Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

Blood test/symptom interpretation?

scanlanmd

Recommended Posts

scanlanmd Apprentice
scanlanmd
Posted

Hi guys! 

I am a 25 year old female who has always been very food, health an exercise conscious. I have been struggling with chronic fatigue for almost 3 years now. I have had symptoms progress quite rapidly recently, which lead me to seek out blood work. The symptoms I've been experiencing have been severe bloating, extremely poor digestion, loose stools, headaches, a face rash that has been ebbing and flowing with it's flare ups (sort of resembles a malar rash of lupus-although ANA was negative), neuropathy in hands and feet and bleeding gums when brushing, poor sleep. My TTG-IgA came back as a 14.8, the cut off being 14.9, Ferritin level of 15 (after being on iron supplements previously, as per my naturopath) and elevated lymphocytes. I am curious if any of you have experienced these symptoms and if it may be possible that I still could be celiac even though I was .1 under the parameters? 

Thank you so much for your time!

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

Celiac.com Sponsor (A8-M):


TexasJen Collaborator
TexasJen
Posted

The sensitivity of the Anti-TTG IgA antibodies is 81-100% (so not perfect). However, there are no blood tests that you can do that can 100% rule out celiac.  

You didn't mention if you are still eating gluten - if you have cut it out, your tests might be falsely negative.

If you really think you might have it, I would push for a full celiac panel (and maybe even an EGD since you have a lot of GI symptoms)

Good luck!

  • 2 weeks later...
Victoria5289 Apprentice
Victoria5289
Posted
On 5/4/2017 at 7:22 PM, TexasJen said:

The sensitivity of the Anti-TTG IgA antibodies is 81-100% (so not perfect). However, there are no blood tests that you can do that can 100% rule out celiac.  

You didn't mention if you are still eating gluten - if you have cut it out, your tests might be falsely negative.

If you really think you might have it, I would push for a full celiac panel (and maybe even an EGD since you have a lot of GI symptoms)

Good luck!

It could be a small fibroid I went threw this before eating with no wheat helps 

Archived

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

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


  • Member Statistics

    • Total Members
      130,017
    • Most Online (within 30 mins)
      7,748
    NaomiJane
    Newest Member
    NaomiJane
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Mswena
      Lubriderm-gluten-free?

      By Mswena · Posted

      So eight days in a row of gluten on top of gluten on top of gluten, I just had to resort to the EpiPen. I wish I could post a picture because you wouldn’t believe how enormous my gut is! It makes my head look like a pinhead.Ahhhgggsahhhhh!!!! I have discovered that I have to read the ingredients when I use a product up that I’ve been able to use without getting a reaction, because they can change the ingredients and bam my toothpaste now has gluten!!! my doctor told me gluten free means it has 20 ppm which someone with a severe a celiac as I’ve got that thing there kills me. I try to find certified gluten-free in everything. I can’t eat any oats unless it’s Bob’s red mill certified gluten-free. Good luck everybody this autoimmune disease is wicked wicked
    • Mswena
      Lubriderm-gluten-free?

      By Mswena · Posted

      I have been using a little bit of Lubriderm when I wash my hands because it’s the lotion offered at a place I frequent once a week. Assuming it was gluten-free I bought a bottle. I couldn’t figure out why I was getting gluten EVERY night. I use a little of the lotion in the morning on my neck, with no reaction, but at night, I use it on my arms and legs and face and get gluten gut pretty bad. After eight nights of having to have diphenhydramine injections for severe gluten, I googled “is Lubriderm gluten-free” and it led me to this forum. I am going to go back to olive oil as I have been gut sick sooooooo bad with a huge gut and pain eight days in a row now. Sick of feeling sick.
    • ShariW
      Latent celiac, need to go gluten free, advice on kitchen "reset?"

      By ShariW · Posted

      These look great!  I follow several people who frequently post gluten-free recipes online (plus they sell their cookbooks). "Gluten Free on a Shoestring" and "Erin's Meaningful Eats>"
    • Scott Adams
      Latent celiac, need to go gluten free, advice on kitchen "reset?"

      By Scott Adams · Posted

      Sounds great, we also have lots of recipes here: https://www.celiac.com/celiac-disease/gluten-free-recipes/
    • ShariW
      Latent celiac, need to go gluten free, advice on kitchen "reset?"

      By ShariW · Posted

      When I had to go gluten-free, the rest of my family still ate gluten. They still eat regular bread products and crackers, but there are no other gluten-containing foods in the house. I bought a separate toaster that is only used for gluten-free products, and thoroughly cleaned all cookware, dishes and surfaces. We do have to be very careful with cross-contact, for instance when someone else is making a sandwich with wheat bread. Then I went through my cupboards and pantry, I set aside everything else with gluten and gave it away - flour and baking mixes, pasta, etc. So when I cook any recipe that calls for flour (perhaps for thickening) or bread crumbs like Panko, I only use gluten-free. My cupboard now holds gluten-free baking flour, tapioca flour, rice flour, almond flour, gluten-free oats, gluten-free grits, gluten-free cornmeal, and a few gluten-free baking mixes for occasional use. On the odd occasion when we have pasta, it is gluten-free - nobody notices the difference in the "new" lasagna. I have found several good recipes that are gluten-free and everyone loves them. A family favorite is the Tarta de Santiago, a naturally gluten-free treat made with almond flour.
×
×
  • Create New...