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

Need to understand geno test


Gmombutterfly

Recommended Posts

Gmombutterfly Newbie

Please someone knowledgeable, explain why my doc says I'm not celiac, but have severe gluten allergy as celiac patient has without intestinal issues? These results are confusing & ive cut all gluten out 5wks now but am questioning her interpretation. I feel worse than ever!! Been sick all my life, even anemic at 6yrs old, but that changed. Too many weird symptoms in my 52yrs to not understand this as much as possible. Thank you!!

IgE, surum 137.0 HI

Gluten 0.24 HI

ANTI-TPO Ab 44 HI

CMV Ab.IgG (reflex) 4.4 HI

 

 

 


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



Celiac.com Sponsor (A8-M):



cyclinglady Grand Master

Welcome!  

These are the blood tests specific for celiac disease:

Open Original Shared Link

I am not sure your doctor actually ran a celiac test.  Not sure what "gluten" means.  Can you write out the actual test name and lab ranges?  I am guessing that the Anti TPO test is for thyroid antibodies (autoimmune thyroiditis).  This autoimmune disorder is commonly linked the the autoimmune disorder -- celiac disease (I have both).

It is possible to have an allergy to wheat which is separate from celiac disease.  In celiac disease you must avoid wheat, gluten, rye and often oats.  This could explain why you are not seeing any improvement and the famct it can a few months or years to feel well.  

Finally, celiac disease damages the small intestine causing malabsorption issues (like absorbing iron and causing anemia) no can affect many parts of the body.

Open Original Shared Link

I had no intestinal symptoms at all, but suffered from anemia.  A GI caught it when I went in for a colonoscopy when I hit the "over 50 club".  He suspected celiac disease.  He ordered the complete blood panel to check for celiac antibodies and an endoscopy to obtain intestinal biopsies.  Had the colonoscopy too, but that was just a cancer check.

 

Gmombutterfly Newbie

It's a geno Lab who did bloodwork.

Allergens IgE:

IgE, serum 137.0 HI & ref is <or=114.0 kU/L

Gluten is listed under it.. 0.24 HI ref is <.10 kUA/L

 

The ANTI-TPO Ab is within the thyroid panel results & is 44HI ref is <35 IU/mL

CMV Ab IgG (reflux) is 4.4HI ref is Neg=<0.9

 

kareng Grand Master
28 minutes ago, Gmombutterfly said:

It's a geno Lab who did bloodwork.

Allergens IgE:

IgE, serum 137.0 HI & ref is <or=114.0 kU/L

Gluten is listed under it.. 0.24 HI ref is <.10 kUA/L

 

The ANTI-TPO Ab is within the thyroid panel results & is 44HI ref is <35 IU/mL

CMV Ab IgG (reflux) is 4.4HI ref is Neg=<0.9

 

I am not sure what "a geno Lab" is?  Did you go to an actual MD?  Maybe we just aren't seeing the complete thing?  But an allergen test is not a Celiac test as Celiac is not an allergy.

Gmombutterfly Newbie

I get it. So according to these results, am I as allergic to gluten as she told me? Says severe allergy to gluten & to cut it completely out of my life. That's really what I'm questioning.

kareng Grand Master
36 minutes ago, Gmombutterfly said:

I get it. So according to these results, am I as allergic to gluten as she told me? Says severe allergy to gluten & to cut it completely out of my life. That's really what I'm questioning.

Sorry.  But there really isn't such a thing as a "gluten allergy".  You might want to research allergy blood testing - from reputable sites, not companies that sell the tests or " natural" doctors that make thier living spreading this stuff. Sounds like you didn't go to an actual medical doctor?  

 

You can be allergic to the protein in wheat or to barley or to rye - that is what is considered " gluten" when speaking of Celiac.  In which case, you might not be " allergic" to all of them.  And , from my limited understanding of allergies, you would probably need an epi pen and have an anaphylactic reaction to wheat.

Open Original Shared Link

cyclinglady Grand Master

I think your doctor told you that you do not have celiac disease because he did not test you for celiac disease?  Instead, it looks like he tested you for allergies.  An allergic reaction can cause stomach pain, nausea, swelling, hives, itchy rash, breathing issues, fainting, and throat swelling and even death.  If severe, you should carry an EPI pen.  

Why he ordered thyroid antibodies test and not celiac antibodies is odd.  How is he treating your possible autoimmune thyroiditis?  

I guess (this is not medical advice), you should avoid all wheat products, as recommended by your doctor (what kind is he?) , but if you have celiac disease or Non-celiac gluten intolerance, you should avoid eating all forms of gluten: wheat, rye and barley (some oats).  

Consider a second opinion and ask for a dietician referral if possible.  


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



Celiac.com Sponsor (A8-M):



Gmombutterfly Newbie

She is general practitioner. Says all my symptoms & sickness is gluten allergy. Guess I'm about to find out how severe it is cause I've been 5 wks only trace gluten & accidentally ate a small gluten croissant tonight. Thought it was gluten-free :-( Anyway,  I was very sick when we went over results & since then I got copy of this. Now I'm wishing I had recorded our appointment because I seriously don't remember the thyroid stuff. Was hoping someone could make sense of it. Thanks 

TexasJen Collaborator

Hi-

I'm wondering what your symptoms are that prompted her testing?

There are several different types of immunoglobulins: IgA, IgG, IgM, IgE, IgD. Each one plays a different role in our immune systems. In very simple terms, IgE is typically what you find in your nasal passages, lungs etc and is involved in allergic reactions (think runny nose, sneezing, breathing trouble, lip swelling). However, many people have IgE reactions in the intestines which don't show the classic symptoms.

IgA is often related to the GI system.

IgG are long term immune system things (think chickenpox - even though you had chicken pox as a kid, your IgG will still protect you from getting chicken pox again years later).

SO, you were not tested for celiac (unless there are some other tests that you did not put on this board). Those tests are IgA, DPG gliadin IgA and IgG, endomysial antibodies and anti-transglutaminase IgA. 

The positive IgE to gluten indicates a possible allergy, but often times there is further testing done through an allergist to prove it.

Since celiac has 300+ different symptoms, is it possible that you also have celiac and should be properly tested? 

Personally I would. It looks like you have another autoimmune condition. The anti-TPO antibody is anti-thyroperoxidase - often found in Hashimoto's. But often times it's silent. The treatment is based on several other tests - TSH, Free T4 and possibly a thyroid ultrasound. 

It sounds like you've only had part of the workup for some complicated symptoms. Ask your doctor lots of questions and don't give up until you feel confident that you have the right answers!

Good luck!

 

Gmombutterfly Newbie

Thank you!!

ironictruth Proficient

Celiac panel is TTG, DGP, EMA. A overall IGA should be run to make sure you are not deficient. 

You have positive thyroid antibodies, and, I learned this the hard way, there is a second thyroid antibody test. Although, your one is already positive. You should have all of your thyroid levels done to see how it is functioning and possibly an ultrasound.

You have had in the past, or recently have, the CMV virus. It can resurface and cause symptoms or it can not. 

You need a celiac knowledgable GI and an endocrinologist. Do not waste time, it can take awhile to get into one. 

Unfortunately, you have to be on gluten for the testing. 

Is this your primary care doc? Because you may want a new one of those as well. 

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Scott Adams replied to Florence Lillian's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Gluten-Mimicking Proteins that can affect some Celiac individuals.

    2. - Scott Adams replied to Jmartes71's topic in Coping with Celiac Disease
      2

      Second chance

    3. - Scott Adams replied to elisejunker44's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Schar's products contain wheat!

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

    • Total Members
      133,602
    • Most Online (within 30 mins)
      7,748

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

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • Scott Adams
    • Scott Adams
      Thank you for sharing your experience, Florence. It’s important to clarify, though, that proteins like zein in corn, panicin in millet, and kafirin in sorghum are not considered gluten and have not been shown to trigger the same autoimmune intestinal damage seen in celiac disease. Some people with celiac disease do report symptoms with certain gluten-free grains, oats, or other foods, but that reflects individual intolerance or sensitivity—not a proven “gluten-mimic” effect that damages the small intestine. Certified gluten-free oats are considered safe for most people with celiac disease, though a small subset may react to avenin. If specific foods consistently cause symptoms for you, it makes sense to avoid them personally, but it’s helpful for readers to know that these foods are still medically classified as gluten-free and generally safe for the broader celiac community.
    • Scott Adams
      It’s true that awareness of celiac disease can vary among physicians, particularly outside of gastroenterology, and many patients end up educating their own providers. Reaching out to someone you trusted for 25 years makes sense if you felt heard and supported. That said, celiac disease management often benefits from a team approach, including a knowledgeable primary care provider and, when needed, a gastroenterologist or dietitian familiar with gluten-related disorders. Advocating for yourself is not unreasonable—it’s part of managing a chronic condition. If your current provider relationship isn’t working, it’s appropriate to seek care where you feel respected and properly supported.
    • Scott Adams
      I understand why that feels concerning. Some Schär products use specially processed wheat starch that has had the gluten removed to meet strict gluten-free standards (under 20 ppm in the U.S. and EU), which is why they can legally and safely be labeled “gluten free” for people with celiac disease. However, wheat must still be listed in the ingredients and allergen statement because it is derived from wheat, even though the gluten protein has been removed. For individuals with a true wheat allergy, these products are not appropriate—but for those with celiac disease, properly tested gluten-free wheat starch is considered safe under current medical guidelines. That said, it’s completely reasonable to prefer products made without wheat starch if that gives you greater confidence, and clearer front-of-package communication could certainly help reduce confusion for shoppers.
    • elisejunker44
      I have enjoyed Schar's gluten free products for years. However, some items Do contain Wheat and are not clearly labeled on the front. Indeed the package states 'gluten free' on the front, and it is not until you read the ingredient label that one see's wheat as the first ingredient. Some celiacs may be willing to take a chance on this 'gluten free wheat', but not me. I strongly feel that the labeling for these wheat containing products should be clearly labeled on the front, with prehaps a different color and not using the 'no gluten symbol on the front. The products are not inexpensive, and also dangerous for my health!
×
×
  • 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.