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

Blood Work Back.....help


lauradawn

Recommended Posts

lauradawn Explorer

Well, I have just recentlly had blood work done confirming that I am gluten intolerant. I have not and will probably not have the biopsy done. However, I did want to get my boys tested to see what it came back with. The appointment with the Dr is not until next week. I have a good idea of the results, but not a full comprehension. Thought maybe someone would be able to enlighten me before next week.

Nolan's tests Garrett's

Iga 36.5 21.1

igg 237.3 176.4

ttg 14.2 6.

Iga protein (?) 7.5 42.3

Any comments

My tests were

iga 55

igg 107

ttg 43

Are the results different based on your age?

Sorry, I think I might have posted this a couple times. Hitting the tab button....


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



Celiac.com Sponsor (A8-M):



lauradawn Explorer

Hoping someone can help me!!!

I have been diagnosed celiac disease through blood work. I had my boys checked this week. Just got the blood work back, but have not had an appointment with the Dr yet. So although I have done much research on the blood work and expected resutls, I am a little unsure of what they mean... can anyone help

Nolan

IGA 36.5

IGG 237.3

TTG 14.2

IGA proteins 7.5 ( not sure what this test is)

Garrett

IGA 21.1

IGG 176.4

TTG 6.

IGA proteins 42.3

My tests were

IGA 55

IGG 107

TTG 43

Do the test values change based on your age? Does anyone know how to read this? Although some of the readings are abnormal, so are normal right?

Any comments

DLayman Apprentice

were you given the normal ranges with those result numbers? Usually normal ranges are like <20 or <10 it should say on the results. Anything over those ranges indicates a problem.

And different testing faciilities have different ranges of normal based on the particular test they are using.

Denise

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. 0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

    2. - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

    3. - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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

    • Total Members
      133,327
    • Most Online (within 30 mins)
      7,748

    dnamutant
    Newest Member
    dnamutant
    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

    • Scott Adams
      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
    • Jane02
      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
    • Scott Adams
      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
×
×
  • 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.