Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

How long to be gluten free before endoscopy?

Tico
 Share
Go to solution Solved by Scott Adams,

Recommended Posts

Tico Rookie
Tico
Posted

Hi,

I was diagnosed by bloodwork with celiacs the middle of June.  My doctor told me to start a gluten free diet and booked me for an endoscopy.  I have still not had my endoscopy, met with the surgeon the end of August, and he said it would be about 3 months before I would have my endoscopy.  I know I need to eat gluten before my endoscopy.  How long before should I have gluten?  I seem to get all kinds of different answers when I look.  My GP told me to eat gluten for 2 weeks before.  Is this correct or should I start eating gluten now?  Thanks

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

Celiac.com Sponsor (A8-M):


  • Solution
Scott Adams Grand Master
Scott Adams
Posted
  • Solution

Welcome to the forum!

It's unfortunate that you have to wait so long for your endoscopy. Yes, technically your GP is correct, and the amount you should eat daily for 2 weeks beforehand should be equal or greater than 2 slices of wheat bread. You could also do this for a longer time just to be certain, but the minimum length of time for this would be 2 weeks.

trents Grand Master
trents
Posted

The Mayo Clinic guidelines for the pretest endoscopy/biopsy gluten challenge is a minimum of two weeks of daily consumption of two slices of wheat bread or the gluten equivalent.

Tico Rookie
Tico
Posted
  • Author

Thank you for the info!  I’ll have to check how much in advance they book the appointments and maybe do 3 - 4 weeks on gluten just to be certain.

trents Grand Master
trents
Posted
8 minutes ago, Tico said:

Thank you for the info!  I’ll have to check how much in advance they book the appointments and maybe do 3 - 4 weeks on gluten just to be certain.

That sounds like a good approach to me. I would make you aware, however that since you have been abstaining from gluten for about four months already you may find that you react more strongly to gluten than before. Over time, once we go gluten free we tend to lose whatever tolerance we used to have when consuming it regularly.

Tico Rookie
Tico
Posted
  • Author

I know, I am somewhat nervous about consuming gluten now, even though there are things I would like to eat.  It seems wrong to consume gluten after not having any for so long.  We will see how it goes!

trents Grand Master
trents
Posted

Understood. Maybe it would help to ease into it to to allow whatever acclimation to happen that can rather than jumping right to 2 slices of bread the first day back on gluten.

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

Celiac.com Sponsor (A8-M):


Scott Adams Grand Master
Scott Adams
Posted
17 hours ago, Tico said:

I know, I am somewhat nervous about consuming gluten now, even though there are things I would like to eat.  It seems wrong to consume gluten after not having any for so long.  We will see how it goes!

Let us know how things turn out. It sounds to me like you've already linked your symptoms with gluten consumption, so at the very least you likely are in the non-celiac gluten sensitive category and may need to remain gluten-free even if your test results turn out negative for celiac disease (there is no test yet for NCGS).

Tico Rookie
Tico
Posted
  • Author

I do believe I have celiacs.  I really didn’t have many symptoms prior, a bit of bloating and tiredness, but nothing significant.  My ferritin was low and would not go up to normal even with supplements which is why the Doctor ordered the tests.  My bloodwork came back with Tissue Transglutaminase IgA positive and high 320, normal is <7.0.  I just want to get an accurate result from the endoscopy.  I phoned this morning, but they still are unsure when it will be.  I will let you know how it goes.  

trents Grand Master
trents
Posted

With a tTG-IGA that high I wouldn't have much doubt you have celiac disease. Most of the other causes of high tTG-IGA seem to give marginal positives.

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
 Share
Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      129,595
    • Most Online (within 30 mins)
      7,748
    Sanjo
    Newest Member
    Sanjo
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.2k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Alibu
      Waiting on biopsy after positive bloodwork, but also not really believing this is real

      By Alibu · Posted

      I was tested back in 2017 and my TTG-IGA was mildly elevated (an 11 with reference range <4) but my EMA was negative and biopsy was negative. Fast forward to 2 weeks ago where I was like y'know what, I still have so many symptoms and I'm always so sick, I should repeat this, thinking it was not going to be positive.  I also found out through 23 and me that I do have the HLA-DQ2.5 gene so I thought it would be good to repeat given my ongoing symptoms. Well my blood work came back with a ttg-iga level of 152.6 with a reference range of <15 and my EMA was positive and EMA titer was 1:10 with reference range of <1:5. I guess I'm nervous that I'm going to do the biopsy and it's going to be negative again, especially since I also had an endoscopy in 2020, not to look for celiac but just as a regular 5 year thing I do because of all my GI issues, and they didn't see anything then either. I have no idea how long the EMA has been positive but I'm wondering if it's very recent, if the biopsy will show damage and if so, if they'll say well the biopsy is the gold standard so it's not celiac? I of course am doing all the things to convince myself that it isn't real. Do a lot of people go through this? I think because back in 2017 my ttg-iga was elevated but not a huge amount and my EMA was negative and my biopsy was negative, I keep thinking this time it's going to be different. But this time my ttg-iga is 152.6 with reference range <15, and my EMA was positive. BUT, my titer is only 1:10 and I keep reading how most people here had a ttg-iga in the hundreds or thousands, and the EMA titer was much higher. So now I am convinced that it was a false positive and when they do the biopsy it'll be negative.
    • trents
      Found coffee or coffee pods that contain gluten

      By trents · Posted

      Welcome to the forum, @linnylou73! Are you claiming this based on a reaction or based upon actual testing?
    • linnylou73
      Found coffee or coffee pods that contain gluten

      By linnylou73 · Posted

      Sams club membermark columbian coffee is either cross contaminated or the pods contain gluten
    • KimMS
      Helping child go strict gluten-free and concerns about growth/height

      By KimMS · Posted

      Thank you! Very helpful.
    • Scott Adams
      Helping child go strict gluten-free and concerns about growth/height

      By Scott Adams · Posted

      This varies a lot from person to person. I include foods that are not certified gluten-free but are labelled "gluten-free", while super sensitive people only use certified gluten-free. Both types of products have been found to contain gluten, so there are no guarantees either way: It you are in the super sensitive group, eating a whole foods based diet where you prepare everything is the safest bet, but it's also difficult. Eating out is the the most risky, even if a restaurant has a gluten-free menu. I also include items that are naturally gluten-free, for example refried beans, tuna, pasta sauces, salsas, etc., which have a low overall risk of contamination.
×
×
  • Create New...