Jump to content
  • 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):

Questions about DGP testing


Renaye

Recommended Posts

Renaye Contributor

Back in 2011, I had a Prometheus test run which consisted of a +DGP IgG, +DGP IgA, -TTG IgA, -EMA IgA, Total IgA was normal.  My gastro did a genetics test which was unable to interpret but started me on a gluten-free diet and sent me to a rhuemmy doctor.  A later biopsy was negative.  Now that doctor is gone and my new doctor which I like, does not think much of my results. He believes there needed to be more to the panel - IGG maybe? which is better than the DGP.  I tried to explain to him that the DGP was the newer more accurate tests but I didn't get through to him.  Is there some tests missing from the panel that was taken?  Am I wrong?  I am starting to believe that gastro doctors are only good for prescribing drugs and doing procedures and bloodwork.  My health and nutrition is mainly in my hands and base on my ability to identify problems and follow through with them.   Very frustrated.


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



Celiac.com Sponsor (A8-M):



cyclinglady Grand Master

He wants to order the TTG IgA after you have been gluten free for years (that's the only missing celiac disease test)  and you are not IgA deficient?  A positive is a positive.  When you get one on the panel, the doctor is to move forward and obtain biopsies via endoscopy.  Hopefully, he managed to get four to six samples as it is really easy to miss damaged areas (sounds like this happened to you).  Did you keep a copy of the biopsy report? 

You sounds like me.  I just tested positive to ONLY the DGP IgA.  The rest of the panel was negative.  My biopsies  revealed a Marsh Stage IIIB (moderate to severe damage).  When I was glutened last July, new provider and insurance only allows PCP's to order the TTG IgA and the deficiency test.  Guess what?  I tested negative.  I had to get to a new GI to get the DGP's which again, only the DGP IgA was positive confirming that I really has been glutened!  

I assume you are doing well on the gluten-free diet or have have new or your old symptoms come back?  Why the follow-up with the new GI?  

 

 

Renaye Contributor

I did not get a final biopsy report but the last one was taken in 2013 and my discharge papers indicate scalloped mucosa in duodenum and duodenal mucosal changes consistent with celiac disease.  This was 2 years after going gluten free. Biopsies were taken and nurse called that they were negative.  Yes, I am doing fine on the diet but did not have typical symptoms. My rhuemmy doctor believes that my sicca symptoms are in remission due to the diet.  I see a gastro doctor yearly due to obtaining a prescription referral for dexilant and monitoring for possible barrett's. Going for egd late in April.  Thanks for your reply. 

Archived

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

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      134,077
    • Most Online (within 30 mins)
      10,442

    terrificterry
    Newest Member
    terrificterry
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.7k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Aretaeus Cappadocia
      Sigh. I posted this yesterday based on the Safeway website. I went back again today to their website to double check. On the page where they are selling Vanilla Bean flavor, it has a distinct Certified Gluten Free label. Other flavors on the Safeway website didn't have the gluten-free statement. Today I went into the store. None of the flavors I looked at, including Vanilla Bean, have a Gluten Free statement. Is it safe? Who knows. The ingredients are either safe or nearly safe (some have "natural flavor"). There are warnings about "contains milk and soy" but not about wheat - this implies they are safe, but again, who knows. On the other hand, every flavor I checked of their Slow Churn line of ice creams has wheat as an ingredient. 100% not safe.
    • knitty kitty
      Do keep in mind that many of the newly diagnosed have lactose intolerance.  This is because the villi lining the intestinal tract are damaged, and can no longer make the enzyme lactAse which breaks down the milk sugar lactOse.  When the villi grow back (six months to two years), they can again produce the enzyme lactAse, and lactose intolerance is resolved.  However, some people (both those with and without Celiac Disease) are genetically programmed to stop producing lactase as they age.   Do be aware that many processed foods, including ice cream, use Microbial Transglutaminase, a food additive commonly called "meat glue," used to enhance texture and flavor.  This microbial transglutaminase has the same immunogenicity as tissue transglutaminase which the body produces in response to gluten in people with Celiac Disease.  Tissue Transglutaminase (tTg IgA) is measured to diagnose Celiac Disease in blood tests.  Microbial Transglutaminase acts the same as Tissue Transglutaminase, causing increased intestinal permeability and inflammation.   New findings show that microbial transglutaminase may be able to trigger Celiac Disease and other autoimmune and neurodegenerative diseases.   Microbial Transglutaminase is not required to be listed on ingredients labels as it's considered a processing aid, not an ingredient in the U.S.  Microbial Transglutaminase has been GRAS for many years, but that GRAS standing is being questioned more and more as the immunogenicity of microbial transglutaminase is being discovered. Interesting Reading:  Microbial Transglutaminase Is a Very Frequently Used Food Additive and Is a Potential Inducer of Autoimmune/Neurodegenerative Diseases https://pmc.ncbi.nlm.nih.gov/articles/PMC8537092/
    • Aretaeus Cappadocia
      There is a 10 year old post in this forum on Edy's and Dreyer's ice cream. The information is somewhat outdated and the thread is closed to further comment, so here is a new one. Edy's And Dreyer's Grand Vanilla Bean Ice Cream - 1.5 Quart is labeled "Gluten Free". This is a different answer than years gone by. I don't know the answer for any other flavor at this moment. On 1 May, 2026, Edy's website says: "As a general rule, the gluten in Edy's and Dreyer's® frozen dessert products is present only in the added bakery products, such as cookies, cake or brownies. We always label the eight major food allergens on our package by their common name. We recommend to always check the label for the most current information before purchasing and/or consuming a product. The exception to this rule is our Slow Churned French Silk frozen dairy dessert, which contains gluten in the natural flavors." https://www.icecream.com/us/en/brands/edys-and-dreyers/faq It seems that Edy's and Dreyer's are more celiac-friendly than they were 10 years ago. Once I found enough information to make today's buying decision, I stopped researching.
    • Aretaeus Cappadocia
      probably not your situation @Mimiof2, but allow me to add one more to @trents list of celiac-mimics: "olmesartan-induced sprue-like enteropathy"  
    • knitty kitty
      My dad had an Abdominal Aortic Aneurysm.  Fortunately, it was discovered during an exam.  The doctor could feel my dad's heart beating in his stomach/abdomen.  The aneurysm burst when the doctor first touched it in surgery.  Since he was already hooked up to the bypass machine, my dad survived ten more years.  Close call! Triple A's can press on the nerves in the spinal cord causing leg pain.  I'm wondering if bowing the head might have increased the pressure on an aneurysm and then the nerves.   https://gulfcoastsurgeons.com/understanding-abdominal-aortic-aneurysm-symptoms-and-causes/ Abdominal Aortic Aneurysm Presenting as a Claudication https://pmc.ncbi.nlm.nih.gov/articles/PMC4040638/
×
×
  • Create New...