Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

Elevated Liver Enzymes


JerryK

Recommended Posts

JerryK Community Regular

Hi, possibly some of you here remember me;0

I was never officially diagnosed as Celiac, but pretty much confirmed Gluten Intolerance, thru

self testing and Enterolab.

I've been "mostly" gluten free for a couple years now (I cheat, yeah I know I shouldn't).

I just had a complete set of bloodwork done. I'm telling ya they took 29 vials of blood.

Everything looked good, except my Cholesterol was borderline and two liver enzymes were elevated.

AST was 48 (5-43)

ALT was 83 (10-58)

While exercise can affect the AST/ALT tests (and I went for an 8 mile run the day before this test), I've also read that Celiac or Gluten Intolerance can affect liver enzymes.

How worried should I be about this? My doc says it's not urgent...I suspect it's either an affect of too much exercise or Gluten Intolerance...Anyone else?


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



Celiac.com Sponsor (A8-M):



jerseyangel Proficient

Hi Jerry--

Evidently, my liver enzymes go up when I get glutened. This has been documented by my GI after extensive testing to look for other causes. Mine were only slightly elevated like yours.

My billirubin was also elevated then and also before I went on the gluten-free diet.

Could be the "cheating"? What I would do is go 100% gluten-free for 3 months and get the levels checked again. Other causes of elevated enzymes are use of Tylenol or NSAIDS, drinking alcohol, or gallbladder problems.

Best of luck!

Gfresh404 Enthusiast

Do you take L-Glutamine supplements? Those can also cause elevated liver enzymes.

CaraLouise Explorer

My liver enzymes go up when I am glutened. That is one of the reasons I had to quit my last job - I worked in a health cafe and just having the constant gluten in the air was harming me. So check out accidental gluten places.

casnco Enthusiast
Hi, possibly some of you here remember me;0

I was never officially diagnosed as Celiac, but pretty much confirmed Gluten Intolerance, thru

self testing and Enterolab.

I've been "mostly" gluten free for a couple years now (I cheat, yeah I know I shouldn't).

I just had a complete set of bloodwork done. I'm telling ya they took 29 vials of blood.

Everything looked good, except my Cholesterol was borderline and two liver enzymes were elevated.

AST was 48 (5-43)

ALT was 83 (10-58)

While exercise can affect the AST/ALT tests (and I went for an 8 mile run the day before this test), I've also read that Celiac or Gluten Intolerance can affect liver enzymes.

How worried should I be about this? My doc says it's not urgent...I suspect it's either an affect of too much exercise or Gluten Intolerance...Anyone else?

My enzymes go up with each glutening. And mine go WAY up. Like 100x's the normal.

JerryK Community Regular

So are the levels that I stated consistent with what you folks have seen...I don't know if these levels

are very high...relatively speaking....

jerseyangel Proficient
So are the levels that I stated consistent with what you folks have seen...I don't know if these levels

are very high...relatively speaking....

Mine were similar to yours--my doctor said they were "slightly elevated" and that sometimes they see levels into the 200's or higher for various reasons.

I had a workup done to rule out gallbladder trouble and then liver disease that may have been in the beginning stages.


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



Celiac.com Sponsor (A8-M):



Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,751
    • Most Online (within 30 mins)
      7,748

    Alison A
    Newest Member
    Alison A
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.4k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      I agree with @RMJ, you have multiple positive tests so celiac disease is likely.  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.     
    • trents
      One small study found that 50% of celiacs react to the dairy protein "casein" like they do to gluten. It is also common for celiacs to be lactose (the sugar in milk) intolerant, though that often disappears in time as the villi heal. About 10% of celiacs react to the oat protein "avenin" like they do gluten.
    • K6315
      Thank you so much Trents (Scott?)! I have started working with a dietitian and did a deep research dive as soon as I got the diagnosis. I am aware of what you mentioned in the first two paragraphs, and was not aware of anything in the third, so I am grateful for that information, and will talk to the dietitian about that. I think I was most interested in the withdrawal process - it gives me hope that, although I have felt unwell recently, I just need to be patient (not a strong suit). I have printed the article you sent and will look at it more closely. Thanks again!
    • Sandi20
      I really like Thorne!  I've researched thier products.  Thank you so much.
    • trents
      Welcome to the forum, @K6315! Gluten withdrawal typically lasts for a period of a few weeks. But there is a real learning curve involved in actually attaining to a gluten free dietary state. Much more is involved than just cutting out major sources of gluten such as bread and pasta. It's all the places that gluten is hidden in the food supply that is difficult to ferret out, like soy sauce and canned tomato soup, canned chili and canned pork n' beans, some "lite" pancake syrups, potato salad, flavorings, etc., etc. Gluten-containing grain products are hidden through alternate terminology and found in places you would never expect.  There is also "cross contamination" where naturally gluten free foods come into contact with gluten-containing grains during farming, transportation, storage and manufacturing processes. Then there is the issue of "cross reactivity" whereby you may be having gluten-like reaction to food proteins whose structure is similar to gluten. Chief among these are dairy, oats (even gluten-free oats), soy, corn and eggs. I am including this article that you might find helpful:   
×
×
  • Create New...