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Why Has My Gliadin Igg Raised After 7 Months Gluten-Free?
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I was diagnosed with Celiac after blood and biopsy in May 2012. I keep mulling over my December results after being obsessively gluten free. My whole family and household is gluten free, I cook from scratch and rarely ever eat out unless I have spoken to manager and chef. I'm very aware of hidden gluten and believe I am doing a great job but my Gliadin IgG has raised...

TT IgA went from 129.6 to 4.5

Gliadin IgA went from 113.8 to 22.1

Gliadin IgG went from 57.7 to 131.9

My doctor didn't say much about it but I don't think she is that familiar with these tests either.

Can anyone help me figutre out what this means?

Thank you!

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That is interesting. Since both IgA tests went down substantially -- it is puzzling.

Did they run a tTG IgG? Any change there?

Since it is a surpising number - I think I'd have it re-run to make sure it was an accurate result.

Looks like you are doing well on removing gluten, otherwise the other numbers would not have fallen so.

How about symptom improvement?

Are you feeling better?

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That is interesting. Since both IgA tests went down substantially -- it is puzzling.

Did they run a tTG IgG? Any change there?

Since it is a surpising number - I think I'd have it re-run to make sure it was an accurate result.

Looks like you are doing well on removing gluten, otherwise the other numbers would not have fallen so.

How about symptom improvement?

Are you feeling better?

Thanks for asking! I don't see a tTG IgG. I feel better than I did before diagnosis but I definitely don't feel great. I have had all my food sensitivities and allergies ran (IgG and IgE). I am seeing a specialist, Dr. Wangen next month.

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Thanks for asking! I don't see a tTG IgG. I feel better than I did before diagnosis but I definitely don't feel great. I have had all my food sensitivities and allergies ran (IgG and IgE). I am seeing a specialist, Dr. Wangen next month.

Glad you'll be seeing a specialist.

I'm still curious.....

What symptoms have improved?

What symptoms have remained or changed?

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Are you using gluten free flours? They can be problematic for some. Do you use one that is tested to below 5 ppm? Have you been keeping a food/symptom journal? I do that and try to make only one change per week so that I can track the source of any problems that I am having. If I am having current problems I will eliminate foods in my diet one by one to check them.

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I have been on the diet since November of last year. My gliadin IGG has gone up a little since my gluten-free diet. I'm not real worried because 1.) I have caught a couple weak spots where I was being glutened some unintentionally and 2.) it seems like I have read about others who have had the numbers continue to go up or stay the same for the first year before they start to drop. I'm assuming its one of these categories that I fall into. You're not alone!

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I was diagnosed with Celiac after blood and biopsy in May 2012. I keep mulling over my December results after being obsessively gluten free. My whole family and household is gluten free, I cook from scratch and rarely ever eat out unless I have spoken to manager and chef. I'm very aware of hidden gluten and believe I am doing a great job but my Gliadin IgG has raised...

TT IgA went from 129.6 to 4.5

Gliadin IgA went from 113.8 to 22.1

Gliadin IgG went from 57.7 to 131.9

My doctor didn't say much about it but I don't think she is that familiar with these tests either.

Can anyone help me figutre out what this means?

Thank you!

Did you have a GI "bug" shortly before this was drawn?
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    • Thanks for replying. You've been very helpful and given me some ideas of trying a few foods in small amounts. I wish I had rotated food months ago then it might not have got so bad. Thanks again and I wish you well.
    • Until my recent blood test results I've been having cinnamon and mint tea in the mornings, which seemed to have a positive effect calming the digestive system (and tastes good too!)  After the first step of diagnosis with high Iga TTg I took at look at the cinnamon sticks I make the tea with and it says "packed in a factory that may contain wheat, corn etc. etc." so that I guess would sound alarm bells for many I reckon. That said I'd imagine the way most of these herbs and spices are harvested isn't exactly gluten-free friendly yet I've seen quite a few recipes using it. How are people getting around this as I can't see any specific gluten-free certified cinnamon products out there? Really could do with my tea back P.S. I also have chamomile tea using the raw flowers which may have a similar background but seem to be less of a risk somehow?
    • If I do have to go back on gluten for a bit it'll at least be a temporary relief from the withdrawal symptoms (or at least what I hope are just withdrawal symptoms). Today's returning malady is acid reflux, something I'd thought I'd seen the back of recently. Really need that to calm down as PPIs the doctor gave before were evil medication and caused 10x more problems, possibly the worst I've ever felt whilst on those so won't be going back there! Although the scales seem to have stabilised in terms of weight loss in myself I feel like I'm wasting away at present, what with the random pulling sensations in muscles and tender head area I'm just scared for what other illnesses may be laying in wait related to the celiac genes  Think I'll head back for the ESR and CRP blood tests next week as the shoulder and temple pains are really worrying me right now, could just be the gluten intolerance but the other options are terrifying if not caught early. So much uncertainty, apart from the fact that none of this ever gets fully better (if at all)...
    • You're welcome! Good luck! And if you get nowhere there, remember, the higher you go, the nicer they get. Skip straight up to the top brass.
    • I'm sorry you've been having such a rough time.  I'm thinking you may have accidentally ingested something containing gluten, and that's what caused your reaction.  A lot of people will react quite severely to even a tiny bit of gluten.  That's why there is so much on here about avoiding cross contamination.  Even though you've been diagnosed with NCGS, you still need to live as though you have actual celiac disease, and be very careful not to cheat.  Your body will punish you for it.  :/  In the meanwhile, nurture yourself kindly and gently, just as you would after a severe bout of food poisoning or intestinal infection.  Comfort foods, like broths and soups and smoothies.  You might want to avoid lactose for a few months too.  Sometimes we lose our ability to digest lactose when our intestines are damaged and vulnerable like yours is right now.   And remember healing takes time.  So does learning the gluten free lifestyle.  Expect some setbacks occasionally.  You WILL get better!
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