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 Are The Odds?


ptkds

Recommended Posts

ptkds Community Regular

We finally got the results back today on my 2 older dd's and my dh. My dd#2 tested positive, but dh and dd#1 were negative. I was so sure that dd#1 would be positive because she has so many celiac symptoms. And dd#2 really doesnt have any symptoms. We are also thinking that our 8 m old dd has it, although she is too young to be tested because she doesn't even eat gluten yet. I was thinking about putting dd#1 on the diet for a while, and then challenging her w/ gluten to see how she reacts in case the test was false.

So my question is: what are the odds that 3 out of 4 kids (maybe even all 4) have celiac disease when only 1 parent has it? The dr wanted to talk to us about "Inconsistent family results", but we haven't set that appt up yet. I am just wondering if this is possible, or if my dh could have had a false negative as well.

Thanks!

ptkds


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



Celiac.com Sponsor (A8-M):



Rachel--24 Collaborator

Did you have the full Celiac panel with the total serum IgA tested?

Is it possible that dd#1 is IgA deficient?? That would be a reason for having a false negative bloodtest.

kbtoyssni Contributor

I'd say this is entirely possible. Although your husband doesn't have it, he may still carry the gene for it which would make your kids very likely to develop it.

Ursa Major Collaborator

Testing in young children is highly unreliable, and false negatives are frequent. The diet is the best and most reliable test in young children. And really, it is the most reliable test for older kids and adults, too. Because the blood test will NOT pick up on gluten sensitivity, and will only be positive once the celiac disease is very advanced and there is extensive villi damage in people with celiac disease. So, unless you're already very ill, it may be negative even if the person has celiac disease.

So, why don't you just try putting the whole family on a gluten-free diet, to see if it makes a difference, official diagnosis or not.

momothree Apprentice

I also had a hard time with this idea. It appears that at least 2 out of 3 of my kids have celiac (we think the 3rd has it too, but she is only 2). Both my husband and I came back negative. I still don't think I believe that neither my husband or I have it. I'm actually in the midst of further testing for myself, because I really expected my results to be positive. Thankfully I have a doctor who agrees that further testing is warranted and sent me to a GI specialist for follow up. The whole genetics thing confuses me terribly. I don't know if it'll ever make sense to me. If, after all this testing, I still come back negative, I guess I'll just have to face the fact that the genetics end of celiac is one aspect that I will never "get". :blink:

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,887
    • Most Online (within 30 mins)
      7,748

    ple63304
    Newest Member
    ple63304
    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

    • 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.
    • Scott Adams
      Welcome to the forum @Ceekay! If you have celiac disease then you can't eat wheat in other countries because it would still contain gliadin, the harmful part of the grain. Have you been diagnosed with celiac disease?
    • Ceekay
      I can eat wheat products safely and without discomfort when traveling to Mexico, Outer Mongolia, and Japan. I feel that US wheat, barley, and rye are grown from genetically-modified seeds that have had something unhealthy done to them, that causes a bad reaction in many of us. 
    • Ceekay
      I think all barley and barley malt  have gluten. I would avoid it. The only gluten-free beer I've tried that tastes good is by Holidaily, a Colorado brewery. Their Fat Randy's IPA is great, except that it's almost impossible to find and grocers won't order it (they're at the mercy of their "food distributors," who seem to hate Holidaily). If you can find any Holidaily, try it--it's great. Never mind Spain -;)
×
×
  • 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.