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Scratch Test For Food Allergies


Caseysmommy

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Caseysmommy Apprentice

Wondering if anyone else had to get a scratch test on there toddler? How does it go does it hurt. Also do you know how much it is. I have a high deductable so my insurance dosent cover it. Also I have already put her on Gluten free and she has approved but now seems to react to other foods, Watermelon, tomatoes, vinager to name a few. Any advice. Angie


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Cinnamon Apprentice

No, the scratch test doesn't hurt at all. I had 3 of my kids tested and they weren't bothered in the least, and I just had it done Friday and it's quite painless. Don't know how much it costs since I haven't got the bill yet, but I've heard it's inexpensive.

It may not show anything, since celiac is an IgA reaction and the scratch test only checks for IgE reactions .There are also IgG food reactions, which are harder to diagnose. So if she comes out negative, that doesn't mean all is well with her and gluten. If she's improved on a gluten free diet, that tells you something right there. It doesn't tell you whether it's an IgA or IgG or IgE reaction, but it does show an intolerance to gluten, at least.

It's great that you are finding this out so early in her life! You'll be able to spare her a lot of difficulties. My son was 10 and daughter 11 before we finally figured out what was wrong.

Cinnamon Apprentice

Whoops, you didn't say whether Casey is a boy or girl and I assumed girl, since I know a girl Casey. My apologies if it's a he and not a she!

Amyleigh0007 Enthusiast

I had the scratch test done. It did not hurt although not touching the spots where the oil is would be hard for a toddler. I just got my statement and it was $280.

Juliebove Rising Star

My daughter had it done at about age 3 and again recently at age 10. At age 3 they did her arm. At age 10 they did her back. The hardest part was keeping her still for the 20 minutes or so it took to wait for a reaction. It wasn't fun but it didn't hurt.

Caseysmommy Apprentice

Thank you for your replies it makes me feel better that it dosent hurt. Also Casey is a girl.

tarnalberry Community Regular

I've had two - the scratches on the back didn't hurt, though some of them tickled *a lot*, and you can't move, so I wouldn't describe it as pleasant! (it was in the lower area, and I had a *lot* of scratches.) they followed up with subdermal testing, however, which was not painless (it's a shot of the allergen under the dermis), so it's worth asking the allergist about how much testing they're going to be doing.

(and, of course, allergy testing won't detect food intolerances and chemical sensitivities, only allergies.)


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  • 2 weeks later...
jillb Rookie
Thank you for your replies it makes me feel better that it dosent hurt. Also Casey is a girl.

You may want to research mast cell entercolitis. This is what I have and it includes gluten intolerance and problems with tomatoe, vinegar, fermented food, chocolate, coffee, aged foods. I guess it is genetically related to celiac. I am on antihistamines which helps alot.

ECD Newbie

I have to get scratch testing done soon, so I'm glad to hear it doesn't hurt even though I'm 23 and not 3 :) Sitting still for twenty minutes, combined with itchy hives, is what I've been told is the most difficult part. Maybe you could bring some books or something that'll keep her distracted but less wiggly?

mindwiped Rookie

I'll agree that it doesn't hurt, I've had the whole environmental series ran twice, but I found it incredible that both times they managed to get the allergens I'm most sensitive to right under where the bra's straps go. My allergist had a 'no itch' spray for after it was all said and done, and I took oral benedryl AFTER it was done (don't take before, it'll mess up the results). The hardest part is to lay still and not scratch.

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      Welcome to the forum, @McKinleyWY, For a genetic test, you don't have to eat gluten, but this will only show if you have the genes necessary for the development of Celiac disease.  It will not show if you have active Celiac disease.   Eating gluten stimulates the production of antibodies against gluten which mistakenly attack our own bodies.  The antibodies are produced in the small intestines.  Three grams of gluten are enough to make you feel sick and ramp up anti-gluten antibody production and inflammation for two years afterwards.  However, TEN grams of gluten or more per day for two weeks is required to stimulate anti-gluten antibodies' production enough so that the anti-gluten antibodies move out of the intestines and into the bloodstream where they can be measured in blood tests.  This level of anti-gluten antibodies also causes measurable damage to the lining of the intestines as seen on biopsy samples taken during an endoscopy (the "gold standard" of Celiac diagnosis).   Since you have been experimenting with whole wheat bread in the past year or so, possibly getting cross contaminated in a mixed household, and your immune system is still so sensitized to gluten consumption, you may want to go ahead with the gluten challenge.   It can take two years absolutely gluten free for the immune system to quit reacting to gluten exposure.   Avoiding gluten most if the time, but then experimenting with whole wheat bread is a great way to keep your body in a state of inflammation and illness.  A diagnosis would help you stop playing Russian roulette with your and your children's health.      
    • trents
      Welcome to the celiac.com community, @McKinleyWY! There currently is no testing for celiac disease that does not require you to have been consuming generous amounts of gluten (at least 10g daily, about the amount in 4-6 slices of wheat bread) for at least two weeks and, to be certain of accurate testing, longer than that. This applies to both phases of testing, the blood antibody tests and the endoscopy with biopsy.  There is the option of genetic testing to see if you have one or both of the two genes known to provide the potential to develop celiac disease. It is not really a diagnostic measure, however, as 30-40% of the general population has one or both of these genes whereas only about 1% of the general population actually develops celiac disease. But genetic testing is valuable as a rule out measure. If you don't have either of the genes, it is highly unlikely that you can have celiac disease. Having said all that, even if you don't have celiac disease you can have NCGS (Non Celiac Gluten Sensitivity) which shares many of the same symptoms as celiac disease but does not involve and autoimmune reaction that damages the lining of the small bowel as does celiac disease. Both conditions call for the complete elimination of gluten from the diet. I hope this brings some clarity to your questions.
    • McKinleyWY
      Hello all, I was diagnosed at the age of 2 as being allergic to yeast.  All my life I have avoided bread and most products containing enriched flour as they  contain yeast (when making the man made vitamins to add back in to the flour).  Within the last year or so, we discovered that even whole wheat products bother me but strangely enough I can eat gluten free bread with yeast and have no reactions.  Obviously, we have come to believe the issue is gluten not yeast.  Times continues to reinforce this as we are transitioning to a gluten free home and family.  I become quite ill when I consume even the smallest amount of gluten. How will my not having consumed breads/yeast/gluten for the better part of decades impact a biopsy or blood work?  I would love to know if it is a gluten intolerance or a genetic issue for family members but unsure of the results given my history of limited gluten intake.   I appreciate the input from those who have gone before me in experience and knowledge. Thank you all!
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    • Peace lily
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