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

Increased Risk Of Breast Cancer


wildones

Recommended Posts

wildones Apprentice

I have been gluten free for @ 6 months now. I had my first mammogram recently and then an ultrasound because of a suspicious area. I am heaving a biopsy on Tues on my breast because of a probable complex cyst/ possible mass. I have heard that a gluten free diet helps stop cyst formation, that are very common, and nothing to worry about most of the time. Apparently 'normal' cysts appear frequently w/ your cycles and dissipate on their own. My cyst (if that is what it is) is large or a group of cysts that are not 'simple', and just fluid filled.

Does anyone have any evidence, anecdotal or otherwise about complex cysts and or breast cancer risks w/ celiac disease ?

I have done searches, unsuccesfully on this.

Lorraine


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



Celiac.com Sponsor (A8-M):



gf4life Enthusiast

Hi Lorraine,

I can't help you out on exact info regarding breast cancer risk and celiac, but I can point you to an excellent book that talks quite a bit about how gluten increases your risk of cancer (any kind) and how. It is a book called Dangerous Grains by James Braly and Ron Hoggan. It is an excellent book on the benefits of a gluten free diet in relieving and preventing ailments associated with celiac disease, gluten sensitivity, and more than 200 chronic illnesses and conditions, including cancer, autoimmune disease, osteoporosis, brain disorders, intestinal disease, chronic pain, digestive disorders and infertility & problematic pregnancies. I highly recommend this book to anyone, not just those of us gluten intolerant people. I hope this helps. If you don't want to buy a copy, you might be able to find it at the library, but I think it is a wise investment.

God bless,

Mariann

(I also have many cysts in both breasts and have already had one surgery to remove a lump from inside the milk duct. No cancer, but I would like to keep myself cancer free! I am also hoping the cysts decrease once I am gluten-free for a while. I'm only 32 and would like to live a long healthy life.)

wildones Apprentice

Thanks for your response and the info on the book :D . I have been trying, without luck, to convince my mom (with many classic symptoms, and a family history of classic symptoms, not to mention a diagnosis for me and 2 of my kids ....) to get tested. She refuses and keeps saying "I have had allergy testing done and I am not allergic to wheat". It's very frustrating for me, and maybe the book will help convince her to at least get tested.

One of my boys has the colon cancer gene, and already has had most of his small intestines removed as an infant, because of a reaction to milk based formula (that I was ADAMENT he not get....). He is is at extremely high risk for major problems (need for a double organ transplant) if he develops any kind of GI cancer. His diagnosis of celiac disease is relatively new, and he is 7-1/2 yrs old.

We obviously have a very strong motivation to remain as 100% gluten free as possible, and I would really like to help convince my mom especially, THANKS for the info again :D

Lorraine

gf4life Enthusiast

I hope the book helps. I get the response a lot from people when I mention gluten intolerance, "oh, I don't have a problem eating wheat." Well, I didn't have a problem eating it either, but I sure do have a problem digesting it! Most people who are gluten intolerant are not allergic to wheat, so the allergy testing your mom had won't show celiac or not.

God bless,

Mariann

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. 0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

    2. - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

    3. - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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

    • Total Members
      133,327
    • Most Online (within 30 mins)
      7,748

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

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Scott Adams
      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
    • Jane02
      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
    • Scott Adams
      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
×
×
  • 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.