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

Celiac testing with reflex


Kwallen

Recommended Posts

Kwallen Newbie

I've been gluten free for several months. My GI dr. Ordered a celiac screening test with reflex. I researched about the testing and it states that you have to be eating gluten for weeks before the test. My dr said to stay as is( no gluten) ..... I'm confused!!! Thx 


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



Celiac.com Sponsor (A8-M):



Scott Adams Grand Master

If your doctor is screening you for celiac disease then they've given you bad information. You need to be eating gluten, a lot of it, daily for 6-8 weeks before any antibody blood testing can be done.

Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy:

Quote

"...in order to properly diagnose celiac disease based on serology and duodenal histology, doctors need patients to be on gluten-containing diets, even if they are causing symptoms, and this is called a "gluten challenge."

  • Eat gluten prior to celiac disease blood tests: The amount and length of time can vary, but is somewhere between 2 slices of wheat bread daily for 6-8 weeks and 1/2 slice of wheat bread or 1 wheat cracker for 12 weeks 12 weeks;
  • Eat gluten prior to the endoscopic biopsy procedure: 2 slices of wheat bread daily for at least 2 weeks;

and this recent study recommends 4-6 slices of wheat bread per day:

 

 

Kwallen Newbie

Thank you .... I have started gluten back!

Kwallen Newbie

how do you treat symptoms that have started? I'm having some itching, not sure if I can take Benadryl to help or not.

trents Grand Master

Benadryl is an antihistamine. It should have no bearing on celiac antibody levels.

Scott Adams Grand Master

If you have DH you will likely also want to avoid iodine, which is common in seafoods and dairy products, as it can exacerbate symptoms in some people. This article may also be helpful:

 

Wheatwacked Veteran
On 2/12/2024 at 7:20 PM, Kwallen said:

celiac screening test with reflex.

This test is a reflex test, which means that if your screening results return as abnormal (they fall outside the normal range for this test), then an additional confirmation test will be performed, on the same blood sample provided, in order to confirm the original screening result. Reflex tests provide the convenience of performing an additional test to confirm your results, without you having to return to the lab a second time to have the additional test performed.

Did your doctor tell you to start GFD after testing seven months ago?  He may be looking to confirm improvement after six months.  Double check with him.  While GFD will mess the results on original screening tests, he may be doing this test as follow up to see if your levels are responding.  In which case eating gluten would be not good for his purpose.

Have symptoms improved for you? Ask for vitamin D and homocysteine tests to check your intake of D, Choline, B6,  B12 and Folate, often found low in Celiac Disease.

A dermatologist can test skin next to the rash for dermatitis herpetiformis.  dermatitis herpetiformis is a skin form of Celiac Disease that a lot of patients have negative blood tests and endoscopy biopsies and no obvious gastrointestine symptoms, yet still have Celiac Disease.


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



Celiac.com Sponsor (A8-M):



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

  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,890
    • Most Online (within 30 mins)
      7,748

    glutenhater11
    Newest Member
    glutenhater11
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Ceekay
      I'm sure it's chemically perfect. Most of them taste lousy!        
    • Rejoicephd
      Hi @JulieRe.  I just found your post.  It seems that I am also experiencing thrush, and my doctor believes that I have fungal overgrowth in my gut, which is most likely candida.  I'm seeing my GI doctor next week, so I'm hoping she can diagnose and confirm this and then give me an antifungal treatment.  In the meantime, I have been working with a functional medicine doctor, doing a candida cleanse and taking vitamins. It's already helping to make me feel better (with some ups and downs, of course), so I do think the yeast is definitely a problem for me on top of my celiac disease and I'm hoping my GI doctor can look into this a bit further.  So, how about you?  Did the candida come back, or is it still gone following your fluconazole treatment?  Also, was it awful to take fluconazole?  I understand that taking an antifungal can cause a reaction that sometimes makes people feel sick while they're taking it.  I hope you're doing better still !
    • Scott Adams
      I'm so sorry you're going through this—the "gluten challenge" is notoriously brutal, and it's awful to deliberately make yourself sick when you've already found the answer. For the joint pain, many people find that over-the-counter anti-inflammatories like ibuprofen can help take the edge off, and using heating pads or warm baths can provide some direct relief for the aches. For the digestive misery, stick to simple, easy-to-digest foods (like plain rice, bananas, and bone broth) and drink plenty of water and electrolytes to stay hydrated. It feels like the longest month ever, but you are doing the right thing to get a clear diagnosis, which can be crucial for your long-term health and getting the proper care. Hang in there; you can get through this! This article, and the comments below it, may be helpful:    
    • Scott Adams
      Daura Damm (a sponsor here) uses AN-PEP enzymes and filtering in their brewing process to reduce/remove gluten, and it actually tests below 10ppm (I've see a document where they claim 5ppm). 
    • trents
      This topic has come up before on this forum and has been researched. No GMO wheat, barley and rye are commercially available in the USA. Any modifications are from hybridization, not laboratory genetic modification. Better toleration of wheat, barley and rye products in other countries is thought to be due to use of heirloom varieties of these cereal grains as opposed to the hybrids used in the USA which contain much larger amounts of gluten.
×
×
  • 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.