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

Test Results- Help!


Dagyngrl

Recommended Posts

Dagyngrl Newbie

Ok so here they are... 

 

So this was for the blood work for the serology and the genetic. Mind you they had me off of gluten for almost a month before doing my blood work. The did a endoscopy and diagnosed me and did blood work and now saw that I do not have it. So I was praying you guys could help me.

 

Deamidated Gliadin Peptide Antibody. lgc (OGP lgc) < O.4 Eutnt - . 4.9 EU/ml

Deamida€d Gliadin Pe ide Antibody, lgA {DGP l9A) tuti Human Tissue Transg lutam i.6e IgAELISA {TTc lgA)

Anti Endomysial l9A IFA (EMA lgA)

Total Serum lsA by Nepherohetry froTAL lgA)

r O Eu,tnl 0.4 U,lnl

< 0.i EU,'hl <10.3 U/ml

2zlo mg/.ll <. r.r.:.€ i4dr, rBy..c:4,iG n:saq >,3r.!cb!uh:

Celiac Risk Haplotype Not Oetected:

One allele (HLA DCAI*0201) of DQ2 2 haplotype d€tecl€d- HLA DO€1t02 nol d€1€c1ed.

Cateoorv t I DO Genoh/oe

1 I DO2- DO3- Extremely LOW

 
The the pathology report:
A. Duodenum (Biopsy): -Focal increase itr intra-epithelial lymphocytes with preserved villus
 
architecture (Marsh 1, s€e comment).
 
-Negative for dyspepsia or malignancy.
 
COMMENT: Prominent intra-cpithelial lymphocytcs may be non-specific but may also be associated with early onset or previously treated Celiac sprue. It may also be seen in association with gluten sensitivity enteropathy, H. pylori gastrointestinal, NSAIDs therapy, certain autoimmune diseases (e.g. autoimmune enteropathy, autoimmune gastritis, diabetes, rheumatoid arthritis) and obesity. Clinical
 
pathologic correlation is recommended with serological studies.
 
B. Duodcnum, Bulb (Biopsy): -Focal increase in intrrepithelirl lJrmphocytcs with preserved vittous architecture (Marsh I, see comment),
 
-Negative for dyspepsia or malignancy.
 
DIAGNOSIS:
 
COMMENT: Promineht intra-epithelial lymphocytes may be non-specific but may also bc associN with early onset( or previously treated celiac sprue. It may also be seen in association with gluten
 
sensitive enteropathy, H, pylori gastroenteritis, NSAIDS therapy, certain autoimmune diseases (e.g. autoimmune enteropathy, autoimmune gastritis, diabetes, rheumatoid arthritis) and obcsity. Clinical
 
pathological correlation is recommended with serological studies. C. Stomach, Antrum (Biopsy): -Chronic inactive gastritis.
 
-Negative for H. Pylori organisms.
 
-Negative for dyspepsia or malignancy.
 
D. Stomach, Body (Biopsy): -Chronic inactive gastritis.
 
-Negative for H. Pylori organisms.
 
-Negative for dyspepsia or malignancy.

 

Clioical History: Gastritis

Abdominal Pain

Personal History ofCI Bleed

R/O Barrett's

R/O Eosinophilic Esophagitis

R/O Celiac Disease R/O Proctitis

 

So obviously my doctor is a fool and tested my blood with no gluten in my system. My blood works says no and my endoscopy says yes. Not wanting to take more time off of work or go find another doctor to go through all the tests again. PLEASE PLEASE PLEASE help!!!

 

 


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



Celiac.com Sponsor (A8-M):



SMRI Collaborator

Your test results pasted kind of funky characters so I'm not sure I'm reading them right but Marsh 1 is Celiac--especially if you had been off gluten for a month. Your doctor is an idiot by the way :D.

Noobette Apprentice

My biopsy results were exactly the same as yours, and my bloodwork was all normal - this was after a year of being gluten free. I was shocked that anything would show up! I went gluten free a year ago after learning I have HLA-Dq 2.5 and HLA-Dq 8. I don't expect to be able to get an accurate diagnosis at this point, but I sure would like to know what's making me feel sick at this point! I didn't have any GI symptoms until well after I gave up gluten - so ironic! I'm now going strict gluten free by separating stuff in my kitchen, buying new cutting boards, etc.

nora-n Rookie

Half a DQ2,2 detected (the alpha part, 0201)

 

here the increased IEL explained Open Original Shared Link

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. 0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

    2. - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

    3. - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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

    • Total Members
      133,326
    • Most Online (within 30 mins)
      7,748

    PattyPagnanelli
    Newest Member
    PattyPagnanelli
    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

    • Scott Adams
      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
    • Jane02
      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
    • Scott Adams
      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
×
×
  • 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.