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

Allergy Re-testing?


Jenny (AZ via TX)

Recommended Posts

Jenny (AZ via TX) Enthusiast

Hi everyone. I had allergy tests (including food) done 2 years ago. This was before I was diagnosed with Celiac (both blood work and biopsy). I had chronic sinus infections, post nasal drip, dizziness, etc. None of the foods came back as allergies. Wouldn't wheat have come back positive? The only things positive were cedar, ragweed (well outside stuff).

The reason I'm asking is I'm wondering if it would be prudent to get tested again for food allergies. Would this be different from two years ago? Do intolerances show up on the test?

By the way, I have very little sinus trouble now. The difference is unbelievable since being gluten-free. I don't know if it is related, but I sure feel better! I still take Allegra. The only change I made was to be gluten-free.

So, please let me know about the tests.

Thanks.


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



Celiac.com Sponsor (A8-M):



Amyleigh0007 Enthusiast

Celiac and food allergies are two different things. You can have Celiac and not have a wheat allergy or you can have both or you can have a wheat allergy and not Celiac. From my understanding, food intolerances do not show up in food allergy tests. Those are also two differnt things.

Jenny (AZ via TX) Enthusiast

Thanks for the info. I will pass on the testing. Anything to save me from getting a needle in my arm!

Amyleigh0007 Enthusiast

I am getting tested for food allergies on the 11th. I'm not looking forward to it but I am curious to see the results.

Jenny (AZ via TX) Enthusiast

Amy,

How are they doing the test? Is it a blood test or skin prick? I think there are other kinds too. Just curious.

Amyleigh0007 Enthusiast

I thought that the allergist would do blood tests but the paperwork I received said something about the skin test. I hope that isn't what she is planning on doing. My son's food allergy testing was done via bloodwork and that seemed very accurate.

Bridy Apprentice
I thought that the allergist would do blood tests but the paperwork I received said something about the skin test. I hope that isn't what she is planning on doing. My son's food allergy testing was done via bloodwork and that seemed very accurate.

I would skip the skin test, it is not nearly as acurate as a blood test. You may end up being sent for blood work anyway depending on the results of the skin test.


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



Celiac.com Sponsor (A8-M):



ravenwoodglass Mentor
I thought that the allergist would do blood tests but the paperwork I received said something about the skin test. I hope that isn't what she is planning on doing. My son's food allergy testing was done via bloodwork and that seemed very accurate.

The skin prick testing is for histamine reactions, or true allergies, not intolerances. It will not pick up celiac reactions.

I had this done by my allergist before he put me on an elimination diet. In my case it was quite helpful because I showed up allergic to 98 out of 99 substances and it was a key to my allergist starting to think celiac. Not because celiac is an allergy but because it causes the immune system to go into hyperdrive. Some would have pronounced me to be one of those folks who are suffer from severe enviromental allergies and sent me home to a plastic covered house with a handful of scripts but my guy was a good one who realized something else was going on. I recieved my instuctions for the elimination diet at the same visit. Wheat was the second thing I added back in and my reaction finally got me diagnosed and confirmed by my clueless GI.

Within 6 months most of my allergies had been relieved on the gluten-free diet. I am still allergic to a couple of things but not enough to bother with any meds or anything.

Amyleigh0007 Enthusiast

ravenwoodglass- So if you have a lot of environmental allergies are you more prone to Celiac? I know I have many, many outside allergies. I have to take Claritin D everyday or I can't make it through the day. I've been taking it so long that it doesn't seem to work anymore. I'm thinking that certain food might be causing my constant congestion and sinus pain. What did you do for the elimination diet? I have already eliminated gluten and it has helped a lot but I am still not feeling 100%. I want to go to the allergist knowing what to ask for and feeling educated about my choices. I knew very little when I went to my doctor for my Celiac test and I wish I would have known then the things I know now.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,886
    • Most Online (within 30 mins)
      7,748

    Old Soul Elder
    Newest Member
    Old Soul Elder
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.5k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Nicbent35
      Hi, I have a 3 1/2 year old daughter..I would say she has had tantrums since even before she was a year old. Challenging but not extreme. Lately, her behavior had gotten extreme. Just so angry, yelling mean hateful things, completely defiant, was causing a lot of disruption in our house, I felt like I had lost the little girl I knew, we were baffled.   Something just didn’t seem right to me, I have been researching and read about how gluten can sometimes affect kids behavior. I took her off gluten a week ago tomorrow. The next couple days after I took her off gluten the days were much easier. About 4 days in she had one of the worst days I’ve seen her have tho. I kept on with it tho and the past two days she has been angelic. Is this common that if it is gluten that she could still have a bad day like that a few days after taking her off of it? Should I try to reintroduce it at some point to see if it’s really a gluten intolerance? I’m not gonna lie, if she continues with the great behavior she’s had the past couple days I will probably be scared to reintroduce it but don’t want her to have to avoid gluten if it’s not necessary. Anyone have advice? 
    • trents
      But HDL is considered to be the "good" cholesterol, right?
    • plumbago
      Since some time between 2010 and 2014, my HDL-C has been going up and you might even say elevated. The last time I could find in my records that my HDL was normal was in 2014 when it was 67. Last week, it was 101, and it’s been 88 and above since about 2015. A significant life event happened in 2010 when I was diagnosed with Celiac disease and in May of that year began a gluten free diet. An informal perusal of a previously posted topic on HDL on this forum shows that a lot of members responding had high normal or high levels of HDL, so it doesn’t seem to be that unusual. But because my HDL numbers have been so high for so long, I am now officially concerned enough that I will probably reach out to a cardiologist who specializes in lipids. I would like to know if I should have a genetic test, as a specific genetic mutation can be one reason for high HDL numbers. I will also ask if he/she thinks a cardiac work up including a coronary artery calcium score should be considered. I think by now most of us are done with the ridiculous good and bad cholesterol labels; the amount of what we don’t know about HDL is quite large. For me my questions include is it a matter of production or an inability to clear HDL, and are the high levels having an effect on my vasculature (or a result of a less than optimal vasculature)? My last TSH level was normal, so it's likely not a thyroid issue. I also take B12 regularly. I’ve read that niacin can cause HDL levels to go up, but B12 is not niacin, and I could find no definitive link between robust B12 supplementation and abnormally high HDL levels. Any input is appreciated! Plumbago
    • Scott Adams
      @Mynx, how long have you been gluten-free? I ask because many newly diagnosed celiacs react to many things, and often think their reactions are caused by gluten, when in fact, they are really caused by a combination of a sensitive gut due to damage, as well as additional food intolerance/leaky gut issues to other foods which may be temporary until their villi heal.
    • Scott Adams
      Many major brands of distilled vinegar in the USA, including Heinz white vinegar, are typically made from corn. In the United States, corn is a common and cost-effective raw material used in the production of distilled white vinegar. The process involves fermenting the sugars derived from corn into alcohol, which is then further fermented into acetic acid to produce vinegar. Distillation follows, which purifies the liquid and removes impurities, including any residual proteins or allergens. While the source of the vinegar (e.g., corn) is not always explicitly stated on the label, corn-derived vinegar is widely used in the food industry due to its neutral flavor and affordability. For individuals with gluten intolerance or celiac disease, distilled vinegar made from corn is generally considered safe, as the distillation process effectively removes gluten proteins. However, if you have concerns about cross-contamination or specific sensitivities, it’s always a good idea to contact the manufacturer directly to confirm the sourcing and production practices. Heinz, for example, has stated that their distilled white vinegar is gluten-free and safe for those with celiac disease, but verifying this information can provide additional peace of mind. The belief that distilled vinegar is gluten-free is rooted in the scientific understanding that gluten proteins, which are large and complex molecules, are generally too big to pass through the distillation process. Distillation involves heating a liquid to create vapor, which is then condensed back into a liquid form, leaving behind larger molecules like gluten proteins. However, the concern about cross-contamination arises from the possibility that gluten-containing ingredients may have been present in the liquid prior to distillation. While the distillation process itself is highly effective at removing gluten, the equipment used in production could potentially introduce trace amounts of gluten if not thoroughly cleaned between batches. For most individuals with gluten sensitivity or celiac disease, distilled vinegar is considered safe because the gluten content, if any, is typically below the threshold that would trigger a reaction. However, for those with extreme gluten intolerance or celiac disease, even trace amounts can cause adverse effects. This is why some individuals, like yourself, may choose to avoid commercially produced distilled vinegar and opt for alternatives like apple cider vinegar, which can be verified as gluten-free. The meticulous process of researching ingredients and preparing homemade products, such as ketchup, is indeed challenging but crucial for maintaining health and avoiding gluten exposure. It’s important to note that regulatory standards for gluten-free labeling vary by region, and in many places, products labeled "gluten-free" must contain less than 20 parts per million (ppm) of gluten, which is considered safe for the vast majority of people with celiac disease. Nonetheless, individual sensitivity levels can vary, and your approach highlights the importance of personalized dietary management for those with severe gluten intolerance.
×
×
  • Create New...