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Gluten Free For A Week Before Testing, Will The Antibodies Still Be There?

Mcfmommy

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Mcfmommy Newbie
Mcfmommy
Posted

Hi. I'm new here. I have a huge host of symptoms that doctors kept treating individually until I asked for a celiac test, which I'm getting in one week. However, I want to go gluten free NOW! I started yesterday and believe it or not already feel slightly better (no headache for first time I weeks). Will the test still be able to pick up antibodies after a week of being gluten free? I imagine antibodies stick around longer that a week, but don't want to get a false negative and then the docs try to put me back on steroids and anti depressants and anticonvulsants. If you know anything please help. Also, if it is positive will I absolutely have to get an endoscopy????

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kareng Grand Master
kareng
Posted

Why can't you get it today? It's just blood work.

Mcfmommy Newbie
Mcfmommy
Posted
  • Author

Why can't you get it today? It's just blood work.

This lab work was scheduled 6 weeks ago when she first discovered severe vitamin d deficiency and hypothyroidism. So it was just supposed to be a follow up to that but I asked for the celiac as well since they would already be drawing blood.

Intrepid1 Newbie
Intrepid1
Posted

Hi,

 

I was just hoping whomever answers Mcfmommy's question could expand a little, because I'm in a slightly but not substantially different boat, but thought I'd keep my question contained in the same post.

 

I've been trying gluten free for a while because I thought I might be intolerant, but after several months where certain health symptoms cleared up that I never thought would be a problem and after several accidental glutenings, I'm thinking I should get tested for celiac.  Just to know for sure.  How much gluten is needed in your system to generate antibodies?  Especially if I've have been mostly off of it except for accidental glutening (or possibly 3 within the last 3 weeks)?  Is it something where you can eat your last krispy kreme for the rest of your life the night before the blood test or do you have to be on pasta for a week?  I really hate how my body reacts with accidental glutenings, so the idea of going back on gluten for a length of time really doesn't sound appealing.  (Although, if its for medical purposes, I suppose I could manage one last krispy kreme.)

 

Thanks in advance.

GottaSki Mentor
GottaSki
Posted

Most of the major celiac centers recommend at least one slice of gluten containing bread for 6-12 weeks.

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      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
    • Scott Adams
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