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):

7 Year Old Daughter Dx


Rachelzuber

Recommended Posts

Rachelzuber Newbie

My 7 year old had a positive serology IGG 60, IGA 9.8 and ttg iga >128 and just had a biopsy on Friday to confirm celiac. Her results came in too late to speak with a nurse and I feel like I'm looking at a foreign language. Anyway the results look like this- sucrase 20 lactase 10 palatinate 10 and Maltase 70.1. It says nothing about celiac or anything. I'm certain these numbers are indicative of something. Anyone care to help?


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



Celiac.com Sponsor (A8-M):



BlessedMommy Rising Star

I have no clue about the biopsy part. But it sounds like either way, celiac is pretty much a sure thing, unless you have some other medical explanation for the sky high Ttg.

Rachelzuber Newbie

That's how I felt about it too. The GI seemed to think it wasn't gluten because my daughter is growing perfectly normally. I was present during endo and there is no visible sign of damage to vili but the dr said biopsy would show for sure.

SMRI Collaborator

Did they give the normal ranges for those tests?  Is that the total IGG and IGA, the 60 and 9.8?  A ttIgA of over 100 is Celiac, plain and clear and IF that 9.8 is her total IgA, unless that is a weird scale, that number is way low, making that ttIgA number even higher.  So what if she is growing normally, not everyone with Celiac is skinny and short.

 

I think the other tests listed are for checking intolerance to other foods but I don't know what those number signify without a lab range.

Rachelzuber Newbie

Total IgA is 69 mg/dl 

 

DGP IgG Value- 60 Ref- <4.9

DGP IgA Value- 9.8 Ref- <6.1

TTG IgA Value- >128.0 Ref <10.3

 

Maybe that helps? 

 

Thank you for replying. This is all new to me!

Rachelzuber Newbie

Also, her vitamin D came back at 22. Normal range is 30-100. They marked it as insufficient. Deficient starts at 20 according to her lab work.

SMRI Collaborator

Total IgA is 69 mg/dl 

 

DGP IgG Value- 60 Ref- <4.9

DGP IgA Value- 9.8 Ref- <6.1

TTG IgA Value- >128.0 Ref <10.3

 

Maybe that helps? 

 

Thank you for replying. This is all new to me!

 

Based on "normal" ranges, her IgA is in the normal limits so that is good.  Now, they could have some funky scale and that might be totally different.

 

The ttgIgA is WAY positive.  Your daughter has Celiac, cut and dry, end of story.  Now, if she was an 10.5, eh, could be lab error but at +128 there is zero question she is Celiac.  If her GI is questioning that, question HIM as to why he thinks otherwise.  


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



Celiac.com Sponsor (A8-M):



Cara in Boston Enthusiast

slow growth is only one of the many, many, many possible symptoms.  Your doctor is just plain wrong assuming that your child does not have celiac because this symptom is not present.

 

We had the same first experience - first MD would not even do follow up tests on my son because he "wasn't sick" and looked "perfectly healthy" despite positive blood tests (our only symptom was a behavior change - no health complaints, just tantrums ALL THE TIME.)  The doctor told me I had "read too many magazines."

 

When he couldn't explain the blood test results (lab error???) we took him to a specialist and they did a biopsy and found extensive damage.  He has been gluten free for three years and is doing great.

 

You need a new doctor.  Also, if the biopsy comes back negative, it DOES NOT mean your child does not have celiac.  It just means damage was not found.  Your child DOES have it based on those blood test results.  A biopsy is not even needed.  Do not let a misinformed doctor convince you otherwise.  Your doctor is wrong again in saying that the biopsy will let you know for sure.  It can only rule it in, not out.  

 

Hope this makes sense.  Good luck with the whole process.

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. - Stegosaurus replied to Mrs. Cedrone's topic in Related Issues & Disorders
      8

      Canker sores

    2. - Aretaeus Cappadocia replied to Aretaeus Cappadocia's topic in Gluten-Free Recipes & Cooking Tips
      3

      Pear Bread

    3. - Aretaeus Cappadocia replied to Aretaeus Cappadocia's topic in Gluten-Free Recipes & Cooking Tips
      3

      Sorghum, Kale and Roasted Cherry Tomato Salad

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

    • Total Members
      134,004
    • Most Online (within 30 mins)
      10,442

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

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • Stegosaurus
      i used to get cold sores frequently before I went gluten free.  Then I only got them when stressed.  Then I cured my gut dysbiosis, and haven't had one in 20 years.
    • Aretaeus Cappadocia
      To me, this bread is pretty special. The first time I tried adapting it I used a commercial gluten-free flour blend and it was good, but when I experimented using individual flours I tried the almond flour and it took it from good to special. I add walnuts or pecans to a lot of my desert bread recipes but I haven't tried nuts with this one. I would guess that adding either of them would result in the whole being less than the sum of the parts because the almond and other nut flavors would be competing. I wouldn't want to add almonds because of the texture. But you never know until you try. Have not tried cinnamon in this recipe. I imagine it would work. As I modified this recipe from the original, I reduced the sugar. The posted recipe is what I currently use. You are right that the pears bring a little sweetness to it.
    • Aretaeus Cappadocia
      It's kind of funny that before my celiac diagnosis I did a lot more "functional eating" where I just needed a meal and wasn't so worried about how interesting/delicious it was, just needed to eat something. After my diagnosis I've become a dedicated cook and I am very tuned into flavor and novelty. In answer to your question, I find the recipe very forgiving for trying add-ins. I've supplemented the greens with green onions, bell pepper (any color), celery leaves and stalks, and fresh parsley. Sometimes I throw in pepitas (pumpkin seeds), craisins, walnuts and/or sunflower seeds. One thing I tried that didn't really work was currants. I think that maybe it's because they are too small and too sweet. I haven't experimented with cheeses beyond the 2 in the recipe. I would guess that grated hard cheeses would work, medium hard cheeses (like swiss or cheddar) might work, and soft cheeses would not.
    • Harris
      That actually sounds really nice. Pear bread feels like one of those things that would be soft and a little sweet without being too heavy. I like the idea of using fruit like that instead of just relying on sugar. It probably makes it feel more fresh and homemade. Have you tried adding anything like cinnamon or nuts to it, or do you keep it simple?
    • Harris
      That actually sounds really good, I wouldn’t have thought to mix sorghum with kale but it makes sense. The roasted cherry tomatoes probably bring a nice bit of sweetness to balance everything out. I’ve been trying to find more simple gluten-free meals that don’t feel boring, and this feels like something you could make ahead and just keep eating through the week. Did you add anything else to it, like nuts or cheese, or keep it pretty simple?
×
×
  • Create New...