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Soo Confused!

SPinch03

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SPinch03 Apprentice
SPinch03
Posted

ahhh as soon as I think I'm a step closer to knowing what is wrong I get thrown another curve ball!

So here is a little bit of info about me.. 27 year old female with Hashimoto's thyroiditis.  I've suddenly developed iron deficiency anemia.  After doing some research and seeing my doctor I learned that a lot of people with Hashimoto's can also have celiac disease so we ordered some celiac blood tests  TTG (IgG/IgA) both came back normal (however total IgA wasn't tested..)  DGP IgA negative, and DGP IgG positive (3.59 IV anything above .90 IV considered positive).  After getting my blood test results back I made an appointment with my GI doctor and had the endoscopy done yesterday..  I also work in the hospital laboratory so I know the pathologists and all so I called today and he said he didn't see any signs of celiac but wants to pass it around to the other pathologists to make sure, he did say I have gastritis tho with no signs of H. pylori...told me to come talk to him tomorrow but now I'm stressed out and confused!! :/  any advice?

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nvsmom Community Regular
nvsmom
Posted

I would assume that you have celiac disease with a positive test over four times the normal, and a history of other autoimmune disease. The DGP IgG is 99-100% specific to celiac disease so a positive test is almost surely caused by celiac disease.  See this report, on page 12, for more info about the reliability of the tests. Open Original Shared Link There's info on the biopsies beginning on page 8.

 

It's not unusual for a celiac to be positive in one test yet negative in another, or positive in the blood tests with negative biopsies, or positive biopsies with negative blood tests.... That's why they run so many tests, they're more likely to catch the celiacs who would otherwise slip through the cracks.

 

Good luck with your appointment!

  • 3 weeks later...
queenieheather Newbie
queenieheather
Posted

ahhh as soon as I think I'm a step closer to knowing what is wrong I get thrown another curve ball!

So here is a little bit of info about me.. 27 year old female with Hashimoto's thyroiditis.  I've suddenly developed iron deficiency anemia.  After doing some research and seeing my doctor I learned that a lot of people with Hashimoto's can also have celiac disease so we ordered some celiac blood tests  TTG (IgG/IgA) both came back normal (however total IgA wasn't tested..)  DGP IgA negative, and DGP IgG positive (3.59 IV anything above .90 IV considered positive).  After getting my blood test results back I made an appointment with my GI doctor and had the endoscopy done yesterday..  I also work in the hospital laboratory so I know the pathologists and all so I called today and he said he didn't see any signs of celiac but wants to pass it around to the other pathologists to make sure, he did say I have gastritis tho with no signs of H. pylori...told me to come talk to him tomorrow but now I'm stressed out and confused!! :/  any advice?

Hi, I am 28 years old with hashimoto's disease. I was diagnosed 10 years ago with Hashi's. About 4 years ago I went gluten-free the day my mom was diagnosed with Celiac. My hashi's antibodies have gone away completely with a STRICT gluten-free diet. I never bothered with the run around of testing for it. I am now 100% sure I have it too. After I encounter an accidental gluten contaminant I now have horrible GI symptoms, fatigue, headaches...  It becomes so clear even without a doctor "officially" diagnosing me. Mine was so severe and went on so long that I no longer have any thyroid function. Try a gluten-free diet!! Do it ASAP and you may be able to save the thyroid function you have left!

  • 2 weeks later...
postepay Newbie
postepay
Posted

What is the best resorce where to look for a good medical center where to perform a test to seacrh for a gluten intollerancy ?

kareng Grand Master
kareng
Posted

What is the best resorce where to look for a good medical center where to perform a test to seacrh for a gluten intollerancy ?

 

 

This is a bit off topic here but - any doctor can do the blood test for Celiac.  If it is positive, they will send you to a GI doctor.

nora-n Rookie
nora-n
Posted

spinch, you work in a lab, you can ask the pathologist to perform the immunohistochemistry tests. The biopsy can look completely normal (but yours are not normal there are signs of inflammation . You had increased number of IEL or those inflammation cells I mentioned ) Bit if the imunohistochemistry is positive for immune cells, then it is a definite celiac diagnosis. They are starting to do them on more and more biopsies over in Europe.

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    • Rogol72
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Rogol72 · Posted

      @HAUS, I was at an event in the UK a few years back. I remember ringing the restaurant ahead to inquire about the gluten free options. All I wanted was a few gluten free sandwiches, which they provided and they were delicious. The gluten-free bread they used was Warbutons white bread and I remember mentioning it on this site before. No harm in trying it once. It's fortified with Calcium and Iron. https://www.warburtonsglutenfree.com/warbs_products/white-loaf/ The only other gluten-free bread that I've come across that is fortified is Schar with Iodized salt, nothing else.
    • Scott Adams
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      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
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    • JoJo0611
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      By JoJo0611 · Posted

      Thank you. 
    • deanna1ynne
      Inconclusive results

      By deanna1ynne · Posted

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