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Test Results--Confused

StClair

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StClair Apprentice
StClair
Posted

Five weeks post-diagnosis and my doctor ran some tests. No h pylori, thank goodness, but according to my online chart two blood tests came out with concerning results. I've asked for clarification, but no response yet. My Vitamin B-12 is abnormally high, 1222, and my Alanine Aminotransferase is 33. The maximum numbers for this one are controversial, according to the report, and some labs consider it to be as low as 19. Both of these values, according to my online searching, *may* indicate some problem with the liver. Today I received a call telling me to make an appointment with Digestive Diseases for hydrogen breath testing for fructose, glucose and lactose. I'm wondering if this has anything to do with the test results. Waiting to hear from my doctor.

Does any of this sound familiar to anyone? Have others had similar results at this stage in the healing process? Thanks in advance for any comments.

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ravenwoodglass Mentor
ravenwoodglass
Posted

It isn't unusual for some of us to have liver impact from undiagnosed celiac. If that is what is causing the elevation in your tests it should resolve after you have been gluten free for a while. 

cyclinglady Grand Master
cyclinglady
Posted

I have really high B-12 levels (2,000+) and folate too. I freaked, but my docs have not. Because I have kept records for 20 years, I found that they have always been high. I do not have cancer or liver disease. I did some research and found that I probably have a methylation problem (thanks, Dad!). So, I make sure that I do not take any additonal B12 in supplements (vitamins, soymilk, etc.). My levels have gone down but are still high. (I was surprised at how much b12 is added to processed food and my soymilk brand was full of them but I found a brand that adds nothing to the soymilk.).

If you take supplements, consider methylated sublingual ones. You could still be considered deficient. Depends on your symptoms (I had tingly legs which has resolved).

Raven is right about liver issues often resolving once healed. Celiac disease impacts so many areas of the body!

StClair Apprentice
StClair
Posted
  • Author

I don't know what I would do without you guys! Thanks for the replies. Even though my doctor has not responded, I feel much reassured now, thanks to you. I'm not scheduled for the hydrogen breath testing for another month, but I guess I can wait until then to get an official word on these test results. Hoping of course to be feeling better by then, at the 2 1/2 month mark. One reason I was worried is that I have a close friend with autoimmune hepatitis. She's beating the odds so far, but it's a scary disease. Grateful to have so much control in our situation--we can choose to not ingest gluten. Really wish it was as straightforward for her.

ravenwoodglass Mentor
ravenwoodglass
Posted

Glad we are being helpful. It wouldn't hurt to urge your friend to get tested for celiac even if she doesn't have any symptoms that she thinks could be celiac symptoms. You never know if she might be a 'silent' celiac and it wouldn't hurt to rule it out. 

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

      By Rogol72 · Posted

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      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.
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