Heart Fibrillation: from on 2003-01-12
I have discovered that whenever I eat foodstuffs containing artificial flavorings (ie Monosodium Glutomate and variants) and too much gluten (ie more than 2 slices of bread per day) that my heart goes into fibrillation.
Because of earlier surgery on my mitral valve I already am on 300mg Aspirin, so I have no worries on that score, but my cardiologist also prescribes Amioderone as it has been assumed that my heart naturally tries to go into fibrillation.
It takes about 36 hours for the effects of the intake to subside as the gluten-based nutrients work their way out of my system.
Does anyone else have any experience of this, or would they like to comment. On my next visit to my cardiologist I would like to confront the so-called expert with some good evidence from other sources !
It looks like I need to adopt a gluten-free diet
Re: Heart Fibrillation: from on 2003-01-23
How can you montior it so closely
Re: Heart Fibrillation: from on 2003-02-02
I have experimented with a gluten-free diet. Initially, it was wonderful for about 5 days. I felt better than I had done in the previous 5 years and the old ticker kept beating in sinus rhythm.
But from there it had terrible consequences for me. After 6 days, my heart went into AF again, and after 9 days of it, I was hyperventilating and even reported to hospital thinking that I was having a heart attack - there are similarities in the symptoms.
I decided that the gluten-free diet was not for me. I spent the next 5 days stuffing myself full of bread products, restoring the balance in my body, and my regular rhythm. I overshot a bit and have now reached the point of balance - perfect heart rhythm, eating about 2 slices of white bread a day and disallowing other gluten-based products.
So, my experience leads me to believe that there is condition of gluten intolerance where a gluten-low diet is the answer, not a gluten-free one.
Thanks for the two follow-ups
Re: Heart Fibrillation: from Lyn on 2003-03-02
Have you been tested fpor CD/
There seems to be research to show Heart Disease & CD can be connected.
Please see here:
Re: Heart Fibrillation: from on 2003-03-24
I am wondering if there are other diseases or intolerences which have the same symptoms as the allergy to gluten
Re: Heart Fibrillation: from on 2003-12-15
i am on amioderone at present for a.f. this is causing problems with my liver function tests i am very interested in a gluten diet and any other foods that can cause fibrillation does anyone have a replacement drug for amioderone
Re: Heart Fibrillation: from on 2004-07-27
I have had my mitrial valve replaced then a heart shock treatment to get it back in rythm, now a pacemaker for heart was fibrillating...Now Betapace and Lanoxin and Coumadin, have to take daily... They hope this will keep it in rythm...I am concerned for went to doctor today and he says it will get worse as I age...I was hoping I could get off Betapace and Lanoxin but guess this is for life...Does anyone have this same problem...Please write me if you do and how you are doing...I walk 2 miles daily and try to eat low fat diet...Let me hear...Anne
Re: Heart Fibrillation: from on 2004-08-20
JUST READ YOUR POST..AND YES THIS HAS BEEN AND IS HAPPENING TO ME.. WENT TO THE DR YESTERDAY AND HE SAID HE WOULD TAKE TESTS FOR GLUTEN ,CANT REMEMBER THE NAME OF THE TEST , IT IS VERY SCARY AND WHEN YOU TELL PEOPLE ABOUT WHAT IS HAPPENING THEY DONT BELIEVE THAT FOOD CAN HAVE A REACTION ON THE HEART.. BLOOD TESTS DUE BACK NEXT WEEK.. WELL SEE HOPE YOU ARE FEELING BETTER CAROLE
Re Heart Fibrillation: from Maureen Rule on 2005-03-31
Yes,I am also on Amioderone and have been for 7 years.
It has just been discovered that the result of my blood test has shown that the Liver is far too high and my GP has faxed my Cardiologist regarding this and I am waiting for him to come back to me.
I have to go in quite often for a Cardio Version,where they stop the heart and start it at the correct rythm.
200mgs controls this,but when I drop down to 100mgs I go into fibrillation.
So I would also like some help regarding this.
Look forward to your answer by return.
Re Heart Fibrillation: from Peter on 2005-04-03
I could not locate any discussion of fibrillation being caused by gluten on the Medline database. The following study is of interest.
Title Risk of vascular disease in adults with diagnosed coeliac disease a population-based study.
Source Aliment Pharmacol Ther (Alimentary pharmacology & therapeutics.) 2004 Jul 1; 20(1) 73-9
Additional Info England
Standard No ISSN 0269-2813; NLM Unique Journal Identifier 8707234
Abstract BACKGROUND It has been suggested that vascular disease mortality may be reduced in coeliac disease because of lower levels of blood pressure, cholesterol and body mass. AIM To examine whether people with coeliac disease are at reduced risk of various vascular diseases. METHODS We identified 3,790 adults with diagnosed coeliac disease and 17,925 age- and sex-matched controls in the General Practice Research Database. We estimated odds ratios for diagnosed hypertension, hypercholesterolaemia and atrial fibrillation and hazard ratios for myocardial infarction and stroke. RESULTS Adults with coeliac disease, compared with controls, were less likely to have had a diagnosis of hypertension [11\% vs. 15\%, odds ratio 0.68 (95\% confidence interval 0.60-0.76)] or hypercholesterolaemia [3.0\% vs. 4.8\%, odds ration 0.58 (95\% confidence interval 0.47-0.72)] but slightly more likely to have had atrial fibrillation [2.1\% vs. 1.7\%, odds ratio 1.26 (95\% confidence interval 0.97-1.64)]. The hazard ratio for myocardial infarction was 0.85 (95\% confidence interval 0.63-1.13), while the hazard ratio for stroke was 1.29 (95\% confidence interval 0.98-1.70). CONCLUSIONS Although rates of myocardial infarction and stroke were not substantially different, adults with coeliac disease do have a lower prevalence of hypertension and hypercholesterolaemia compared with the general population. The effect of a gluten-free diet on cardiovascular risk factors should be determined before any screening programmes for coeliac disease are instituted.