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

Test Results - Need Help!


cami

Recommended Posts

cami Rookie

Hi everyone,

I finally phoned my PCP (who took my intitial tests a year ago and said I tested negative....) to check out the results.

It turns out my TGA level was normal (<5) and the gliadin antibodies were "borderline positive".

What do you make of this (I'm seriously confused...)

Cami


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



Celiac.com Sponsor (A8-M):



Carriefaith Enthusiast

Were you gluten free when the tests were taken?

cami Rookie

Hi,

don't really remember (the test was taken a year ago and at that point in time I changed my diet quite frequently to find out if I was intolerant to different stough...).

So what does "borderline" antigliadin antibodies mean...?

/Camil

Carriefaith Enthusiast
So what does "borderline" antigliadin antibodies mean...?
My guess is that if you were gluten free when the test was taken, than the result may have been borderline becasue there were less antibodies in your system at the time of the test. Going on a gluten free diet during testing can result in false negative results. If you don't feel like going back on gluten again to do more testing, maybe you could get a celiac gene test done to see if you have the celiac disease. In my opnion, having symptoms and the celiac gene should indicate that you have celiac disease.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,110
    • Most Online (within 30 mins)
      7,748

    Pumpkin68
    Newest Member
    Pumpkin68
    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

    • Xravith
      My genetic test results have arrived - I’m homozygous for DQB1*02, meaning I have HLA-DQ2. I’ve read that this is one of the genes most strongly associated with celiac disease, and my symptoms are very clear. I’m relieved that the results finally arrived, as I was getting quite worried since my symptoms have been getting worse. Next step, blood test. What do these results imply? What should I tell my family? I’m concerned that this genetic predisposition might also affect other family members.
    • Roses8721
      Two months. In extreme situations like this where it’s clearly a smoking gun? I’m in LA so went to a very big hospital for pcp and gi and nutritionist 
    • rei.b
      So far 3 months in - worsening symptoms. I have had the worst constipation in my life and I am primarily eating naturally gluten-free foods like potatoes, eggs, salad with homemade dressing, corn tortillas, etc. I hate gluten-free bread and pasta so I don't eat it. Occasionally I eat gluten-free almond flour crackers. As stated in the post, I don't have any vitamin deficiency. I was already tested.
    • rei.b
      As I said, I do not have any vitamin deficiency. I was already tested.
    • Wheatwacked
      Talk to your  Talk to your provider about testing for vitamin and mineral deficiency.  celiac disease causes malabsorption and eventually malnutrition.  Especially vitamin D. Having the gallbladder removed seems to be a common step on the way to a Celiac Disease Diagnosis,  Gallbladder is a sympton of deficient Choline. Eggs and red meat are the primary source..Choline makes up a majority of the bile salts.  The bile gets thick, doesn't get enough into intestine to digest fats well.  Can eventually back up into gallbladder, cause gallstones.  Without bile, bowel movements can become hard. Try to avoid all processed foods while you are healing, The gluten-free foods are not fortified with vitamins and use various ingredients to mimic fat that bothers many Celiacs.  Choose vegatables with low omega 6.  Optimum omega 6 to omega 3 ratio is less than 3:1.  Wheat flour is 22:1.  Grass fed milk is 1:1.   Commercial Dairies milk is 5:1.  They feed wheat, rye and barley Gluten as part of the food mix.  
×
×
  • 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.