Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

Untreated Gluten Sensitivity Long Term Effects?

alcie

Recommended Posts

alcie Rookie
alcie
Posted

We're currently trying to figure out of my daughter is celiac or just gluten sensitive (she has high dgp IGG numbers but is IGA negative) and I think I'm gluten sensitive.  It looks like there are a lot of research articles on long term effects of untreated celiac but not non-celiac gluten sensitivity.  Does anyone know if there are long term health effects (besides current gluten reactions) to not eating a gluten-free diet if gluten sensitive?

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

Celiac.com Sponsor (A8-M):


kareng Grand Master
kareng
Posted

I think the long term effect for a gluten sensitivity will depend on what is causing them. Because there are at least 5 or 6 reasons I can think of, and who knows how many reasons I don't know for it, it will be hard to know. To me, it seems that the best thing would be to rule out Celiac and then look from there.

ravenwoodglass Mentor
ravenwoodglass
Posted

If she has high dgp igg numbers then she wouldn't be just gluten sensitive. Have they tested the total IGA? If total IGA is low then her IGA related tests will be a false negative. The test she is positive on is one that is specific to celiac and you only need to have one test be positive to be celiac. Be sure to stay on gluten until all celiac related testing you choose to do is done then get strictly gluten free. 

alcie Rookie
alcie
Posted
  • Author

If she has high dgp igg numbers then she wouldn't be just gluten sensitive. Have they tested the total IGA? If total IGA is low then her IGA related tests will be a false negative. The test she is positive on is one that is specific to celiac and you only need to have one test be positive to be celiac. Be sure to stay on gluten until all celiac related testing you choose to do is done then get strictly gluten free. 

 

Here are her numbers, I'm not sure if her IGA numbers are low or just within the normal range.

 

2014:

Demediated Anti-Giladin IGG: 33 strong positive (20-30 is a weak positive, 31+ is a strong positive)

Demediated Anti-Giladin IGA: 1 negative (normal is 0-19)

TTG IGA: less than 2 (negative is 0-3)

Total IGA: 42 (normal is 44-89)

 

2015:

Demediated Anti-Giladin IGG: 33 strong positive (high is greater than 20)

Demediated Anti-Giladin IGA: 2 (high is greater than 20)

TTG IGG: 2 (high is greater than 6)

Quantitative IGA: 52 (normal range is 33-235)

 

As a side note I was also tested in 2009 and came back with similar results.  My GI said I had damage based upon the scope but that it was not Celiac.  I don't know what damage he saw but he said he could see it without the biopsy results.  I do not have either genetic marker.

AGA IGG: 45.1 (high was greater than 10)

AGA IGA: 1.5 (high was greater than 5)

TTG IGA: 1.2 (high was greater than 4)

Total IGA: 155 (range 44-441)

nvsmom Community Regular
nvsmom
Posted

From what I understand, the current thinking is that food sensitivities, when not treated, create inflammation which over time can lead to other health complications such as heart disease, cancers, or simply pain like arthritis. It sounds like it could be a cause of future health problems, but it is sort of like smoking - not everyone gets lung cancer. 

 

It comes down to the fact that eating problem foods could cause health problems. If you know you are sensitive to gluten, it must already be causing you problems. You should be tested.

 

DGP tests do NOT indicate NCGS. If they are positive it indicates celiac disease.  On the other hand, SOME doctors think the AGA (anti-gliadin antibodies) tests may indicate NCGS but it USUALLY indicates celiac disease if positive.  To me, it looks like you both have celiac disease.

 

These articles discus the tests:

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

cyclinglady Grand Master
cyclinglady
Posted

Only my DGP IGA was positive. All others on the complete celiac panel were normal. My biopsy showed severe intestinal damage. I think you both need endoscopies. If you choose not to, then go gluten free. Chances are you have celiac disease. I went with the biopsy because my husband had been gluten free for over a decade. I could not believe that we'd both have it!

Archived

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

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


  • Member Statistics

    • Total Members
      131,134
    • Most Online (within 30 mins)
      7,748
    Sewingmomma
    Newest Member
    Sewingmomma
    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

    • Jenny (AZ via TX)
      Does Dailymed.nlm.nih.gov site have filters for gluten?

      By Jenny (AZ via TX) · Posted

      Thank you both so much!
    • Bev in Milw
      Does Dailymed.nlm.nih.gov site have filters for gluten?

      By Bev in Milw · Posted

      Reading labels at dailymed.com is simpler if you’re familiar w/ gluten-free list of inert ingredients (aka ‘excipients’  allowed by FDA.      www.gluten-free.com has that list & I’ve included It’s below…. Tricky ones for me are the “4 D’s“ because names are similar. These 2 are gluten-free by ‘legal’ definition— •Dextrans - Partially hydrolyzed corn or potato starch. •Dextrose - Powdered corn starch. Other 2 need to be questioned. (Maybe ok for isolated 7-10 day Rx,   antibiotic?,  but gluten-free status needs to be verified for long term / daily use for chronic condition, like thyroid or BP meds.)   These are : •Dextrates - Mix of sugars resulting from the controlled enzymatic hydrolysis of starch. •Dextrins - Result from the hydrolysis of starch by heat or hydrochloric acid (from corn).  It can also be obtained from wheat, rice or tapioca.  (Maltodextrin on US labels MUST be corn so gluten-free.) Technically, ‘Starch’ on USDA ‘food’ labels in US must be from corn, & if not, the source must be identified.   In drugs,‘ Pregelatinized starch’ & ‘Sodium starch glycolate’ can also be from potato, rice, OR wheat.  Wheat is more likely to be found in products made outside of US (Europe) where corn is not the major(readily available & least costly) crop.     Hope this helps even though  learning sources of some gluten-free ones may make them less appealing. (And while the “Read every label, every time” for gluten is a pain, I’ve learned there are worse things than celiac dx—Allergy to corn would be at top on my list!)          Bev in Milwaukee From www.gluten-free.com EXCIPIENT INGREDIENTS IN MEDICATIONS  Aspartame - An artificial sweetening agent derived from aspartic acid. Aspartic Acid - A crystalline amino acid found naturally in sugar beets and sugar cane.  Benzyl alcohol - Made synthetically from benzyl chloride which is derived from toluene (a tar oil). Cellulose - (ethylcellulose, methylcellulose, hydroxymethylcellulose, hydroxypropyl, microcrystalline) – Obtained from fibrous plant material (woody pulp or chemical cotton). Cetyl alcohol - Derived from a fat source (spermaceti, which is a waxy substance from the head of the sperm whale). Croscarmellose sodium - An internally cross-linked sodium carboxymethylcellulose for use as a disintegrant in pharmaceutical formulations.  Comes from wood pulp or cotton fibers to form carboxymethylcellulose.  It contains no sugar or starch. Dextrans - Partially hydrolyzed corn or potato starch. Dextrates - Mix of sugars resulting from the controlled enzymatic hydrolysis of starch. Dextrins - Result from the hydrolysis of starch by heat or hydrochloric acid (from corn).  It can also be obtained from wheat, rice or tapioca. Dextrose - Powdered corn starch. Fructose - Obtained naturally from fruits or honey; hydrolyzed cane or beet sugar. Gelatin - Obtained from the skin, white connective and bones of animals (by boiling skin, tendons, ligaments, bones, etc with water). Glycerin - Historically, glycerin (also known as glycerol), was made the following ways: -  Saponification (a type of chemical process) of fats and oils in the manufacturing of soaps -  Hydrolysis of fats and oils through pressure and superheated steam -  Fermentation of beet sugar molasses in the presence of large amounts of sodium sulfite   Today its is made mostly from propylene (a petroleum product) Glycerols - Obtained from fats and oils as byproducts in the manufacture of soaps and fatty acids (may also be listed as mono-glycerides or di-glycerides). Glycols - Products of ethylene oxide gas. Hypromellose – A brand of hydroxypropyl methylcellulose (see cellulose). Iron oxide (rust) - Used as a coloring agent. Kaolin - A clay-like substance. Lactilol - Lactose derivative; a sugar alcohol. Lactose - Also known as milk sugar, is used in the pharmaceutical industry as a filler or binder for the manufacture of coated pills and tablets.   Commercially produced from cow's milk. Maltodextrins - A starch hydrolysate that is obtained from corn in the United States but can also be extracted from wheat, potato or rice. Mannitol - Derived from monosaccharides (glucose or mannose). Methyl Paraben – Comes from the combination of denatured wood alcohol and benzoic acid (benzoic acid occurs naturally in cherry bark, raspberries, tea, anise and cassia bark).  Polysorbates - Chemically altered sorbitol (a sugar alcohol). Polyvinyl alcohol – A water soluble synthetic alcohol (synthesized by hydrolysis of polyvinyl acetate). Povidone (crospovidone, copovidone) - synthetic polymers  Pregelatinized starch - A starch that has been chemically or mechanically processed.  The starch can come from corn, wheat, potato or tapioca. Shellac - A natural wax product used in tablet or capsule coating. Sodium lauryl sulfate – A derivative of the fatty acids of coconut oil. Sodium starch glycolate - Sodium salt of carboxymethyl ether of starch. Usually from potato but can be from corn, wheat or rice. Stearates (calcium, magnesium) - Derived from stearic acid (a fat; occurs as a glyceride in tallow and other animal fats and oils, as well as some vegetables; prepared synthetically by hydrogenation of cottonseed and other vegetable oils). Sucrose - Sugar also known as refined sugar, beet sugar or cane sugar. Titanium dioxide - Chemical not derived from any starch source used as a white pigment.  Triacetin – A derivative of glycerin (acetylation of glycerol). Silcon dioxide – A dispersing agent made from silicon.  
    • NoriTori
      Celiac symptoms but negative endoscopy and antibody test + family history of gastro problems

      By NoriTori · Posted

      @Scott Adams  Sure, Any and all information is welcome. Also the only was to convince my family to get tested is to get tested myself and conclusive answers. Very stubborn lot.  
    • trents
      Blood results

      By trents · Posted

      Understood. It's very anxiety-provoking when you don't know what you are dealing with and don't know if you are attacking it correctly.
    • Heatherisle
      Blood results

      By Heatherisle · Posted

      I have heard of NCGS, but everything is just so confusing!!! Just unsure of things as her EMA test was negative but TTG was positive @19u/ml(lab range 0.0-7.0).Apparently she also has occasional bubble like blisters in between her fingers, don’t know if that’s significant. She is triallling gluten free as suggested by the gastroenterologist after her endoscopy. Keep getting different answers when typing in her symptoms etc. Some sites say it can be possible to have coeliac, even with a negative EMA . It’s so frustrating and her anxiety levels are through the roof. I know she’s hoping it’s coeliac which is weird I know!!! But if it’s not it just means more tests. Sorry to ramble on!!!
×
×
  • Create New...