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Allergy Tests

kbalman

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kbalman Rookie
kbalman
Posted

Hello my son 15 months old had an allergy test. Came back negative for which I am greatful for (at least it is only wheat unlike some childrn on this site that have every allergy under the sun). However how accurate are these with children. They did the blood test. I know celiac disease which I am 99% sure he has does not show up on the test, but I could have swore it would show he is lactose intollerant since whenever he has milk he spits up even worse. On the lab though it just tested for milk not lactaid. Is it possible he can have milk just not alot of lactose? I am so confused I don't understand this stuff. Thanks

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feedmykids Rookie
feedmykids
Posted

Allergy Blood tests count the number of Ige (allergy) Antibodies in the blood. The more antibodies there are- the more allergic you are. There are many things it will not find such as a non-IGE allergies, intolerances, or celiac. These will be found with other diagonosis methods. Lactose intolerance is caused by the body not making the enzyme lactase to digest the lactose. Many Many people here have both celiac and can't tolerate dairy -but it won't show on an allergy test. For you (testing for specific allergies) you might want to do a scratch positive test. On my DD2's Scratch test they tested for different milk proteins, including lactalbumin. (for if you are actually allergic to the lactose, not just intolerant) She however only showed she was allergic to the casein protein (the primary milk protien). Nothing would have shown on just a "milk" blood test, but she still can't have any dairy. Lactose intolerance could cause vomiting, however it sound more like a Non- Ige Allergy. These are more commenly called systemic, because they don't cause an anaphylctic reaction, but do cause internal symtoms such as vomiting, diarreah, diaper rash, etc... IMO If milk makes him sick dont give it to him! HTH

Rachel--24 Collaborator
Rachel--24
Posted

Hi,

The test for lactose intolerance is the hydrogen breath test. If you think lactose intolerance might be an issue you can request this test.

This test measures the amount of hydrogen in a person

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    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

      By Scott Adams · Posted

      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      Kirkland brand (at Costco) is gluten-free and is 2,000 IU.
    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

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      Thanks a lot for your response! Can you maybe specify which kind of cheeses I should be cautious about? Camembert/Brie and blue cheeses (the molds of which are nowadays mostly grown on gluten-free media, though, so I've read, right?) or other ones as well? Also, I was under the impression that yeast is generally gluten-free if not declared otherwise. Is that false?
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