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

What do my test results mean??

newjoy82

Recommended Posts

newjoy82 Rookie
newjoy82
Posted

A while back I had a celiac panel done and one came back slightly elevated and I had the gene test done and it was negative. Fast forward and I just had some other blood work done and celiac testing was included. I attached a picture, but total IgA was 65 considered high risk. The four other sub test were normal. Can someone please help me understand what it means? I read about that referring to immune system issues, but I don't understand what it has to do with Celiac if the other ones are negative. In addition to this CRP is elevated. Hormones are out of whack. Iron and transferrin saturation are high. Cortisol is high. Carbon Monoxide is low. Don't know if any of that has anything to do with the IgA or not. Any comments or ideas would be greatly appreciated. Thank you

Test.webp

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

Celiac.com Sponsor (A8-M):


frieze Community Regular
frieze
Posted

your low IgA makes your IgA tests moot. however, you IgG test was also neg, though higher.

Jmg Mentor
Jmg
Posted

You may find this interesting re your IGA total score: Open Original Shared Link

You don't mention any symptoms, is there a reason you had the blood tests?

cyclinglady Grand Master
cyclinglady
Posted

The IGA deficiency test is used in celiac disease testing as a control test.  It validates all the iga celiac tests (like Ttg iga).  The rest of your panel is negative (IGG) (assuming you were consuming gluten daily) and your gene test was negative making celiac disease unlikely, but I am not a doctor that's for sure.  

Now, having an IGa deficiency also can be a flag for celiac disease as many of them are, but many also have Type 1 diabetes and Hashimoto's Thyroiditis which are also flags.  This just alerts the doctor that pursuing a celiac disease diagnosis might be prudent. It seems like you doctor did just that.  Many people have no issues with being IGA deficient.  JMG provided a nice link explaining it.  

Is your doctor concerned about your other lab test results (not related to celiac disease)? 

 

newjoy82 Rookie
newjoy82
Posted
  • Author

Hi, thank you for the responses. The blood work was done by my neurologist/headache specialist. I go back for a follow up on the 30th. His notes said to follow up with PCP about all of the items I mentioned in the original post. Most of the things seem sort of non-specific... so I don't really know how they related to each other or my overall health/current conditions. I have hemicrania continua and fibromyalgia diagnosed. So, symptoms are headache (not really a accurate description) FMS stuff...muscle/joint pain, stomach stuff, fatigue, sleep issues, etc.

The Ttg IgG came back slightly elevated in the past but wasn't this time and I was negative on the gene, so I assume I don't have a gluten sensitivity, but I wanted to be sure that I don't need to be avoiding it.

So, I understand what the low IgA means...I tend to get sinus infections frequently. My allergy dr mentioned low IgA and gave me pneumonia shot and allergy shots which has helped a little. I don't totally understand why it's part of the celiac panel. Is it just because if it's low the others could test low giving a false negative? If that's the case, how do you figure out if you need to avoid gluten?

cyclinglady Grand Master
cyclinglady
Posted
17 minutes ago, newjoy82 said:

Hi, thank you for the responses. The blood work was done by my neurologist/headache specialist. I go back for a follow up on the 30th. His notes said to follow up with PCP about all of the items I mentioned in the original post. Most of the things seem sort of non-specific... so I don't really know how they related to each other or my overall health/current conditions. I have hemicrania continua and fibromyalgia diagnosed. So, symptoms are headache (not really a accurate description) FMS stuff...muscle/joint pain, stomach stuff, fatigue, sleep issues, etc.

The Ttg IgG came back slightly elevated in the past but wasn't this time and I was negative on the gene, so I assume I don't have a gluten sensitivity, but I wanted to be sure that I don't need to be avoiding it.

So, I understand what the low IgA means...I tend to get sinus infections frequently. My allergy dr mentioned low IgA and gave me pneumonia shot and allergy shots which has helped a little. I don't totally understand why it's part of the celiac panel. Is it just because if it's low the others could test low giving a false negative? If that's the case, how do you figure out if you need to avoid gluten?

Again, in the case of celiac disease testing the iga deficiency test is just used as a control test.  It tells you if the other celiac disease iga tests are actually working.  If you are low on the iga deficiency test when being tested for celiac disease, then the doctor needs to Run the entire panel and look only at the IGG test results.  Your doctor did this.  

Jmg Mentor
Jmg
Posted
43 minutes ago, newjoy82 said:

 

The Ttg IgG came back slightly elevated in the past but wasn't this time and I was negative on the gene, so I assume I don't have a gluten sensitivity, but I wanted to be sure that I don't need to be avoiding it.

 

I would strongly urge you not to discount gluten as a potential cause on the basis of negative celiac tests. I tested negative for celiac blood markers and on a subsequent endoscopy, but believe you me I react extremely strongly to any gluten. Negative tests may mean you have Open Original Shared Link, basically a diagnosis for those who react favourably to the gluten free diet, but don't test positive for celiac:

Quote

individuals with non-celiac gluten sensitivity have a prevalence of extraintestinal or non-GI symptoms, such as headache, “foggy mind,” joint pain, and numbness in the legs, arms or fingers. 

I suggest discussing with your PCP and if they exclude celiac and don't plan any further tests, go ahead and give a gluten free diet a try. Keep a food diary and see if it has any impact. It costs nothing to try it and for me after just 3 days I knew a massive change was taking place.   

Best of luck :) 

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

Celiac.com Sponsor (A8-M):


cyclinglady Grand Master
cyclinglady
Posted
5 minutes ago, Jmg said:

I would strongly urge you not to discount gluten as a potential cause on the basis of negative celiac tests. I tested negative for celiac blood markers and on a subsequent endoscopy, but believe you me I react extremely strongly to any gluten. Negative tests may mean you have Open Original Shared Link, basically a diagnosis for those who react favourably to the gluten free diet, but don't test positive for celiac:

I suggest discussing with your PCP and if they exclude celiac and don't plan any further tests, go ahead and give a gluten free diet a try. Keep a food diary and see if it has any impact. It costs nothing to try it and for me after just 3 days I knew a massive change was taking place.   

Best of luck :) 

I agree!  celiac disease can be ruled out, but that doesn't mean that you do not have a gluten issue.  Science still does not know much about gluten sensitivities.  They barely understand celiac disease!  Someday there might be a test, but for now,  use a food journal.  

My hubby went gluten-free 12 years before my diagnosis per the poor advice of his GP and my allergist.  I say this because it would have been nice to rule out celiac disease for sure.   The diet worked.  Gluten makes him sick. 

newjoy82 Rookie
newjoy82
Posted
  • Author

Thanks so much for all your responses. Some of this stuff is a bit confusing so I appreciate the feedback. I'll be talking to the dr to see what I need to do. I tried gluten free for a few weeks a while back, but didn't notice anything major. What should I notice and how long should it be before I notice a change? I had someone tell me it takes 6 months. Other people have mentioned a few days.

Jmg Mentor
Jmg
Posted
1 hour ago, newjoy82 said:

 I tried gluten free for a few weeks a while back, but didn't notice anything major.

Was this before or after he blood test? If you were gluten free that could have affected the result?

Quote

What should I notice and how long should it be before I notice a change? I had someone tell me it takes 6 months. Other people have mentioned a few days

I can only say in my case within 3 days I could read in my food diary how I was improving. At the time I felt absolutely dreadful and the immediate effect was a lifting brain fog and depression. The full extent of recovery however took a lot longer.  Did you keep a food diary when you went gluten-free? 

newjoy82 Rookie
newjoy82
Posted
  • Author

The gluten free was after the first blood test probably a year and a half ago to see if there would be any improvement. I just cut out all gluten and focused of fruits/veggies/meats...anything else I ate was specifically gluten free.

Archived

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

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


  • Member Statistics

    • Total Members
      131,694
    • Most Online (within 30 mins)
      7,748
    VJM
    Newest Member
    VJM
    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

    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Since 2015 we've spent extensive time in Italy and I've been able to eat their wheat products without incident. Initially, I was practically starving thinking foods in Sicily were not gluten-free.  An Italian friend who had lived in the US for over 20 years said she had celiac/gluten-free friends from the US who could eat Italian wheat products without problems. Hesitantly, I tried little by little without issues.  A few years later at a market, I asked a bread vendor if they had gluten-free loaves. Turns out she had lived in LA, said groups believe it's not the gluten that's causing our bodies harm, but potassium bromate; these groups have been trying to ban it.  Bromines and other halogens wreaks havoc to our endocrine system and, more specifically, our thyroids and immune systems. When bromines are ingested/absorbed into the body, it displaces iodine causing other health issues. Potassium bromate is a powerful oxidizing agent (dough 'conditioner') that chemically changes flour to enhance elasticity, bleaches the dough, and ages the flour much faster than open air.   Shortly thereafter while visiting friends in California, one family said they had gone gluten-free and the difference was incredible. The reason they choose this path was due them (a biologist/chemist/agriculturist scientist) having to write a portion of a paper about a certain product for the company he worked. Another company's scientist was directed to write the other portion. All was confidential, they weren't allowed to know the other company/employee.  After the research, they learned gluten was being removed from wheat, sent elsewhere, returned in large congealed blocks resembling tofu, and then added to wheat products. Potassium bromate has been banned for use in Europe, China, and other countries, but not in the US. Then we have the issues of shelf preservatives and stabilizers. What are we eating?  Why? We spend long periods of time in Italy and all has been good.  We just returned from an extended time in Greece;  no issues there either.  There is a man there we learned about on a travel show about Greece who walks the hills, picking herbs, pods, etc.  He is a very learned scholar, taught at the university level in Melbourne. It took a few days to locate him, but were finally successful. He too, is concerned about the additives and preservatives in American food (many of his customers are Americans, haven't been in the best of health, and have become healthier after visiting him). He suggested taking a food product from the US and the same product in Europe, and compare the different ingredients. Then ask why these things are being allowed in the US by the 'watch dog' of our foods and drugs. It would be amuzing if it weren't tragic. I'm presently looking for flour from Europe that I can make my own bread and pasta as the gluten-free bread is now $7.99 a (small) loaf.  BTW, studies are showing that many gluten-free individuals are becoming diabetic. My guess is because the gluten-free products are high in carbs. This is only my experience and opinion garnished by my personal research.  I hope it helps.  
    • knitty kitty
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By knitty kitty · Posted

      Symptoms that get worse if you don't supplement is a sign of malabsorption, possibly due to Celiac disease. Blood tests for nutritional deficiencies are not very accurate, and should be done when you have been off of supplements for eight to twelve weeks, otherwise the vitamin supplements you've taken will be measured.  The blood circulation system is a transportation system.  It transports the vitamins you've absorbed around the body, but blood tests don't give an accurate picture of the vitamin and mineral stores inside organs and tissues where they are actually used.  You can have "normal" blood levels but still have deficiencies.  This is because the brain demands stored nutrients be put into the blood stream to supply important organs, like the brain and heart, while other organs do without.   If you are taking Thiamine Mononitrate in your supplements, you are probably low in thiamine.  Thiamine Mononitrate is used in many supplements because it won't break down sitting on a shelf.  This also means Thiamine Mononitrate is difficult for the body to utilize.  Only thirty percent of Thiamine Mononitrate on the label is absorbed and even less is able to be utilized by the body.  A different form of Thiamine called Benfotiamine has been shown to promote intestinal healing.   Talk to your doctor about doing a genetic test to look for Celiac markers.   I'm concerned that if you do a gluten challenge (10 grams of gluten per day for a minimum off two weeks) in your weakened state, the nutritional deficiencies will become worse and possibly life threatening.  
    • ElisaAllergiesgluten
      Allergy medication: cetirizine by the HealthA2Z is it gluten free?

      By ElisaAllergiesgluten · Posted

      Hello, good afternoon!   I apologize, I didn’t see a notification and I’m just reading this. Thank you so much for sharing your thoughts and the link. Yes you are absolutely right, even so trying to get a response from them has been extremely difficult. They don’t answer but I will your practice of “guilty until proven innocent.”   I like and have a sense of trust here in this website, everyone is honest and thoughts are raw. The mutual understanding is amazing!   thank you Scott!
    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
×
×
  • 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.