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 tests for Non Celiac gluten Intolerance?

Aspirant

Recommended Posts

Aspirant Apprentice
Aspirant
Posted

Hello,

I need  list of tests to be done by any doctor to Identifying Non Celiac Gluten Intolerance. Are there any tests which doctor can do.?

Any suggestions regarding these are always welcome.

Thanks,

Aspirant. 

 

 

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

Celiac.com Sponsor (A8-M):


kareng Grand Master
kareng
Posted
1 hour ago, Aspirant said:

Hello,

I need  list of tests to be done by any doctor to Identifying Non Celiac Gluten Intolerance. Are there any tests which doctor can do.?

Any suggestions regarding these are always welcome.

Thanks,

Aspirant. 

 

 

There aren't any that are accepted by the medical community

 

Open Original Shared Link

 

GFinDC Veteran
GFinDC
Posted

The only test I know is a self-administered elimination diet.  Cut out all gluten for 3 to 6 months and then re-introduce it.  Record your symptoms as you go.  If they change you may have your answer.  Some times NCGS is actually FODMAP intolerance per current thinking.  That's another route to explore.

squirmingitch Veteran
squirmingitch
Posted

I am wondering why you're asking specifically about NCGI. Have you been tested for celiac disease?

Jmg Mentor
Jmg
Posted

There isn't really a formal diagnosis, because there's not yet a test for it, although that may soon change, there's some Open Original Shared Link It's yet to reach the mainstream medical community however. Of course that won't stop Open Original Shared Link.

Your test at present would be to go through celiac testing process. If that's negative but you react to the gluten free diet then you could be diagnosed as ncgs by exclusion. At that point you may want to try the fodmaps diet as theOpen Original Shared Link that many who reported a reaction to gluten were actually reacting to fodmaps. 

However the ultimate arbiter of your health is you. If you come out of the other side of the diagnostic process without a firm diagnosis you need to decide for yourself on the evidence you have available what you're going to do. For me it was lifetime exclusion of gluten from my diet and with it the resolution or drastic improvement of a series of symptoms from GI to neurological.

Best of luck :)

 

 

 

Aspirant Apprentice
Aspirant
Posted
  • Author
On 1/21/2017 at 3:18 PM, kareng said:

There aren't any that are accepted by the medical community

 

Open Original Shared Link

 

The reason I am asking is for myself and my Son. who is 10 years old. He is showing the symptoms. 

kareng Grand Master
kareng
Posted
11 minutes ago, Aspirant said:

The reason I am asking is for myself and my Son. who is 10 years old. He is showing the symptoms. 

There aren't any.  You can get him tested for Celiac disease, which is a good idea to do before you make him gluten free.

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

Celiac.com Sponsor (A8-M):


deb-rn Contributor
deb-rn
Posted

Having negative basic testing... my diagnosis was going gluten-free and finding I felt better 3.5 yrs ago.  No looking back.  We have fine tuned even more now with no dairy, no soy, no chocolate, no coffee, no artificial sweeteners, limited eggs and peppers, no white potatoes, no rancid vegetable oils, very low carb and high fat.  Life is good again!  Those food pyramids by the government are just plain wrong!  The human body does NOT require any carbs for health.  Triggering an insulin response repeatedly leads to insulin resistance, obesity, cancer and a whole host of other diseases!  I was shocked when I found all this out.  How I wish I'd known this when my children were growing up.  We didn't learn any of this in nursing school!

Debbie

Archived

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

Go to topic listing

  • 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. Rogol72
      - Rogol72 replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      8

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

      @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...
    2. Scott Adams
      - Scott Adams replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      8

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

      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...
    3. Scott Adams
      - Scott Adams replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

      Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted...
    4. JoJo0611
      - JoJo0611 replied to JoJo0611's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      CT with contrast.

      Thank you.
    5. deanna1ynne
      - deanna1ynne replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

      Thank you all so much for your advice and thoughts. We ended up having another scope and more bloodwork last week. All serological markers continue to increase, and the doc who did the scope said there villous atrophy visible on the scope — but we just got the biopsy pathology report back, and all it says is, “Duodenal mucosa with patchy increased int...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,441
    • Most Online (within 30 mins)
      7,748
    Linda Boxdorfer
    Newest Member
    Linda Boxdorfer
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • 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

      Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted to at least mention the possible negative sides of having a formal diagnosis. While I understand wanting a formal diagnosis, it sounds like she will likely remain gluten-free either way, even if she should test negative for celiac disease (Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If her symptoms go away on a gluten-free diet, it would likely signal NCGS).        
    • JoJo0611
      CT with contrast.

      By JoJo0611 · Posted

      Thank you. 
    • deanna1ynne
      Inconclusive results

      By deanna1ynne · Posted

      Thank you all so much for your advice and thoughts. We ended up having another scope and more bloodwork last week. All serological markers continue to increase, and the doc who did the scope said there villous atrophy visible on the scope — but we just got the biopsy pathology report back, and all it says is, “Duodenal mucosa with patchy increased intraepithelial lymphocytes, preserved villous architecture, and patchy foveolar metaplasia,” which we are told is still inconclusive…  We will have her go gluten free again anyway, but how soon would you all test again, if at all? How valuable is an official dx in a situation like this?
×
×
  • 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.