Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

Got Blood Tests Friday


DJ Jess

Recommended Posts

DJ Jess Newbie

I'm new here and want to start by saying thank you!! I've spent HOURS reading these forums over the past few weeks and have learned so much.

My doctor did the blood tests on Friday and I'll hear back next week. My concern (strange word) is that they'll be negative/inconclusive because I've been super strict gluten-free since Jan 1. (so about 2 weeks) Prior to that I was having something with gluten maybe once a week for the past few months - I kept not believing it really made me feel that awful or something. :) Silly Jess. :) So I'd have a cookie or pizza or something then vow again not to have it anymore. For some reason I wasn't seeing my doctor during this "data collection" time, even though she was the one who suggested possible celiac a few months ago based on my symptoms. When I saw her Friday she said she was really proud of me for my detective work and determination, especially when I said there was NO way I'd start eating it again just so we could test me.

So my basic question is - do you think I was off gluten too long to get conclusive results? My doc really wasn't sure and her suggested plan was that if the tests are positive, great, we know and that's that. If they're negative she wants to do the biopsy. (So that brings up THAT question of how long would being gluten-free affect those results.)

I don't feel like she's pushing me to get a firm answer - my anecdotal evidence was very convincing to her, and obviously to me as well. I just can't seem to find info on how long is too long on the gluten-free diet to affect tests results. (and I do realize the tests are not always conclusive even if the person had been eating gluten the whole time.)

Thank you again for all of your wonderful knowledge. This really is an amazingly helpful forum. :)


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



Celiac.com Sponsor (A8-M):



Skylark Collaborator

From what I've read in studies where people are challenged with gluten, eating it once a week for a few months may not be enough. I would certainly question a negative result. I don't know about the biopsy. Celiacs in studies who "cheat" regularly do often have damage.

ravenwoodglass Mentor

If you have been gluten light for a while you may very well have a false negative. It sounds like you know gluten is an issue for you so do go back to being strictly gluten free after the procedure is done.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      126,949
    • Most Online (within 30 mins)
      7,748

    April Arnold
    Newest Member
    April Arnold
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.8k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      I believe I've seen them at Costco still in the shells (in the frozen seafood area), which might be a safe way to go.
    • Scott Adams
      A dedicated rack is a great idea if everyone in the house understands and supports the idea, and just to clarify, I didn't recommend just wiping the rack down, but washing it well in soap and hot water.
    • S V
      Thanks, I appreciate you getting back to me.  Sometimes the retailers don't have content info on products they sell and they have rewrapped them with no ingredients list. Guess I'll stick to prepackaged medalions with all the info. 
    • ShariW
      I find that I sometimes have symptoms due to cross-contact with foods that *might* be contaminated in the processing. 100% gluten-free certification is something I look for in every processed food I consume. 
    • ShariW
      I would not be comfortable with just wiping down the rack after a gluten-containing food was cooked on it. When I cook pizza in the oven, my gluten-free pizza goes on the top rack - nothing else is ever placed directly on that top rack, gluten or not. Contact with minute traces of gluten cause me symptoms within a few hours. If I heat a gluten-free roll in my toaster oven, I place it on a small bit of foil so that it does not directly contact the rack that *might* have traces of gluten on it. 
×
×
  • Create New...