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

Untreated Gluten Sensitivity Long Term Effects?


alcie

Recommended Posts

alcie Rookie

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

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

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

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

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

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.

  • 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. - Rogol72 replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      8

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

    2. - Scott Adams replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      8

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

    3. - Scott Adams replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

    4. - deanna1ynne replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,441
    • Most Online (within 30 mins)
      7,748

    Linda Boxdorfer
    Newest Member
    Linda Boxdorfer
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • Rogol72
      @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
      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.
    • Scott Adams
      Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted to at least mention the possible negative sides of having a formal diagnosis. While I understand wanting a formal diagnosis, it sounds like she will likely remain gluten-free either way, even if she should test negative for celiac disease (Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If her symptoms go away on a gluten-free diet, it would likely signal NCGS).        
    • JoJo0611
    • deanna1ynne
      Thank you all so much for your advice and thoughts. We ended up having another scope and more bloodwork last week. All serological markers continue to increase, and the doc who did the scope said there villous atrophy visible on the scope — but we just got the biopsy pathology report back, and all it says is, “Duodenal mucosa with patchy increased intraepithelial lymphocytes, preserved villous architecture, and patchy foveolar metaplasia,” which we are told is still inconclusive…  We will have her go gluten free again anyway, but how soon would you all test again, if at all? How valuable is an official dx in a situation like this?
×
×
  • 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.