've been on Dapsone for a few years already (don't remember the exact time that I started). Always been on a 50 mg dose (half a tablet). And the few times that I've ran out of my prescription I've noticed it flare up as if I'd been glutened! Otherwise it definitely helps control all of the symptoms (as long as I'm not glutened).

  • 2 weeks later...
bunzilla Newbie

update:

I took the dapsone for about 3 weeks total. I was doing so good I went from 75 mg. a day to 50 mg.

after 5 days I had a minor outbreak. Two blisters on my elbow and a couple on my rear end. I went back to 75 mg. and the second day I started to feel really fatigued, especially around 2 hours after taking it. The next 2 days it became progressively worse and I began to have psychotic side effects.

It came and went, but I felt like a zombie. Anxiety, staring off into space, very fatigued. It may seem odd but I would find myself just staring at my hand, or a corner of the ceiling, in some kind of altered reality state. I decided that the blisters and itching would be better than feeling like this! I quit the dapse. and it still took 3 days to get back to feeling normal. So far so good, I know I have no crutch to rely on now and must stay 100 % gluten-free. I haven't had any new outbreaks so far.

Thanks to everyone for the input.

Archived

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

  • 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. - Russ H replied to nancydrewandtheceliacclue's topic in Super Sensitive People
      8

      Celiac flare years after diagnosis

    2. - trents replied to HectorConvector's topic in Related Issues & Disorders
      356

      Terrible Neurological Symptoms

    3. - Aretaeus Cappadocia replied to HectorConvector's topic in Related Issues & Disorders
      356

      Terrible Neurological Symptoms

    4. - HectorConvector replied to HectorConvector's topic in Related Issues & Disorders
      356

      Terrible Neurological Symptoms

    5. - Aretaeus Cappadocia posted a topic in Gluten-Free Recipes & Cooking Tips
      0

      Zaalouk moroccan eggplant salad

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      134,060
    • Most Online (within 30 mins)
      10,442

    Cathy Bright
    Newest Member
    Cathy Bright
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.7k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Russ H
      Bread has about 8 g of protein per 100 g, so a piece of bread weighing 125 mg contains 10 mg of gluten. Bread has a density of about 0.25 g/ml, so 0.5 ml of bread contains 10 mg of gluten - i.e. a bread ball 1 cm in diameter. I think it would be unlikely to ingest this much from throwing bread out for the birds.  
    • trents
      Sciatica came to mind for me as well. You might want to get some imaging done on your C-spine.
    • Aretaeus Cappadocia
      Maybe this is sciatica? When mine acts up a little, I switch my wallet from one back pocket to the other. this isn't a substitute for more serious medical help, but for me it's a bandaid.
    • HectorConvector
      OK so I just learned something completely new about this for the first time in years, that is REALLY WEIRD. One of my nerves that likes to "burn" or whatever is doing it every time I bow my head! I mean it is completely repeatable. Literally every time. Once my head goes beyond a certain angle *boom*. Nerve goes mental (lower right leg pain). What the hell. I've never seen a direct trigger such as this before that I can recall. The pain was the usual type I get from this problem - I suspect somehow the head movement was interrupting descending inhibition processes, causing the pain to leak through somehow.
    • Aretaeus Cappadocia
      I've only made this a couple of times but it's really easy and I love the flavor. If you can, use all of the ingredients to get the full palette of flavors. I use fresh or canned tomatoes and I don't worry about peeling them. If you don't have harissa, there are replacement recipes online. If you don't have the greens, I suggest adding a little chopped baby spinach or celery leaves to add a dash of green color to this red dish. Best eaten in first couple days because flavor tends to fade. Leftovers are still good, but not as vibrant. Ingredients 2 medium eggplants, partially peeled and cut into cubes (original recipe says 1 in, but I prefer 1/2 to 3/4 in) 2 tomatoes, peeled and crushed 4 garlic cloves, finely chopped or minced 1 tablespoon fresh flat-leaf parsley, chopped 1 tablespoon fresh cilantro, chopped ¼ cup extra virgin olive oil 2 tablespoons spicy harissa (I use Mina brand) 1 teaspoon cumin 1 teaspoon paprika ½ teaspoon black pepper 1 tablespoon apple cider vinegar or lemon juice 1 tablespoon tomato paste (optional) Salt to taste Preparation     • Heat olive oil in skillet or pot over medium heat. Add all ingredients and cook for 10 minutes, stirring occasionally. Cover and cook on low heat for an additional 20 minutes, stirring occasionally.       • Serve warm or cold as a side or with bread for dipping. Enjoy! Original recipe is here, if you want to see photos: mina.co/blogs/recipes/zaalouk-moroccan-eggplant-salad  
×
×
  • Create New...