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

Blood Results Back


deals88

Recommended Posts

deals88 Rookie

Heyy so got my blood results back Friday listed the tests i got below

Full blood count, Glucose random, Liver function tests, Thyroid function test and Urea and electrolytes for gp and ESR

All came back normal apart from my Liver which was high, anything i should interpret from this? I have to have it retaken in another 3 weeks to see if it changes any. I was reading that people with celiac/intolerance's can have higher liver enzymes though not sure why. Thx


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



Celiac.com Sponsor (A8-M):



GottaSki Mentor

My liver was high at celiac dx and lowered at each check - was normal at my one year celiac follow-up.

From what I understand the elevated liver enzymes is your liver working overtime to help clear waste. Made sense to me that mine was elevated with the stress my body was under. I would certainly ask your doctor what else could cause elevated liver enzymes.

nickymacd Rookie

Hi there.

Has your doc advised you to do anything differently during these 3 weeks? And do you know what 'high' means in terms of numbers? My LFT came back at 40 when average is 35. I was worried but doc said it's only a bit high and she sees results in the hundreds. I felt reassured and have retake test in 6 months. Despite reassurance i'm still going to reduce alcohol intake. Did your doc give any indication as to why liver test might be raised?

Good luck.

Nicky

deals88 Rookie

My liver was high at celiac dx and lowered at each check - was normal at my one year celiac follow-up.

From what I understand the elevated liver enzymes is your liver working overtime to help clear waste. Made sense to me that mine was elevated with the stress my body was under. I would certainly ask your doctor what else could cause elevated liver enzymes.

hey we only spoke over the phone i guess it wasn't super high or it would have been more urgent. Guess il just have to see what the next results say. Thx

deals88 Rookie

Hi there.

Has your doc advised you to do anything differently during these 3 weeks? And do you know what 'high' means in terms of numbers? My LFT came back at 40 when average is 35. I was worried but doc said it's only a bit high and she sees results in the hundreds. I felt reassured and have retake test in 6 months. Despite reassurance i'm still going to reduce alcohol intake. Did your doc give any indication as to why liver test might be raised?

Good luck.

Nicky

Hey Nicky, No the doctor hasn't advised anything it was just a chat over the phone so it was hard to get much. I dont have the number suppose i should find out. He just asked me about my alcohol intake which for the last 3 months has been zero though as ive already discussed with him i did live the "binge" lifestyle for around 3-4 years. The thing is its easy to just blame the alcohol and interesting that people with Celiac do have higher liver numbers.

GottaSki Mentor

Hi there.

Has your doc advised you to do anything differently during these 3 weeks? And do you know what 'high' means in terms of numbers? My LFT came back at 40 when average is 35. I was worried but doc said it's only a bit high and she sees results in the hundreds. I felt reassured and have retake test in 6 months. Despite reassurance i'm still going to reduce alcohol intake. Did your doc give any indication as to why liver test might be raised?

Good luck.

Nicky

Hi Nicky-

My personal experience matches what your doctor said. My was slightly high at Celiac Diagnosis low 40s with reference range of 0-33. My Celiac Doc told me that it is quite common for elevated liver enzymes with active Celiac Disease. It came down steadily over time gluten-free and was in normal range by one year. I'm at 3.5 years gluten-free and it has held steady around 15 for over a year.

Not suggesting you should drink more, but I did enjoy a glass or two of red wine many evenings while my liver numbers were steadily falling.

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. - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      4

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

    2. - Scott Adams replied to Matthias's topic in Gluten-Free Foods, Products, Shopping & Medications
      5

      Unexpected gluten exposure risk from cultivated mushrooms

    3. - Matthias replied to Matthias's topic in Gluten-Free Foods, Products, Shopping & Medications
      5

      Unexpected gluten exposure risk from cultivated mushrooms

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

    • Total Members
      133,326
    • Most Online (within 30 mins)
      7,748

    PattyPagnanelli
    Newest Member
    PattyPagnanelli
    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

    • 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.
    • Scott Adams
    • Matthias
      Thanks a lot for your response! Can you maybe specify which kind of cheeses I should be cautious about? Camembert/Brie and blue cheeses (the molds of which are nowadays mostly grown on gluten-free media, though, so I've read, right?) or other ones as well? Also, I was under the impression that yeast is generally gluten-free if not declared otherwise. Is that false?
×
×
  • 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.