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

Which Tests And What Age


siouxsie

Recommended Posts

siouxsie Rookie

Basically, I'm looking for opinions on when testing may be most accurate and which tests does everyone here find are the most accurate. Since I was diagnosed w/ celiac 19 mos ago, both my kids (ds@15 mos &dd@ 6yrs.) were tested and found to have the gene but no sign of the disease yet. GI said to have him tested again b/t 2 &3. I'm hoping for the most accurate results with the least amount of testing. Should I just wait till he's 2.5? How long before the test will he have to be gluten full? I hate the idea that I have to put my kids through damage in order for them to be diagnosed. As my daughter gets older, I see more and more signs that were overlooked in me when I was her age...the irritablity, swollen gut that just makes her look pudgy. Her pediatrician agreed I should have her tested again w/ ds. Should I push for a biopsy if blood work comes back ok again? I just can't stand the thought of my kids going through life, suffering w/ broken bones, depression, irritablity, on and off digestive problems all to find out when they are adults it's always been celiac disease misdiagnosed.


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



Celiac.com Sponsor (A8-M):



KaitiUSA Enthusiast

For testing they should be on gluten for 3 months. Your youngest one is too young to have an accurate test done. Kids under the age of 2 will not get accurate results most likely.

If your older one is now experiencing symptoms she should probably be tested again.Most likely she has it in early stages. Do you know which tests she had done?

The good complete panel includes:

Anti-Gliadin (AGA) IgA

Anti-Gliadin (AGA) IgG

Anti-Endomysial (EMA) IgA

Anti-Tissue Transglutaminase (tTG) IgA

Total Serum IgA

Good luck :D

lovegrov Collaborator

This is partly a matter of choice. Kaiti told you the tests to have and they certainly should have them. If a child has the gene, the symtpoms, and a parent who has celiac disease, the odds are quite high the child does or will have celiac disease. If the child has no symptoms and tests come back negative, most people choose just to watch and test again later.

We had our children tested for celiac disease (both negative) but did not have the gene test. Neither had symptoms. Neither went gluten-free but we'll be keeping watch.

richard

Merika Contributor

Are your kids gluten-free now? If this is the case, I was told they need to eat gluten every day for SIX months. My ds (age 3) is gluten-free, but hasn't been tested. I am debating when to put him on gluten and test.

Right now we are trying to clear soy out of him (allergy), but it is insidious and dh (DH!) gave him a chip at a party last Saturday without even thinking which had soy. At least every 2 weeks something like this seems to happen, or we find yet ANOTHER item in the house that contains soy. I am glad gluten is not this hard (I can't believe I said that!).

So once he is soy-free and we have a health base-line to go against, we will be thinking about the test. Or, I have been thinking of waiting until age 5, when kids' immune systems are functioning much like adults and a lot of that early developmental brain/body stuff is past.

Hth,

Merika

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,743
    • Most Online (within 30 mins)
      7,748

    MistyMoon
    Newest Member
    MistyMoon
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)


  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.