Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

Dental Crown


StrongerThanCeliac

Recommended Posts

StrongerThanCeliac Enthusiast

Hello, 

 

I had a crown put in before my celiac flared up badly and before I even knew I had celiac. This crown was installed in 2019 I believe. It just broke yesterday, I’m guessing it must be resin if it broke within 5 years. 
 

If it was the MMA resin which can cause celiacs problems…..wouldn’t it have been causing me problems even after going gluten free in 2020? I got healthy after being gluten free for a month or so. Or since it broke and I may have swallowed small fragments from it, would it make me sick?

I believe I was already slightly sick before but I do not feel great right now.

 

Thanks. 


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



Celiac.com Sponsor (A8-M):



patty-maguire Contributor

I spend a lot of time in gluten free forums and such, and have never heard anyone report that their crowns were causing problems.  I know there is some stuff on the internet about the MMA resin but I would say the risk is extremely low.  Remember 20ppm or 10mg per day of gluten is considered safe for celiac so unless you are extremely sensitive I doubt your crown would cause issues. 

That said, if you're getting the crown replaced, you may want to opt to a different type out of an abundance of caution.

All the best.

knitty kitty Grand Master
On 9/6/2023 at 9:00 AM, StrongerThanCeliac said:

Hello, 

I had a crown put in before my celiac flared up badly and before I even knew I had celiac. This crown was installed in 2019 I believe. It just broke yesterday, I’m guessing it must be resin if it broke within 5 years. 
 

If it was the MMA resin which can cause celiacs problems…..wouldn’t it have been causing me problems even after going gluten free in 2020? I got healthy after being gluten free for a month or so. Or since it broke and I may have swallowed small fragments from it, would it make me sick?

I believe I was already slightly sick before but I do not feel great right now.

 

Thanks. 

 

Most people have local anesthesia when having a crown done.  Anesthesia contains nitrogen compounds.  Nitrogen in anesthesia binds permanently and irreversibly with the Cobalt in Cobalamine Vitamin B12, precipitating a B12 deficiency.  

Without sufficient B12, other vitamins are not able to be utilized, too.  Vitamin deficiencies can precipitate overt Celiac Disease symptoms.  

Teeth breaking are indicative of Calcium deficiency and Vitamin D deficiency.  These deficiencies and the resulting osteopenia or osteoporosis frequently occur in undiagnosed Celiac Disease.  

You have probably chugged along for years with minor Celiac Disease symptoms, but with time and nutritional deficiencies becoming more serious, you reached a tipping point. 

Have you been checked for vitamin and mineral deficiencies after diagnosis?   Checking for nutritional deficiencies is part of proper follow up care for Celiac people.  Talk to your doctor and nutritionist about supplementing with vitamins and minerals to stay healthy while on a gluten free diet.

Scott Adams Grand Master

Even if anesthesia might contribute to a temporary vitamin deficiency, obviously you should not forgo it during a dental procedure. 

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,748
    • Most Online (within 30 mins)
      7,748

    Jojo W.
    Newest Member
    Jojo W.
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.4k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • K6315
      Thank you so much Trents (Scott?)! I have started working with a dietitian and did a deep research dive as soon as I got the diagnosis. I am aware of what you mentioned in the first two paragraphs, and was not aware of anything in the third, so I am grateful for that information, and will talk to the dietitian about that. I think I was most interested in the withdrawal process - it gives me hope that, although I have felt unwell recently, I just need to be patient (not a strong suit). I have printed the article you sent and will look at it more closely. Thanks again!
    • Sandi20
      I really like Thorne!  I've researched thier products.  Thank you so much.
    • trents
      Welcome to the forum, @K6315! Gluten withdrawal typically lasts for a period of a few weeks. But there is a real learning curve involved in actually attaining to a gluten free dietary state. Much more is involved than just cutting out major sources of gluten such as bread and pasta. It's all the places that gluten is hidden in the food supply that is difficult to ferret out, like soy sauce and canned tomato soup, canned chili and canned pork n' beans, some "lite" pancake syrups, potato salad, flavorings, etc., etc. Gluten-containing grain products are hidden through alternate terminology and found in places you would never expect.  There is also "cross contamination" where naturally gluten free foods come into contact with gluten-containing grains during farming, transportation, storage and manufacturing processes. Then there is the issue of "cross reactivity" whereby you may be having gluten-like reaction to food proteins whose structure is similar to gluten. Chief among these are dairy, oats (even gluten-free oats), soy, corn and eggs. I am including this article that you might find helpful:   
    • K6315
      Prior to being diagnosed, I had a gluten heavy diet. I stopped all gluten exactly a week ago and have continued to feel sick in the ways I did prior to going gluten free - primarily on and off nausea, brain fog, and fatigue. Wondering if this is normal and, if so, how long can I expect to feel this way?
    • Scott Adams
      Some of the largest contract manufacturers in the U.S. include companies like NutraScience Labs, Capsugel (part of Lonza), and Thorne Research. These companies produce supplements for a wide range of brands, from small startups to well-known names.
×
×
  • Create New...