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

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

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

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

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

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

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

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

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.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      4

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

    2. - Scott Adams replied to Matthias's topic in Gluten-Free Foods, Products, Shopping & Medications
      5

      Unexpected gluten exposure risk from cultivated mushrooms

    3. - Matthias replied to Matthias's topic in Gluten-Free Foods, Products, Shopping & Medications
      5

      Unexpected gluten exposure risk from cultivated mushrooms

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,326
    • Most Online (within 30 mins)
      7,748

    PattyPagnanelli
    Newest Member
    PattyPagnanelli
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Jane02
      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
    • Scott Adams
      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
    • Scott Adams
    • Matthias
      Thanks a lot for your response! Can you maybe specify which kind of cheeses I should be cautious about? Camembert/Brie and blue cheeses (the molds of which are nowadays mostly grown on gluten-free media, though, so I've read, right?) or other ones as well? Also, I was under the impression that yeast is generally gluten-free if not declared otherwise. Is that false?
×
×
  • 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.