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

Son With Dh Dx Should I Bother With Testing?


amberskids

Recommended Posts

amberskids Newbie

My son was recently diagnosed with Dermititis Herpetiformis at just over 2 yrs of age and I'm not interested in all the blood work and invasive testing that will likely go on. My doctor agrees that it's not necessary as long as a gluten-free diet is helping him. I just don't know if it's something I should pursue later or not. However, I'm seeing so many that have false negatives and I certainly wouldn't want to voluntarily put him BACK on gluten just to get positive results... He's been gluten free for exactly a week and two days and for the first time since it presented and was misdiagnosed as ONLY eczema (he has eczema as well, but the DH recently became really pervasive and was easier to Dx I guess) since he was roughly 3 mos, but got really bad when he started eating solids at 11 mos. (he was exclusively breastfed before that) Chronic diarrhea 5-7 times per day, is now down to 3, he is finally sleeping through most nights -- he was up 3 and 4 times a night before itching constantly despite being on Zyrtec, Benadryl and Ibuprofen. he is also dairy free for now, since that seems to upset his system too. Anyway is a formal Dx really worth going back to that? I wouldn't think so, someone would really have to convince me that it's absolutely necessary I guess.


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



Celiac.com Sponsor (A8-M):



Skylark Collaborator

A diagnosis of DH is a celiac diagnosis. Ideally they would have biopsied skin next to the blisters and looked for antibodies, but if he has the classic extremely itchy blistered rash that gets better off gluten you probably have all the information you need.

Di2011 Enthusiast

Has you doctor noted on your medical records that diagnosis of DH? If so then I personally would take that as being an official diagnosis. Get a copy of those records for future reference - for him as well as yourself.

amberskids Newbie

Has you doctor noted on your medical records that diagnosis of DH? If so then I personally would take that as being an official diagnosis. Get a copy of those records for future reference - for him as well as yourself.

I didn't notice her taking any notes about it, but she could have done it after we left, I'll ask her.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,742
    • 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)

    • There are no registered users currently online

  • 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.