Vijay Kumar, M.D., Research Associate Professor at the University of Buffalo and President and Director of IMMCO Diagnostics: If the tests are performed using well standardized tests with known positive and negative predictive values then you can make the statement that if the serological tests are negative celiac disease can virtually be ruled out. The problem is that some of these assays, especially the gliadin, can give you false positive results. In our laboratory we rarely see positive AGA results in the absence of EMA and ARA antibodies.
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By Scott Adams
By Scott Adams •
Reviewed and edited by a celiac disease expert.One case I know of had elevated gliadins (both types) but normal EMA and ARA, plus an inconclusive biopsy. Do you see this often?**
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Scott Adams was diagnosed with celiac disease in 1994. Faced with a critical lack of resources, he dedicated himself to becoming an expert on the condition to achieve his own recovery.
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Vijay Kumar, M.D., Research Associate Professor at the University of Buffalo and President and Director of IMMCO Diagnostics: The three serological tests that are used for diagnosing celiac disease are:
Anti-endomysial antibody (EMA) Anti-reticulin antibody (ARA) Anti-gliadin antibody (AGA) Each of these three tests provide a certain degree of reliability for diagnosing celiac disease. Of these, endomysial antibody is the most specific test. The following table is taken from our studies (Lerner, Kumar, Iancu, Immunological diagnosis of childhood coeliac disease: comparison between antigliadin, antireticulin and antiendomysial antibodies).
% of Sensitivity % of Specificity Predictive Value % Pos Predictive Value % Neg EMA 97% 98% 97% 98% ARA 65%...
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Vijay Kumar, M.D., Research Associate Professor at the University of Buffalo and President and Director of IMMCO Diagnostics: Absolutely yes. For the test to provide meaningful results, it must be validated using a large number of clinical documented subjects. In addition, the two tests, endomysial and reticulin are immunofluorescent tests where the readings are subjective. Experienced laboratory personnel are needed to read such tests.
Karoly Horvath, M.D., Ph.D., Associate Professor of Pediatrics; Director, Peds GI Nutrition Laboratory; University of Maryland at Baltimore: There are several advantages to use a laboratory experienced with the celiac serological tests:
Technically, the test are more reliable, and the internal and external control of tests are better...
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For 100 units of whole grain wheat, about 70 units of white flour results from the milling process. The rest is separately sold as wheat bran or wheat germ. Those 70 units of flour are about 10%- 15% protein, thus about 7 to 10 units of protein for 100 units of whole wheat. The protein is about 80% gluten, thus about 6 to 8 units of gluten for 100 units of whole wheat. Since one typically sees wheat flour as an ingredient, applying the 70% factor implies 8 to 12 units of gluten per 100 units of wheat flour.
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Celiac.com 02/05/2023 - If you have celiac disease symptoms, for example chronic diarrhea, anemia, bloating, abdominal pain, rashes, are in a higher risk group, etc., your doctor may order a blood test for celiac disease. Note that before doing any blood tests for celiac disease you must be eating gluten for a while beforehand, and the amount and length of time can vary, but is somewhere between 2 slices of wheat bread daily for 6-8 weeks and 1/2 slice of wheat bread or 1 wheat cracker for 12 weeks, otherwise you may end up with false negative results.
For a celiac disease antibody test, a clinician collects a small amount of the patient's blood. The sample is then sent to a lab, where the blood cells are then removed, and the test is conducted.
Celiac Disease Blood Tests <...>
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This topic has come up before on this forum and has been researched. No GMO wheat, barley and rye are commercially available in the USA. Any modifications are from hybridization, not laboratory genetic modification. Better toleration of wheat, barley and rye products in other countries is thought to be due to use of heirloom varieties of these cereal grains... -
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How Come Gluten Didnt Bother Me In Italy
Welcome to the forum @Ceekay! If you have celiac disease then you can't eat wheat in other countries because it would still contain gliadin, the harmful part of the grain. Have you been diagnosed with celiac disease? -
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I can eat wheat products safely and without discomfort when traveling to Mexico, Outer Mongolia, and Japan. I feel that US wheat, barley, and rye are grown from genetically-modified seeds that have had something unhealthy done to them, that causes a bad reaction in many of us.
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