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

How Did You Find Out?


doulagrl

Recommended Posts

doulagrl Apprentice

Hello Everyone,

I was just wondering how you found out your child had celiac disease. I'm new to this group and am awaiting testing for myself but now am strongly suspecting my 2.5yr old son has celiac disease as well. He suffered from terrible gas and bloating from birth along with ezcma which was resolved when I eliminated everything from my diet (I was breastfeeding) except unseasoned grilled meat, carrots, peas and rice cereal and milk. He was always right on schedule or a little above on the growth charts until I started him on solid food and began adding things back into my own diet. By 12months he was classed as underweight and is also milk intolerant and struggles with anemia. He has had a major growth spurt about 4months ago but is still small for his age in both height and weight. We just thought that his size and anemia were hereditary because I had the same problems as a child but I'm now suspecting what was hereditary is Celiacs. The pediatrician we had seemed unconcerned because he was reaching his other developmental milestones and was active. He also always has loose stools and food goes through him very quickly, for instance corn will show up in his stools about 6 hours after eating it. I was just wondering how everyone else arrived at the diagnosis of celiac disease with their children and what my next step should be. I'm living in England and because we have a government health system I'm suspecting it will be very difficult to get any type of testing done though I am meeting with a doctor about myself in two weeks. Has anyone simply chosen to go gluten free for their child based strictly on symptoms without a diagnosis through bloodwork or colonoscopy? Thanks for any advice.

Melody


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



Celiac.com Sponsor (A8-M):



Nic Collaborator

Hi, no one even concidered Celiac for my son as he was always ahead of the milestones and over the 90th percentile for height and weight. He was severely constipated, distended belly, dark circles, hyperactive, and very emotional. My father has Celiac but his symptom was major diarrhea and therefore, very, very thin. Around the time my son was 4 he was getting worse and worse so we were seeing a GI who could not figure out what the problem was. I finally asked if it was important for him to know my father had Celiac (duh in hind sight) and bingo, that was what it was. We did do the blood and the endoscopy but there are plenty of people here who believe the diet is proof enough. Especially if you get dianosed Celiac. My younger son is now having symptoms and I am going to have him tested through Enterolab. I will not be doing a biopsy for him because what is the point? His brother and grandfather are Celiac and if he is intolerant to gluten why look and farther.

Nicole

Kibbie Contributor

I had never heard of celiac until my Pediatric GI called me up and told me she tested positive for it. She was tested for a whole bunch of other stuff because of family history and she said "and we will run a bunch of others just to rule out anything else" It was in the "bunch of other" tests. My dd's symptoms were atypical... she just vomited 1-2 times a day every day for over a month. No one suspected it at all. The only reason they ran the Celiac test is because I mentioned that my grandma had Lupus before she passed away. We were lucky she started throwing up in Early August and we had her completely gluten free and a confirmed diagnosis of Celiac by late September.

nikki-uk Enthusiast

As a baby ( even on just milk ) my son used to have terrible diarrhoea, but as my son had a heart condition and subsequent surgeries I thought it was a side effect of all the meds he was on.

When solids were introduced his stools were (if I say so myself!) horrific!! :o

All the docs just said there was nothing wrong (stool tests were run) and it was just his digestion getting used to food.

Eventually the foul hideous smelly stools got ( a bit ) better and I think we just got used to him being a frequent visitor to the toilet!

All his height and weight measures were within range - so we weren't overly worried.

Fast forward around 12 years and my husband was diagnosed with celiac disease after being extremely ill for 5 yrs.

When I started researching it I realised it was genetic - and it was like a lightbulb went on in my head about my son's symptoms.

After positive bloods, and a positive biopsy my son was finally diagnosed with celiac disease at age 13 !!! (Got there in the end!)

I must admit, before my husband was diagnosed I had never heard of celiac disease - now I could right a book about it!! :)

Twin mom Newbie

My daughter now 4 was diagnosed a year ago. Her only completely obvious symptom was a bloated belly, particularly after meals (not necessarily gluten-containing ones). She also seemed kind of tired. When we decided to do a blood draw for some allergy testing (all of which turned out to be negative) I requested the celiac screen. My doctor almost fainted when it came back positive.

We found out then that she was anemic and zinc deficient. She was short, but we had attributed that to parental height and sleep apnea.

Honestly, I wouldn't have had her tested if we weren't already doing a draw and we had already covered our insurance deductible.

I personally believe everyone in this country should be screened for this disease- the cure is easy, the symptoms are highly varied and the dramatic improvement in quality of life for celiacs on the diet amazing.

Write a letter to your congressman and tell them so!

2Boys4Me Enthusiast

Ty was diagnosed at age 5. We had his hemoglobin tested at his yearly checkup because he'd been falling asleep at the supper table and we thought that was a bit peculiar. His iron was very low, he was put on 5mg liquid iron daily and a month later the level had not gone up. He then took 10mg liquid iron and after 5 months on that, he was tested for iron, calcium, thyroid, diabetes, celiac and something else. Celiac came back positive. He had a biopsy that came back positive. I believe the remarks were something like: some normal villi, some severely blunted villi consistent with celiac disease.

Nikki-UK, I have the feeling that around here they have started to routinely test children with Down Syndrome for celiac. I might be wrong, but I'm sure the Mom of a girl with Down in Ty's class said that. Her daughter has been tested several times.

doulagrl Apprentice

Thanks everyone who has responded so far :)

Mel


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



Celiac.com Sponsor (A8-M):



nikki-uk Enthusiast
Nikki-UK, I have the feeling that around here they have started to routinely test children with Down Syndrome for celiac. I might be wrong, but I'm sure the Mom of a girl with Down in Ty's class said that. Her daughter has been tested several times.

That's a great idea and I wish that were so -then my son might have got dx much earlier.

Although in the UK Downs kids are routinely screened for Thyroid disease not Coeliac?

If you add to the fact that as it turned out my son's Dad also had celiac disease he was a definite candidate for screening.

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. - cristiana replied to colinukcoeliac's topic in Gluten-Free Restaurants
      5

      What should I expect from a UK restaurant advertising / offering "Gluten Free" food

    2. - RMJ replied to colinukcoeliac's topic in Gluten-Free Restaurants
      5

      What should I expect from a UK restaurant advertising / offering "Gluten Free" food

    3. - knitty kitty replied to Mihai's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      14

      Pain in the right side of abdomen

    4. - trents replied to colinukcoeliac's topic in Gluten-Free Restaurants
      5

      What should I expect from a UK restaurant advertising / offering "Gluten Free" food

    5. - Scott Adams replied to colinukcoeliac's topic in Gluten-Free Restaurants
      5

      What should I expect from a UK restaurant advertising / offering "Gluten Free" food

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

    • Total Members
      133,480
    • Most Online (within 30 mins)
      7,748

    radster47
    Newest Member
    radster47
    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

    • cristiana
      Hi Colin I share your frustration. My coeliac disease was diagnosed in 2013 and it took some years for my  TTG levels to settle to normal levels in  blood tests.  I had to make a few significant changes at home to make sure our house was as gluten free as possible (I share a house with gluten eaters) but time and time again I found I was glutened (or nearly glutened whilst eating out  - like regular bread being served with a gluten-free meal ).  Even eating in chains that Coeliac UK were recommending as safe for coeliacs.  So I gave up eating in restaurants for a while.  My blood tests normalised.  But here's the thing:  the lowest my TTG readings ever got to were 4.5 (10  and under being my local lab's normal levels) and now that I am eating out again more regularly, they've gone up to 10 again.  I am quite convinced this gluten is coming from exposure whilst eating out.  Small levels, that don't make me violently sick, but might give me a mild stomach upset.  My next coeliac blood review is in September and I mean to give up eating out a few months before to see if that helps my blood results get back on track. It seems to me that there are few restaurants which really 'get it' - and a lot of restaurants that don't 'get it' at all.  I've found one restaurant in Somerset and a hotel in East Sussex where they really know what they are doing.    The restaurant in Somerset hardly uses flour in any of their dishes; the hotel in East Sussex takes in trainees from the local college, so they are teaching best standards.   But it has taken a lot of searching and trial and effort on my part to find these two places.  There are certainly others in the UK, but it seems to me the only real way to find them is trial and error, or perhaps from the personal recommendation of other strict coeliacs (Incidentally, my coeliac hairdresser tells me that if a Michelin star restaurant has to have a separate food preparation so she has never been glutened in one - I can't say I've ever eaten in one!) For the rest, I think we just have to accept that gluten may be in the air in kitchens, if not on the surfaces, and there will always be some level of risk wherever one dines, unless the restaurant cooks exclusively gluten free dishes. Cristiana  
    • RMJ
      Hopefully @Cristiana will see this question, as she also lives in the UK.
    • knitty kitty
      @Theresa2407, My Non-Alcoholic Fatty Liver Disease (NAFD), now called Metabolic Dysfunction-Associated Steatotic Liver Disease (MASLD), cleared up, resolved, after supplementing with Thiamine B1 and Riboflavin B2.  "Specifically, higher intakes of vitamin B1 and vitamin B2 were negatively associated with the risk of NAFLD. Consequently, providing adequate levels of Vitamin B1 and Vitamin B2 in the daily diets of postmenopausal women could potentially serve as a preventive measure against NAFLD." Association between dietary intakes of B vitamins and nonalcoholic fatty liver disease in postmenopausal women: a cross-sectional study https://pmc.ncbi.nlm.nih.gov/articles/PMC10621796/ High-dose vitamin B1 therapy prevents the development of experimental fatty liver driven by overnutrition https://pmc.ncbi.nlm.nih.gov/articles/PMC7988776/
    • trents
      Welcome to the the celiac.com community @colinukcoeliac! I am in the USA but I don't think it is any different here in my experience. In some large cities there are dedicated gluten free restaurants where only gluten free ingredients are found. However, there are a growing number of mainstream eatery chains that advertise gluten free menu items but they are likely cooked and prepared along with gluten containing foods. They are just not set up to offer a dedicated gluten free cooking, preparation and handling environment. There simply isn't space for it and it would not be cost effective. And I think you probably realize that restaurants operate on a thin margin of profit. As the food industry has become more aware of celiac disease and the issue of cross contamination I have noticed that some eateries that used to offer "gluten free" menu items not have changed their terminology to "low gluten" to reflect the possibility of cross contamination.  I would have to say that I appreciate the openness and honesty of the response you got from your email inquiry. It also needs to be said that the degree of cross contamination happening in that eatery may still allow the food they advertise as gluten free to meet the regulatory standards of gluten free advertising which, in the USA is not more than 20ppm of gluten. And that is acceptable for most celiacs and those who are gluten sensitive. Perhaps you might suggest to the eatery that they add a disclaimer about cross contamination to the menu itself.
    • Scott Adams
      This is a very common source of frustration within the celiac community. Many restaurants, including large chain restaurants, now offer a "gluten-free" menu, or mark items on their menu as gluten-free. Some of them then include a standard CYA disclaimer like what you experienced--that they can't guarantee your food will be gluten-free. Should they even bother at all? This is a good question, and if they can't actually deliver gluten-free food, should they even be legally allowed to make any claims around it?  Personally I view a gluten-free menu as a basic guide that can help me order, but I still explain that I really have celiac disease and need my food to be gluten-free. Then I take some AN-PEP enzymes when my food arrives just in case there may be contamination. So far this has worked for me, and for others here. It is frustrating that ordering off a gluten-free menu doesn't mean it's actually safe, however, I do feel somewhat thankful that it does at least signal an awareness on their part, and an attempt to provide safe food. For legal reasons they likely need to add the disclaimer, but it may also be necessary because on a busy night, who knows what could happen?
×
×
  • 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.