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Test results are confusing

Hannahrae1217

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Hannahrae1217 Newbie
Hannahrae1217
Posted

Ok so I had a upper gi with a biopsy and the test results were negative(with gi dr) but my primary dr says that all other symptoms are there. They want to retest with another dr...has this ever happened with anyone else??? 

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manasota Explorer
manasota
Posted

This did not happen to me.  Sorry it happened to you.  If I were in your shoes, I would retest with another GI doc as your first doc suggests.  The villous atrophy can be so patchy that it's sometimes hard to find!  Luckily, my doc took a lot of samples.  Not all were positive.

squirmingitch Veteran
squirmingitch
Posted

Were you eating gluten every day for a minimum of 2 weeks prior to the endoscopy? How many biopsies did the doc take? You should have a minimum of 6.

Hannahrae1217 Newbie
Hannahrae1217
Posted
  • Author

They took one sample. Its been really frustrating with all the symptom and not feeling good. Can someone suggest anything my primary dr said to go gluten free and treat it as the test results were positive.

squirmingitch Veteran
squirmingitch
Posted

I don't know how old you are or if you have kids or what. If you're past child bearing & don't have any kids then I could say just go gluten free & don't look back but if you have kids or plan on having them, they will need testing every 2 years or sooner if symptoms present. it is MUCH easier to get them tested if you have an official dx. Soooooooooooo go to another GI & get another endoscopy UNLESS, UNLESS, UNLESS your primary care doc is willing to give you an official dx. If the primary will give you an official dx then go gluten free -- that's what i would do. Ask the primary care doc is he/she is willing to do that and explain why.

cyclinglady Grand Master
cyclinglady
Posted

Ditto what Squirmingitch said!  

nvsmom Community Regular
nvsmom
Posted

Ditto.  Hang in there.

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purplepugs Newbie
purplepugs
Posted

My daughter had an upper endoscopy in Feb and came back inconclusive.  She had another one last week, and just found out today it was positive.  I was told that if you have beginning stages of celiac, it will not show on an endoscopy, there needs to be more damage in order for them to correctly diagnose Celiac.  Anyway, I am glad we finally have a definite answer and we can move on from this.

elucia Newbie
elucia
Posted

My endoscopy was also inconclusive however I had been gluten free for five years.  The doctor then told me the only way to know for sure is with a genetic test and symptoms.  My daughter was diagnosed with Celiac five years before and told me to get off gluten as i had all the symptoms.  She also took the genetic test with two markers for Celiac.  Because I have osteoarthritis, osteoporosis, and an auto immune disease, I early on assumed I had Celiac and easily went completely gluten free.  I have had five joint replacements do to loss of cartilage so staying off gluten will not help with osteoarthritis but it had been great at increasing my endurance.  It took about one year off gluten for me to get the full benefit but it has been great so I will never go back to eating gluten.    Do other doctors really put much confidence in the blood tests or endoscopies?  Have you run into other doctors that prefer to rely in a genetic test?   

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    • Rogol72
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Rogol72 · Posted

      @HAUS, I was at an event in the UK a few years back. I remember ringing the restaurant ahead to inquire about the gluten free options. All I wanted was a few gluten free sandwiches, which they provided and they were delicious. The gluten-free bread they used was Warbutons white bread and I remember mentioning it on this site before. No harm in trying it once. It's fortified with Calcium and Iron. https://www.warburtonsglutenfree.com/warbs_products/white-loaf/ The only other gluten-free bread that I've come across that is fortified is Schar with Iodized salt, nothing else.
    • Scott Adams
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Scott Adams · Posted

      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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      By Scott Adams · Posted

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    • JoJo0611
      CT with contrast.

      By JoJo0611 · Posted

      Thank you. 
    • deanna1ynne
      Inconclusive results

      By deanna1ynne · Posted

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