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Recent Activity
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- Bronwyn W posted a topic in Coping with Celiac Disease0Symptom treatment of gluten exposure with Anti-inflammatories
Hi, Please can I ask for opinions on using Anti-inflammatories for symptom treatment of inadvertent gluten exposure? Should it be part of a foundational treatment plan, upon inadvertent exposure? Kind Regards, Bronwyn -
- RMJ replied to thejayland10's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease8TTG IgA and IGA elevated mildy
In testing for celiac disease total IgA is run just to be sure you’re not deficient (in which case the TTG IgA results would not be reliable). Different labs may have slightly different normal ranges, but the units are usually the same and the results can be compared. In your case, what is meaningful for celiac disease is that you were not deficient in t... -
- thejayland10 replied to Mushroom73's topic in Super Sensitive People2Gluten Free Oats
Does this mean those could raise IgA and TTG IgA in celiacs? -
- thejayland10 replied to thejayland10's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease8
TTG IgA and IGA elevated mildy
One lab said normal range for IgA is 45-325 and TTG IgA anything above 15 means positive for Anitbody For this one my IGA was 415 and TTG IgA 16.3 The other lab 3 months later said IgA range is 75-425 and TTG IgA anything below 20 is negative, 20-30 weak positive, 30+ positive. For this one my IGA was 456 and TTG IgA 30.2 CU -
- trents replied to Mushroom73's topic in Super Sensitive People2Gluten Free Oats
Welcome to the forum @Mushroom73! About 8% of celiacs cross react to the oat protein avenin. That means 92% do not. A likely higher percentage probably cross react to CMP (Cow's Milk Protein) https://pmc.ncbi.nlm.nih.gov/articles/PMC1810502/. Corn, eggs and soy are also common cross reactors. It would be impossible to eliminate all foods that some proportion...
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Hi, Please can I ask for opinions on using Anti-inflammatories for symptom treatment of inadvertent gluten exposure? Should it be part of a foundational treatment plan, upon inadvertent exposure? Kind Regards, Bronwyn
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In testing for celiac disease total IgA is run just to be sure you’re not deficient (in which case the TTG IgA results would not be reliable). Different labs may have slightly different normal ranges, but the units are usually the same and the results can be compared. In your case, what is meaningful for celiac disease is that you were not deficient in total IgA for either test. Different labs use different units for the TTG IgA test and there are no conversion factors to turn one into the other. In your case, the labs have another difference - one uses a weak positive category and one doesn’t. The two results really can’t be compared. In each case you’re slightly into the full positive range for that test/lab so in reality your antibodies might not have jumped up at all between these two tests.
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By thejayland10 · Posted
Does this mean those could raise IgA and TTG IgA in celiacs? -
By thejayland10 · Posted
One lab said normal range for IgA is 45-325 and TTG IgA anything above 15 means positive for Anitbody For this one my IGA was 415 and TTG IgA 16.3 The other lab 3 months later said IgA range is 75-425 and TTG IgA anything below 20 is negative, 20-30 weak positive, 30+ positive. For this one my IGA was 456 and TTG IgA 30.2 CU -
Welcome to the forum @Mushroom73! About 8% of celiacs cross react to the oat protein avenin. That means 92% do not. A likely higher percentage probably cross react to CMP (Cow's Milk Protein) https://pmc.ncbi.nlm.nih.gov/articles/PMC1810502/. Corn, eggs and soy are also common cross reactors. It would be impossible to eliminate all foods that some proportion of the celiac community cross reacts to and still be able to produce meaningful products. I would also add that it is not true that companies catering to the gluten free community put oats in all their products. That is a gross exaggeration. It is true that oats are found in many gluten free products. But I understand that you are frustrated in the sense of many of the gluten-free products that you would like to consume contain oats. There are many in the celiac/gluten sensitive community who feel the same way about dairy and soy which are also common ingredients in gluten-free products.
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