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

Confused with lab results

Greens

Recommended Posts

Greens Newbie
Greens
Posted

I'm new to the celiac forum and have tried to look up previous posts to find answers I'm looking for.  Apologies if I missed a post that questions the same issue as I'm about to go on about.  I'd be grateful for any input anyone might have.

3 years ago I asked for a serum gliadin IgA and IgG only because it seemed that everyone is suddenly gluten sensitive.  I've never had gastric problems or any other symptoms to indicate sensitivity.  The IgG was negative.  The lab range for a negative IgA was 0-5 and my results on that test was 78.  I don't feel my doctor was able to adequately explain what that meant and whether that indicated that I had a true gluten issue.  Can someone ELI5 what this result means?

In the meantime, I religiously abstained from gluten for 2 years.  I wanted to see if I could reintroduce wheat and had 2 ciabatta sandwiches in a 2 week period.  Soon after I had another IgA and IgG drawn and similar results, but IgA was 84 (higher) this time.  Still, no digestive problems and am back to avoiding gluten.

I just feel unclear what the IgA means if that is the only positive test, especially since I am asymptomatic.  If I understood correctly, people can have negative tests, but still have celiac disease, but can someone have a positive and be negative for sensitivity?  My doctor doesn't want to do a biopsy, just told me to avoid gluten.

The only other lab value that is off is my alkaline phosphatase which has been low at least 12 years (that is as long as I have my lab records).  My levels are 19-22 range and lab range 25-100.  Has anyone heard of any correlation with gluten sensitivity?  I ask because I don't have liver, kidney or bone disease, my diet is not protein deficient.  None of my doctors have made any comment on the low levels - had since my 20s.  Seem it would be unusual for a healthy adult to have chronically low levels.  Was wondering if I do have gluten allergies whether this test could be reflecting a decreased ability in digesting/absorbing protein from intestinal damage.  Until I went gluten free, I didn't realize how much gluten I had been consuming on a daily basis.   

Ok, lastly I do have the vague symptoms that can correlate with many other issues:  sluggishness, fatigue, brain fog, intermittent depression.

Again, I appreciate anyone who can give more info.  I'm just looking to make sense out of something I feel my doctor should have been able to do.

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

Celiac.com Sponsor (A8-M):


cyclinglady Grand Master
cyclinglady
Posted

Welcome! 

First, let's make sure you had standard celiac blood tests and these include: 

  • Tissue Transglutaminase (tTG) IgA and (tTg) Ig
  • Deamindated Gliadin Peptide (DGP) IgA and (DGP) IgG
  • EMA IgA
  • Total serum IgA and IgG (control tests)
  • AGA IgA and AGA IgG -- older less reliable tests largely replaced by the DGP tests
  • Finally, Endoscopic biopsy -- 6 samples

I am not sure which test you had, the new DGP or the old AGA tests.  Did your doctor order at least the IgA total serum test?  If the results are below range, then you are IgA deficient and the IgA tests you took for celiac are not valid.

You do sound like you have some symptoms.  You know that celiac disease is an autoimmune disorder that is triggered by gluten and there are no known reputable tests for a sensitivity to gluten.  Science is not there yet.  Celiac disease is not an allergy.  I do not know why your doctor would not refer you to a GI doctor for an endoscopy.  To tell you to go gluten free without completing all  testing was wrong.  Were you seeing a medical doctor? 

Why are your gliadin antibodies levels still high?  It appears that gluten is still in your diet.  It is hidden in so many places.  Cross contamination is a big problem.  Do you live with gluten eaters?  Kiss a gluten eater? 

Your alkaline phosphatase levels?  I am not a doctor, but something is up with your liver and it could be related to celiac disease.  What does your doctor say?

Hope this helps! 

nvsmom Community Regular
nvsmom
Posted

Ditto everything Cyclinglady said.

 It's hard to say for sure if it is celiac disease unless you know what test was done.  If it was the antigliadin antibody (AGA IgA) then it probably is celiac disease (such a high result), but if it was the deaminated gliadin peptide (DGP IgA) then you do have celiac disease - it is a very specific test.

I too think you have gluten in your life. Check medications, don't share a toaster or condiments.  cc is a big issue.

Archived

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

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


  • Member Statistics

    • Total Members
      131,705
    • Most Online (within 30 mins)
      7,748
    Lyana Chahine
    Newest Member
    Lyana Chahine
    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

    • Wends
      Inconclusive results

      By Wends · Posted

      Be interesting to see the effects of dairy reintroduction with gluten. As well as milk protein sensitivity in and of itself the casein part particularly has been shown to mimic gluten in about 50% of celiacs. Keep us posted!
    • deanna1ynne
      Inconclusive results

      By deanna1ynne · Posted

      She has been dairy free for six years, so she’d already been dairy free for two years at her last testing and was dairy free for the entire gluten challenge this year as well (that had positive results). However, now that we’re doing another biopsy in six weeks, we decided to do everything we can to try to “see” the effects, so we decided this past week to add back in dairy temporarily for breakfast (milk and cereal combo like you said).
    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Hi Christiana, Many thanks for your response.  Interestingly, I too cannot eat wheat in France without feeling effects (much less than in the US, but won't indulge nonetheless).  I also understand children are screened for celiac in Italy prior to starting their education. Wise idea as it seems my grandson has the beginning symptoms (several celiacs in his dad's family), but parents continue to think he's just being difficult.  Argh.  There's a test I took that diagnosed gluten sensitivity in 2014 via Entero Labs, and am planning on having done again.  Truth be told, I'm hoping it's the bromine/additives/preservatives as I miss breads and pastas terribly when home here in the states!  Be well and here's to our guts healing ❤️
    • Wends
      Inconclusive results

      By Wends · Posted

      Lol that’s so true! Hope you get clarity, it’s tough when there’s doubt. There’s so much known about celiac disease with all the scientific research that’s been done so far yet practically and clinically there’s also so much unknown, still. Out of curiosity what’s her dairy consumption like? Even compared to early years to now? Has that changed? Calcium is dependent in the mechanism of antigen presenting cells in the gut. High calcium foods with gluten grains can initiate inflammation greater.  This is why breakfast cereals and milk combo long term can be a ticking time bomb for genetically susceptible celiacs (not a scientific statement by any means but my current personal opinion based on reasoning at present). Milk and wheat are the top culprits for food sensitivity. Especially in childhood. There are also patient cases of antibodies normalising in celiac children who had milk protein intolerance/ delayed type allergy. Some asymptomatic. There were a couple of cases of suspected celiacs that turned out to have milk protein intolerance that normalised antibodies on a gluten containing diet. Then there were others that only normalised antibodies once gluten and milk was eliminated. Milk kept the antibodies positive. Celiac disease is complicated to say the least.
    • deanna1ynne
      Inconclusive results

      By deanna1ynne · Posted

      And thank you for your encouragement. I am glad that her body is doing a good job fighting it. I also just want clarity for her moving forwards. She was only 6 for the last round of testing and she's 10 now, so I'm also hoping that makes a difference. It was weird during her last round of testing though, because right before her biopsy, we'd upped her gluten intake by giving her biscuits made from straight up vital wheat gluten, and her labs actually normalized slightly (lower ttg and her ema went negative). Bodies just do weird things sometimes! lol
×
×
  • 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.