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Celiac and hyperuricemia

Addy86

By Addy86
in Related Issues & Disorders

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Addy86 Rookie
Addy86
Posted

Can celiac contribute to hyperuricemia and ultimately gout symptoms ????

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Scott Adams Grand Master
Scott Adams
Posted

This article might be helpful:

Celiac disease can cause vitamin and mineral deficiencies, which could contribute to the possibility of developing gout.

Addy86 Rookie
Addy86
Posted
  • Author

Thanks a lot

Posterboy Mentor
Posterboy
Posted
On 6/16/2021 at 7:26 AM, Addy86 said:

Can celiac contribute to hyperuricemia and ultimately gout symptoms ????

Addy86,

Try you some Magnesium best as Magnesium Citrate (with Meals) and/or Magnesium Glycinate (anytime) it can help your Gout!

I recently researched this for a friend of mine and Magnesium is helping!

Here are some articles about it...

Entitled "Dietary Magnesium Intake and Hyperuricemia (aka Gout) among US Adults"

https://pubmed.ncbi.nlm.nih.gov/29498657/

When you get low in Stomach Acid you will get low in Magnesium in time leading to gout!

Here is another very recent articled about it...

Entitled "Plasma magnesium and the risk of new-onset hyperuricaemia in hypertensive patients"

https://pubmed.ncbi.nlm.nih.gov/32213225/

Zinc can also be low....and Zinc is commonly low in Celiac's.

See this article about it

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5986448/

I hope this is helpful but it is not medical advice.

Posterboy,

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    • kpf
      ttg iga high (646 mg/dl) other results are normal

      By kpf · Posted

      I think you may be correct. The way the results are printed makes it appear as though it’s the ttg iga but I think you’re right—the 646 is total iga. So this would be indicative of another issue (another autoimmune condition, infection, cancer, etc.) and my doctor would need to do further testing. Thank you for saying this! 
    • RMJ
      ttg iga high (646 mg/dl) other results are normal

      By RMJ · Posted

      Are you sure that is the TTG IgA? Based on the units (mg/dL) and having an upper limit to the normal range, it looks like a total IgA result. 
    • kpf
      Vegetarians and vegans with celiac disease

      By kpf · Posted

      I am wondering if there are any vegetarians or vegans on this forum. I’ve been vegan for 15+ years and am just finding out I likely have celiac disease (blood panel done, need biopsy). My favorite foods—outside of vegetables, fruits, nuts, seeds—I will likely have to give up. Anyone else? 
    • trents
      Fiber Supplement

      By trents · Posted

      Welcome to the forum, @Trish G! "Gluten free" does not necessarily equate to "no gluten". According to FDA standards it actually means that a food product contains no more than 20ppm of gluten. This is safe for most celiacs but would not be for those who are on the more sensitive end of the spectrum. So, it would depend on the individual celiac and their level of sensitivity to minor amounts of gluten. That's the long and nuanced answer. The short answer is that it is a product derived from wheat and so you can be certain it will contain some residual amounts of gluten. No gluten removal process is 100% effective. So, to be absolutely certain, stay away from it. Have you tried chia seeds? Very high in fiber and quickly turns into a gel when added to water. Make sure you get seeds that are gluten free if you decide to try it.
    • Trish G
      Fiber Supplement

      By Trish G · Posted

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