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 Celiac.com!
    eNewsletter
    Donate

Blood Test Results


suziegp

Recommended Posts

suziegp Newbie

I tried posting in another forum, but I don't think I gave enough info and maybe it was the wrong forum. I would appreciate any help.

I was uninformed when my journey began in 2006. I just knew that if I didn't eat wheat I felt better. I stopped gluten, with an occasional cheat and if I didn't cheat too often I didn't get sick. After six weeks on a gluten-free diet I had an endoscopy which, of course, was negative since I had been gluten free.

In 2009 I cheated and ended up in so much pain I went to the ER where I was diagnosed with colitis (CT scan showed inflamed colon). A year later a different doctor diagnosed me with celiac using blood tests and I am also positive for the celiac gene. He is monitoring my blood and says I am still getting gluten somewhere. The day before my latest blood test I was sick. I had eaten out - a supposedly gluten-free meal, but that was 2 1/2 days prior to being ill. The results were still in the normal range, however my doctor interprets the test as showing I had gluten.

If I had gluten in my system, would the antibody numbers be higher than they are? Do IGG and IGA test out zero when you've been gluten free? Should I be aiming for zero?

I really don't understand the results, as it looks like they are 5 and 6, but he says 6/30, 5/30. I don't know what that means. Here is what he said:

I am writing in regard to these suboptimal antigliadin test results, since at 30 =100%;

IGA 6/30 which reflects > 20% impact from gluten on the immune system.

IGG 5/30 which reflects > 16.6% impact from gluten on the bowel lining

Component

Latest Ref Rng 6/19/2012

GLIADIN AB, IGG

<11 U/mL 5

GLIADIN AB, IGA

<11 U/mL 6

These levels do document that these % of damage are happening to your immune and intestinal systems at this time.

I've worked so hard to be gluten-free, being extra diligent since February. I've only eaten out 3 times in the last 4 months and was extremely careful. I eat a very limited diet. I don't even eat gluten-free breads, pretzels. etc. I'm getting very frustrated and down. Thanks so much for any help!

Link to comment
Share on other sites

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



Celiac.com Sponsor (A8-M):



Skylark Collaborator

Wait, what??? Is this note from an MD who actually went to medical school or some flaky naturopath? It reflects a profound lack of understanding of how immunoassays work and you need to run screaming from this practitioner!!! Your tests are negative, you're doing great.

Antibody tests are almost never zero because antibodies naturally cross-react, producing some background or "noise" in the test. (This is by design because it lets your body identify viruses and bacteria you've never encountered before as potential threats.) You are comfortably below the 11 U/mL the lab has identified as a positive result, meaning that they cannot tell your blood test from that of a normal person who has no gluten issues at all.

Link to comment
Share on other sites
suziegp Newbie

Wait, what??? Is this note from an MD who actually went to medical school or some flaky naturopath? It reflects a profound lack of understanding of how immunoassays work and you need to run screaming from this practitioner!!! Your tests are negative, you're doing great.

Antibody tests are almost never zero because antibodies naturally cross-react, producing some background or "noise" in the test. (This is by design because it lets your body identify viruses and bacteria you've never encountered before as potential threats.) You are comfortably below the 11 U/mL the lab has identified as a positive result, meaning that they cannot tell your blood test from that of a normal person who has no gluten issues at all.

Thank you so much. I feel so much better knowing I'm not doing something wrong and that my hard work has paid off. Yes, he's an MD, but a general practitioner. Celiac is not his specialty. Guess I'd better go on a search ....

Thanks again!

Link to comment
Share on other sites
Skylark Collaborator

Wow, that's still sort of inexcusable from someone who went to medical school. Well, there's that joke - "What do you call the worst student in a medical school graduating class?" "Doctor."

Good luck finding someone who understands celiac better. I think your labs are fine. B)

Link to comment
Share on other sites

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,986
    • Most Online (within 30 mins)
      7,748

    Mazzamaloo
    Newest Member
    Mazzamaloo
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • TessaBaker
      It sounds like you're dealing with a complex situation, and I can understand how frustrating it must be not to have a clear answer. Gut health can indeed play a significant role in various aspects of our well-being, including hair health.
    • Celiac16
      I have found similar benefits from thiamine. I was diagnosed with celiac at 16 and never really recovered despite strict gluten and dairy free diet and no detectable antibodies on checkup bloodworks. I’ve tried stopping the b1 but start to feel bad again- I wanted my doctors to do more extensive testing for the different thiamine transporters and enzymes which would be a better indication if I was deficient or dependent on it but everyone dismisses it (there are know genetic mutations where you need to take it daily for life). I have looked into Thiamine Responsive Megablast Anemia and I have a lot of the more mild symptoms of the disease that manifest when thiamine isn’t given to the patient such as optic neuritis… I just find the parallels interesting. i think that celiacs could be a side issue of inflammation that resulted from vitamin deficiencies. I was eating a lot of sugar leading up to my diagnosis and since eating gluten free didn’t make me feel much better, I’m wondering if this was more the underlying issue (sugar heavily depletes b1). I usually take 1.5g thiamine a day.
    • Fluka66
      Thank you for your welcome and reply.  Yes I've been carefully reading labels looking for everything in bold and have been amazed by what I have seen. However Heinz tomato and basil soup is wheat free so I m thinking I already have ulcers?  The acid could be causing the pain . My pain always starts in one place then follows the same route through me . GP confirmed that is the route of our digestive system.  So much pain from stabbing to tearing. If I throw in milk with lactose it's horrific.  Many years of it now, won't go into details but been seeing a consultant for a supposedly different problem . Wondering what damage has been done over the years. Many thanks for your reply. Wishing you the very best.    
    • trents
      Welcome to the forum community, @Fluka66! Did you realize that the vast majority of all canned soups use wheat starch as a thickener, including such common commodities as Campbell's tomato soup?
    • Fluka66
      Hello. Any help would really steady my nerves right now. I realised recently that certain food left me in agonising pain so eliminated from my diet. I also have a swollen lymph node. My very caring Dr did some blood tests and I went back the other day to see another equally caring Dr . She looked at the test results one result has come back with something wrong. It came very fast so I'm afraid I didn't catch what it was. Anyway the urgent referral to ENT. She did say as I had already eliminated gluten it wouldn't say anything on the results and neither Drs nor I were prepared to reintroduce gluten . I've just had some tomato soup and again in agony only thinking this must have aggravated maybe existing problems. Does anyone know what I'm facing now ? My swollen lymph node , pain when eating gluten and lactose and I'm assuming the acidity of tomatoes triggering pain.  I'm trying to stay calm and to be honest I've been in intolerable pain at times rendering me unable to stand up straight but I've always just got on with it . Guess I'm reaching out and would really appreciate any wise or unwise words at this stage. Wishing you all the very best as you live with this illness. Fluka66  
×
×
  • Create New...