0
Nikkster

Could it be Celiac Disease?

Rate this topic

Recommended Posts

Hi there,

I'm 49 years old and have always been fairly healthy apart forma few back issues.  However, for the past year I have been struggling with crippling joint pain in my hips and shoulders.  After months working with a physio and no improvement, I was finally referred to a rheumatologist and tested for rheumatoid arthritis but all tests have so far come back negative. 

On and off I've also been suffering with stomach issues, roiling nauseous gurgling stomach (almost like a hangover) and feeling drained and ill by 4pm in the afternoon.  While googling my stomach symptoms I came across celiac diseas and discovered that many people suffer also chronic joint pain.    Now I'm putting the pieces together and wondering if gluten could be causing all my pain.  I'll be seeing my doctor in 3 weeks and in the meantime should I eliminate gluten from my diet to see if that alleviates my smptoms or would that prevent me from getting a positive result for celiac disease ?  

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


Do not eliminate gluten until all celiac related testing is done. Just keep to your usual diet making sure to eat at least a couple slices of bread worth of gluten daily.  I was thought to have RA for a time but it did turn out to be gluten. Within a few months gluten free my joint pain was a thing of the past...at least till age caught up with me. You may want to call your doctors office and speak with a nurse. have the nurse ask the doctor to either call in or let you pick up a lab slip. that way you will have the results of the celiac panel at your visit.

 

Share this post


Link to post
Share on other sites
7 minutes ago, ravenwoodglass said:

Do not eliminate gluten until all celiac related testing is done. Just keep to your usual diet making sure to eat at least a couple slices of bread worth of gluten daily.  I was thought to have RA for a time but it did turn out to be gluten. Within a few months gluten free my joint pain was a thing of the past...at least till age caught up with me. You may want to call your doctors office and speak with a nurse. have the nurse ask the doctor to either call in or let you pick up a lab slip. that way you will have the results of the celiac panel at your visit.

 

Thanks  so much for your response ravenwoodglass - I do have a slip to get bloods done before my visit but I'm guessing he is not testing for celiac diease.  He has requested FBC and diff, electrolytes, LFT's, LDH, ESR - Erythrocyte Sedimentation rte, C-Reactive Protein.  What would be the test for Celiac Diesase?

Share this post


Link to post
Share on other sites

tTG-IgA

Tissue Transglutaminase Immunoglobulin A

Self

The enzyme TTG deamidates gliadin (a broken-down component of gluten). In reaction to the presence of TTG, the antibody immunoglobulin A (IgA) is produced. Raised IgA antibodies indicate short-term immune response, indicating ingestion of gluten 2-4 weeks preceding the test.

 

Not 100% specific: there are other causes of a positive test, including diabetes, heart failure, Crohn’s and others. Also, people who have celiac disease can get a negative result with this test. Machine-read.

tTG-IgG

Tissue Transglutaminase Immunoglobulin G

Self

In reaction to TTG, IgG is produced. Raised IgG antibodies demonstrate long-term immune response, indicating ingestion of gluten from 3-6 months, sometimes up to a year, preceding test.

 

Valuable in diagnosing Celiac in patients with selective IgA deficiency.

DGP-IgG

 

Deamidated Gliadin Peptide

Immunoglobulin G

 

Newer, excellent test that detects an immune response to a very specific fragment of the gluten molecule (gliadin peptide).

 

If both DGP are high, celiac disease almost certain. Accurate for detecting gut damage of celiac disease, so good it is likely to make endoscopy redundant. Does not replace the IgG-gliadin test.

DGP-IgA

Deamidated Gliadin Peptide

Immunoglobulin A

 

(ELISA) measures antibodies directed against deamidated Gliadin peptides (DGP) in human serum or plasma.

AGA-IgG

Anti-Gliadin Antibody Immunoglobulin G

Anti-self

(Older gliadin test.) The antibody immunoglobulin G (IgG) is produced in response to gliadin. Raised IgG antibodies demonstrate long-term immune response, indicating ingestion of gluten from three to six months, sometimes up to a year, preceding the test.

 

Not specific & sensitive for Celiac, but accurate as an inexpensive test for evidence of a gluten reaction

AGA-IgA

Antigliadin Antibody Immunoglobulin A

Anti-self

The antibody immunoglobulin A (IgA) is produced in response to gliadin. Raised IgA antibodies indicate short-term immune response, indicating ingestion of gluten 2-4 weeks preceding the test.

 

Not specific & sensitive for Celiac, but accurate as an inexpensive test for evidence of a gluten reaction

Total IgA

Immunoglobulin A

Self

The celiac blood test panel includes the total serum IgA test because some people (3%) are IgA-deficient. If you have a very low total serum IgA, that can invalidate the three blood tests that rely on your IgA levels. People with celiac disease suffer from low total IgA levels about 10 to 15 times more frequently than people in the general population.

EMA IgA

Anti-endomysial antibody IgA

Self

EMA stands for antiendomysial antibodies, which are antibodies produced by the body that attack the body's own tissue. When the EMA-IgA is positive, the patient almost certainly has celiac disease. However, the test also can produce false negative results in patients with celiac disease but only partial villous atrophy.

 

Highly specific (>95%), and >90% sensitive. The EMA antibodies correlate to degree of villous atrophy. Observer-dependent.

  • Like 1
  • Upvote 1

Share this post


Link to post
Share on other sites
11 minutes ago, plumbago said:

tTG-IgA

 

Tissue Transglutaminase Immunoglobulin A

 

Self

 

The enzyme TTG deamidates gliadin (a broken-down component of gluten). In reaction to the presence of TTG, the antibody immunoglobulin A (IgA) is produced. Raised IgA antibodies indicate short-term immune response, indicating ingestion of gluten 2-4 weeks preceding the test.

 

 

 

Not 100% specific: there are other causes of a positive test, including diabetes, heart failure, Crohn’s and others. Also, people who have celiac disease can get a negative result with this test. Machine-read.

 

tTG-IgG

 

Tissue Transglutaminase Immunoglobulin G

 

Self

 

In reaction to TTG, IgG is produced. Raised IgG antibodies demonstrate long-term immune response, indicating ingestion of gluten from 3-6 months, sometimes up to a year, preceding test.

 

 

 

Valuable in diagnosing Celiac in patients with selective IgA deficiency.

 

DGP-IgG

 

 

 

Deamidated Gliadin Peptide

 

Immunoglobulin G

 

 

 

Newer, excellent test that detects an immune response to a very specific fragment of the gluten molecule (gliadin peptide).

 

 

 

If both DGP are high, celiac disease almost certain. Accurate for detecting gut damage of celiac disease, so good it is likely to make endoscopy redundant. Does not replace the IgG-gliadin test.

 

DGP-IgA

 

Deamidated Gliadin Peptide

 

Immunoglobulin A

 

 

 

(ELISA) measures antibodies directed against deamidated Gliadin peptides (DGP) in human serum or plasma.

 

AGA-IgG

 

Anti-Gliadin Antibody Immunoglobulin G

 

Anti-self

 

(Older gliadin test.) The antibody immunoglobulin G (IgG) is produced in response to gliadin. Raised IgG antibodies demonstrate long-term immune response, indicating ingestion of gluten from three to six months, sometimes up to a year, preceding the test.

 

 

 

Not specific & sensitive for Celiac, but accurate as an inexpensive test for evidence of a gluten reaction

 

AGA-IgA

 

Antigliadin Antibody Immunoglobulin A

 

Anti-self

 

The antibody immunoglobulin A (IgA) is produced in response to gliadin. Raised IgA antibodies indicate short-term immune response, indicating ingestion of gluten 2-4 weeks preceding the test.

 

 

 

Not specific & sensitive for Celiac, but accurate as an inexpensive test for evidence of a gluten reaction

 

Total IgA

 

Immunoglobulin A

 

Self

 

The celiac blood test panel includes the total serum IgA test because some people (3%) are IgA-deficient. If you have a very low total serum IgA, that can invalidate the three blood tests that rely on your IgA levels. People with celiac disease suffer from low total IgA levels about 10 to 15 times more frequently than people in the general population.

 

EMA IgA

 

Anti-endomysial antibody IgA

 

Self

 

EMA stands for antiendomysial antibodies, which are antibodies produced by the body that attack the body's own tissue. When the EMA-IgA is positive, the patient almost certainly has celiac disease. However, the test also can produce false negative results in patients with celiac disease but only partial villous atrophy.

 

 

 

Highly specific (>95%), and >90% sensitive. The EMA antibodies correlate to degree of villous atrophy. Observer-dependent.

 

Thankyou!

Share this post


Link to post
Share on other sites
Ads by Google:


Hi Nikkster,

They often call the celiac testing a celiac panel.  There is also a celiac screening test they sometimes do first, the ttg.  You want to get the full celiac panel if possible.  Not everyone shows up on just the screening test.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
0

  • Who's Online   9 Members, 0 Anonymous, 316 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Jefferson Adams
    Celiac.com 06/23/2018 - If you’re looking for a great gluten-free Mexican-style favorite that is sure to be a big hit at dinner or at your next potluck, try these green chili enchiladas with roasted cauliflower. The recipe calls for chicken, but they are just as delicious when made vegetarian using just the roasted cauliflower. Either way, these enchiladas will disappear fast. Roasted cauliflower gives these green chili chicken enchiladas a deep, smokey flavor that diners are sure to love.
    Ingredients:
    2 cans gluten-free green chili enchilada sauce (I use Hatch brand) 1 small head cauliflower, roasted and chopped 6 ounces chicken meat, browned ½ cup cotija cheese, crumbled ½ cup queso fresco, diced 1 medium onion, diced ⅓ cup green onions, minced ¼ cup radishes, sliced 1 tablespoon cooking oil 1 cup chopped cabbage, for serving ½ cup sliced cherry or grape tomatoes, for serving ¼ cup cilantro, chopped 1 dozen fresh corn tortillas  ⅔ cup oil, for softening tortillas 1 large avocado, cut into small chunks Note: For a tasty vegetarian version, just omit the chicken, double the roasted cauliflower, and prepare according to directions.
    Directions:
    Heat 1 tablespoon oil in a cast iron or ovenproof pan until hot.
    Add chicken and brown lightly on both sides. 
    Remove chicken to paper towels to cool.
     
    Cut cauliflower into small pieces and place in the oiled pan.
    Roast in oven at 350F until browned on both sides.
    Remove from the oven when tender. 
    Allow roasted cauliflower to cool.
    Chop cauliflower, or break into small pieces and set aside.
    Chop cooled chicken and set aside.
    Heat 1 inch of cooking oil in a small frying pan.
    When oil is hot, use a spatula to submerge a tortilla in the oil and leave only long enough to soften, about 10 seconds or so. 
    Remove soft tortilla to a paper towel and repeat with remaining tortillas.
    Pour enough enchilada sauce to coat the bottom of a large casserole pan.
    Dunk a tortilla into the sauce and cover both sides. Add more sauce as needed.
    Fill each tortilla with bits of chicken, cauliflower, onion, and queso fresco, and roll into shape.
    When pan is full of rolled enchiladas, top with remaining sauce.
    Cook at 350F until sauce bubbles.
    Remove and top with fresh cotija cheese and scallions.
    Serve with rice, beans, and cabbage, and garnish with avocado, cilantro, and sliced grape tomatoes.

     

    Roxanne Bracknell
    Celiac.com 06/22/2018 - The rise of food allergies means that many people are avoiding gluten in recent times. In fact, the number of Americans who have stopped eating gluten has tripled in eight years between 2009 and 2017.
    Whatever your rationale for avoiding gluten, whether its celiac disease, a sensitivity to the protein, or any other reason, it can be really hard to find suitable places to eat out. When you’re on holiday in a new and unknown environment, this can be near impossible. As awareness of celiac disease grows around the world, however, more and more cities are opening their doors to gluten-free lifestyles, none more so than the 10 locations on the list below.
    Perhaps unsurprisingly, the U.S is a hotbed of gluten-free options, with four cities making the top 10, as well as the Hawaiian island of Maui. Chicago, in particular, is a real haven of gluten-free fare, with 240 coeliac-safe eateries throughout this huge city. The super hip city of Portland also ranks highly on this list, with the capital of counterculture rich in gluten-free cuisine, with San Francisco and Denver also included. Outside of the states, several prominent European capitals also rank very highly on the list, including Prague, the picturesque and historic capital of the Czech Republic, which boasts the best-reviewed restaurants on this list.
    The Irish capital of Dublin, meanwhile, has the most gluten-free establishments, with a huge 330 to choose from, while Amsterdam and Barcelona also feature prominently thanks to their variety of top-notch gluten-free fodder.
    Finally, a special mention must go to Auckland, the sole representative of Australasia in this list, with the largest city in New Zealand rounding out the top 10 thanks to its 180 coeliacsafe eateries.
    The full top ten gluten-free cities are shown in the graphic below:
     

    Jefferson Adams
    Celiac.com 06/21/2018 - Would you buy a house advertised as ‘gluten-free’? Yes, there really is such a house for sale. 
    It seems a Phoenix realtor Mike D’Elena is hoping that his trendy claim will catch the eye of a buyer hungry to avoid gluten, or, at least one with a sense of humor. D’Elena said he crafted the ads as a way to “be funny and to draw attention.” The idea, D’Elena said, is to “make it memorable.” 
    Though D’Elena’s marketing seeks to capitalizes on the gluten-free trend, he knows Celiac disease is a serious health issue for some people. “[W]e’re not here to offend anybody….this is just something we're just trying to do to draw attention and do what's best for our clients," he said. 
    Still, the signs seem to be working. D'elena had fielded six offers within a few days of listing the west Phoenix home.
    "Buying can sometimes be the most stressful thing you do in your entire life so why not have some fun with it," he said. 
    What do you think? Clever? Funny?
    Read more at Arizonafamily.com.

    Advertising Banner-Ads
    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
    Our passion is to bake the very best products while bringing happiness to our customers, each other, and all those we meet!
    We are available during normal business hours at: 1-888-533-8118 EST.
    To learn more about us at: visit our site.

    Jefferson Adams
    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
    The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.

    Source:
    FoodProcessing.com.au