Jump to content

  • 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):

Please Help Me Interpret My Test Results...do I Have Celiac?

crystaleedwards12

Recommended Posts

crystaleedwards12 Newbie
crystaleedwards12
Posted

Okay so here's the deal. I was tested about 2 months ago for celiac and the test came out positive. So, I gave up gluten. I don't recall which test they did but another doctor later on told me that type of test isn't really the most accurate. So another doc suggested I go back on gluten for a week and be re-tested. So I did, and I had 2 tests, the IGA serum and the tissue transglutaminase AB. I called the lab today and the results are in but my doctor is out of the office and is not good at returning calls and I wont be able to make an appointment with him for another few weeks so I am hoping that someone here might be able to give me some insight. 

 

The IGA serume came out to be 55 and the Tissue Transglutaminase AB is 15. 

 

Do you know what this means? Is it normal? Is it low? is it high? I keep trying to google the info but can't find information I can understand. 

 

Also I don't even know if I was back on gluten long enough for the test to be correct, I was only back on it for a week, then go the blood test and then gave up gluten again. I have decided no matter what to stick with a gluten free diet, but I just want to know how strict I need to be. If it seems certain I do have celiac then I will be very very strict but if I don't have celiac then I will still avoid gluten but wont be as strict. I am a 30 year old female and wasn't really having any severe symptoms directly related to celiac,  just would feel really icky and full after eating gluten, but I wanted to get tested just in case since I was planning on giving up gluten. 

 

Any insight would be appreciated. Thanks!. 

 

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

Celiac.com Sponsor (A8-M):


Cara in Boston Enthusiast
Cara in Boston
Posted

You need to find out the ranges the lab uses to determine if your numbers are out of range (positive.)  Also, a week of eating gluten is probably not enough, but it is different for everyone.  My doctor told me to eat gluten for 6 months before being tested again.  I gave up after 3 and my test was still negative.  Since my original test was positive and all my symptoms went away when I went gluten free, and I have a celiac son, I didn't really need to continue on with more testing.  I just know I need to be gluten free.

 

My son was still testing positive 6 months after being gluten free, so it really is different for everyone.

 

So, your most recent tests may not be helpful to you, but if they are positive, you will have your answer.  Really, your initial test should be enough.

 

Cara

nvsmom Community Regular
nvsmom
Posted

Ditto everything Cara said: We would need the normal reference ranges of the labs to comment. For example, my lab's tTG IgA range was 0-20 but there are many that are 0-5... at a 15 you could be 3 times the upper limit or still within normal range. And I agree that 1 week on gluten is not enough for a gluten challenge; if you have a positive result after 2 months gluten-free and 1 week on gluten, then it's probably celiac disease.

 

On page 11-12 of this report are the celiac tests as well as how sensitive and specific they are. The tTG IgA is a pretty good test for celiac. The total serum IgA is just a control test to make sure you have enough IgA for the IgA types of tests (DGP IgA, tTG IgA, EMA IgA, AGA IgA) to be accurately tested without false negatives - you want the serum IgA to be in the normal range.

Open Original Shared Link

 

Welcome to the boards.  Ask lots of questions if you wish... some people around here really know their stuff.  :)

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      134,082
    • Most Online (within 30 mins)
      10,442
    Joe B
    Newest Member
    Joe B
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.7k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Aretaeus Cappadocia
      Edy's and Dreyer's ice cream

      By Aretaeus Cappadocia · Posted

      Sigh. I posted this yesterday based on the Safeway website. I went back again today to their website to double check. On the page where they are selling Vanilla Bean flavor, it has a distinct Certified Gluten Free label. Other flavors on the Safeway website didn't have the gluten-free statement. Today I went into the store. None of the flavors I looked at, including Vanilla Bean, have a Gluten Free statement. Is it safe? Who knows. The ingredients are either safe or nearly safe (some have "natural flavor"). There are warnings about "contains milk and soy" but not about wheat - this implies they are safe, but again, who knows. On the other hand, every flavor I checked of their Slow Churn line of ice creams has wheat as an ingredient. 100% not safe.
    • knitty kitty
      Edy's and Dreyer's ice cream

      By knitty kitty · Posted

      Do keep in mind that many of the newly diagnosed have lactose intolerance.  This is because the villi lining the intestinal tract are damaged, and can no longer make the enzyme lactAse which breaks down the milk sugar lactOse.  When the villi grow back (six months to two years), they can again produce the enzyme lactAse, and lactose intolerance is resolved.  However, some people (both those with and without Celiac Disease) are genetically programmed to stop producing lactase as they age.   Do be aware that many processed foods, including ice cream, use Microbial Transglutaminase, a food additive commonly called "meat glue," used to enhance texture and flavor.  This microbial transglutaminase has the same immunogenicity as tissue transglutaminase which the body produces in response to gluten in people with Celiac Disease.  Tissue Transglutaminase (tTg IgA) is measured to diagnose Celiac Disease in blood tests.  Microbial Transglutaminase acts the same as Tissue Transglutaminase, causing increased intestinal permeability and inflammation.   New findings show that microbial transglutaminase may be able to trigger Celiac Disease and other autoimmune and neurodegenerative diseases.   Microbial Transglutaminase is not required to be listed on ingredients labels as it's considered a processing aid, not an ingredient in the U.S.  Microbial Transglutaminase has been GRAS for many years, but that GRAS standing is being questioned more and more as the immunogenicity of microbial transglutaminase is being discovered. Interesting Reading:  Microbial Transglutaminase Is a Very Frequently Used Food Additive and Is a Potential Inducer of Autoimmune/Neurodegenerative Diseases https://pmc.ncbi.nlm.nih.gov/articles/PMC8537092/
    • Aretaeus Cappadocia
      Edy's and Dreyer's ice cream

      By Aretaeus Cappadocia · Posted

      There is a 10 year old post in this forum on Edy's and Dreyer's ice cream. The information is somewhat outdated and the thread is closed to further comment, so here is a new one. Edy's And Dreyer's Grand Vanilla Bean Ice Cream - 1.5 Quart is labeled "Gluten Free". This is a different answer than years gone by. I don't know the answer for any other flavor at this moment. On 1 May, 2026, Edy's website says: "As a general rule, the gluten in Edy's and Dreyer's® frozen dessert products is present only in the added bakery products, such as cookies, cake or brownies. We always label the eight major food allergens on our package by their common name. We recommend to always check the label for the most current information before purchasing and/or consuming a product. The exception to this rule is our Slow Churned French Silk frozen dairy dessert, which contains gluten in the natural flavors." https://www.icecream.com/us/en/brands/edys-and-dreyers/faq It seems that Edy's and Dreyer's are more celiac-friendly than they were 10 years ago. Once I found enough information to make today's buying decision, I stopped researching.
    • Aretaeus Cappadocia
      EDG 3 years ago fine, now it shows focal villous blunting,

      By Aretaeus Cappadocia · Posted

      probably not your situation @Mimiof2, but allow me to add one more to @trents list of celiac-mimics: "olmesartan-induced sprue-like enteropathy"  
    • knitty kitty
      Terrible Neurological Symptoms

      By knitty kitty · Posted

      My dad had an Abdominal Aortic Aneurysm.  Fortunately, it was discovered during an exam.  The doctor could feel my dad's heart beating in his stomach/abdomen.  The aneurysm burst when the doctor first touched it in surgery.  Since he was already hooked up to the bypass machine, my dad survived ten more years.  Close call! Triple A's can press on the nerves in the spinal cord causing leg pain.  I'm wondering if bowing the head might have increased the pressure on an aneurysm and then the nerves.   https://gulfcoastsurgeons.com/understanding-abdominal-aortic-aneurysm-symptoms-and-causes/ Abdominal Aortic Aneurysm Presenting as a Claudication https://pmc.ncbi.nlm.nih.gov/articles/PMC4040638/
×
×
  • Create New...