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

Dermatitis Herpetiformis


kiwi kate

Recommended Posts

kiwi kate Newbie

hi i have recently moved to the US and ever since have been having a lot of trouble! it first started with feeling so low of energy i could hardly do my job! every day was a task and i found myself breaking down on several occasions thinking life isnt supposed to be this hard.. it never was before! then i decided to go on a health kick thinking it was just the change of food.. i was eating mostly salads, fruit and meat (gluten free by accident) and when i tried to cheat one night.. with a beer, burger and cake wooooowe did i pay for it. i was doubled over in pain and could hardly move. from then my symptoms have only gotten more extensive. blood in my stool, itchy all over, foggy mind and hard to concentrate, gas and diarrhea, tingly hands and feet and once even vomiting. i have attempted a gluten free diet for about 2 months now but i must say not very successfully, not often going more than 2 days without a small amount of gluten. i am wanting to get a test done in 2 weeks and have just developed this rash on my bottom. i am almost hoping it is this celiac rash as it would just be a relief to be diagnosed! i know its a horrible disease to have but at least i would know exactly what i have what to do and commit to.

the question is does anyone know if the fact that i have just developed this rash mean my test would be positive?? or have is it still a possibility i haven't been ingesting enough gluten recently to get a definitive test result??


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



Celiac.com Sponsor (A8-M):



pricklypear1971 Community Regular

It's really hard to know anything when it comes to DH testing.

The rashes vary in appearance greatly, sensitivity to gluten varies, frequency of breakouts varies....it's all over the place.

A new rash is better to biopsy than an old one, one with clear edges is best, and if you are actively eating gluten its said to be better for testing (UK sources I believe).

I noticed my rash got worse before better then at apx. 5 months gluten-free the outbreak I had was dramatically less severe (assume iga levels fell in my skin) - the outbreak was so mild I didn't bother calling my derm for a biopsy.

A biopsy at 2 months gluten-free would have been in my rash's "raging glory".

There's no harm in trying, especially if you're trying for a dx.

Other skin diseases are associated with gluten - psoriasis, eczema, etc. If it isn't DH (or doesn't get biopsied as DH) don't get discouraged. If going gluten-free makes your symptoms go away, then your body needs to go gluten-free.

ciamarie Rookie

the question is does anyone know if the fact that i have just developed this rash mean my test would be positive?? or have is it still a possibility i haven't been ingesting enough gluten recently to get a definitive test result??

I believe it depends on the type of test. If the rash you have is DH, then an endoscopy may not yield a 'positive'. There's also one of the blood tests (IgA I think?) that will only be positive if you have total villous atrophy. But if you have DH, then there are some of the other antibody tests that may be positive, since having the rash would indicate there is some antibody activity. Or, are you having the DH biopsied? That's another possible test, if so then the biopsy needs to be on a clear section of skin next to a blister.

Knowing what kind of test or tests would probably make it easier for those who are more expert to give their opinion.

eatmeat4good Enthusiast

I think your test was pretty conclusive (the dietary restriction and challenge), but people with DH often test negative on blood, intestinal biopsy and skin biopsy. Yet they tend to be extremely sensitive to even traces of gluten or cross contamination. You can try to get tested but your body is telling you loud and clear...just in case the tests are negative. You can still be Celiac even without a Dr.'s diagnosis or positive tests. And you can still eat gluten free if you want to. If your symptoms go away...that is what it is. The DH rash is sensitive to iodine for some people. If yours is, you can follow the Thyca.com low iodine diet to help speed healing.

From reading many many posts, not many dermatologists will agree to do the biopsy, and if they do agree, they do not know how to do it. Just to let you know.

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.