Vitamin A Deficiency

The United States National Institutes of Health recommends testing vitamin A levels in people with Celiac disease at time of diagnosis.
This is because vitamin A deficiency is common in celiac due to incomplete digestion, absorption and metabolism.

So how does this  develop in people with Celiac disease, some due to upper digestive problems, such as low stomach acid.  If there is a protein deficiency there could be an impairment of vitamin A absorption.  Finally, the liver cannot mobilize stored vitamin A to maintain adequate blood levels when blood protein and zinc levels are low.
Vitamin A deficiency can persist or develop after diagnosis if the new gluten free diet does not include adequate amounts of vitamin A, protein, zinc and fat.

Some animal food sources that are high in Vitamin A-  Excellent- liver, cod, chicken, oysters, halibut
Good sources- milk, cheese, eggs and fish

Some plant sources of Vitamin A- Excellent- carrot juice, sweet potato with skin, pumpkin and carrots
Good sources- Dark green leafy vegetables such as spinach, kale, collard greens, beet greens and turnip greens.

RDA
Children 1 to 3  2000 IU
Children 4 to 8 3000 IU
Children 9 to 13 5600 IU
Ages 14 to 18 9300 IU

Adults
Age 19 and older 10000 IU

In addition to consuming foods high in vitamin A as part of your healthy gluten free diet, you may consider taking a multivitamin containing vitamin A.