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

Low Iga


BelleInBoots

Recommended Posts

BelleInBoots Newbie

Hey Everyone,

 

Is a low IGA anything to be worried about?

 

Component Standard Range Your Value Flag TISSUE TRANSGLUTAMINASE IGA <4 u/ml <1   Value Interpretation
<4 U/mL: No Antibody Detected
>or=4 U/mL: Antibody Detected IGA 81 - 463 mg/dL 42 L GLIADIN IGA, EIA <20 units 4   Value Interpretation
<20: Antibody not detected
>=20: Antibody detected GLIADIN IGG, EIA <20 units 4   Value Interpretation
<20: Antibody not detected
>=20: Antibody detected RETICULIN IGA Negative Negative   RETICULIN IGG, SERUM, QUAL Negative Negative   ADDITIONAL TESTING   not indicated.   Test Performed by Quest, Chantilly,
Quest Diagnostics Nichols Institute,
14225 Newbrook Drive, Chantilly, VA 20151
Kenneth Sisco, M.D., Ph.D., Director of Laboratories
(703) 802-6900, CLIA 49D0221801 COMMENT 01   Not Indicated.

 


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



Celiac.com Sponsor (A8-M):



ravenwoodglass Mentor

I only know that low IGA will invalidate any IGA related celiac testing. Others can hopefully give you more info.

SkyBlue4 Apprentice

I'm told it doesn't mean a whole lot but it did explain why I seem to catch every little cold my kids bring home.  <_<

 

"People with selective IgA deficiency are usually asymptomatic,Open Original Shared LinkOpen Original Shared Link but can have increased frequency of infections, particularly in the respiratory, digestive and genitourinary systems, for example, Open Original Shared Link and Open Original Shared Link. These infections are generally mild and would not usually lead to an in-depth workup except when unusually frequent."

 

Open Original Shared Link

 

 

"How common is IgA deficiency in those with celiac disease?

2-5% of those with celiac disease are IgA-deficient, and 0.5-1% of the general population. If IgA deficient, or if there is some other equivocating factor to potentially compromise the blood test, then an Open Original Shared Link is also given."

Open Original Shared Link

nvsmom Community Regular

For me, those labs are hard to read. Your IgA was a 42 and the range was 81-463? If that's right then ditto the previous posters: your low IgA will make all other IgA based celiac tests invalid. You'll need to run the IgG based tests. You should probably have more testing down as the tests they ran on you are pretty outdated. Almost no one uses the reticulin tests anymore and the AGA (anti-gliadin antibdies) tests are going the same way... out.

 

If you want more testing, ask for the:

DGP IgG (demaminated gliadin peptides)

tTG IgG (tissue transglutiminase)

EMA IgG (endomysial)

 

Then there is always the endoscopic biopsy and then a gluten-free diet to try.  

 

Best wishes.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,743
    • Most Online (within 30 mins)
      7,748

    MistyMoon
    Newest Member
    MistyMoon
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)

    • There are no registered users currently online

  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.