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

Clarifying the test results


KAG1010

Recommended Posts

KAG1010 Newbie

Hi Everyone, 

 

i am am brand new to the board.  Here's my background briefly.  I am 40. I have been trying to have a baby since 2010.  I have been pregnant twice and both ended in miscarriage. A new doctor for IVF ordered a recurrent loss workup.  I see my test results but have a few more tests to do before I am following up with the doctor.  My test results that I believe have to do with celiac are as follows:

 

endomysial Iga Antibody is negative

Tissue Transglutaminase Iga is 44.9. Standard range is 0-19. 

 

Reading through some posts here I think I'm understanding that the Iga antibody is used to show whether the tissue transglutaminase Iga is valid, and not a false positive? Is that accurate? 

 

After 6 rounds of IVF, I feel like I'm a googling expert but for some reason this is really confusing to me! 

 

Thank you in advance!

 


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



Celiac.com Sponsor (A8-M):



emma6 Enthusiast

the test you had which is listed as negative is called EMA

Open Original Shared Link

your thinking of total Iga which checks that you are not deficient in Iga and are able to produce antibodies. people with an Iga deficiency can get false negative results.

since you tested positive for ttg iga that suggests you're not iga deficient and you most likely have celiac disease.

you can still have celiac with a negative EMA. not everyone will test positive for every test its very hit or miss. so even if none of your other tests come back positive for celiac, the positive ttg iga is enough.

looks like you've finally found the cause behind your problems

 

cyclinglady Grand Master

Welcome!  You may have found the reasons for your fertility issues!  You only need one positive on the celiac panel to move forward.  Now, keep eating gluten and get a referral to a GI doctor.  The next step is an endoscopy to obtain intestinal biopsies.  

Open Original Shared Link

Why not just try going gluten free without a diagnosis?  I think you will receive better care and may uncover other issues that could affect a healthy pregnancy (e.g. Anemia, thyroid issues, etc.)  beside, celiac disease is genetic.  A firm diagnosis can help others in your family.  

I just met a woman in a 100% gluten free bakery a few months ago.  She told me that she had issues with conceiving and miscarrying.  Six months after being gluten free (strict), and she was pregnant.  Yep, she had the little guy with her!  I hope the best for you!

 

KAG1010 Newbie

Thank you both so much for your responses. I hope this is the answer. Unexplained infertility is really frustrating because you just keep hoping. But with a potential reason, hopefully I can adjust my diet and hopefully get pregnant! 

 

Thank you

Awol cast iron stomach Experienced

Emma 6 gave you great info on your test question.

I just wanted to say I am sorry for your losses . I hope that you are able to get the help and healing needed to move forward to better health and future conception. I look forward to the day you post that things are progressing in a positive way in your desire for a family.  I went through 3 pregnancies with what was likely undiagnosed celiac, I am a grateful mother that got to keep two on earth.

I have hope and best wishes for you.

Good luck.

Washingtonmama Contributor

My daughter was recently diagnosed, and her doctor agreed, Celiac could very well be the cause for her recurrent miscarriages. She is very excited to have found the problem. Looks like you are on the way to success! Whoohoo!

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. - Rogol72 replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      8

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

    2. - Scott Adams replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      8

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

    3. - Scott Adams replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

    4. - deanna1ynne replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,441
    • Most Online (within 30 mins)
      7,748

    Linda Boxdorfer
    Newest Member
    Linda Boxdorfer
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Rogol72
      @HAUS, I was at an event in the UK a few years back. I remember ringing the restaurant ahead to inquire about the gluten free options. All I wanted was a few gluten free sandwiches, which they provided and they were delicious. The gluten-free bread they used was Warbutons white bread and I remember mentioning it on this site before. No harm in trying it once. It's fortified with Calcium and Iron. https://www.warburtonsglutenfree.com/warbs_products/white-loaf/ The only other gluten-free bread that I've come across that is fortified is Schar with Iodized salt, nothing else.
    • Scott Adams
      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
    • Scott Adams
      Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted to at least mention the possible negative sides of having a formal diagnosis. While I understand wanting a formal diagnosis, it sounds like she will likely remain gluten-free either way, even if she should test negative for celiac disease (Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If her symptoms go away on a gluten-free diet, it would likely signal NCGS).        
    • JoJo0611
    • deanna1ynne
      Thank you all so much for your advice and thoughts. We ended up having another scope and more bloodwork last week. All serological markers continue to increase, and the doc who did the scope said there villous atrophy visible on the scope — but we just got the biopsy pathology report back, and all it says is, “Duodenal mucosa with patchy increased intraepithelial lymphocytes, preserved villous architecture, and patchy foveolar metaplasia,” which we are told is still inconclusive…  We will have her go gluten free again anyway, but how soon would you all test again, if at all? How valuable is an official dx in a situation like this?
×
×
  • 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.