• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Announcements

    • Scott Adams

      Frequently Asked Questions About Celiac Disease   04/24/2018

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What is Celiac Disease and the Gluten-Free Diet? What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
0
beksmom

Test Say Positive/No Symptoms ?

Rate this topic

Recommended Posts

My 13 yr old sons labs came back low positive but he has no symptoms should he still go on a gluten diet??

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


My 13 yr old sons labs came back low positive but he has no symptoms should he still go on a gluten diet??

I think you probably already know the answer to this one. A positive is a positive. No current symptoms he is aware of does not mean that gluten is not harming him. Many people have no intestinal symptoms but suddenly develop perhiperal neuropathy, migraines, brain fog, or worse. I think he should be gluten free. Others may disagree.

Share this post


Link to post
Share on other sites

Yes, he needs to go on a gluten free diet.

Particularly during adolescence, symptoms diminish greatly, but there is still damage being done to the intestines, which results in incomplete digestion of the food he's eating.

Many, many people with celiac are "silent celiacs", displaying no symptoms that they identify with the condition.

You may be surprised, however, by small things that didn't seem like symptoms, which are positively impacted by him going gluten free, however.

Share this post


Link to post
Share on other sites

Yes, he needs to go on a gluten free diet.

Particularly during adolescence, symptoms diminish greatly, but there is still damage being done to the intestines, which results in incomplete digestion of the food he's eating.

Many, many people with celiac are "silent celiacs", displaying no symptoms that they identify with the condition.

You may be surprised, however, by small things that didn't seem like symptoms, which are positively impacted by him going gluten free, however.

I didn't have symptoms for years, and I found out last March that I'm a silent celiac. The only problems I had were not being able to get pregnant and staying pregnant (has a preemie girl at 29 weeks who is doing great). Plus, I started having problems with my muscles, anemia, lactose intolerance and sleep at about the age of 30. Please put him on gluten-free diet. I know it is a complete pain, but his quality of life will be SO much better. I just saw a stat from Kinninick...they saw 100 newly diagnosed celiacs last month alone in their store in Edmonton, Alberta. Crazy!

Share this post


Link to post
Share on other sites

I was diagnosed quite by accident. My doctor decided to test my iron, noticed I was slightly anemic and decided to go for the TTG. Turns out I was a Celiac all my life (diagnosed at age 49). Would never have known except for my doctor's insightful hypothesis. In Canada, positive blood tests are followed up with an endoscopy. Has this been suggested?

Share this post


Link to post
Share on other sites
Ads by Google:


My 13 yr old sons labs came back low positive but he has no symptoms should he still go on a gluten diet??

A couple weeks later... I'll reiterate, YES

I'd suggest an endoscopy also, just to be 100% sure.

I didn't show ANY symptoms when I was 19, but was tested because it runs in my family and my sister was just diagnosed. It took a few years, but my symptoms finally showed. In the mean time, my body was not healthy and I was promoting cancer. I'd get him adjusted to the gluten free diet now rather than waiting until he is in bad shape and has symptoms.

Share this post


Link to post
Share on other sites

A couple weeks later... I'll reiterate, YES

I'd suggest an endoscopy also, just to be 100% sure.

I didn't show ANY symptoms when I was 19, but was tested because it runs in my family and my sister was just diagnosed. It took a few years, but my symptoms finally showed. In the mean time, my body was not healthy and I was promoting cancer. I'd get him adjusted to the gluten free diet now rather than waiting until he is in bad shape and has symptoms.

Share this post


Link to post
Share on other sites

I want to thank you for you response. It gives me confidence that i am doing the right thing . My son has an appointment this Friday with a surgeon for consultation for the biopsies . Do you have any advice as to what i should say if he tries to say its not necessary at this time. I really feel i want to be on the safe side and not allow him to get to the stage that i"m at now. It has been a month so far on the strict diet and i'm still unable to gain a pound, they are going to re check my weight in two months, and my vitamin D is still depleated.

Share this post


Link to post
Share on other sites

If you are a diagnosed celiac, he ABSOLUTELY should stay on the diet! I can't believe any physician would be foolish enough to say otherwise. Labs establish positive numbers for a reason. To feed him gluten would be to poison him. :blink:

I have good friend whose family was tested after their diabetic son came up positive. She thought it would be her, but it was her husband who had NO complaints.

Share this post


Link to post
Share on other sites

I want to thank you for you response. It gives me confidence that i am doing the right thing . My son has an appointment this Friday with a surgeon for consultation for the biopsies . Do you have any advice as to what i should say if he tries to say its not necessary at this time. I really feel i want to be on the safe side and not allow him to get to the stage that i"m at now. It has been a month so far on the strict diet and i'm still unable to gain a pound, they are going to re check my weight in two months, and my vitamin D is still depleated.

Whoa. I'm certain you've already heard this on this board, but you have to be eating gluten when you do the biopsy. Your biopsies aren't going to be accurate if you've both been a month gluten free. The reason why I don't have a biopsy result to present to my school's dining people is that I can't add gluten back for the 90 days that it'll take to get an accurate biopsy result.

Share this post


Link to post
Share on other sites


Ads by Google:


My daughter was in the same boat - tested after little brother was diagnosed, and found to have an autoimmune response to gluten (and casein) but no symptoms. The difference was that she had seen her little brother suffer for years, and did not need any further proof. She said, "If I can avoid all of that, I want to", refused biopsies but immediately went gluten free. Maybe if you could find a celiac kid who has had serious issues and use him or her as an example of how bad it can be it would help your son. (Google some pictures of celiac kids teeth problems if you need a visual aid.)

Also, since celiac can cause so many problems, it is possible that your son has some issue caused by gluten even if he doesn't have GI problems. My daughter had bad acne which improved after removing gluten. Others have headaches, allergies, trouble sleeping, brain fog, the list goes on. It is possible there is something that your son experiences that you could point out may improve. Hope the appointment goes well.

Share this post


Link to post
Share on other sites

My 13 yr old sons labs came back low positive but he has no symptoms should he still go on a gluten diet??

START RIGHT NOW!!!

Even if he has no symptoms. I actually had to the opposite.

I used to eat gluten and bread all the time. The doctors would test me, nothing would come up. But I would have severe abdominal pain. Now, 5 years later, after eating so much more gluten, my body is completely down. I am getting more health problems since I did not find out that I am a celiac earlier. I am constantly nauseous and always tired. I am very young as well. So that should say a lot. Since he did test positive, get him into the regimen ASAP.

  • Upvote 1

Share this post


Link to post
Share on other sites

START RIGHT NOW!!!

Even if he has no symptoms. I actually had to the opposite.

I used to eat gluten and bread all the time. The doctors would test me, nothing would come up. But I would have severe abdominal pain. Now, 5 years later, after eating so much more gluten, my body is completely down. I am getting more health problems since I did not find out that I am a celiac earlier. I am constantly nauseous and always tired. I am very young as well. So that should say a lot. Since he did test positive, get him into the regimen ASAP.

I am sorry for your ordeal and hope it will improve on the celiac diet.

This really makes me think hard on getting my daughter on a gluten-free diet ASAP! I have fibromyalgia, epstein barr syndrome and 2X tested inconclusive for lyme. When i eat more proteins and good fats i tend to do better. I have wheat issues, i react after eating what in an allergic type ways hives, brain fog/spacey feeling, runny nose my eyes ache and run, i get phlegm other stuff also. More tinnitus, more nerve problems etc etc. Also i have hair thinning issues and i am a female who is not yet 40! I have done a celiac test and it did not come up positive but that was about 1.5 years ago, got another one done abt 3 weeks ago have to go to dx to see results..

Anywhow but re my daughter who is almost 14 she has had severe bouts of stomach pains for years. It was more sparse but lately it happens on a weekly basis, to varying degrees of severity. She is eating wheat almost daily. I want to get her to do the blood sample test but i know it may not be conclusive the only real way is to avoid all gluten and see how she fares! She has bm daily they are ok but roundish not in one piece at all. At times the pains are not so terrible but sometimes it's literally like food poisoning, she sits on the toilet has diahhrea, major stomach pain to the point of perspiring...Sometimes i can trace it to wheat sometimes to artificial food colors or flavors with i try hard to not buy but it happens when she is outside the house.

  • Upvote 1

Share this post


Link to post
Share on other sites

There is a state that celiac researchers are starting to call pre-celiac, where people might have some positive celiac bloodwork results, but a negative or Marsh I bopsy. When these people are followed and they continue to eat gluten, some of them convert to having a strongly positive biopsy and much higher blood markers. If they discontinue gluten, they often feel healthier. Removing gluten also removes the risk for a more severe form of celiac, lymphoma, and lessens the chance to develop other autoimmunities.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

0

  • Who's Online   16 Members, 1 Anonymous, 354 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Jefferson Adams
    Celiac.com 05/22/2018 - Proteins are the building blocks of life. If scientists can figure out how to create and grow new proteins, they can create new treatments and cures to a multitude of medical, biological and even environmental conditions.
    For a couple of decades now, scientists have been searching for a biological Rosetta stone that would allow them to engineer proteins with precision, but the problem has remained dauntingly complex.  Researchers had a pretty good understanding of the very simple way that the linear chemical code carried by strands of DNA translates into strings of amino acids in proteins. 
    But, one of the main problems in protein engineering has to do with the way proteins fold into their various three-dimensional structures. Until recently, no one has been able to decipher the rules that will predict how proteins fold into those three-dimensional structures.  So even if researchers were somehow able to design a protein with the right shape for a given job, they wouldn’t know how to go about making it from protein’s building blocks, the amino acids.
    But now, scientists like William DeGrado, a chemist at the University of California, San Francisco, and David Baker, director for the Institute for Protein Design at the University of Washington, say that designing proteins will become at least as important as manipulating DNA has been in the past couple of decades.
    After making slow, but incremental progress over the years, scientists have improved their ability to decipher the complex language of protein shapes. Among other things, they’ve gained a better understanding of how then the laws of physics cause the proteins to snap into folded origami-like structures based on the ways amino acids are attracted or repelled by others many places down the chain.
    It is this new ability to decipher the complex language of protein shapes that has fueled their progress. UCSF’s DeGrado is using these new breakthroughs to search for new medicines that will be more stable, both on the shelf and in the body. He is also looking for new ways to treat Alzheimer’s disease and similar neurological conditions, which result when brain proteins fold incorrectly and create toxic deposits.
    Meanwhile, Baker’s is working on a single vaccine that would protect against all strains of the influenza virus, along with a method for breaking down the gluten proteins in wheat, which could help to generate new treatments for people with celiac disease. 
    With new computing power, look for progress on the understanding, design, and construction of brain proteins. As understanding, design and construction improve, look for brain proteins to play a major role in disease research and treatment. This is all great news for people looking to improve our understanding and treatment of celiac disease.
    Source:
    Bloomberg.com

    Jefferson Adams
    Celiac.com 05/21/2018 - Just a year ago, Starbucks debuted their Canadian bacon, egg and cheddar cheese gluten-free sandwich. During that year, the company basked in praise from customers with celiac disease and gluten-sensitivity for their commitment to delivering a safe gluten-free alternative to it’s standard breakfast offerings.
    But that commitment came to an ignoble end recently as Starbucks admitted that their gluten-free sandwich was plagued by  “low sales,” and was simply not sustainable from a company perspective. The sandwich may not have sold well, but it was much-loved by those who came to rely on it.
    With the end of that sandwich came the complaints. Customers on social media were anything but quiet, as seen in numerous posts, tweets and comments pointing out the callous and tone-deaf nature of the announcement which took place in the middle of national Celiac Disease Awareness Month. More than a few posts threatened to dump Starbucks altogether.
    A few of the choice tweets include the following:  
    “If I’m going to get coffee and can’t eat anything might as well be DD. #celiac so your eggbites won’t work for me,” tweeted @NotPerryMason. “They’re discontinuing my @Starbucks gluten-free sandwich which is super sad, but will save me money because I won’t have a reason to go to Starbucks and drop $50 a week,” tweeted @nwillard229. Starbucks is not giving up on gluten-free entirely, though. The company will still offer several items for customers who prefer gluten-free foods, including Sous Vide Egg Bites, a Marshmallow Dream Bar and Siggi’s yogurt.
    Stay tuned to learn more about Starbucks gluten-free foods going forward.

    Jefferson Adams
    Celiac.com 05/19/2018 - Looking for a nutritious, delicious meal that is both satisfying and gluten-free? This tasty quinoa salad is just the thing for you. Easy to make and easy to transport to work. This salad of quinoa and vegetables gets a rich depth from chicken broth, and a delicious tang from red wine vinegar. Just pop it in a container, seal and take it to work or school. Make the quinoa a day or two ahead as needed. Add or subtract veggies as you like.
    Ingredients:
    1 cup red quinoa, rinsed well ½ cup water ½ cup chicken broth 2 radishes, thinly sliced 1 small bunch fresh pea sprouts 1 small Persian cucumber, diced 1 small avocado, ripe, sliced into chunks Cherry or grape tomatoes Fresh sunflower seeds 2 tablespoons red wine vinegar  Kosher salt, freshly ground pepper Directions:
    Simmer quinoa in water and chicken broth until tender.
    Dish into bowls.
    Top with veggies, salt and pepper, and sunflower seeds. 
    Splash with red wine vinegar and enjoy!

    Jefferson Adams
    Celiac.com 05/18/2018 - Across the country, colleges and universities are rethinking the way they provide food services for students with food allergies and food intolerance. In some cases, that means major renovations. In other cases, it means creating completely new dining and food halls. To document both their commitment and execution of gluten-free and allergen-free dining, these new food halls are frequently turning to auditing and accreditation firms, such as Kitchens with Confidence.
    The latest major player to make the leap to allergen-free dining is Syracuse University. The university’s Food Services recently earned an official gluten-free certification from Kitchens with Confidence for four of the University’s dining centers, with the fifth soon to follow.
    To earn the gluten-free certification from Kitchens with Confidence, food services must pass a 41 point audit process that includes 200 control check points. The food service must also agree to get any new food item approved in advance, and to submit to monthly testing of prep surfaces, to furnish quarterly reports, and to provide information on any staffing changes, recalls or incident reports. Kitchens with Confidence representatives also conduct annual inspections of each dining center.
    Syracuse students and guests eating at Ernie Davis, Shaw, Graham and Sadler dining centers can now choose safe, reliable gluten-free food from a certified gluten-free food center. The fifth dining center, Brockway, is currently undergoing renovations scheduled for completion by fall, when Brockway will also receive its certification.
    Syracuse Food Services has offered a gluten-free foods in its dining centers for years. According to Jamie Cyr, director of Auxiliary Services, the university believes that the independent Gluten-Free Certification from Kitchens with Confidence will help ease the anxiety for parents and students.”
    Syracuse is understandably proud of their accomplishment. According to Mark Tewksbury, director of residence dining operations, “campus dining centers serve 11,000 meals per day and our food is made fresh daily. Making sure that it is nutritious, delicious and safe for all students is a top priority.”
    Look for more colleges and universities to follow in the footsteps of Syracuse and others that have made safe, reliable food available for their students with food allergies or sensitivities.
    Read more.

    Zyana Morris
    Celiac.com 05/17/2018 - Celiac disease is not one of the most deadly diseases out there, but it can put you through a lot of misery. Also known as coeliac, celiac disease is an inherited immune disorder. What happens is that your body’s immune system overreacts to gluten and damages the small intestine. People who suffer from the disease cannot digest gluten, a protein found in grain such as rye, barley, and wheat. 
    While it may not sound like a severe complication at first, coeliac can be unpleasant to deal with. What’s worse is it would lower your body’s capacity to absorb minerals and vitamins. Naturally, the condition would cause nutritional deficiencies. The key problem that diagnosing celiac is difficult and takes take longer than usual. Surprisingly, the condition has over 200 identified symptoms.
    More than three million people suffer from the coeliac disease in the United States alone. Even though diagnosis is complicated, there are symptoms that can help you identify the condition during the early stages to minimize the damage. 
    Here is how you can recognize the main symptoms of celiac disease:
    Diarrhea
    In various studies conducted over years, the most prominent symptom of celiac disease is chronic diarrhea.
    People suffering from the condition would experience loose watery stools that can last for up to four weeks after they stop taking gluten. Diarrhea can also be a symptom of food poisoning and other conditions, which is why it makes it difficult to diagnose coeliac. In certain cases, celiac disease can take up to four years to establish a sound diagnosis.
    Vomiting
    Another prominent symptom is vomiting.  
    When accompanied by diarrhea, vomiting can be a painful experience that would leave you exhausted. It also results in malnutrition and the patient experiences weight loss (not in a good way though). If you experience uncontrolled vomiting, report the matter to a physician to manage the condition.
    Bloating
    Since coeliac disease damages the small intestine, bloating is another common system. This is due to inflammation of the digestive tract. In a study with more than a 1,000 participants, almost 73% of the people reported bloating after ingesting gluten. 
    Bloating can be managed by eliminating gluten from the diet which is why a gluten-free diet is necessary for people suffering from celiac disease.
    Fatigue
    Constant feeling of tiredness and low energy levels is another common symptom associated with celiac disease. If you experience a lack of energy after in taking gluten, then you need to consult a physician to diagnose the condition. Now fatigue can also result from inefficient thyroid function, infections, and depression (a symptom of the coeliac disease). However, almost 51% of celiac patients suffer from fatigue in a study.
    Itchy Rash
    Now the chances of getting a rash after eating gluten are slim, but the symptom has been associated with celiac disease in the past. The condition can cause dermatitis herpetiformis, which causes a blistering skin rash that occurs around the buttocks, knees, and elbows. 
    A study found out that almost 17% of patients suffering from celiac disease might develop dermatitis herpetiformis due to lack of right treatment. Make sure you schedule an online appointment with your dermatologist or visit the nearest healthcare facility to prevent worsening of symptoms.
    Even with such common symptoms, diagnosing the condition is imperative for a quick recovery and to mitigate the long-term risks associated with celiac disease. 
    Sources:
    ncbi.nlm.nih.gov  Celiac.com ncbi.nlm.nih.gov  mendfamily.com