Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Ttg Igg, Is It Accurate? Next Step?
0

11 posts in this topic

Hi,

just got a blood sample taken & waiting for the results.

I understand from here that the test is innacurate, which would surely mean its a pointless test? but can you get false positive as well as false negative for ttg?

also, read a article written by a so called expert that if the ttg is low, but igg is high, then this means that your g.i. but i thought you couldnt test for intolerence?

what would be my next step of testing when results come back? Im in uk so nhs doctors, who seem to not be very willing to help me probably because of budget cuts. do i need to insist on more tests regardless of what they say?

Thanks alot

0

Share this post


Link to post
Share on other sites


Ads by Google:

Hi

I am still a bit hazy on the tests.

But in the uk, and when my blood test and biopsy came back negative I managed to persuade my gp to send me to a gastroenterologist who is doing genetic testing and sending me to a nutritionist.

One of the problems with tests is that you need to have been eating gluten regularly for it to work, I can't remember if you have?

Negative testing doesn't need to be the end of the road. Did they test for nutritional deficiency too?

0

Share this post


Link to post
Share on other sites

indeed. My IGA TTG came back positive but the rest of the panel was negative (along with a negative biopsy, but lets not go into that <_<). Genetic test also came back positive for both genes commonly seen (DQ2 and DQ8 I believe).

You can insist on more testing if you wish.

0

Share this post


Link to post
Share on other sites

just got a blood sample taken & waiting for the results.

Do you know which tests were ordered? Were you gluten-free or gluten light prior to the blood draw?

I understand from here that the test is innacurate, which would surely mean its a pointless test? but can you get false positive as well as false negative for ttg?

In my opinion if you have digestive, autoimmune or a combo of any of the over 300+ symptoms of Celiac Disease - celiac testing is not pointless.

While it is not impossible to have a false positive - it is very rare - hence the "positive is positive" saying within the celiac community and specialists.

It is possible to be false negative on any of the antibody tests - meaning a person has celiac disease but there are not sufficient antibodies in the blood to be measured as above "normal" in current blood tests.

also, read a article written by a so called expert that if the ttg is low, but igg is high, then this means that your g.i. but i thought you couldnt test for intolerence?

Can you provide a link to the article? It is not clear which tests or results you are speaking about here.

what would be my next step of testing when results come back? Im in uk so nhs doctors, who seem to not be very willing to help me probably because of budget cuts. do i need to insist on more tests regardless of what they say?

Depending on the results and which tests have been ordered, either you may need more blood work, an endoscopy or a dietary elimination of gluten trial of at least three months OR all three.

Celiac blood testing can be confusing and different labs call the antibody tests by slight variations of the celiac blood panel listed here:

Total Serum IgA

Tissue Transglutaminase IgA and IgG

Gliadin IgA and IgG

Endomysial Antibody IgA

Deamidated Gliadin Peptide IgA and IgG

Let us know if you have more questions - it is unfortunate that celiac testing can be confusing and very frustrating.

0

Share this post


Link to post
Share on other sites

The TtG IgG is not a pointless test. Many here on the forum have been shown to have celiac, and their only positive test was the TtG IgG.

Unfortunately, it's not as specific to celiac as other tests. Many conditions can cause the TtG IgG to be positive, though its presence IS and indicator of inflammation. If you do have an autoimmune condition going on (this test shows autoimmune tissue damage is occurring) many autoimmune conditions that cause an elevation of this antibody ARE related to gluten.

Autoimmune thyroid (Graves/Hashimoto's) is a biggie, some liver conditions (autoimmune hepatitis) and also juvenile diabetes.

0

Share this post


Link to post
Share on other sites




I have been on gluten heavily you could say, bread, weetabix pasta all the time bread daily.

The doc mentioned it would test liver function & nurse said it tests for all sorts of things but didnt think to ask what for some odd reason.

Doc said it was the ttg test.

I havent got much of the symptoms of celiec but i want to be sure i havnt before i try gluten free.

Had a look for article i mentioned but no luck, im fairly sure it was on this website though. there was green everywhere like background color, menu bars etc.

So when i get results back ill push for gene test & biopsy, what other blood test should i ask for? Full panel?

Appreciate your time peeps

0

Share this post


Link to post
Share on other sites

Make sure to get a copy of results, and post them when you get them. We can help you work out if anything missing.

It is good you are still on gluten at the moment, much easier for testing.

I had one celiac test, but a good range of other nutritional ones. I worked out some of mine were normal, but low normal.

Good luck.

0

Share this post


Link to post
Share on other sites

Yes, regardless of the results of the tTG, if you are considering removing gluten you should have the full panel I listed above plus nutrient testing as malabsorption is a strong indicator of Celiac Disease.

Bs, D, K, Iron, Ferritin, Copper and Zinc

Also, CBC and CMP if you have not yet had them.

0

Share this post


Link to post
Share on other sites

yer will post results when i get them.

What is the cbc & cmp?

Gottaski do you struggle to get allthe nutrients you need with all the foods your free from? You eat alot of things you dont like taste of?

Im dreading eliminating various foods one by one i can just about maintain healthy diet as is.

0

Share this post


Link to post
Share on other sites

Complete Blood Count and Complete Metabolic Panel are important basic tests for everyone - not just Celiacs - it is likely that you've already had them.

My list of intolerances is about as bad as it gets. Most folks diagnosed with Celiac Disease are able to simply remove gluten and perhaps dairy while they heal. Others have a few more groups that bother them while healing -- but they do get many foods - except gluten of course - back after their gut has healed.

I have been able to get enough nutrients from my food since removing gluten and other problem foods - which indicates I am finally healing despite the damage that remains in my digestive system. I did supplement extensively during my first years gluten-free as I was deficient in many vitamins and minerals.

And yes, I have to eat foods that I once disliked. The only flour I could use for many months was coconut -- coconut is a food that I strongly disliked since childhood - I found it comical that it became my only source of bread like substance :)

One step at a time - why do you suspect gluten intolerance or celiac disease? If gluten is your problem it may be the only item that you need to remove. "only" makes it sound easy - it is not. The transition to gluten-free was far more difficult than any other food or food group that I've lost. If you keep your food simple/unprocessed while removing gluten it is better for you and easier to negotiate (not as many labels).

0

Share this post


Link to post
Share on other sites

Hopefully theyve already been done if not ill defo be asking for them.

I also have to eat foods i dislike, but to my surprise they are growing on me with each time i eat them.

I suspect c.d or g.i because of my dark druggie like eyes primarily, like really dark almost black eyes,but also ive got rashes, terrible face skin, pain few mins befor needing number 2, mucus in poo & probs many other things i would never think are gluten related.

Im getting tested for allergys aswell but im going gluten free after celiac testing because i need my eyes to recover somewhat asap as their really preventing me from doing what i want in life. i cant risk food intolerence being the issue as i know recovery will be atleast a year after i eliminate the cause.

food intolerences are just one of many things im investigating but hopefully its not the cause, i really dont want to give up any foods.

Should i ask for any other tests to be done? to check anyting else, ive not been to the docs in almost 10 years. Im really worried i might have something wrong with me that ill only find out about when its too late. any suggestions?

Thanks alot for all your help!

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,640
    • Total Posts
      921,548
  • Topics

  • Posts

    • I know that Lea & Perrins Worcestershire Sauce  in the US is gluten free, I also know that in Canada it is NOT. This is a very reliable site: http://www.glutenfreedietitian.com/vinegar/ But it is in the US. I'm agast that the Irish Celiac Society says malt vinegar is gluten free.  I wouldn't use it. No sense taking any chance at all.
    • You should never have cut out gluten until you had the biopsy done. It's much worse to have to go back on after you've been off gluten for a while. There's no way I could ever do the gluten challenge after being off gluten for even a month because my reactions got so dramatically worse.  Stress definately can trigger celiac- before I was diagnosed - it got the worst after surgery and after a stressful time planning my daughters wedding. 
    • Hi not diagnosed celiac, Welcome to the forum! Your doctor should be sent to remedial celiac disease training.  Since that probably won't happen, I suggest you find a new doctor.  He doesn't know what he's doing when it comes to diagnosing celiac disease. You should not have gone gluten-free before completing all celiac disease testing.  The testing for celiac disease depends on the immune reaction being active.  Removing gluten before testing removes the antigen that causes the immune system to react, and lowers the chances of getting a correct test result dramatically.  The University of Chicago celiac disease center recommends: ******************************************** http://www.cureceliacdisease.org/faq/what-is-a-gluten-challenge/ Prior to blood testing we recommend 12 weeks of eating gluten. Prior to an endoscopic biopsy we recommend 2 weeks of eating gluten. In the case of a severe reaction to gluten, a medical professional may opt to shorten the 12-week challenge and move immediately to an endoscopic biopsy. May, 2013 ******************************************** So you will need to go back to eating gluten before your endoscopy.  That may cause worse symptoms than before when you were eating gluten.  So it would have been better to do all testing before going gluten-free. Can you search for a celiac disease support group in your area?  They exist in many parts of the USA and world.  They can be a good place to get a knowledgeable doctor recommendation.  There is also a doctors subsection of this forum where you can search to see if any doctors in your area were recommended.
    • Hi All, I'm new to this and very confused! I have Lea & Perrins WC sauce, it lists it's first ingredient as Malt Vinegar.  I have the Coeliac Society of Ireland Food List 2015 here, and it says "All Vinegars are Gluten Free including Malt Vinegar." Doesn't that mean that L&P Worcestershire sauce is safe?   Their website states " Lea & Perrins® Worcestershire Sauce is cholesterol free, fat free, preservative free, gluten free and has 80% less sodium than soy sauce. " I'm cooking for my coeliac niece, can't afford to make a mistake!
    • I get these crazy cravings for some things I can not eat anymore. Not only am I diagnosed with celiac but I also have a allergy to corn, olives, sesame, peanuts, and intolerance to yeast, soy, dairy, and a very low tolerance for carbs/sugars, Top it off with I can not digest meats or egg yolks, they just give me the burps and come up later.
        To deal with these I find myself turning to Republic of Teas (They have a great desert tea line up all certified gluten-free) and sweetening them with monk fruit extract, or stevia. And I find myself making Puddings bases that I use for shakes, dips, and ice-cream for meals. The puddings are normally a blend of cashew, or almond milk with a thickening agent like agar agar, pectin, or knoxx gelatin, blended with a sweetener like xylitol, swerve, stevia, monk fruit or a combination. And flavored with Lor Ann Oils (all gluten-free certified and you can find the kosher ones listed as such) super strength flavors or fountain syrups to match something I can not eat normally a combination of two flavors (Strawberry Cheesecake, Banana and Carmel, Cookies & Cream, etc) Then I add a fat that matches best, like almond butter, cashew butter, hemp butter, ground flax seed, coconut flour, chocolate, Pumpkin seed butter or a combination) These bases are normally blended up and consumed with 1-2 scoops of protein powder and eaten with steamed vegges as a side dip or loaded into a ice cream maker for a desert after my meals.      Also found myself making desert soups....like a pumpkin soup that taste like pumpkin pie. I am sure we all have our little quirks but this is one of mine for getting that sweet craving taken care of. Most premade items are off my list due to the allergies and it seems most companies use the oils, starches I am allergic to as non stick or thickening agents, Even the semi safe ones tend to put way to much sugars in them and I find myself only being able to nibble . There is also my little binge issues with almonds, pumpkin seeds, and, cocoa but that was explained to me as normal And on my most craving for peanuts I have found sancha inchi powder to work great, The Powder itself taste like the girl scout peanut butter cookie sandwich from my childhood, And is great mixed with a bit of almond milk into a butter or used in baking and smoothies. Before this I have been making Artisan blends of almond butter for years and even made a market selling them to pay  for my own consumption. Baked goods wise I have a bunch of recipes I make for others and sell at markets and this allows me to nibble on a sample to check it, as most contain a bean or gluten-free Harvest Oats/Flour in them and the carbs from that and the coconut sugars bother me. Still helps with cravings there, I only have 2 recipes that sell good and are safe for me to eat full servings of but are so expensive as they use almond and coconut flours, low sugars/xylitol and are paleo that I only can afford to make them once a month. Posting to hear about some odd and out there ways others deal with substitutions and cravings. Please do not bash mine as odd as they might be as they keep me from going crazy. (Yes I know DROP THE OATS, fact is I only get them when tasting stuff and they are gluten-free Harvest, the only ones I have never gotten glutend with)  
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,643
    • Most Online
      3,093

    Newest Member
    moojoo
    Joined