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

Low Trauma Fracture


englishrose

Recommended Posts

englishrose Newbie

So, at the end of May this year I twisted my ankle. I was running, and I turned around to go home and I felt a sudden pain on the side of my ankle. When I went to the local minor injuries unit, I was told I had a sprain, given crutches and told to see my GP in a few weeks if things didn't improve.

Fast forward three and a half months - I have just come back from seeing my orthopaedic surgeon who has put me on a waiting list for surgery on some of my torn ankle ligaments. However, the MRI I had on Monday showed something else - a badass fracture to my fibula that has yet to heal nearly four months after the injury. Not just a hairline fracture - the break goes all the way through the bone, and you can feel the callus through the skin.

So my question is this - could the fact that I have coeliac disease have contributed to my ability to break my ankle with essentially no trauma? I am only 20 years old, and am slightly concerned that this could be related to low bone density.

Has anybody else ever had an experience like this?

Thanks so much in advance for the help :) x


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



Celiac.com Sponsor (A8-M):



rosetapper23 Explorer

My daughter was 22 when she sprained her ankle badly while running a marathon. Although I strongly suspect that she has celiac (has many of the symptoms), she refuses to get tested or even consider for one minute that she might have to change her diet. I remember the doctor ordering X-rays because he said that she had a "high-ankle injury" which can cause a fracture up the front of the leg. Luckily, she didn't have a fracture, but it took nearly a year for her ankle to recover. She was in a cast for eight weeks following by 2-3 months in a walking boot...and then she had to wrap it for a number of months afterward.

So, as to your questions, it IS common to experience a fracture like you described after an ankle injury, so I don't know if the celiac contributed or not. Now, you mention injuries to your tendons and ligaments, and, of course, if they had had the strength to keep it together, your leg might not have fractured. I experienced a soft tissue injury in both of my feet (with fractures, too) several years ago, and I discovered that the injuries were the result of low manganese, silicon, and zinc. Had my tendons and ligaments been healthy, my feet would not have fractured. Manganese, in particular, is very important for connective tissue health and overall muscle health. You might consider taking the chelated forms of manganese and zinc for a while (should help your soft tissue heal, too) and perhaps some silicon (BioSil sells a good product that some of us on this forum use). After I added these supplements, my connective tissue pain and fracture injuries resolved very quickly. Of course, you're headed for surgery....but perhaps you need these supplements to restore your muscle/connective tissue health so that you don't injure yourself further.

Just my two cents' worth

kittty Contributor

I've had those problems for the last 20 years or so. It started with one sprained ankle, which ended up being a fracture, and continued from there. I've re-fractured that same ankle about half a dozen times since, the ligaments are a mess, and the ankle has now developed arthritis too.

After the last break I saw a physical therapist, and other than giving me some stretches to improve mobility and pain, she said it was too late to really do anything to help. I would suggest going to see a physical therapist and asking for advice to avoid long-term damage to your ankle. They can help you strengthen the area now before it's too late.

I've read a few similar stories on these forums (search for 'stress fracture') and it seems to be a pattern with celiacs.

rosetapper23 Explorer

kittty,

PLEASE start taking manganese, zinc, and silicon! Your tendons and ligaments do NOT have to continue having problems. Yes, celiac is the root cause....but it is the nutritional deficiencies that are causing your disabilities--and that's something you can fix!

englishrose Newbie

Thank you rosetapper23 and kittty for your replies :)

I'm really sorry that you've both had foot and ankle problems, I know from experience how rubbish it can be. kittty, I was also told that it was too late to do anything to help. I found it really hard to hear! I had only found out three days before that the leg was broken and having never broken anything before, I assumed it was a big deal and that they would definitely do something! However, the explanation I was given made sense - the leg isn't tender to touch at the site of the break, and the MRI showed it was aligned, so I guess it probably is okay to leave it.

Hmmm, I shall do some googling around manganese/silicon/zinc, I don't know much about those particular deficiencies but very interesting!

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,732
    • Most Online (within 30 mins)
      7,748

    Debydear
    Newest Member
    Debydear
    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

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.