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

How Much Dh Needed For A Biopsy To Confirm?


desccc

Recommended Posts

desccc Rookie

I have tried to "gluten" my d tonight with giving her pasta at dinner time...within 2 hrs "what looks to me like" DH popped out on her knees, mostly right knee. I gave her a bagel before bedtime and will probably give her another bagel for breakfast. The derm said to come in the day it flarses..and am wondering if it's mild. It looks like tiny seeds under the skin and red dots..and it's itchy. I don't want to have it so mild that he can't get a good biopsy..should she be glutened more before taking her in?


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



Celiac.com Sponsor (A8-M):



ravenwoodglass Mentor

I would go ahead and get her in there. Make sure you watch while he biopsies to make sure he is not biopsing the lesions themselves.

desccc Rookie

HI Ravenwood,

Well, he couldn't see her, but his PA saw her this morn. She thinks it's not DH, she had one small lesion this morn and she thought it was not large enough to determine. I did ask about the skin adjacent to it, she said "Well, it's so small I'd be getting the lesion and the skin around it"..and she said she knew about doing the skin adjacent to the lesion.

She said with DH it's not transient like in my d's case..she doesn't think it is. Everytime my d eats pasta she will get these small red tiny bumps..the one today from last night is crusted over and they do not stay on skin. We are going to give her more gluten and if there is bigger ones that come on we will go back, but I am wanting to make sure when we do it, it's big enough.

Why is that all these years she gets these on her knees from pasta? There not huge but red tiny and seedy like and they do go away. Am I wasting my time?

I already know she has gluten allergy and her nose is already congested big time today..pasta always does this and bagel she had today. Her IgG was a big score and we still need to do the endomysial test.

The PA said it could be a hive..trust me my d has had plenty of hives in past and it looks nothing like this..they are welts and never have been on knees. Both my kids get these lesions on knees from pasta even though thye are tiny ones.

The PA said DH is not transient, doesn't come and go and stays, so that is why she thinks it's not DH. SHe said she'd be happy to do biopsy though when she has a bigger lesion.

ravenwoodglass Mentor

Actually DH can come and go. It depends on how many antibodies have built up under the skin. It does seem it is rather obvious that these are associated with gluten injestion though. I agree with you that those do not sound at all like hives. The fact that they tiny and they are blisters is a good indication in my opinion that these are DH, however you have to decide in light of the fact that you know that she is not tolerating gluten well how much gluten and for how long you want to gluten her to get a full scale outbreak. If she has already had a positve blood test that is pretty conclusive in itself.

One thing you have to keep in mind is that doctors do not like to diagnose folks with celiac. They consider it the end of the world rather than the beginning of a new more healthy longer life. Hopefully she will be done with testing soon and can begin healing.

desccc Rookie

Thanks ravenwood,

What is interesting about this PA is that she said that her adult d has celiac so she has a personal interest in it. I picked her up from school and she told me that she was scratching more, they are so tiny, I can see how the PA didn't think it would be fully conclusive for DH. I wish we had an expert in this and celiac in our area.

We still need to do the endomysial test next week when she sees ped. I read this needs to be done by a lab tech who is familiar with this test..well obviously they need to know what they are doing, but are there any labs that you know of that can do a lot of the endomysial tests?

The unique situation we have is that she had been treated for eating disorder since May. I've been responsible for refeeding her and we've been doing digestive enyzmes with meals for a good while during that time.

BUT, in the past month we've been supplementing the Gluten Enzyme, inositol, extra B6 and Zinc, a lot of B6 and zinc. And we are using a MindLinx probiotic. I'd say in this past month we've seen more physical signs of wt gain and the scale is showing it too with no extra cals than normal.

I feel that she definitely has a malabsorption problem and she has had food allergies all of her life. I think the ped is not wanting to diagnose celiac either, because she may be fearful that she will get discouraged with a new diet and this will cause a relapse.

The other side is that we know she is gluten allergic/intolerant. Her nose is very congested from the pasta and bagels right now.

I am going to make the decision after the endomysial test and most likely pull the gluten.

Do you think genetic testing should be done for her?

Thanks so much

nora-n Rookie

I have these tiny blisters too. And they come and go too.

I think the mindlinx stuff breaks down gluten and maybe it could make diagnosing celiac a little bit more difficult. Autists on Gluten-free Casein-free deit use it I think.

The endomysium test is just a blodo test, but the lab has to look at it and fins IgA deposits with the eye, jsut like in the DH biopsy. The IgA lights up and is flourescent. The Ttg test measures just about teh same thing, and is automated, and here in Europe the Ttg test is the only one they do anymore in most places.

You really have to eat a lot of gluten every day for the ttg test to be positive since the set point for positive is set very high, so only severe villi samage will correspond with a positive ttg test. There is an IgA version and a IgG version.

nora

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Scott Adams replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      7

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

    2. - Scott Adams replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

    3. - deanna1ynne replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

    4. - cristiana replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      7

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,438
    • Most Online (within 30 mins)
      7,748

    rednecksurfer
    Newest Member
    rednecksurfer
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • Scott Adams
      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
    • Scott Adams
      Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted to at least mention the possible negative sides of having a formal diagnosis. While I understand wanting a formal diagnosis, it sounds like she will likely remain gluten-free either way, even if she should test negative for celiac disease (Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If her symptoms go away on a gluten-free diet, it would likely signal NCGS).        
    • JoJo0611
    • deanna1ynne
      Thank you all so much for your advice and thoughts. We ended up having another scope and more bloodwork last week. All serological markers continue to increase, and the doc who did the scope said there villous atrophy visible on the scope — but we just got the biopsy pathology report back, and all it says is, “Duodenal mucosa with patchy increased intraepithelial lymphocytes, preserved villous architecture, and patchy foveolar metaplasia,” which we are told is still inconclusive…  We will have her go gluten free again anyway, but how soon would you all test again, if at all? How valuable is an official dx in a situation like this?
    • cristiana
      Thanks for this Russ, and good to see that it is fortified. I spend too much time looking for M&S gluten-free Iced Spiced Buns to have ever noticed this! That's interesting, Scott.  Have manufacturers ever said why that should be the case?  
×
×
  • 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.