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

What To Expect At Appointment?


BrownEyedGirl

Recommended Posts

BrownEyedGirl Apprentice

I was diagnosed with allergic dermatitis to possibly wheat gluten and casein in the ER, and I'm supposed to follow-up with a dermatologist. The doctor mentioned testing for DH. I'm just wondering what to expect at my first appointment.

I was told to go ahead and start a food diary so I have something to show the derm ... since my symptoms happen right after eating. I started on a gluten-free/CF diet yesterday, and so far I am making progress in terms of my symptoms.


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



Celiac.com Sponsor (A8-M):



WheatChef Apprentice

I believe for DH testing they do a biopsy where they take a small amount of skin from around the DH area and send it in for testing. The food journal would be very helpful for your doctor so be sure to keep up on it. You mention that you tested negative for Celiac, do you know which actual tests were run?

mushroom Proficient

I don't know how soon your derm. appt. is, but be aware that if a biopsy is to be done it needs to be done of the skin immediately adjacent to an active lesion, so that there are antibodies present in the skin. If you stop eating gluten now, you may stop producing the antibodies and test negative when you should test positive. If your lesions are starting to quieten down in response to the diet you may invalidate any testing.

BrownEyedGirl Apprentice

The negative test was about four years ago. I was diagnosed with rosacea (which is now gone) and was breaking out in hives, in response to milk and wheat. That problem went away, only to reappear about a week ago. I don't know what exact tests were run. I know my doctor was concerned about auto-immune disorders because of my problems with rashes. He said that he tested me for celiac and lupus but that's all I know.

I would say that I still have active lesions. The blisters are still there ... they have just gotten just slightly smaller and less redness and itching. Now, I have been gluten-free for a little less than two days now. My appointment is at 8am tomorrow. I've had pretty immediate reactions to wheat and milk it seems. Should I go ahead and eat something with wheat tonight, or just go ahead and stick with the diet until the morning? I highly doubt that the lesions will go down much overnight ... there is progress, but just enough to notice. I do have three more steroid doses before then though.

mushroom Proficient

The negative test was about four years ago. I was diagnosed with rosacea (which is now gone) and was breaking out in hives, in response to milk and wheat. That problem went away, only to reappear about a week ago. I don't know what exact tests were run. I know my doctor was concerned about auto-immune disorders because of my problems with rashes. He said that he tested me for celiac and lupus but that's all I know.

I would say that I still have active lesions. The blisters are still there ... they have just gotten just slightly smaller and less redness and itching. Now, I have been gluten-free for a little less than two days now. My appointment is at 8am tomorrow. I've had pretty immediate reactions to wheat and milk it seems. Should I go ahead and eat something with wheat tonight, or just go ahead and stick with the diet until the morning? I highly doubt that the lesions will go down much overnight ... there is progress, but just enough to notice. I do have three more steroid doses before then though.

I am glad your appointment is soon. I am worried that you are treating the lesions with steroids and avoiding gluten, both things designed to suppress the immune system response, prior to the testing. I am not a medical professional and have not been able to find an online reference to support this opinion, but it would seem that both these things would lessen the likelihood of a positive antibody response in the tissue :( The fact that there is less redness and itching is indicative that the response is starting to go away. It is for you to decide what to do.

BrownEyedGirl Apprentice

I am glad your appointment is soon. I am worried that you are treating the lesions with steroids and avoiding gluten, both things designed to suppress the immune system response, prior to the testing. I am not a medical professional and have not been able to find an online reference to support this opinion, but it would seem that both these things would lessen the likelihood of a positive antibody response in the tissue :( The fact that there is less redness and itching is indicative that the response is starting to go away. It is for you to decide what to do.

Yeah, that is true. Though, I think the doctor I saw in the ER was more concerned about treating the rash and lesions and making me more comfortable. I will see how it goes tonight, and if need be, I'll eat something unsafe before my appointment. Like I said, I react pretty quickly.

mushroom Proficient

Yeah, that is true. Though, I think the doctor I saw in the ER was more concerned about treating the rash and lesions and making me more comfortable. I will see how it goes tonight, and if need be, I'll eat something unsafe before my appointment. Like I said, I react pretty quickly.

However, you will not react so quickly with the steroids in your system :( Just something to think about.


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



Celiac.com Sponsor (A8-M):



BrownEyedGirl Apprentice

However, you will not react so quickly with the steroids in your system :( Just something to think about.

Oh, I don't know ...

With just the steroids alone, I was getting worse. I didn't make *any* improvement until I started eating gluten-free/CF.

mushroom Proficient

I do hope your appointment goes well tomorrow, Becky. :)

BrownEyedGirl Apprentice

I do hope your appointment goes well tomorrow, Becky. :)

Thanks, I will post an update when I get home tonight. It will be late though ... have to go straight to work afterwards.

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. 0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

    2. - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

    3. - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,326
    • Most Online (within 30 mins)
      7,748

    PattyPagnanelli
    Newest Member
    PattyPagnanelli
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Scott Adams
      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
    • Jane02
      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
    • Scott Adams
      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.
×
×
  • 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.