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Allergy Testing


Twoxxmom

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Twoxxmom Rookie

Just wondering what experience people have had with allergy testing and possible further testing if wheat shows up as an allergen. I am scheduled to see an allergy doc in about a week and a half after my dermatologist has been unable to figure out what to do with me. Biopsy on lesion showed contact allergy dermatitis. Any advice? Should I be seeing a different kind of doc? The diagnosis phase seems much harder than just going gluten-free.


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mushroom Proficient

Just wondering what experience people have had with allergy testing and possible further testing if wheat shows up as an allergen. I am scheduled to see an allergy doc in about a week and a half after my dermatologist has been unable to figure out what to do with me. Biopsy on lesion showed contact allergy dermatitis. Any advice? Should I be seeing a different kind of doc? The diagnosis phase seems much harder than just going gluten-free.

I think you need a new dermatologist who knows how to biopsy for DH. A biopsy ON the lesion is rarely positive; the sample needs to be taken from the skin immediately adjacent to an active lesion. You could well be allergic to wheat, too, but if you do have DH you wouldnl't be touching wheat anyway. When a biopsy is done for DH it requires a special staining technique. Just looking at the sample under a scope would not tell you anything, so if he did not specify DH then the procedure ON the lesion was worthless.

Twoxxmom Rookie

I think you need a new dermatologist who knows how to biopsy for DH. A biopsy ON the lesion is rarely positive; the sample needs to be taken from the skin immediately adjacent to an active lesion. You could well be allergic to wheat, too, but if you do have DH you wouldnl't be touching wheat anyway. When a biopsy is done for DH it requires a special staining technique. Just looking at the sample under a scope would not tell you anything, so if he did not specify DH then the procedure ON the lesion was worthless.

That's what I thought about the biopsy too. Do you think the allergy testing (with a different doctor, an allergist) will serve any purpose, or should I be seeing someone else?

mushroom Proficient

That's what I thought about the biopsy too. Do you think the allergy testing (with a different doctor, an allergist) will serve any purpose, or should I be seeing someone else?

It depends what you are hoping to learn from the allergist. I am not sure if you have had a celiac blood panel run? If you have not, I would start with that, and a new dermatologist as mentioned who knows how to do a DH biopsy. If you have some specific reason for allergy testing, i.e., you think you are having an allergic reaction to wheat, that wouold be important to khnow. As you probably know, celiac is an autoimmune reaction, not an allergic reaction.

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    • trents
      Okay, Lori, we can agree on the term "gluten-like". My concern here is that you and other celiacs who do experience celiac reactions to other grains besides wheat, barley and rye are trying to make this normative for the whole celiac community when it isn't. And using the term "gluten" to refer to these other grain proteins is going to be confusing to new celiacs trying to figure out what grains they actually do need to avoid and which they don't. Your experience is not normative so please don't proselytize as if it were.
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    • Lori Lavell
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    • Scott Adams
      Thank you for sharing your perspective. It's true that many grains contain proteins that are technically classified as "glutens" (like zein in corn and orzenin in rice), but it's important to clarify that these proteins are not the same as the gluten found in wheat, barley, and rye, which contains gliadin and glutenin. These specific proteins are the ones that trigger an autoimmune response in people with celiac disease. For individuals with celiac disease, the primary concern is avoiding gluten from wheat, barley, and rye, as these are the grains scientifically proven to cause damage to the small intestine. While some people with celiac disease or non-celiac gluten sensitivity may also react to other grains, this is not universal and varies from person to person. For most people with celiac disease, grains like corn and rice are considered safe and are widely recommended as part of a gluten-free diet. That said, you raise an important point about systemic inflammation and individual tolerance. Some people may indeed have sensitivities to other grains or find that eliminating additional grains helps them feel better. However, it’s crucial to differentiate between celiac disease, which requires strict avoidance of wheat, barley, and rye, and other conditions or sensitivities that may involve broader dietary restrictions.
    • trents
      I disagree, Lori. Gluten is a particular protein, not a category of proteins. It is found in wheat, barley and rye. Other cereal grains have proteins that resemble gluten to one degree or another but are not gluten. Gluten is gluten. Avenin is avenin. But yes, it is true, that informally speaking, some have used the term "gluten" to refer to the proteins found in these other cereal grains. It's like the term "kleenex" has come to refer to all facial tissues.
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