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.

  • 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. - Jmartes71 posted a topic in Coping with Celiac Disease
      0

      Second chance

    2. - trents replied to colinukcoeliac's topic in Gluten-Free Restaurants
      13

      What should I expect from a UK restaurant advertising / offering "Gluten Free" food

    3. - Scott Adams replied to JamieAnn's topic in Gluten-Free Restaurants
      2

      Jersey Mike’s option: Gluten-free bread

    4. - cristiana replied to colinukcoeliac's topic in Gluten-Free Restaurants
      13

      What should I expect from a UK restaurant advertising / offering "Gluten Free" food

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

    • Total Members
      133,521
    • Most Online (within 30 mins)
      7,748

    CA1
    Newest Member
    CA1
    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

    • Jmartes71
      Hello, I'm I crazy, nieve, or atomistic? I reached out to my former pcp of 25 years on the medical app today.Reading on the National Library of Medicine 75.6  physicians don't know celiac disease.To be fair he is primary and with the lack of knowledge, I did reach out because he was my Dr for 25 years.I do prefer his app than the one I currently have that was ignite of the disability celiac circus name chaser thanks to the one that  I currently have Since May 31, 2025 to present.
    • trents
      @cristiana, I'm thinking the intensity of our response to the same amount of gluten can vary from time to time. Our bodies are a dynamic entity. 
    • Scott Adams
      I'm going to try Jersey Mike's soon--we have one nearby. Thanks for sharing!
    • cristiana
      Hi @trents Two things can happen:  1/ For a very small gluten hit, I will get a slightly sore stomach for a few days, maybe a day or two following the glutening, and (TMI warning) maybe slightly loose BMs with mucus  for a couple of days.  2/ For a substantial glutening, and thankfully it's only happened once in recent years,  I get bad chills, followed by vomiting, and my heartbeat is all over the place and I can hardly stand.  It's pretty extreme.  That happens within about 2 hours of eating the gluten.  I might feel slightly dizzy for a couple of days after the glutening episode. Interestingly I've just been out to a cafe which hitherto has made a big thing about how their french fries are cooked in a separate fryer.  I shared some with a friend and they were served with chilli sauce, jalapenos, cheddar cheese and fried onions.  Definitely not health food!  Anyway,  I'd eaten half when I realised I'd not checked the menu to ensure that this dish is still gluten-free - and it turns out it isn't!!!  They've changed the ingredients and the fried onions are now cooked with wheat.   I came home expecting to feel dreadful as I had no idea how much gluten I have consumed but so far if anything I feel just little queasy.  I think I'd have thrown up by now had there been a lot of gluten in the onions.  
    • trents
      It might be wise to start him on small amounts and work up to 10g. Monitor how he reacts. Some people simply cannot complete the gluten challenge because it makes them too ill. By the way, you can buy powdered gluten in health food stores, at least here in the states you can. With a food scale, it would be easy to measure the amount being consumed in a day. I'm not sure what the intensity of reaction to gluten tells you about what's actually going on with regard to celiac disease. I mean there are some celiacs like me who don't seem to react to minor exposure amounts but who get violently ill with larger exposures. Then there are celiacs who get some kind of reaction to even the tiniest amount of exposure but don't necessarily get violently ill. And how the reaction manifests itself is very different for different people. Some, like me, experience emesis and diarrhea. Others just get brain fog. Others get joint pain. It's all over the map.
×
×
  • 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.