Jump to content
  • 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):

Re-Testing For Celiac


StephKelly

Recommended Posts

StephKelly Newbie

Hi all - I'm new to the forums and am working on going gluten-free. About 2.5 years ago I was tested for Celiac with both a blood test and endoscopy with biopsy. The results came back indicating that I was "gluten sensitive" and did not have Celiac disease. I went on a gluten-free diet for a period of time and was feeling better, but once I learned I didn't have Celiac I went back to eating foods with gluten in them. I was also tested for lactose intolerance, as I've had issues digesting milk, ice cream, and some cheeses for as long as I can remember. The results came back indicating that I am "lactose sensitive" but not intolerant.

I have continued to have stomach issues, and have been putting some pieces of my health puzzle together and wondering if I might have Celiac after all. I've experienced some changes to my health and general state of being (like fatigue), however my dad passed away earlier this year and so I'm not sure if it's coping or something else that's the cause. I'd imagine a combination of factors.

It was extremely frustrating to be told that the things we thought were wrong with me actually weren't, and they couldn't determine why I was (and continue to have) stomach issues. I stopped pursuing a diagnosis out of frustration. In light of recent developments, though, I've been thinking about getting re-tested. My big question is if it's possible to be tested again and get different results, or if once you're tested and it comes back negative that's the end and time won't change the results. I certainly don't need a diagnosis to change my eating habits, but knowing what's going on with me would be nice.

Thanks!


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



Celiac.com Sponsor (A8-M):



Skylark Collaborator

What, exactly, were the results that lead your doctor to say you were "gluten sensitive"? That doesn't sound like a negative celiac test.

Celiac disease is progressive and yes, you can start with feeling ill from gluten and no blood/biopsy and progress to positive blood/biopsy. There are triggers like illnesses, stress, or pregnancy that can cause someone to develop celiac disease. It's also reasonably common to get get quite ill from non-celiac gluten intolerance and never have positive celiac tests.

There is no harm in getting retested while you're still eating gluten. No matter what the results I would encourage you to go back to gluten-free after the test is done and see how you feel.

cbonner Newbie

Hi Stephkelly.I read your post and thought I could have just changed the name and used it as my own.I (we) get so tired after 20 + years of going to doctors with no answers.I just walked in the door with my blood test that proves I am not celiac and like you I was hoping for the test to provide me with an answer.I know your frustration!I can't even spell hypocondriac ;but I are one.

Going gluten free seems to help me ;so I will continue to avoid it.It just gets to the point where any thing that improves how you feel is worth the effort.I have given up on help from the medical profession and feel the members of this forum make more sense than my doctor.

I hope going gluten free makes you feel better and maybe some day medical doctors will find a way to help us! Good Luck Charles

Roda Rising Star

It wouldn't hurt getting retested since you are consuming gluten. I agree with the PP that after you are done with testing go gluten free since you said you felt better that way.

Yes your test results can change. In hindsite I think my youngest son had a gluten issue since he was an infant. By the time I found out I had celiac he was almost 4 and he "seemed" to outgrow the issues he had as a baby/toddler. (his current allergist says that the reactions don't go away just change) I had him, and his older brother blood tested and they were both negative. Two years later when my youngest son was almost 6 he was retested and he had positive blood work. We did not do a scope/biopsy on him and felt confident he had celiac based on his symptoms, positive blood test and a parent with diagnosed celiac. He has been gluten free for a year now and is doing wonderful.

My oldest son has tested negative at least 4 different times on his bloodwork. I decided to have a scope on him just in case he had false negative bloodwork. He had a negative scope/biopsy also. However, due to symptoms and issues he had we decided to trial him gluten free anyway. It has been 3.5 months now and the changes that have started to happen are not easily ignored. He has had dramatic improvement in several areas. So even though the tests "say" he is not celiac, gluten is bad for him none the less.

Archived

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

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

    • Total Members
      134,085
    • Most Online (within 30 mins)
      10,442

    ThomasA55
    Newest Member
    ThomasA55
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.7k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • Aretaeus Cappadocia
      Sigh. I posted this yesterday based on the Safeway website. I went back again today to their website to double check. On the page where they are selling Vanilla Bean flavor, it has a distinct Certified Gluten Free label. Other flavors on the Safeway website didn't have the gluten-free statement. Today I went into the store. None of the flavors I looked at, including Vanilla Bean, have a Gluten Free statement. Is it safe? Who knows. The ingredients are either safe or nearly safe (some have "natural flavor"). There are warnings about "contains milk and soy" but not about wheat - this implies they are safe, but again, who knows. On the other hand, every flavor I checked of their Slow Churn line of ice creams has wheat as an ingredient. 100% not safe.
    • knitty kitty
      Do keep in mind that many of the newly diagnosed have lactose intolerance.  This is because the villi lining the intestinal tract are damaged, and can no longer make the enzyme lactAse which breaks down the milk sugar lactOse.  When the villi grow back (six months to two years), they can again produce the enzyme lactAse, and lactose intolerance is resolved.  However, some people (both those with and without Celiac Disease) are genetically programmed to stop producing lactase as they age.   Do be aware that many processed foods, including ice cream, use Microbial Transglutaminase, a food additive commonly called "meat glue," used to enhance texture and flavor.  This microbial transglutaminase has the same immunogenicity as tissue transglutaminase which the body produces in response to gluten in people with Celiac Disease.  Tissue Transglutaminase (tTg IgA) is measured to diagnose Celiac Disease in blood tests.  Microbial Transglutaminase acts the same as Tissue Transglutaminase, causing increased intestinal permeability and inflammation.   New findings show that microbial transglutaminase may be able to trigger Celiac Disease and other autoimmune and neurodegenerative diseases.   Microbial Transglutaminase is not required to be listed on ingredients labels as it's considered a processing aid, not an ingredient in the U.S.  Microbial Transglutaminase has been GRAS for many years, but that GRAS standing is being questioned more and more as the immunogenicity of microbial transglutaminase is being discovered. Interesting Reading:  Microbial Transglutaminase Is a Very Frequently Used Food Additive and Is a Potential Inducer of Autoimmune/Neurodegenerative Diseases https://pmc.ncbi.nlm.nih.gov/articles/PMC8537092/
    • Aretaeus Cappadocia
      There is a 10 year old post in this forum on Edy's and Dreyer's ice cream. The information is somewhat outdated and the thread is closed to further comment, so here is a new one. Edy's And Dreyer's Grand Vanilla Bean Ice Cream - 1.5 Quart is labeled "Gluten Free". This is a different answer than years gone by. I don't know the answer for any other flavor at this moment. On 1 May, 2026, Edy's website says: "As a general rule, the gluten in Edy's and Dreyer's® frozen dessert products is present only in the added bakery products, such as cookies, cake or brownies. We always label the eight major food allergens on our package by their common name. We recommend to always check the label for the most current information before purchasing and/or consuming a product. The exception to this rule is our Slow Churned French Silk frozen dairy dessert, which contains gluten in the natural flavors." https://www.icecream.com/us/en/brands/edys-and-dreyers/faq It seems that Edy's and Dreyer's are more celiac-friendly than they were 10 years ago. Once I found enough information to make today's buying decision, I stopped researching.
    • Aretaeus Cappadocia
      probably not your situation @Mimiof2, but allow me to add one more to @trents list of celiac-mimics: "olmesartan-induced sprue-like enteropathy"  
    • knitty kitty
      My dad had an Abdominal Aortic Aneurysm.  Fortunately, it was discovered during an exam.  The doctor could feel my dad's heart beating in his stomach/abdomen.  The aneurysm burst when the doctor first touched it in surgery.  Since he was already hooked up to the bypass machine, my dad survived ten more years.  Close call! Triple A's can press on the nerves in the spinal cord causing leg pain.  I'm wondering if bowing the head might have increased the pressure on an aneurysm and then the nerves.   https://gulfcoastsurgeons.com/understanding-abdominal-aortic-aneurysm-symptoms-and-causes/ Abdominal Aortic Aneurysm Presenting as a Claudication https://pmc.ncbi.nlm.nih.gov/articles/PMC4040638/
×
×
  • Create New...