Jump to content

  • 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

What Does The Following Mean On A Endoscope Result

Roberto

Recommended Posts

Roberto Newbie
Roberto
Posted

Hi I just had some endoscopic results back with the following notes:

 

Minimum patchy increase in intraepithelial lymphocytes, villous architecture preserved?

 

Grateful for some comments.

 

Thanks

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

Celiac.com Sponsor (A8-M):


cyclinglady Grand Master
cyclinglady
Posted

Based on this study on PubMed, it is possible that you could still celiac disease. Did you have a celiac blood panel? How many biopsies were taken during the endoscopy?

Open Original Shared Link

Welcome to the forum!

Roberto Newbie
Roberto
Posted
  • Author

Thanks for your comments and welcome. My partner has been diagnosed with Celiacs for sometime and was more than worried with the results. I recall previously that her villi were blunted and short. Would the preserved architecture mean and improvement? There does to be a link between ILs and celiacs but what does minimum patchy increase mean in laymen's terms?

cyclinglady Grand Master
cyclinglady
Posted

The surface area of the small intestine is about the size of a tennis court. Doctors typically take six to eight wall samples during an endoscopy. A lot could be missed. That is why so many tests (blood, endo/biopsy, gene, diet changes, etc.) are done to help diagnose celiac disease.

Minimum and patchy? Could be just the start of celiac disease. A little damage here.....none over there....that is patchy.

If your partner has celiac disease. and you have been eating gluten light, your blood tests may not be accurate. Could explain the minimal damage to your intestine too.

jddh Contributor
jddh
Posted

Increased ILs indicate inflammation in the gut. In the context of celiac disease, your results sound like "light" damage, or perhaps healing tissue from prior damage.

 

Do you consume gluten in your diet?

 

As @cyclinglady says, it's important to look at blood markers to see if you've been having an autoimmune reaction to gluten.

 

However, increased ILs and VA can also be caused by other things. It's important that you follow up with your gastroenterologist to perform other tests to rule out other diseases and investigate whether you have celiac disease.

Roberto Newbie
Roberto
Posted
  • Author

Thanks for all your response - very useful to be a little bit informed when my partner goes back to the GI.

 

My partner has been on a strict gluten free diet for over 2 years and was diagnosed with Celiacs - these were results in relation to see whether a gluten free diet is working. 

 

Hopefully when she goes back they can shed a little light aion the results and a way forward.

 

Thanks again.

jddh Contributor
jddh
Posted

Oh I get it now—these are your partner's results, already diagnosed and on gluten-free diet.

 

If they saw blunted villi earlier, than preserved villous architecture is good news—they are back to normal!

 

I have just received similar results; they usually call this "disease in histologic remission"; ie. your partner is healing.

 

But your GI will know best ;)

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

Celiac.com Sponsor (A8-M):


Roberto Newbie
Roberto
Posted
  • Author

Sorry didn't give a starting point to this thread - but all makes sense now. Thanks for your time.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,696
    • Most Online (within 30 mins)
      7,748
    Kerrie C
    Newest Member
    Kerrie C
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • knitty kitty
      Potential celiac need advice

      By knitty kitty · Posted

      Have you tried a genetic test to look for Celiac genes?  No gluten challenge required.  
    • knitty kitty
      Allergy medication: cetirizine by the HealthA2Z is it gluten free?

      By knitty kitty · Posted

      Hello, @ElisaAllergiesgluten, Have you tried going on a low histamine Paleo diet like the Autoimmune Protocol diet?  A low histamine AIP diet would help your body rid itself of the extra histamine it's making in response to allergies.  Are you Celiac as well?   Since we need more thiamine when we're stressed, adding Benfotiamine, a form of Thiamine Vitamin B 1, can help the body calm down it's release of histamine.  Benfotiamine improves Sailors' asthma.  
    • knitty kitty
      Inconclusive results

      By knitty kitty · Posted

      Don't skimp on the gluten daily while undergoing the gluten challenge!  
    • RDLiberty
      Toothpaste question.

      By RDLiberty · Posted

      So, I've been using a gluten free labeled toothpaste since being diagnosed with celiac. No big deal, the toothpaste seems to work. Question is, I just realized it contains hydrated silica.  Now, I've heard that silicon dioxide can cause issues in some people with celiac (was that ever confirmed though?), so to be safe, I cut it out of my diet entirely. But, as I understand it, hydrated silica is related to silicon dioxide. Is that something to worry about, or is the hydrated form not known to cause issues like the silicon dioxide form?  I've never seen it in food, but nearly every toothpaste I look at contains hydrated silica?  Issue or not?  Any scientific research (Not opinion pieces, not health bloggers, you get my gist), but actual science, that says it's an issue? I have a hard time believing 99% of what I read on random internet searches.    Thanks so much, Renee. 
    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Since 2015 we've spent extensive time in Italy and I've been able to eat their wheat products without incident. Initially, I was practically starving thinking foods in Sicily were not gluten-free.  An Italian friend who had lived in the US for over 20 years said she had celiac/gluten-free friends from the US who could eat Italian wheat products without problems. Hesitantly, I tried little by little without issues.  A few years later at a market, I asked a bread vendor if they had gluten-free loaves. Turns out she had lived in LA, said groups believe it's not the gluten that's causing our bodies harm, but potassium bromate; these groups have been trying to ban it.  Bromines and other halogens wreaks havoc to our endocrine system and, more specifically, our thyroids and immune systems. When bromines are ingested/absorbed into the body, it displaces iodine causing other health issues. Potassium bromate is a powerful oxidizing agent (dough 'conditioner') that chemically changes flour to enhance elasticity, bleaches the dough, and ages the flour much faster than open air.   Shortly thereafter while visiting friends in California, one family said they had gone gluten-free and the difference was incredible. The reason they choose this path was due them (a biologist/chemist/agriculturist scientist) having to write a portion of a paper about a certain product for the company he worked. Another company's scientist was directed to write the other portion. All was confidential, they weren't allowed to know the other company/employee.  After the research, they learned gluten was being removed from wheat, sent elsewhere, returned in large congealed blocks resembling tofu, and then added to wheat products. Potassium bromate has been banned for use in Europe, China, and other countries, but not in the US. Then we have the issues of shelf preservatives and stabilizers. What are we eating?  Why? We spend long periods of time in Italy and all has been good.  We just returned from an extended time in Greece;  no issues there either.  There is a man there we learned about on a travel show about Greece who walks the hills, picking herbs, pods, etc.  He is a very learned scholar, taught at the university level in Melbourne. It took a few days to locate him, but were finally successful. He too, is concerned about the additives and preservatives in American food (many of his customers are Americans, haven't been in the best of health, and have become healthier after visiting him). He suggested taking a food product from the US and the same product in Europe, and compare the different ingredients. Then ask why these things are being allowed in the US by the 'watch dog' of our foods and drugs. It would be amuzing if it weren't tragic. I'm presently looking for flour from Europe that I can make my own bread and pasta as the gluten-free bread is now $7.99 a (small) loaf.  BTW, studies are showing that many gluten-free individuals are becoming diabetic. My guess is because the gluten-free products are high in carbs. This is only my experience and opinion garnished by my personal research.  I hope it helps.  
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.