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

White Marks On Nails


Lady Eowyn

Recommended Posts

Lady Eowyn Apprentice

Hi there

This has probably been discussed before but does anyone else associate white marks on nails with celiac/is it related?

I have had them for as long as I can remember and although I am aware of the documented causes I find mine often mirror when my DH flares. They vary in how many but both hands, all nails but less on thumbs.

A common reason seems to be zinc deficiency but I have had problems taking it in the past as after a few days it gives me the shakes badly and am pretty sure it makes my hair fall out (have the same problem with Vit C). No effect on white marks.

Also know the 'caused by knocks and damage to nail bed' but it's not that in my case! (Bashing my hands about for 30 odd years :ph34r: - very unlikely)!

Have wondered if it is something to do with calcium. I have started to have some scd 24 hour homemade yoghurt lately (going down ok) and in the last 10 days they have got worse (as has DH). Beginning to think I should have put this in the DH section!!

Calcium is not being absorbed so turning up elsewhere ????? That is not mean't to be a fact - just putting out an idea :P.

The only supplement I take is Vit D.

Got to say it - ( :ph34r: !!!) when I wear nail varnish (very rare as a bit spooky about the chemicals in it), when I remove it the white spots are gone and reappear in about 24 hours :blink: crazy but true!!

Anyone else get these and any idea how to be rid of them?


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



Celiac.com Sponsor (A8-M):



GottaSki Mentor

I know they correspond to a deficiency, but can't remember which nutrient.

What I can tell you is I had them my entire life - until I'd been gluten-free for about six months and have not had any since.

Chaff Explorer

The Straight Dope has a Open Original Shared Link; here are the key points:

-- it's called punctate leukonychia (medicalese for "white spots.")

-- can indicate any number of medical conditions, some serious, some not

-- it's not clear how they actually form

-- can be come from hitting your hand on something

  • 1 month later...
ValeriaZ Rookie

Zinc deficiency

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      129,262
    • Most Online (within 30 mins)
      7,748

    lkorthy
    Newest Member
    lkorthy
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.2k
    • Total Posts
      71.5k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • LeeRoy83
      Hi Guy. Just after a little information understanding my recent bloods screening for Celiac. I’m based in the UK. I have suffered on and off with what was thought to be IBS since my early 30’s. I’m 40 now. Usually morning cramps with an urgency to go with loose stool. I’d have flare ups like this for months then they’d stop. That was my norm. However recently after a stomach bug, the lower abdominal cramps, loose stool, more intestinal gas and crazy loud gurgling digestion sounds have ramped up.    So I went to the GP who ran a full set of blood tests including the celiac screening. Everything came back perfect for the bloods apart from the celiac which shows -  4.37 g/lIgA Tissu transglutaminase IgA lev can somebody help me understand the numbers? I can’t seem to define what normal ranges are. It just says abnormal and arrange follow up with GP, which will likely be next week.
    • xxnonamexx
      47yr male. Three years ago I had a colonoscopy b/c I had stomach issues. Results were fine and haven't had issues until this past mid February I noticed more stomach issues. I went to dr. for physical and everything was fine. I explained my issues and he thought maybe a case of IBS. a few weeks later I felt something was off and decided to eliminate gluten from my diet for 3 weeks and I feel much better. Every morning I have oatmeal and sometimes after eating or a couple hours later need to go to bathroom. I since switched to gluten-free oatmeal and no issues. I used to have whole wheat bread for lunch 5 days a week and no issues. But since eliminated it from my diet. I know in order to get a blood test for gluten sensitivity I need to add gluten back to my diet. I heard I would need to add it back for 6 weeks. MY question is can I just add 1 whole wheat slice a day for 6 weeks before my blood test? Do I need to add more gluten back to my diet for the exam to get proper results. I think I can handle 2 slices of whole wheat bread for 6 weeks without any issues. I have read about gluten and learning about people have been gluten-free for a few years and the mill/villi grew back in their small intestine and they can handle gluten again. I also read your small intestine can heal itself back but it doesn't mean go back to eating gluten. Can you have a minor sensitivity to gluten is that such a thing? Thanks. 
    • Scott Adams
      This is great info, so thanks for sharing it. I had no idea Costco provides this service, yet I've been a member for over two decades. In the United States, all food manufacturers, including any that ship foods for sale in the USA, are required to comply with the Food Allergen Labeling and Consumer Protection Act (FALCPA) of 2004, which mandates clear labeling of major food allergens, including wheat, to protect consumers with allergies. Under this law, manufacturers must explicitly list wheat as an ingredient if it is present in the product, either in the ingredient statement or through a separate "Contains" statement (e.g., "Contains wheat"). This regulation helps individuals with celiac disease or wheat allergies avoid potentially harmful ingredients. FALCPA covers all packaged foods sold in the U.S., ensuring transparency and safety in food labeling while holding manufacturers accountable for accurate allergen disclosure. Failure to comply can result in regulatory action by the FDA, including product recalls or penalties. While the Food Allergen Labeling and Consumer Protection Act (FALCPA) requires clear labeling of major food allergens like wheat, it does not include barley in its list of mandated allergens, despite barley containing gluten, which can be harmful to individuals with celiac disease or gluten sensitivity. Since barley is not classified as a top allergen under FALCPA, manufacturers are not required to highlight it in allergen statements or use a "Contains" label, even though it poses risks similar to wheat for some consumers. Instead, barley may be listed under its common name (e.g., "barley malt" or "malt extract") in the ingredient list without additional emphasis. This regulatory gap means that individuals avoiding gluten must carefully scrutinize ingredient lists, as barley-derived ingredients can be less obvious than wheat. Advocacy groups continue to push for stricter gluten-related labeling, but currently, only wheat—not barley or rye—is subject to FALCPA’s allergen disclosure requirements. In general, this means that everyone with celiac disease should learn to read ingredient labels to be safe.  The following two lists are very helpful for anyone who is gluten sensitive and needs to avoid gluten when shopping.      
    • Jane07
      i really like Breyers ice cream and it used to have a label saying gluten free? is it still gluten free does anyone know i was wondering if the French Vanilla Black Cherry Napoleon  are still gluten free the label not on it anymore
    • Michelle Amirault-Packard
×
×
  • Create New...