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

I need help interpreting labs! I don't return to Dr. until end of June


Fibromom

Recommended Posts

Fibromom Newbie

Hello all! I'm a newbie and was wondering if anyone could help me interpret labs? Immunoglobulin A =276 mg/DL  ref range =87-352mg/DL. Deamidated gliadin Ab, IgA =6 units ref range=0-19 units. Deamidated gliadin Ab ,IgG =2units ref range=0-19 units. t Transglutaminase , IgA=<2 u/ml ref range 0-3u/ml, t Transglutaminase , IgG= <2 u/mk ref range 0-5 u/ml. I also have hypothyroidism, fibromyalgia, lots of belly issues! Can anyone help me understand this crazy test result


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



Celiac.com Sponsor (A8-M):



emma6 Enthusiast

 they are all in the ref range so you've tested negative for Celiac, your total IGA is in the normal range as well which means you are not IgA deficient and its unlikely that they are false negatives

were you eating gluten for a few weeks before the blood test, if you had already gone gluten free that can also cause false negatives

Fibromom Newbie

Thanks for helping me to understand the results. Yes I am still having gluten. I am so wanting answers to why I feel so bad. I also have vit. D deficiency ( I take 50,000 units once a week) and my potassium drops if I go off of supplements. I am hypothyroid and have such terrible aches and pains all over (fibro). I've been to 2 rheumatologist. I was hoping that i had found my answers with Celiac's. Isn't it awful that I'm disappointed that I haven't found my answers?

 

 

 

 

 

emma6 Enthusiast

i know what you mean, its understandable to be disappointed, its so exhausting and frustrating when doctors can't figure out whats wrong with you. i hope you get some answers soon :)

there are alot of very knowledgeable people on this forum who may be able to offer some advice

Jmg Mentor
1 hour ago, Fibromom said:

I was hoping that i had found my answers with Celiac's. Isn't it awful that I'm disappointed that I haven't found my answers?

Not at all, it's perfectly natural. 

Discuss with your doctor. You have symptoms that are suggestive of celiac but test negative. If they feel it's been properly excluded and don't want to test further then consider trialling the gluten free diet for several months. Lot's of people who tested negative but have thyroid or stomach issues find that going gluten free can help or even fully resolve symptoms. Just don't start this until you and your doctors agree that testing is done.

Best of luck :)

 

frieze Community Regular

it would be interesting to know whether you are using that potassium up somehow, or losing it thru the kidneys,  if the second need to see a nephrologist, i would think.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,742
    • Most Online (within 30 mins)
      7,748

    MistyMoon
    Newest Member
    MistyMoon
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)

    • There are no registered users currently online

  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.