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Gliadin Iga
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9 posts in this topic

I'm still trying to find out what other things can cause a higher than normal IgA?

Since my Endomysial, IgG and Ttg tests were normal, but Celiac runs in the family I have no idea if IgA is anything to base anything on?

My test result on this was a 60, with 30 being normal. My other tests were not even conduted because they were negative and my Ttg was a "1".

Can anyone point me in the direction to get more info on this one test result?

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I would be interested to see what you find out. I am in the same boat.

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Maybe someone out there can help us?????????????

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I am in the same boat except my IgG is high. My doctor says it is inconclusive. I am having an endoscopy on Thursday and have to wait two weeks for the results.

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Just my IgG is high. It is 32. Everything else is fine. Also, I haven't even had any symptoms for the last month. My Dr. said it was inconclusive and wanted me to go gluten-free and see if my symptoms improve, but I really have not had much of a problem (if any) for the past month and I am taking in as much or more gluten than ever. I changed my oatmeal breakfast to Kashi organic waffles (that have lots of fiber, soy protein, and tons of wheat). He wants to hold off on the endoscopy for now. I am thinking about trying the enterolab test.

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I've been gluten-free since Aug. 2003, after a very positive blood test and biopsy. I have always been curious what other conditions can elevate a person's IgA. The next time I'm in the bookstore I'll look at a medical journal and see if I can find some info. on that. The gluten-free diet hasn't been the lifesaver for me I was hoping for, and I've always wondered if this is a similar but not exact disease to celiac disease. If I find out anything I'll let you know, and in the meantime I hope others can shed some light on this!

(I do know a couple things that do this are Tropical Sprue, which is basically Celiac that you catch while travelling to a foriegn country and is treated with antibiotics, and something called Bacterial Overgrowth.)

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My understanding is that the antigliadin tests could be high if you have a wheat allergy (as opposed to celiac disease). The thing is, I'm not sure if you would expect both IgA AND IgG to be high in wheat allergy, or if just one or the other being high is enogh to suggest this. Something to look into a bit farther.

Best,

Kaylee

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I called and asked for a repeat IgA, IgG and Endomysial. The gal at the doctors didnt know what I was talking about, so I hope the doctor calls me instead next time!

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My son's antigliadin IgA and IgG are both elevated. His endoymisial and tTg are in normal range. He also has a casein allergy (IgE response). The doctor advised me to eliminate milk from his diet. Apparently ingesting milk products damages the intestines and allows particles that should normally stay inside the intestines (like wheat) to leak out into his system. His immune system attacks the particles, explaining the elevated gliadin IgA and IgG. Once his intestine heals, the gliadin antibodies should go back to normal. The doctor called this "leaky gut." It's also refered to as intestinal permiability.

I'm not completely convinced, but I'm following the advise to eliminate milk for now. He is still having intestinal symptoms. The doctor has ordered more blood tests to check for IgA deficiency and nutrient deficiencies.

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    • Thank you for going through my long post and responding. I have been both dairy and gluten-free free for 10 months now. Yes, even I was worried about other food allergies. I mentioned it to my GI doc and asked if I need food allergy test to eliminate other allergens. He said, food allergy tests give a lot of false positives and are not accurate. He said: not everything is because of food allergy and it's refractory celiac which is causing issues as the jejunum biopsy, done recently, is showing villous flattening.

      My doubt: 1. If I have so much damage in my small intestine (villous flattening) then how was I keeping fine for 6-7 months ( eating eggs, soy, rice and meat) - was constantly losing weight though - but was able to work out regularly - not much fatigue. 2. If it is other food allergens ( out of mentioned allergens, I take eggs, soy chunks, almonds only) why does it happen only few times and not always - I keep well for 7-8 days and then fall sick again - this without any change in diet.  
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    • What if it were something else that glutened you?  Maybe you ate too much of a good thing?  I once (three months post dx) ate too much gluten-free fried chicken, vomited, passed out and fractured my back (osteoporosis) in the process.  Paramedics, ER doc and Cardio all thought I was having a heart attack.   No.  It was sheer gluttony and bad bones.  Not good to overload with a damaged gut.    Maybe you did get some contaminated nuts.  Afterall, anything processed is suspect.  What might be well tolerated by some, might be too much for others.  We all have our various levels of gluten intolerance.   The old 20 parts per million is just a guideline, but science does not really know (lack of funding......doe anyone really care enough to find out?)  My hubby has been gluten-free for 15 years.  When I was first diagnosed, I tried to eat the gluten-free foods that I normally gave him.   Problem was he was healed and I was not.  Things like Xanthan Gum in commercial processed gluten-free breads make me feel like I have been glutened, but it is just (and still is) an intolerance.  So no bread for me unless I make it myself using a different gum.   Too lazy, so I do without.   so, ask your doctor if you really want to know or lay off the cashews and test them again in a month using a certified gluten-free nut.  I wish this was easier!    
    • I have intolerances to a few foods now, so I was wondering about that.. I love cashews though, and a month or two ago I was eating them all the time with no problems at all. I mean, could I really have developed an intolerance to them since then? I don't know if they're made on shared lines (it didn't say on the package so I assumed they weren't), but I'll give them a call. I'm really, really sensitive to cross contamination. Even if something is just made in the same facility (but not on shared lines) it will make me sick. If that's not it, then I'm not really sure
    • Research with KP and find a celiac-savvy GI in your area ( read the biographies). and ask your PCP/GP for a referral to that specific GI (not his buddy).  Ask the GI for the rest  of the celiac panel or proceed with an endoscopy/biopsies -- 4 to six.  Keep eating gluten daily until all testing is complete.  Document and request in writing.  Do not worry about symptoms.  There are over 300 of them and some celiacs have none!   Research all that you can about celiac disease.  The University of Chicago has a great celiac website that has testing Information etc.   Poet me know how it works out.  Hope you feel better soon!  
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