Jump to content
  • Welcome to Celiac.com!

    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):
  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

T-Transglutaminase Iga Ab


HumanDecency

Recommended Posts

HumanDecency Contributor

Celiac friends, 

 

I really need some help here. I am flipping the hell out. I'm trying to calm down but I need some understanding. I just got my follow up test results back on the test noted above.

 

T-TRANSGLUTAMINASE IGA AB <4 U/mL 45 H

 

 

45?? Can someone give me something to relate to here? I don't know what my diagnosis number was because my goddamn ex-GI didn't tell me. I've been what I thought was Gluten free for 4 months. I tossed all my kitchen stuff. I eat nothing with gluten in it. I don't really go out.  I changed my pet's food. Yet, I have to be getting contaminated somewhere, and it seems like it has to be frequently with such a high number. Am I wrong? I'm going to recheck my medicines in the morning because that's all I can figure... but I'm really flipping out over this. I was wondering why I wasn't getting better. How harmful is this number?

 

I just want to get better :(

 

Jesse


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



Celiac.com Sponsor (A8-M):



nvsmom Community Regular

Your levels might have fallen, in fact they probably have if you are gluten-free. It just takes time.... My tTG was off the charts when I was diagnosed and after one year it was still double the upper limit. It can take a lonnnnng time.

((Hugs))

HumanDecency Contributor

Thanks for the response. I'm a little more put together than last night. I guess I just don't understand this and am scared.

 

I was going through my e-mail and I found this:

 

The records from Dr Arlin show:
1)A markedly elevated T-Transglutaminase IgA AB (>100; normal ,<3)( this is an antibody against and enzyme in the small intestine that develops in celiac, it is probably the most reliable of the 3 antibodies seen in Celiac (T-Transglutaminase IgA AB, endomysial antibodies and gliadin antibodies)
2) Duodenal biopsy consistent with Celiac Disease.

 

Does this mean that I started at over 100 and now I'm down to 45 and gluten free is actually working? Should that 45 not be as high after 4 months? Do you have any kind of idea where you stood and how long it took to get down?

 

Thank you though, I could hug you.

nvsmom Community Regular

You've come down quite a bit (from over 100) - who knows how high it actually was, they just stopped measuring at 100. If you are down to 45, you must be doing something right!  :)

 

My tTG IgA was >200 but my reference range was 0-20. My last test was 38... I think was. I had been gluten-free for a year with just a few accidents, and no accidents had happened for about 5 months prior to that test.

 

There are other (unlucky) board members who took a few years for their levels to come down. Gottaski (Lisa) is one of those and I believe her levels actually rose in her first year gluten-free. It's just a slower process in some of us so we have to be more patient.  Keep doing what you are doing, it's working.  :)

HumanDecency Contributor

What does this stuff mean?

 

 

Component Standard Range Your Value Flag GLIADIN AB, IGG <20 units 35 H (NOTE)
Value Interpretation
<20: Antibody not detected
>=20: Antibody detected GLIADIN AB, IGA <20 units 33 H
nvsmom Community Regular

That looks like the anti-gliadin antibody tesst (AGA IgG and AGA IgG), although it couldpossibly be the deaminated gliadin peptide antibodies (DGP tests - don't think it is though). The AGA tests are for a gliadin (gluten) intolerance and are thought by some to work for both celiacs and those with NCGI, so a positive AGA does not always mean celiac disease... but with a positive tTG iGA test, which indicates damage is being attempted on the intestines, it does indicate celiac disease.

 

As time goes on, those values will fall to normal too, and possibly faster than the tTG test does. They are only approximately 50-70% higher than the upper limit, so they are high, but not radically so. Once gliadin is totally out of your system, and your body has calmed down, those numbers will come down.

GottaSki Mentor

Hi There!

 

It can take time for all your antibody tests to get back in normal range if your initial numbers were high.  The numbers don't mean much without comparison.

 

If your initial tTG was over 100 then 45 is the right direction -- make sure the Gliadin numbers have also fallen from your initial blood tests.

 

My antibody tests were all relatively low positive at dx so did get back within normal range during the first six months and were near 0 at a year.  However, my annual biopsies did reflect worse damage after the first year and only improved minimally at year three -- I had them annually as my symptoms were not improving over those first years...the autoimmune symptoms all became far worse.  

 

So much is just not known about why it takes some longer than others to heal.  If your symptoms have improved - I would double check your meds, personal care products and then try to be patient until your next blood check -- my guess is the numbers will continue to move in the right direction....sometimes it just takes time.

 

Hang in there :)


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



Celiac.com Sponsor (A8-M):



Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - trents replied to Matthias's topic in Coping with Celiac Disease
      1

      Unexpected gluten exposure risk from cultivated mushrooms

    2. - Matthias posted a topic in Coping with Celiac Disease
      1

      Unexpected gluten exposure risk from cultivated mushrooms

    3. - trents replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      9

      how much gluten do I need to eat before blood tests?

    4. - Scott Adams replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      IBS-D vs Celiac

    5. - Scott Adams replied to Amy Barnett's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Question

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,323
    • Most Online (within 30 mins)
      7,748

    bttyknight83
    Newest Member
    bttyknight83
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • trents
      Welcome to the celiac.com communiuty, @Matthias! Yes, we have been aware that this can be an issue with mushrooms but as long as they are rinsed thoroughly it should not be a problem since the mushrooms don't actually incorporate the gluten into their cellular structure. For the same reason, one needs to be careful when buying aged cheeses and products containing yeast because of the fact that they are sometimes cultured on gluten-containing substrate.
    • Matthias
      The one kind of food I had been buying and eating without any worry for hidden gluten were unprocessed veggies. Well, yesterday I discovered yet another pitfall: cultivated mushrooms. I tried some new ones, Shimeji to be precise (used in many asian soup and rice dishes). Later, at home, I was taking a closer look at the product: the mushrooms were growing from a visible layer of shredded cereals that had not been removed. After a quick web research I learned that these mushrooms are commonly cultivated on a cereal-based medium like wheat bran. I hope that info his helpful to someone.
    • trents
      I might suggest you consider buckwheat groats. https://www.amazon.com/Anthonys-Organic-Hulled-Buckwheat-Groats/dp/B0D15QDVW7/ref=sr_1_4_pp?crid=GOFG11A8ZUMU&dib=eyJ2IjoiMSJ9.bk-hCrXgLpHqKS8QJnfKJLKbKzm2BS9tIFv3P9HjJ5swL1-02C3V819UZ845_kAwnxTUM8Qa69hKl0DfHAucO827k_rh7ZclIOPtAA9KjvEEYtaeUV06FJQyCoi5dwcfXRt8dx3cJ6ctEn2VIPaaFd0nOye2TkASgSRtdtKgvXEEXknFVYURBjXen1Nc7EtAlJyJbU8EhB89ElCGFPRavEQkTFHv9V2Zh1EMAPRno7UajBpLCQ-1JfC5jKUyzfgsf7jN5L6yfZSgjhnwEbg6KKwWrKeghga8W_CAhEEw9N0.eDBrhYWsjgEFud6ZE03iun0-AEaGfNS1q4ILLjZz7Fs&dib_tag=se&keywords=buckwheat%2Bgroats&qid=1769980587&s=grocery&sprefix=buchwheat%2Bgroats%2Cgrocery%2C249&sr=1-4&th=1 Takes about 10 minutes to cook. Incidentally, I don't like quinoa either. Reminds me and smells to me like wet grass seed. When its not washed before cooking it makes me ill because of saponins in the seed coat. Yes, it can be difficult to get much dietary calcium without dairy. But in many cases, it's not the amount of calcium in the diet that is the problem but the poor uptake of it. And too much calcium supplementation can interfere with the absorption of vitamins and minerals in general because it raises gut pH.
    • Scott Adams
      What you’re describing really does not read like typical IBS-D. The dramatic, rapid normalization of stool frequency and form after removing wheat, along with improved tolerance of legumes and plant foods, is a classic pattern seen in gluten-driven disease rather than functional IBS. IBS usually worsens with fiber and beans, not improves. The fact that you carry HLA-DQ2.2 means celiac disease is absolutely possible, even if it’s less common than DQ2.5, and many people with DQ2.2 present later and are under-diagnosed. Your hesitation to reintroduce gluten is completely understandable — quality of life matters — and many people in your position choose to remain strictly gluten-free and treat it as medically necessary even without formal biopsy confirmation. If and when you’re ready, a physician can help you weigh options like limited gluten challenge, serology history, or documentation as “probable celiac.” What’s clear is that this wasn’t just random IBS — you identified the trigger, and your body has been very consistent in its response.
    • Scott Adams
      Here are some results from a search: Top Liquid Multivitamin Picks for Celiac Needs MaryRuth's Liquid Morning Multivitamin Essentials+ – Excellent daily choice with a broad vitamin/mineral profile, easy to absorb, gluten-free, vegan, and great overall value. MaryRuth's Liquid Morning Multivitamin – Classic, well-reviewed gluten-free liquid multivitamin with essential nutrients in a readily absorbable form. MaryRuth's Morning Multivitamin w/ Hair Growth – Adds beauty-supporting ingredients (biotin, B vitamins), also gluten-free and easy to take. New Chapter Liquid Multivitamin and New Chapter Liquid Multivitamin Orange Mango – Fermented liquid form with extra nutrients and good tolerability if you prefer a whole-food-based formula. Nature's Plus Source Of Life Gold Liquid – Premium option with a broad spectrum of vitamins and plant-based nutrients. Floradix Epresat Adult Liquid Multivitamin – Highly rated gluten-free German-made liquid, good choice if taste and natural ingredients matter. NOW Foods Liquid Multi Tropical Orange – Budget-friendly liquid multivitamin with solid nutrient coverage.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.