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

High Liver Enzymes?

Jules

Recommended Posts

Jules Rookie
Jules
Posted

I was recently diagnosed with celiac disease. I suggested that my brother and mother get tested as well. My brother's doctor just notified him via telephone that his blood work came back showing a high liver enzyme count. :huh: His doctor doesn't seem like he has a good grasp on celiac disease. Does anyone know if a high liver enzyme count is a warning sign for celiac disease?

Jules :D

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

Celiac.com Sponsor (A8-M):


gf4life Enthusiast
gf4life
Posted

Hi Jules,

According to the book Dangerous Grains by James Braly and Ron Hoggan this could be.

In the "Comprehensive List of Gluten-Associated Medical Conditions on pg. 197 it says:

Liver disease (15 times more frequent in celiac disease; 47 percent of celiac disease adults and 57 percent of celiac disease children have evidence of liver imparement; biopsy-proven liver damage has been reported in most untreated celiac disease patients):

a. Abnormal funtion tests (elevated transaminases common extraintestinal sign of celiac disease)

b. Biliary cirrhosis

c. Chronic active hepatitis

d. Nonspecific reactive hepatitis

I hope this helps. My brother also has liver problems and digestive problems, but will not get tested for celiac disease. I keep trying to get him to at least try the diet, and see if it helps him. Oh well, we can only provide the information. They have to decide to get tested or not.

God bless,

Mariann

  • 1 year later...
angel-jd1 Community Regular
angel-jd1
Posted

I found this article this morning. I found it interesting that "one in 20 patients waiting for liver transplants had undiagnosed coeliac disease." Which after diagnosis led to normal liver functions. That is wild.

-Jessica :rolleyes:

A 10-minute remedy

By Anna Rose

Tuesday, 15 March 2005

IT TOOK just 10 minutes and a chance encounter with a second year medical resident to change Eilish O'Shea from a sick child into a normal, healthy and energetic kid.

Eilish is one of an estimated 250,000 Australians who suffer from coeliac (pronounced "see-lee-yak") disease.

Coeliac disease is a food intolerance to gluten, a protein found in wheat, rye, barley and oats.

Symptoms of coeliac disease include anaemia, fatigue, irritability, constipation and diarrhoea and can be diagnosed in children or well into adulthood.

"Eilish failed to thrive after she started on solids, she had abdominal extension and she was always sick," her mother Lesley said.

"At four years old she weighed just 10kg."

After three years and numerous tests, Lesley and Eilish were lucky enough to run into a second year medical resident who, after a 10-minute discussion, suggested that Eilish might have coeliac disease.

"After that, it was really simple to diagnose. Initial diagnosis was by a simple blood test," Lesley said.

Fortunately, coeliac disease can be treated effectively by adhering to a gluten-free diet, which means coeliacs like Eilish must avoid foods such as bread and cake that most people eat without a second thought.

Within a month of eating gluten-free, Eilish looked like a normal child.

"It isn't too difficult, as there are so many products available now, and having food products exactly labelled makes life much easier," Lesley said.

Awareness of the disease is still poor, with as many as four out of five coeliacs unaware they have the disease.

If not diagnosed, coeliac disease can lead to poor growth and limited educational attainment in children and can increase the risk of osteoporosis and cancer in later years.

Recent research from Europe has revealed one in 20 patients waiting for liver transplants had undiagnosed coeliac disease.

After changing to a gluten-free diet, liver function in these patients improved so much that they no longer needed liver transplantation.

Open Original Shared Link

maemai Newbie
maemai
Posted

I had some blood work about 6 months ago that showed one of the liver function tests was elevated. I just got blood work done again and 2 different liver function tests were elevated. My doctor is going to test again in 6 weeks with a full liver panel. I just recently found out I have gluten sensitivity/intolerance. I tested through enterolab and found out I had the sensitivity and malabsorption. My PCP just did blood work for it and it showed positive also.

Just a note on my experience....

Martha Ann

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      127,885
    • Most Online (within 30 mins)
      7,748
    susieq312
    Newest Member
    susieq312
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.5k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Hidden Gluten in distilled vinegar

      By Scott Adams · Posted

      @Mynx, how long have you been gluten-free? I ask because many newly diagnosed celiacs react to many things, and often think their reactions are caused by gluten, when in fact, they are really caused by a combination of a sensitive gut due to damage, as well as additional food intolerance/leaky gut issues to other foods which may be temporary until their villi heal.
    • Scott Adams
      Hidden Gluten in distilled vinegar

      By Scott Adams · Posted

      Many major brands of distilled vinegar in the USA, including Heinz white vinegar, are typically made from corn. In the United States, corn is a common and cost-effective raw material used in the production of distilled white vinegar. The process involves fermenting the sugars derived from corn into alcohol, which is then further fermented into acetic acid to produce vinegar. Distillation follows, which purifies the liquid and removes impurities, including any residual proteins or allergens. While the source of the vinegar (e.g., corn) is not always explicitly stated on the label, corn-derived vinegar is widely used in the food industry due to its neutral flavor and affordability. For individuals with gluten intolerance or celiac disease, distilled vinegar made from corn is generally considered safe, as the distillation process effectively removes gluten proteins. However, if you have concerns about cross-contamination or specific sensitivities, it’s always a good idea to contact the manufacturer directly to confirm the sourcing and production practices. Heinz, for example, has stated that their distilled white vinegar is gluten-free and safe for those with celiac disease, but verifying this information can provide additional peace of mind. The belief that distilled vinegar is gluten-free is rooted in the scientific understanding that gluten proteins, which are large and complex molecules, are generally too big to pass through the distillation process. Distillation involves heating a liquid to create vapor, which is then condensed back into a liquid form, leaving behind larger molecules like gluten proteins. However, the concern about cross-contamination arises from the possibility that gluten-containing ingredients may have been present in the liquid prior to distillation. While the distillation process itself is highly effective at removing gluten, the equipment used in production could potentially introduce trace amounts of gluten if not thoroughly cleaned between batches. For most individuals with gluten sensitivity or celiac disease, distilled vinegar is considered safe because the gluten content, if any, is typically below the threshold that would trigger a reaction. However, for those with extreme gluten intolerance or celiac disease, even trace amounts can cause adverse effects. This is why some individuals, like yourself, may choose to avoid commercially produced distilled vinegar and opt for alternatives like apple cider vinegar, which can be verified as gluten-free. The meticulous process of researching ingredients and preparing homemade products, such as ketchup, is indeed challenging but crucial for maintaining health and avoiding gluten exposure. It’s important to note that regulatory standards for gluten-free labeling vary by region, and in many places, products labeled "gluten-free" must contain less than 20 parts per million (ppm) of gluten, which is considered safe for the vast majority of people with celiac disease. Nonetheless, individual sensitivity levels can vary, and your approach highlights the importance of personalized dietary management for those with severe gluten intolerance.
    • Bebee
      Testing for celiac

      By Bebee · Posted

      I have been diagnosed with Microscopic Colitis (LC) for quite a few years, so I have been gluten-free and DF.  I would like to get tested for Celiac Disease because of the possibility of cross contamination and colon cancer.  And if you were hospitalized and didn't have a celiac diagnosis you could not get gluten-free food, I don't know if that is true or not.  Also because there is chance of colon cancer so I want to know if I have Celiac Disease and need to be on very restrictive diet.  The only testing I did was a sigmoid scope and Enter Lab but no gene testing.  I know I can go back to eating gluten for a few months, but I would worry you would have to stay home for the few months while getting gluten.  What other options do I have?  Should I do the gene testing?  Maybe through Entero Lab?  Any other tests?  How important is it to have Celiac diagnosed? Thank you! Barb
    • trents
      Hidden Gluten in distilled vinegar

      By trents · Posted

      Take it easy! I was just prompting you for some clarification.  In the distillation process, the liquid is boiled and the vapor descends up a tube and condenses into another container as it cools. What people are saying is that the gluten molecules are too large and heavy to travel up with the vapor and so get left behind in the original liquid solution. Therefore, the condensate should be free of gluten, no matter if there was gluten in the original solution. The explanation contained in the second sentence I quoted from your post would not seem to square with the physics of the distillation process. Unless, that is, I misunderstood what you were trying to explain.
    • Mynx
      Hidden Gluten in distilled vinegar

      By Mynx · Posted

      No they do not contradict each other. Just like frying oil can be cross contaminated even though the oil doesn't contain the luten protein. The same is the same for a distilled vinegar or spirit which originally came from a gluten source. Just because you don't understand, doesn't mean you can tell me that my sentences contradict each other. Do you have a PhD in biochemistry or friends that do and access to a lab?  If not, saying you don't understand is one thing anything else can be dangerous to others. 
×
×
  • Create New...