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):

Need help interpreting test results

Carolyn2013

Recommended Posts

Carolyn2013 Newbie
Carolyn2013
Posted

My doctor has left the office for a week on vacation. My test results were posted online, but I have no one to help me interpret them. Anyone know what the following means? I'd really appreciate your help! 

 

Report Result Ref. Range Units   Status Lab
IMMUNOGLOBULIN A, QN, SERUM 129 87-352 MG/DL   Final 01
DEAMIDATED GLIADIN ABS, IGA 5 0-19 UNITS   Final 01 
                                  NEGATIVE                   0 - 19
                                  WEAK POSITIVE             20 - 30
                                  MODERATE TO STRONG POSITIVE   >30
DEAMIDATED GLIADIN ABS, IGG 2 0-19 UNITS   Final 01 
                                  NEGATIVE                   0 - 19
                                  WEAK POSITIVE             20 - 30
                                  MODERATE TO STRONG POSITIVE   >30
T-TRANSGLUTAMINASE (TTG) IGA <2 0-3 U/ML   Final 01 
                                             NEGATIVE        0 -  3
                                             WEAK POSITIVE   4 - 10
                                             POSITIVE           >10
 
                TISSUE TRANSGLUTAMINASE (TTG) HAS BEEN IDENTIFIED
                AS THE ENDOMYSIAL ANTIGEN.  STUDIES HAVE DEMONSTR-
                ATED THAT ENDOMYSIAL IGA ANTIBODIES HAVE OVER 99%
                SPECIFICITY FOR GLUTEN SENSITIVE ENTEROPATHY.
T-TRANSGLUTAMINASE (TTG) IGG <2 0-5 U/ML   Final 01 
                                             NEGATIVE        0 - 5
                                             WEAK POSITIVE   6 - 9
                                             POSITIVE           >9
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


kareng Grand Master
kareng
Posted

From what I can tell - it looks negative

 

Sugarcube Rookie
Sugarcube
Posted

Yeah each of the Celiac tests is negative meaning its highly unlikely that you have Celiac at the moment.

Jmg Mentor
Jmg
Posted

First column is the resul of your test, the second is the 'normal' range expected, then there's some guidance on what a positive result would be.  eg your IGA was 129, in the middle of the reference range 87-352. 

The forum sidebar graphic obscures some of the test image on my screen but all the tests look within normal ranges as per Kareng and Sugarcube.

What caused you to take the tests?

Carolyn2013 Newbie
Carolyn2013
Posted
  • Author
1 hour ago, Jmg said:

First column is the resul of your test, the second is the 'normal' range expected, then there's some guidance on what a positive result would be.  eg your IGA was 129, in the middle of the reference range 87-352. 

The forum sidebar graphic obscures some of the test image on my screen but all the tests look within normal ranges as per Kareng and Sugarcube.

What caused you to take the tests?

My doctor recommended I be tested to rule it out and get to the cause of severe stomach issues I've been having for the past two years (diarrhea, stomach cramping, bloating). I'm glad that it doesn't seem to be celiac but was hoping for an answer, so I could maybe find a solution. 

kareng Grand Master
kareng
Posted
4 hours ago, Carolyn2013 said:

My doctor recommended I be tested to rule it out and get to the cause of severe stomach issues I've been having for the past two years (diarrhea, stomach cramping, bloating). I'm glad that it doesn't seem to be celiac but was hoping for an answer, so I could maybe find a solution. 

Why don't you look at FODMAPS?  If that is the problem, you should find out really quickly on a low FODMAP diet - probably in a week or so.

A low FODMAP diet is basically gluten free.   The best part is that you don't have to be as strict.  Crumbs shouldn't be a big deal.

 

 

Open Original Shared Link

Jmg Mentor
Jmg
Posted
3 hours ago, Carolyn2013 said:

My doctor recommended I be tested to rule it out and get to the cause of severe stomach issues I've been having for the past two years (diarrhea, stomach cramping, bloating). I'm glad that it doesn't seem to be celiac but was hoping for an answer, so I could maybe find a solution. 

You may yet have found a solution, test results notwithstanding. When your doctor returns they may decide the negative results are sufficient to exclude coeliac, but that doesn't mean that gluten isn't the source of your discomfort. I'm just one example of someone that tested negative, both in blood and biopsy, but who has a very strong reaction to gluten, including all the symptoms you outline above. 

 

My suggestion would be tha you continue eating gluten until you've seen the doctor and established whether they're ruling out gluten as a cause. If they do, then please consider giving the gluten free diet a try. Keep a food diary, before and during this period, note down what you eat, when and how you feel. There are other foods which cause intolerances and this may help you identify them. 

There are estimates that as much as 6% of the population are non celiac gluten intolerant, they test negative for coeliac but respond to a gluten free diet. You could be one of those people. I know you may not want to give up gluten but if it is the source of your problems you may feel fantastic if you do. 

Best of luck to you on finding an answer. If you do the challenge post on here for some moral support and advice. :) 

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

Celiac.com Sponsor (A8-M):


Jmg Mentor
Jmg
Posted
6 minutes ago, kareng said:

Why don't you look at FODMAPS?  If that is the problem, you should find out really quickly on a low FODMAP diet - probably in a week or so.

A low FODMAP diet is basically gluten free.   The best part is that you don't have to be as strict.  Crumbs shouldn't be a big deal.

 

 

Open Original Shared Link

This was posted just before I finished typing, but on reflection Karen's quite right to suggest looking at Fodmaps before gluten.  Here's a good article outlining why:

Open Original Shared Link

Fodmaps are not a problem for me but gluten is, so I think I may be too quick to suggest people exclude it! I'm still learning!  :) 

 

kareng Grand Master
kareng
Posted
23 minutes ago, Jmg said:

This was posted just before I finished typing, but on reflection Karen's quite right to suggest looking at Fodmaps before gluten.  Here's a good article outlining why:

Open Original Shared Link

Fodmaps are not a problem for me but gluten is, so I think I may be too quick to suggest people exclude it! I'm still learning!  :) 

 

"gluten" is a high FODMAP food.  So many people with FODMAP issues find that going gluten-free makes them feel better as a gluten-free diet eliminates a major FODMAP food.  I think it is certainly worth a try, as it should make a difference quickly and is not as restrictive as a Celiac gluten-free diet.  Some people find that after a short time on a low FODMAP diet, they are able to go back to a more normal diet.  

Jmg Mentor
Jmg
Posted
11 minutes ago, kareng said:

"gluten" is a high FODMAP food.  So many people with FODMAP issues find that going gluten-free makes them feel better as a gluten-free diet eliminates a major FODMAP food.  I think it is certainly worth a try, as it should make a difference quickly and is not as restrictive as a Celiac gluten-free diet.  Some people find that after a short time on a low FODMAP diet, they are able to go back to a more normal diet.  

Yes my brother in law (not blood relative) is (I think) one of those people. He can happily drink a beer (or several!) but onions or similar are a real issue for him. He doesn't do well with pastry either, but I don't think gluten is the issue with him.  Indeed, there are some studies suggesting ncgi is more about fodmaps: Open Original Shared Link I'd be interested in discussing them sometime, but I don't want to derail Carolyn's thread :) 

 

Archived

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

Go to topic listing
  • 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
      Edy's and Dreyer's ice cream

      By Aretaeus Cappadocia · Posted

      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
      Edy's and Dreyer's ice cream

      By knitty kitty · Posted

      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
      Edy's and Dreyer's ice cream

      By Aretaeus Cappadocia · Posted

      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
      EDG 3 years ago fine, now it shows focal villous blunting,

      By Aretaeus Cappadocia · Posted

      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
      Terrible Neurological Symptoms

      By knitty kitty · Posted

      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...