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Blood Test Results

TruePrep

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TruePrep Newbie
TruePrep
Posted

I got the results back from my celiac blood screen...

 

Immunoglobulin A:  226

 

Tissue Transglutaminase Antibody IgA: <1

<4 No antibody detected

> or = 4 Antibody Detected

 

So my doctor said it came back "completely negative" but as far as I can see they performed ONE antibody test? So frustrating, as I would like to have a complete blood panel done and now I will have to continue this process. 

 

Any insights as to what these numbers are/mean and what my next step is would be greatly appreciated :) 

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heliosue Apprentice
heliosue
Posted

You'll find others on this forum who know and understand a whole lot more about the blood test results than I do, however, I had a full Celiac panel done and my only positive was the TTG, IgG test which came back as a strong positive.  There are definely other blood tests that would be helpful in making a realistic diagnosis.

TruePrep Newbie
TruePrep
Posted
  • Author

Thanks, that's what I thought... I actually just  got an appointment to see a gastroenterologist TODAY, so I am brining a copy of my results and I'm going to request a FULL blood screen. Any other questions I should ask or things I should know before I go??

cyclinglady Grand Master
cyclinglady
Posted

Try to get the full screen. Remember, I tested positive on the DPG IGA test only and negative on all the rest yet my biopsies revealed severe intestinal damage. Plus, you need to be eating gluten for 8 to 12 weeks. I recall that you had been gluten-free for a while and then only ate gluten for two weeks prior to the blood test. That can be an issue too.

Best of luck!

TruePrep Newbie
TruePrep
Posted
  • Author

Thank you very much; I plan to request the full blood screen... Fortunately, this doctor is listed on the Celiac Disease Foundation website so I am *hoping* he knows what to do and what the proper protocol is for testing & diagnosis  :rolleyes:

 

I will keep you posted!

nvsmom Community Regular
nvsmom
Posted

Good luck!  Many labs and doctors will only do the tTG IgA test, my doctor being one of them   :rolleyes:   I hope you find answers.

TruePrep Newbie
TruePrep
Posted
  • Author

Well, I just got back from the gastroenterologist and it went really well... He ordered a Celiac Plus panel from Prometheus Labs that tests for all the antibodies (it lists: tTG IgA recombinant antigen, EMA IgA, total serum IgA, DGP IgA, DGP IgG) and also includes genetic testing (HLA DQ2/DQ8) so I'm pretty happy! :) I think that's pretty much all you can test for, right?

 

He said to wait a few more weeks before taking the tests since I was on a fairly low gluten diet before. I am 3 week into my gluten challenge so perhaps I will wait another 3 weeks before getting this bloodwork because I want it to be as accurate as possible. 

 

This certainly isn't a fast or easy process, but I am happy to be able to thoroughly investigate this and eventually know where I stand either way...

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nvsmom Community Regular
nvsmom
Posted

That sounds really good!  :)  I hope the last few weeks of gluten aren't too hard on you.

TruePrep Newbie
TruePrep
Posted
  • Author

Thank you! Now that I got the full panel ordered, I am obsessing about how long to continue my gluten challenge before getting tested... lol

 

I was not on a gluten-free diet before, but it was somewhat gluten-lite. I am so anxious to get the results, but I want to make sure they are accurate so I think I will aim for 6-8 weeks of this gluten challenge. I'm 3 weeks in already, and I feel better than I did initially when I was going really gluten-heavy. Now I'm just aiming for about 2 slices of bread daily which isn't nearly as bad. The waiting will be the hardest part...  :D

nvsmom Community Regular
nvsmom
Posted

LOL  Waiting is, most definitely, one of the hardest parts about getting a diagnosis. ;)

jbeilfuss Newbie
jbeilfuss
Posted

That's awesome that your GI doc ordered the complete panel - glad for you.  I'm still new here too and not officially diagnosed.  I did have two positive blood tests though and have my biopsy this Thursday.  I had gone gluten free for almost two weeks prior to the blood testing so my GI doc wanted me to do an 8 week challenge (ugh! it's been rough a few days).  I have chronicled some of what I have done over the past 8 weeks to prepare for this Thursday on my original thread here from February if you want to check out one newbie's experience.  I'll post more after the endoscopy and once I get the results.

 

Good luck!

TruePrep Newbie
TruePrep
Posted
  • Author

I will check out that thread, thanks jbeilfuss! I (think) I have decided to do 8 weeks of gluten challenge before getting my blood draw. 12 weeks just seems like an eternity, and I was not completely gluten free before so I'm thinking 8 weeks of daily consumption may be enough? I am just wanting to move the process along but I also don't want to have any doubts about the accuracy of the tests, so I change my mind daily about when to take the tests... lol In the meantime I will keep eating my sandwiches and perusing this forum :) 

frieze Community Regular
frieze
Posted

i would say your doc is a keeper.

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    • Rogol72
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Rogol72 · Posted

      @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
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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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    • JoJo0611
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    • deanna1ynne
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