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):
    GliadinX



    Celiac.com Sponsor (A1-M):
    GliadinX


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Deamidated Gliadin Igg Question


appletree729

Recommended Posts

appletree729 Apprentice

My 8 year old daughter's bloodwork indicated a high deamidated gliadin (IgG) result last fall (21 - positive was anything > or = to 20).  Her doctor suggested we retest after several months since the result was only slightly positive - thinking that perhaps it was the beginning of celiac?  Or maybe nothing or something else besides celiac.

 

Anyway - before we test again, I was wondering if anyone might mind catching me up on the latest as far as testing.  My daughter has a very high level of anxiety about needles and I want to make sure we get all of the appropriate tests and won't have to go back!

 

Here is what has been ordered:

 

DGP - IgA & IgG

 

IgA, Quant, Serum

 

T-Transglutaminase IgA

 

Endomysial Ab IgA w/rfx - LC

 

Our doctor is a pediatric GI who specializes in celiac disease, so I'm guessing that's a good selection of tests to order!  I'm still curious though, as to why the positive test earlier wasn't treated with more concern…  I'm also curious to know whether or not there are any additional tests that are recommended.

 

Also - is it still thought that a biopsy is needed for a diagnosis?  Or are there any tests or combination of positive tests that are now considered sufficient to diagnose without a biopsy?

 

thanks so much for any advice!


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):
Little Northern Bakehouse
Food for Life



Celiac.com Sponsor (A8-M):
Daura Damm


RMJ Mentor

That is a very low positive. With this type of test, the values can vary about 5% if you run the same blood sample several times. It could easily be 19 (negative) or 20 next time.

That does look like a good list of tests to run. The "w/rfx" (with reflex) might mean they will only run it if the Ttg is positive. That is what my doctor's lab does. You might want to check that and ask to have it run no matter what. Or it might mean they will do an EMA titer only if the EMA is positive.

nvsmom Community Regular

Looks good to me too.  You may want to request the tTG IgG (Tissue transglutaminase IgG) if you can.  It's not the best test for celiac disease out there but it can occasionally catch a celiac that the other tests miss.  If you can't get it, you are well covered.

 

My labs also do not run the EMA IgA unless the tTG IgA was positive.  The EMA IgA is very similar to the tTG IgA but it tends to detect more advanced disease. It is pretty unusual for the EMA IgA to be positive when the tTG IgA is not.

 

Most doctors like to use a biopsy still but not all do.  Some doctors will diagnose celiac disease with a single blood test, but most won't.  The DGP IgG and EMA IgA are the most specific celiac disease tests out there.  I think they both are 98-100% specific to celiac disease which means 0-2% of positive results are caused by something other than celiac disease.

 

Your daughter has a positive DGP IgG so I suspect that she has celiac disease, or early celiac disease which may be hard to detect with other tests.  If no other blood tests support that diagnosis, i would suggest having her go gluten-free for at least 6 months and then retest to see if her number comes down.  The DGP tests tend to respond quickly to a change in diet so if it is celiac disease, a period of eating gluten-free for 6 months should make a difference.

 

She could also have the genetic tests done (DQ2 and DQ8).  97% of celiacs have those genes, so it is unlikley that she has celiac disease if both are negative.

 

Dr Fasano, a leading celiac disease researcher suggests that celiacs should have 4 of the following 5 criteria to be diagnosed with celiac disease:

  1. celiac symptoms
  2. positive blood test(s)
  3. positive biopsy
  4. positive genetic tests
  5. positive response to the gluten-free diet

One doesn't need the biopsy for a diagnosis... Some doctors don't require many criteria be met.  I was diagnosed with celiac disease with numbers 1, 2, and 5.

 

Best wishes.

appletree729 Apprentice

Thank you both so very much for your responses!  I really appreciate it - looking forward to hopefully getting some answers.  I'm quite sure she has the gene - she specifically has not been tested, but others in our family have.  I have two copies, my other daughter has two copies, my husband has one copy but celiac runs in his family and although all of his testing came back negative, he was so sick he went gluten free anyway and is doing *much* better.  He is pushing a bit to get the kids gluten free as well, but I really want a diagnosis for them before we go that route.  

 

Anyway - hope everybody has a good day - thanks again for taking the time to respond.

Archived

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


  • Celiac.com Sponsor (A19):
    Little Northern Bakehouse



  • Member Statistics

    • Total Members
      130,293
    • Most Online (within 30 mins)
      7,748

    BeMum
    Newest Member
    BeMum
    Joined

  • Celiac.com Sponsor (A20):
    GliadinX


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):
    GliadinX




  • Celiac.com Sponsor (A21):
    Holidaily Brewing Co.



  • Upcoming Events

  • Posts

    • max it
    • cristiana
      My chest pain has been caused by costochondritis, as well as times when iron supplements has given me such bad bloating it has put pressure on my back and chest, and reflux can do the same. Also, along the lines of Wheatwacked's suggestion above, is it possible you had an injury to your chest/ribs way back that is being set off by either some sort of gastrointestinal bloating/discomfort? I distinctly remember really hurting a rib over forty years ago when I misjudged a wall and thought it was just behind me but in fact it wasn't.  I fell badly against the wall and I think I cracked a rib then.  For some strange reason I didn't tell anyone but I think had I gone to hospital an X-ray...
    • Dora77
      Sorry for the long post. I’m 18, and I was diagnosed with celiac disease and type 1 diabetes (T1D). My transglutaminase IgA was >128 U/mL, EMA IgA positive twice, and I’m HLA-DQ2 and DQ8 positive. I’ve been completely asymptomatic since diagnosis, even when I cheated with gluten sometimes in the past and used to eat out(2-5 years ago) I don’t get the typical celiac reactions, which makes it really hard to know when (or if) I’ve been glutened. But for the past year, I’ve been the most strict with my diet, and that’s also when a bunch of new issues started. I eat completely glutenfree, never eat out, dont eat food that says „may contain gluten“.   Current Health...
    • lmemsm
      I've been making a lot of black bean brownies lately because it's one of the few gluten free dessert recipes that actually tastes palatable.  I've also seen chocolate cake recipes with black beans.  Someone mentioned a cookie recipe using lentils in place of flour.  Just wondering if anyone's run across any tried and true recipes using beans, lentils or peas for desserts?  I've seen a lot of recipes for garbanzo flour but I'm allergic to garbanzo beans/chickpeas.  Was wondering if adzuki or pinto beans might be useful in replacing some or all of the flour in baking.  Since gluten free flours can be crumbly was hoping the beans might help produce a better, less crumbly consistency.  Any...
    • lmemsm
      I've seen a lot of recipes for chia pudding, so I decided to make some with chia, water, cocoa and honey.  Didn't like the taste, so I added ground sunflower and ground pumpkin seed to it.  It tasted okay, but came out more like frosting that pudding.  I used to make pudding with tapioca starch, milk powder, water and sugar.  It came out very good but I haven't figured out what to use to replace the milk powder to make it dairy free.  Most starches will work in place of tapioca starch but quantity varies depending on the type of starch.  If I didn't add enough starch to get a pudding consistency, I'd add gelatin as well to fix it.  Avocado and cocoa makes a good dessert with a pudding like...
×
×
  • Create New...