Peripheral Neuropathy? Go Gluten-Free

Peripheral Neuropathy? Go Gluten-Free

By Staff.

It looks as if a strict gluten-free diet may protect against nerve pain for some who have gluten sensitivity, says a preliminary study that will be presented at the American Academy of Neurology’s 70th Annual Meeting in Los Angeles in April.

“These findings are exciting because it might mean that a relatively simple change in diet could help alleviate painful symptoms tied to gluten neuropathy,” said lead author Panagiotis Zis, MD, PhD, of the University of Sheffield in Sheffield, United Kingdom. “While our study shows an association between a self-reported gluten-free diet and less pain, it does not show that one causes the other.”

Gluten sensitivity has been associated with peripheral neuropathy – a condition in which a person’s peripheral nerves become damaged, often causing weakness, numbness and pain, typically in the hands and feet. When a person has nerve pain that can’t otherwise be explained, and has a sensitivity to gluten, the diagnosis might be gluten neuropathy.

The study involved 60 people with an average age of 70 who had gluten neuropathy. They were asked about the intensity of their pain, their other neuropathy symptoms, their mental health and whether they followed a strict gluten-free diet. A total of 33 of the participants had pain with their neuropathy, or 55 percent.

People who were following a gluten-free diet were more likely to be free of pain than people who did not follow a strict gluten-free diet. A total of 56 percent of those without pain were on a gluten-free diet, compared to 21 percent of those with pain. After adjusting for age, sex and mental health status, researchers found that people following the strict diet were 89 percent less likely to have pain with their neuropathy than people not following the diet.

The study also found that people with painful gluten neuropathy scored significantly worse on the mental health assessment, which has a range of zero to 100 with 100 being best. Those with painful gluten neuropathy had an average score of 76, as opposed to the average score of 87 for those with painless gluten neuropathy.

“This study is promising because it shows that a gluten-free diet may help lower the risk of pain for people with gluten neuropathy,” Zis said. “More research is needed to confirm these results and to determine whether the gluten-free diet led to the reduction in pain.”

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Authored by: Staff

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M.Billeaudeaux

How do you know if you are gluten sensitive? How do determine if neuropathy is caused by gluten? With unexplained, painful neuropathy, I am interested in this finding.

Chris

I am gluten sensitive and I was having pain and my mental statues was off. I was often confused, could not focus but once I stop eating gluten I have no pain and Im more focus with no confusing.

Kathy C

Gluten is a filler ingredient in many Processed Foods.” The food industry found it was cheap filler, to add bulk to their products. Originally Gluten was a natural occurring ingredient in wheat flour, and gave bread it’s texture. The food industry found it was a cheap additive, with a good texture and used it as filler in their processed foods. This led to Gluten additives in foods that never contained Gluten. Since we don’t have much research, (The Food Industry decided we did nto need it) we don’t really know if Gluten in really the culprit or if it the myriad other ingredients in processed food. Gluten Free is now an advertising slogan meant to imply wholesomeness or value, and used to raise the prices of food products. The tag is used on foods that never contained gluten in the first place. The perceived benefits of Gluten Free, may also be derived from avoiding processed foods, that are literally killing us.

Mon-

I am a female, 53 years old. Over a short period of time, my body went from painfree to chronic pain. The muscles throughout my body are rock hard. Now diagnosed with Fibromyalgia, and the dr suspect other autoammune disorders along eith inflammatory illness. However my lab work doesnt show much inflammation, but when i had surgery, that was a different result. The surgeon said i was full of it and arthritis, neither show in lab test. My pain management dr, said I am the worst patient she has seen for muscle pain.with muscles are like a rock hard she suggested Gluten Free 3 years ago. The inflammation has reduced, the muscle aches are much tolerable. Bread, gluten and some carbs are killing us. I know it had me total bed ridden.

KATHY G SMITH

I KNOW FROM EXPERIENCE THAT GOING GLUTEN FREE REDUCES PAIN AS WELL AS INCREASES MOBILITY!!! I am a female, 63 and for YEARS was diagnosed with first one thing then the other, about 4 years ago I went gluten free on the advice of my daughter. She also put my grandaughter who was having some pain issues on the same regimen. I had not yet been diagnosed with celiac. Before going GF there were times I was in so much pain that I would wrap foam around my shoes and steering wheel because it hurt so much to stand and/or touch the wheel to drive. Periodically, upon awakening hitting the floor in anticipation of the day ahead was at times, impossible. I could BARELY roll over much less get out of bed quickly, the pain was so intense – ESPECIALLY when my feet touched the floor.
After going on a GF diet and cutting out diet sodas & artificial sweetners, THE PAIN WENT AWAY – NEVER TO RETURN. (unless I cheated-which I did off & on until I learned better.)
COINCIDENCE? I think NOT!!!!!
Thanks & Have a GREAT GLUTEN FREE LIFE!!!!
Kathy Smith
Williamsburg, Va

Prior to an invention by a South Korean company, gluten allergy used to be rare. Wheat gluten is a nutritious source of tocopherol antioxidant vitamins, as well as a source of protein.

What prompted the outbreak of wheat gluten allergies, according to Austin infectious-disease specialist Amy Myers, MD, was that a Korean company boiled wheat gluten in lye to make a clear liquid gel that was thick like gravy, and sold it to food processors as a way to make their sauces and gravies thicker. The trouble was that some of the bacteria that cause colitis, found the chemically-modified wheat protein an easy medium in which to grow. The colitis bacteria cause an immune reaction, in which our immune systems seek out any substance that might be part of an invading pathogen, and make antibodies to the suspected pathogen parts. Randomly and stupidly, our immune systems mistake wheat protein for deadly bacteria.

This friendly-fire effect appears to be the reason that many people are now allergic to wheat protein. Folks who have the wheat protein allergy have to stop eating wheat protein and find other sources of the missing nutrients that they used to get safely from wheat.

In the rush to avoid animal testing of modified food, this particular modified food ended up on markets and made a lot of people sick. It does not take continuous animal testing to ensure that food is safe…a few tests done when a new food, food additive, or medicine is first developed, produces the needed information. Animal tests of the Korean crystal-clear gravy-like substance would have revealed that it caused these digestive problems.

But apparently some humans are more concerned about a few hundred laboratory animals than they are about millions of their fellow humans.