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Fingers And Hands Sweilling


Felidae

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Felidae Enthusiast

I don't think this has anything to do with gluten. But , I'm not sure. Twice in the past week out of the blue my fingers and/or hands have swollen up to an uncomfortable level. They were red and warm to the touch. Does anyone know what could have caused this?


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lorka150 Collaborator

heat.

i can't even wear my rings in this heat.

plantime Contributor

Water retention. Are you drinking enough water to keep your system cool and flushed? Maybe cut back on sodas, they have sodium.

celiacgirls Apprentice

I noticed when I went gluten free, my "short, stubby" fingers became more slender. I think it could be gluten related. Did you have any other glutened symptoms?

eKatherine Apprentice

Both gluten and casein have that effect on me.

Felidae Enthusiast
heat.

i can't even wear my rings in this heat.

Heat wasn't a factor both times. It was 15 and 6 degrees Celsius.

lorka150 Collaborator

my apologies. i hope you figure it out and feel better.


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Felidae Enthusiast
Water retention. Are you drinking enough water to keep your system cool and flushed? Maybe cut back on sodas, they have sodium.

I don't drink sodas. I do however, work in the bush, physically demanding bush wacking in all weather conditions. So, it could have been a lack of water. But it was cooler weather both times that this happened.

my apologies. i hope you figure it out and feel better.

Don't apologize. I appreciate any ideas because I don't have a clue what caused it. And how would you know it was cold here at that time. LOL.

I was thinking, could a nerve in my back be the cause?

I noticed when I went gluten free, my "short, stubby" fingers became more slender. I think it could be gluten related. Did you have any other glutened symptoms?

No other gluten symptoms. But I did have McDonalds fries (they are safe in Canada) the night before one incident. I rarely eat greasy food.

Guest BERNESES

i had it this week too, but it was really hot (over 100 degrees). Now my skin almost feels sore. Even my lips hurt. I assumed it was the heat, but I've also been sick (C-Diff). Have you had a fever or joint pain? Should you be checked for lyme disease? Not sure where you're from, but Lyme disease is veery common in New England in the summer.

andrew1234 Newbie

I've heard of something like this, I think it's called cold agglutinin disease or cold hemagglutinin disease, where the hands get very red, swollen, sometimes even black in cold temperatures. But I think I read it was very rare, like 1/100,000. It caused by antibodies that deposit in the hands (the coldest part of the body) only when the blood cools. You might want to look it up on google.

Michi8 Contributor
I don't think this has anything to do with gluten. But , I'm not sure. Twice in the past week out of the blue my fingers and/or hands have swollen up to an uncomfortable level. They were red and warm to the touch. Does anyone know what could have caused this?

Could it be Open Original Shared Link or Open Original Shared Link?

I end up with painful, red, swollen, itchy fingers and hands upon going indoors after being exposed to outdoor cold. This usually happens in the fall and spring...don't know why it doesn't happen much in winter (it can get extremely cold here), although it may have to do with the winters being much drier. I also have inner ear pain with change in temp and/or cold winds. I have yet to get a diagnosis though.

Michelle

ravenwoodglass Mentor

For me this can definately be linked to gluten. I also get swollen feet. I have lost almost 2 shoe sizes since diagnosis. I still get a bit of swelling from the heat but nothing like gluten caused.

Felidae Enthusiast
i had it this week too, but it was really hot (over 100 degrees). Now my skin almost feels sore. Even my lips hurt. I assumed it was the heat, but I've also been sick (C-Diff). Have you had a fever or joint pain? Should you be checked for lyme disease? Not sure where you're from, but Lyme disease is veery common in New England in the summer.

No fever or joint pain. Yes we have Lyme disease here and I work where the ticks are.

Could it be Open Original Shared Link or Open Original Shared Link?

I end up with painful, red, swollen, itchy fingers and hands upon going indoors after being exposed to outdoor cold. This usually happens in the fall and spring...don't know why it doesn't happen much in winter (it can get extremely cold here), although it may have to do with the winters being much drier. I also have inner ear pain with change in temp and/or cold winds. I have yet to get a diagnosis though.

Michelle

That is really interesting.

For me this can definately be linked to gluten. I also get swollen feet. I have lost almost 2 shoe sizes since diagnosis. I still get a bit of swelling from the heat but nothing like gluten caused.

I'm leaning towards gluten being the culprit because I had McDonalds hash browns or fries both times within a 24 hours of the swelling. And, I never eat McDonalds. Once I had a craving and the other time I was working out of town and I was starving. This is very interesting, maybe a cc thing from McDonalds.

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    • Scott Adams
      The first set of results show two positive results for celiac disease, so at the very least it looks like you could have it, or at the least NCGS.   Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS.      
    • Scott Adams
      Elevated tissue transglutaminase IgA (tTG-IgA) levels are highly specific for celiac disease, and they are a key biomarker used in its diagnosis. However, there are some rare instances where elevated tTG-IgA levels have been reported in conditions other than celiac disease. While these cases are not common, they have been documented in the literature. Below are some examples and references to studies or reviews that discuss these scenarios:  1. Non-Celiac Gluten Sensitivity (NCGS)    - NCGS typically does not cause elevated tTG-IgA levels, as it is not an autoimmune condition. However, some individuals with NCGS may have mild elevations in tTG-IgA due to intestinal inflammation or other factors, though this is not well-documented in large studies.    - Reference: Catassi, C., et al. (2013). *Non-Celiac Gluten Sensitivity: The New Frontier of Gluten-Related Disorders*. Nutrients, 5(10), 3839–3853. [DOI:10.3390/nu5103839](https://doi.org/10.3390/nu5103839)  2. Autoimmune Diseases    - Elevated tTG-IgA levels have been reported in other autoimmune conditions, such as type 1 diabetes, autoimmune hepatitis, and systemic lupus erythematosus (SLE). This is thought to be due to cross-reactivity or polyautoimmunity.    - Reference: Sblattero, D., et al. (2000). *The Role of Anti-Tissue Transglutaminase in the Diagnosis and Management of Celiac Disease*. Autoimmunity Reviews, 1(3), 129–135. [DOI:10.1016/S1568-9972(01)00022-3](https://doi.org/10.1016/S1568-9972(01)00022-3)  3. Chronic Liver Disease    - Conditions like chronic hepatitis or cirrhosis can sometimes lead to elevated tTG-IgA levels, possibly due to increased intestinal permeability or immune dysregulation.    - Reference: Vecchi, M., et al. (2003). *High Prevalence of Celiac Disease in Patients with Chronic Liver Disease: A Role for Gluten-Free Diet?* Gastroenterology, 125(5), 1522–1523. [DOI:10.1016/j.gastro.2003.08.031](https://doi.org/10.1016/j.gastro.2003.08.031)  4. Inflammatory Bowel Disease (IBD)    - Some patients with Crohn’s disease or ulcerative colitis may have elevated tTG-IgA levels due to intestinal inflammation and damage, though this is not common.    - Reference: Walker-Smith, J. A., et al. (1990). *Celiac Disease and Inflammatory Bowel Disease*. Journal of Pediatric Gastroenterology and Nutrition, 10(3), 389–391. [DOI:10.1097/00005176-199004000-00020](https://doi.org/10.1097/00005176-199004000-00020)  5. Infections and Parasites    - While infections (e.g., giardiasis) are more commonly associated with false-positive tTG-IgA results, chronic infections or parasitic infestations can sometimes lead to elevated levels due to mucosal damage.    - Reference: Rostami, K., et al. (1999). *The Role of Infections in Celiac Disease*. European Journal of Gastroenterology & Hepatology, 11(11), 1255–1258. [DOI:10.1097/00042737-199911000-00010](https://doi.org/10.1097/00042737-199911000-00010)  6. Cardiac Conditions    - Rarely, heart failure or severe cardiovascular disease has been associated with elevated tTG-IgA levels, possibly due to gut ischemia and increased intestinal permeability.    - Reference: Ludvigsson, J. F., et al. (2007). *Celiac Disease and Risk of Cardiovascular Disease: A Population-Based Cohort Study*. American Heart Journal, 153(6), 972–976. [DOI:10.1016/j.ahj.2007.03.019](https://doi.org/10.1016/j.ahj.2007.03.019)  Key Points: - Elevated tTG-IgA levels are highly specific for celiac disease, and in most cases, a positive result strongly suggests celiac disease. - Other conditions causing elevated tTG-IgA are rare and often accompanied by additional clinical findings. - If celiac disease is suspected, further testing (e.g., endoscopy with biopsy) is typically required for confirmation. If you’re looking for more specific studies, I recommend searching PubMed or other medical databases using terms like "elevated tTG-IgA non-celiac" or "tTG-IgA in non-celiac conditions." Let me know if you’d like help with that!
    • MaryMJ
      I called zero water and they state their filters do not contain gluten or gluten containing ingredients. 
    • trents
      I agree. Doesn't look like you have celiac disease. Your elevated DGP-IGG must be due to something else. And it was within normal at that after your gluten challenge so it is erratic and doesn't seem to be tied to gluten consumption.
    • Jack Common
      Hello! I want to share my situation. I had symptoms like some food intolerance, diarrhea, bloating, belching one year ago. I thought I could have celiac disease so I did the blood tests. The results were ambiguous for me so I saw the doctor and he said I needed to do tests to check whether I had any parasites as well. It turned out I had giardiasis. After treating it my symptoms didn't disappear immediately. And I decided to start a gluten free diet despite my doctor said I didn't have it. After some time symptoms disappeared but that time it wasn't unclear whether I'd had them because of eliminating gluten or that parasite. The symptoms for both are very similar. Giardiasis also damages the small intestine. The only way to check this was to start eating bread again as I thought. Now about my results.   These are my first test results (almost a year ago) when I had symptoms: The Tissue Transglutaminase IgA antibody - 0.5 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) The Tissue Transglutaminase IgG antibody - 6.6 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) Immunoglobulin A - 1.91 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) IgA Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) IgG Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) Deamidated gliadin peptide IgA - 0.3 U/ml (for the lab I did the tests 0.0 - 6.0 is normal) Deamidated gliadin peptide IgG - 46.1 U/ml (for the lab I did the tests 0.0 - 6.0 is normal)   Then I didn't eat gluten for six months. Symptoms disappeared. And I started a gluten challenge. Before the challenge I did some tests. My results: The Tissue Transglutaminase IgG antibody - 0.5 U/ml (for the lab I did the tests < 20 U/ml is normal)) Deamidated gliadin peptide IgG - 28 U/ml (for the lab I did the tests < 20 U/ml is normal)   During the challenge I ate 6 slices of wheat bread. After the challenge my results are: The Tissue Transglutaminase IgA antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) The Tissue Transglutaminase IgG antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.31 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgA - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Deamidated gliadin peptide IgG - 2.13 U/ml (for the lab I did the tests < 20 U/ml is normal)   To be sure I continued consuming gluten. I ate a lot each day. Two months after I did the tests again. My results I got today are: The Tissue Transglutaminase IgA antibody - 0.7 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.62 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgG - 25.6 U/ml (for the lab I did the tests < 20 U/ml is normal)   Nowadays I didn't have any symptoms except tiredness but I think it's just work. I think it was this parasite because two years ago, for example, and before I didn't have these symptoms and I always ate gluten food. But I'm still not sure especially because the Deamidated gliadin peptide IgG results are sometimes high. What do you think? @Scott Adams
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