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Testing and low carb diet

Cathyp

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Cathyp Rookie
Cathyp
Posted

Hi!  My doctor recently told me that it is possible that I have Celiac disease.  I've had blisters on my elbows and knees that itch so badly that I scratch them raw.  I also have had frequent diarrhea.  I have been taking medication for my thyroid for several years.  He has ordered a complete celiac blood panel test.  I have been on a low/no carb diet for about 2 months now.  I've had no bread during this time, except for a couple of cheats here and there. My question is,  should I intentionally increase my gluten intake before I have the blood test since I have no idea if, and how much gluten I have been eating?  My doctor didn't mention anything to me about eating gluten for awhile before the test.  I hope this made sense.  Thank you for any replies.

Cathy

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GFinDC Veteran
GFinDC
Posted

Hi Cathy,

Yes, you should eat some gluten every day for 12 weeks before the blood tests.  That is generally enough time for the antibodies to build up in the bloodstream and be detectable by the tests.  We always advise people not to go on the gluten-free diet before all testing is completed, including the endoscopy which is often done after the antibody tests.  Doctors often don't give the right advice on celiac testing.  It is easier to stay on gluten than go off it and back on for testing.

Welcome to the forum!  Please check out the newbie 101 thread in the coping with section for lots of info.

 

cyclinglady Grand Master
cyclinglady
Posted

Here is more information about a challenge.  But keep in mind that DH (celiac rash) often will be negative on blood tests.  Read more on how to biosy the rash in our DH section.  

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  • 2 weeks later...
Cathyp Rookie
Cathyp
Posted
  • Author

Update:  My Dr. Wanted me to go ahead and get the blood tests.  Because, I had been on a carb free diet for 2 months I was really surprised by results.  would they have been even higher if I had been eating breads and crackers?  So much I need to learn now.  Thank goodness this site is so informative.

Thank you!

Test Low Normal High Reference Range Units
Deamidated Gliadin Abs, Iga     135 0-19 units
T-Transglutaminase (Ttg) Iga     114 0-3 U/mL
Endomysial Antibody Iga     Positive Negative  
Immunoglobulin A, Qn, Serum   260   87-352 mg/dL
 
   
squirmingitch Veteran
squirmingitch
Posted

Um yeah, you pretty much slam dunked it! Yes, probably they would have been higher if you'd been eating a full gluten diet but even though you were carb free for 2 months, you were probably getting all kinds of cross contamination. Make sure to read the Newbie 101 pinned at the top in our Coping section.

Did the doc say anything about getting an endoscopy?

Cathyp Rookie
Cathyp
Posted
  • Author

Thank you for your reply.  My Dr didn't say anything about an endoscopy.  Just said don't eat gluten.  Of course he's the same Dr that didn't know about a gluten challenge.  Should I ask for one?  Thanks for the tip about the Newbie 101!

Cathy

squirmingitch Veteran
squirmingitch
Posted

Well, that's the normal course of events for a dx. If your doc is willing to dx you based on the blood alone then great but make sure he puts it in your records so your butt is covered in future when someone questions you. 

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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
      Inconclusive results

      By Scott Adams · Posted

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    • JoJo0611
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      By JoJo0611 · Posted

      Thank you. 
    • deanna1ynne
      Inconclusive results

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