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

Quick Question On Recent Blood Test

Jessica2813

Recommended Posts

Jessica2813 Newbie
Jessica2813
Posted

Hi everyone,

 

I was wondering if someone could please give me their opinions on the results from my blood panel for celiac disease:

 

  1. Deamidated Gliadin Abs, IgA = 28

                        Negative = 0-19

                        Weak Positive = 20-30

                        Moderate to Strong Positive > 30

  1. tTG IgA = <2

Negative = 0 -3

Weak Positive = 4-10

Positive = >10

  1. Immunoglobulin A, Qn, Serum = 476

Value Range = 91-414

 

On a lot of different sites, I have read that the IgA could be deficient but nothing on the instance of it being on the high side.  Does that indicate that the demidated gliadin abs, IgA is a false positive?  I have no clue how to interrupt the data in correlation to each other. 

 

Additionally,  I am only deficient in Vitamin D. 

 

I would greatly like to hear what others might have learned so thanks for any help!

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

Celiac.com Sponsor (A8-M):


cyclinglady Grand Master
cyclinglady
Posted

Well, I am not an expert, nor am I a doctor, but you did test positive on one of the test specific to gluten/celiac disease. I too, tested "mildly positive" and my biopsy via endoscopy showed moderate to severe damage. My only known symptom was anemia. I was shocked!

Keep eating gluten until all testing is complete.

SMRI Collaborator
SMRI
Posted

A high IgA should be sent on for other testing.  Your next step would be to see an immunologist and get more testing done to see what is causing your high IgA.

nvsmom Community Regular
nvsmom
Posted

The positive deaminated gliadin test (DGP IgA) is very specific to celiac disease - somewhere around 95% of all positives are caused by celiac disease (as seen on page 12 of this report: Open Original Shared Link).  A positive DGP IgA most likely means celiac disease.

 

The tTG IgA tests is also very specific to celiac disease but it can have a low sensitivity; it can miss as many as 25% of all celiacs.  Having one positive test and another negative test would still point towards celiac disease.

 

There are a few other tests you could try, most conspicuously absent were the IgG based tests.  Here are the other tests:

DGP IgG

tTG IgG

EMA IgA

AGA IgA and AGA IgG (these are older and less reliable tests)

 

Don't go gluten-free until you are satisfied that your testing is done.

 

Not all celiacs are nutritionally deficient.  My nutrient levels were all fine, B12 was even high, except for a borderline low vitamin A.  Low D is common among celiacs. Other possible lows could occur with B12, A, K, Fe, Mg, Ca, ferritin, zinc, and Cu.

 

I don't know much about an elevated IgA. I did a quick search and found a few possible causes.  You may want to look at elevated IgA causes and ask your doctor if it is a concern.

 

Welcome to the board and best wishes.  :)

Solandra Rookie
Solandra
Posted

I have similar test results:

 

IgA, Serum - 357 (70-310 is normal)

Gliadin Ab, IgA 22 (0-19 is normal)

TTG Ab, IgA 5 (0-19)

TTG Ab, IgG 4 (0-19)

 

The high serum on mine is possibly because I have another autoimmune disease, Hashimoto's. You should get checked for other autoimmune diseases, and assume you have Celiac and get further testing if you so choose. I never got the biopsy.. but I tried a gluten challenge and felt like I had come down with the flu. So I'm just going to operate under the assumption the my blood tests are accurate, since doing a challenge would make me very ill!

 

Now... I'm wondering about mine again. This was taken about two and a half years ago. Have the guidelines for TTG changed? It looks like anything about 2 is a positive (my doc says, a weak positive is still a positive). So I guess there's little doubt about my status.

nvsmom Community Regular
nvsmom
Posted

I have similar test results:

 

IgA, Serum - 357 (70-310 is normal)

Gliadin Ab, IgA 22 (0-19 is normal)

TTG Ab, IgA 5 (0-19)

TTG Ab, IgG 4 (0-19)

 

The high serum on mine is possibly because I have another autoimmune disease, Hashimoto's. You should get checked for other autoimmune diseases, and assume you have Celiac and get further testing if you so choose. I never got the biopsy.. but I tried a gluten challenge and felt like I had come down with the flu. So I'm just going to operate under the assumption the my blood tests are accurate, since doing a challenge would make me very ill!

 

Now... I'm wondering about mine again. This was taken about two and a half years ago. Have the guidelines for TTG changed? It looks like anything about 2 is a positive (my doc says, a weak positive is still a positive). So I guess there's little doubt about my status.

 

I don't believe high serum IgA is linked to Hashimoto's - I've never read that. It's possible that I might have missed that but I don't think so. If you have more info and sources on that, I would like to see it if you can share it.  :)

 

Hashimoto's can cause slightly elevated tTG IgA so perhaps that is what you are thinking of?

 

Labs for tTG IgA, and the other celiac disease tests, can vary quite a bit.  I have seen normal reference ranges of 0-1, 0-4, 0-10, and the more common 0-20.  The normal range really depends on your lab.  Mine is 0-20.

 

Your gliadin Ab, IgA (I'm assuming it is the older AGA IgA a.k.a. anti gliadin antibodies) is high and that is usually a sign of celiac disease or possibly (with this test) non-celiac gluten sensitivity (NCGS).  Either one is not a good thing and needs to be treated with the gluten-free diet.  It is not the most reliable test out there, it misses a lot of celiacs so it means something that it caught you.... And remember that it is not that unusual to have positive and negative tests on a celiac disease blood panel; a negative test does not always rule out celiac disease... I think you are smart to stick with the gluten-free diet.  :)

 

Best wishes.

Solandra Rookie
Solandra
Posted

Thanks for the info! You know, I've read so many things, that I can't remember where I read that autoimmune diseases can throw off the serum levels. Sorry. =/

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

Celiac.com Sponsor (A8-M):


Jessica2813 Newbie
Jessica2813
Posted
  • Author

Hi everyone,

 

I just wanted to relay the news that I have been to see a GI Specialist recently (due to heartburn/gerd). 

 

Since I was already there I decided to ask about the test results.  He told me that having the weak positive on the Deamidated Gliadin Abs, IgA was like receiving absolutely no data back from the test.  They look more at the tTG IgA for a diagnosis.

 

In the long run, however, I will be able to rule it out since I still have to have a biopsy done for the gerd testing.  I am sorry that I don’t have better news.  Will post again after I have had the endoscope done and receive the test results.

 

Thanks again everyone for the helpful insights!!!

  • 2 weeks later...
sweetpeas327 Newbie
sweetpeas327
Posted

Hi everyone,

 

I was wondering if someone could please give me their opinions on the results from my blood panel for celiac disease:

 

  1. Deamidated Gliadin Abs, IgA = 28

                        Negative = 0-19

                        Weak Positive = 20-30

                        Moderate to Strong Positive > 30

  1. tTG IgA = <2

Negative = 0 -3

Weak Positive = 4-10

Positive = >10

  1. Immunoglobulin A, Qn, Serum = 476

Value Range = 91-414

 

On a lot of different sites, I have read that the IgA could be deficient but nothing on the instance of it being on the high side.  Does that indicate that the demidated gliadin abs, IgA is a false positive?  I have no clue how to interrupt the data in correlation to each other. 

 

Additionally,  I am only deficient in Vitamin D. 

 

I would greatly like to hear what others might have learned so thanks for any help!

Do you happen to have the units of measure for your results?  I'm trying to interpret mine by doing a ton of research, but it's confusing comparing US to Canadian results as oftentimes they're using different units! :)  Doing a lot of converting the numbers!  Thanks!!

SMRI Collaborator
SMRI
Posted

Do you happen to have the units of measure for your results?  I'm trying to interpret mine by doing a ton of research, but it's confusing comparing US to Canadian results as oftentimes they're using different units! :)  Doing a lot of converting the numbers!  Thanks!!

 

The units of measurement are irrelevant given she posted the normal range scale.  Medical personnel in the US use metric measurements so there should not be any conversion issues.  The issue with the Canadian tests is that they don't do a full panel so you just have different tests done.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,694
    • Most Online (within 30 mins)
      7,748
    VJM
    Newest Member
    VJM
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Since 2015 we've spent extensive time in Italy and I've been able to eat their wheat products without incident. Initially, I was practically starving thinking foods in Sicily were not gluten-free.  An Italian friend who had lived in the US for over 20 years said she had celiac/gluten-free friends from the US who could eat Italian wheat products without problems. Hesitantly, I tried little by little without issues.  A few years later at a market, I asked a bread vendor if they had gluten-free loaves. Turns out she had lived in LA, said groups believe it's not the gluten that's causing our bodies harm, but potassium bromate; these groups have been trying to ban it.  Bromines and other halogens wreaks havoc to our endocrine system and, more specifically, our thyroids and immune systems. When bromines are ingested/absorbed into the body, it displaces iodine causing other health issues. Potassium bromate is a powerful oxidizing agent (dough 'conditioner') that chemically changes flour to enhance elasticity, bleaches the dough, and ages the flour much faster than open air.   Shortly thereafter while visiting friends in California, one family said they had gone gluten-free and the difference was incredible. The reason they choose this path was due them (a biologist/chemist/agriculturist scientist) having to write a portion of a paper about a certain product for the company he worked. Another company's scientist was directed to write the other portion. All was confidential, they weren't allowed to know the other company/employee.  After the research, they learned gluten was being removed from wheat, sent elsewhere, returned in large congealed blocks resembling tofu, and then added to wheat products. Potassium bromate has been banned for use in Europe, China, and other countries, but not in the US. Then we have the issues of shelf preservatives and stabilizers. What are we eating?  Why? We spend long periods of time in Italy and all has been good.  We just returned from an extended time in Greece;  no issues there either.  There is a man there we learned about on a travel show about Greece who walks the hills, picking herbs, pods, etc.  He is a very learned scholar, taught at the university level in Melbourne. It took a few days to locate him, but were finally successful. He too, is concerned about the additives and preservatives in American food (many of his customers are Americans, haven't been in the best of health, and have become healthier after visiting him). He suggested taking a food product from the US and the same product in Europe, and compare the different ingredients. Then ask why these things are being allowed in the US by the 'watch dog' of our foods and drugs. It would be amuzing if it weren't tragic. I'm presently looking for flour from Europe that I can make my own bread and pasta as the gluten-free bread is now $7.99 a (small) loaf.  BTW, studies are showing that many gluten-free individuals are becoming diabetic. My guess is because the gluten-free products are high in carbs. This is only my experience and opinion garnished by my personal research.  I hope it helps.  
    • knitty kitty
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By knitty kitty · Posted

      Symptoms that get worse if you don't supplement is a sign of malabsorption, possibly due to Celiac disease. Blood tests for nutritional deficiencies are not very accurate, and should be done when you have been off of supplements for eight to twelve weeks, otherwise the vitamin supplements you've taken will be measured.  The blood circulation system is a transportation system.  It transports the vitamins you've absorbed around the body, but blood tests don't give an accurate picture of the vitamin and mineral stores inside organs and tissues where they are actually used.  You can have "normal" blood levels but still have deficiencies.  This is because the brain demands stored nutrients be put into the blood stream to supply important organs, like the brain and heart, while other organs do without.   If you are taking Thiamine Mononitrate in your supplements, you are probably low in thiamine.  Thiamine Mononitrate is used in many supplements because it won't break down sitting on a shelf.  This also means Thiamine Mononitrate is difficult for the body to utilize.  Only thirty percent of Thiamine Mononitrate on the label is absorbed and even less is able to be utilized by the body.  A different form of Thiamine called Benfotiamine has been shown to promote intestinal healing.   Talk to your doctor about doing a genetic test to look for Celiac markers.   I'm concerned that if you do a gluten challenge (10 grams of gluten per day for a minimum off two weeks) in your weakened state, the nutritional deficiencies will become worse and possibly life threatening.  
    • ElisaAllergiesgluten
      Allergy medication: cetirizine by the HealthA2Z is it gluten free?

      By ElisaAllergiesgluten · Posted

      Hello, good afternoon!   I apologize, I didn’t see a notification and I’m just reading this. Thank you so much for sharing your thoughts and the link. Yes you are absolutely right, even so trying to get a response from them has been extremely difficult. They don’t answer but I will your practice of “guilty until proven innocent.”   I like and have a sense of trust here in this website, everyone is honest and thoughts are raw. The mutual understanding is amazing!   thank you Scott!
    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
×
×
  • 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.