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Toddler With Celiac? And Dairy Protein Allergy?

Mizyellow

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Mizyellow Rookie
Mizyellow
Posted

So here is the backstory- my son is 14 months old and and amazing! He got very very sick when he was 3 months old and spent 3 weeks in the hospital before being diagnosed with a dairy protein allergy. I cut out dairy out of my diet and things got better. He was a bigger kid- always abut 60-80 % in height and weight. Until he hit about 6 months- he just hasn't grown much since then. When he was 6 mos he was 27 in and 19.5 lbs. Today (14 mos) he was 28 1/2 inches and 20.5 lbs. He has been having diahhrea that has undigested food in it, I have noticed the circles under his eyes getting worse. He isn't too grumpy nor is his belly distended. But he dripped from 60% to 5th. The drs are testing him for celiacs and I should get the results on Friday. I am totally worried because he already can't eat anything with dairy in it, so if he can't eat gluten either- what will he eat? Does it sound to you like he has celiac? How old were you when you found out about your babies celiac's disease? Thanks!

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missy'smom Collaborator
missy'smom
Posted

Don't worry about the dairy or dairy and gluten combination. When the time comes, you just take it one step at a time. Many, many of us have to eliminate or restrict both. There are plenty of alternatives for pancakes, cookies, crackers, bread, pasta, cereal, cheese, milk, butter etc. that are both gluten and casein-free. Lots of websites, books and recipes. Many parents have their children on gluten-free casein-free diets for various reasons, not just celiac. Plus we have the world of fruits and vegetables available to us. You have the opportunity to introduce and teach your child to like a variety of veg. from a young age and that will be a great benefit to his health.

OptimisticMom42 Apprentice
OptimisticMom42
Posted

missy'smom is right. Most of the really healthy foods in this world are naturally gluten free. But the fun stuff is also out there in gluten/dairy free form.

If you need more specific information for the "what will he eat" try making a menu and researching this site and others for specific ingredients to meals. It's not hard once you get started.

Sunday

chex

banana

almond milk

Monday

eggs

rice cake

strawberry jam

juice

Tuesday

gluten free hot cereal

diced apple/cinnimon

almond milk

maple syrup

OK this is making me hungry. I'm off to make a Mondays breakfast and finish the laundry. Take care

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    • Dr. Gunn
      Test interpretations

      By Dr. Gunn · Posted

      Exactly! Negative genetics can rule out celiac disease with close to 100% certainty. It takes tTg antibody testing and biopsy confirm the diagnosis in a genetically susceptible individual. 
    • trents
      Test interpretations

      By trents · Posted

      What Dr. Gunn states is essentially true. It is a rule out measure. But be aware that to possess either of the two primary genes that have been identified with celiac disease (or both) doesn't necessarily mean that you have or will develop celiac disease. Almost 40% of the general population carries one or both but only about 1% of the general population will develop active celiac disease. It remains latent until triggered by some stress event which may or may not occur. So, there is a genetic component to celiac disease but there is also an epigenetic component. 
    • Dr. Gunn
      Test interpretations

      By Dr. Gunn · Posted

      Have you had celiac genetic risk testing? A celiac genetic test is accurate with or without gluten in your diet. If you don't carry the celiac risk genes you can effectively rule out celiac disease for life. 
    • Scott Adams
      Test interpretations

      By Scott Adams · Posted

      Based on those results alone, it’s not possible to say you have celiac disease. The test that is usually most specific for celiac, tTG-IgA, is negative in your results, and the endomysial antibody (EMA) is also negative, which generally argues against active celiac disease. However, your deamidated gliadin IgA is elevated, and your total IgA level is also high, which can sometimes affect how the other antibody tests behave. Another important factor is that you were reducing gluten before the test, which can lower antibody levels and make the results less reliable. Because of that, many doctors recommend a gluten challenge (eating gluten regularly for several weeks) before repeating blood tests or considering an endoscopy if symptoms and labs raise concern. It would be best to review these results with a gastroenterologist, who can interpret them in context and decide whether further testing is needed.
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