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

Recent Diagnosis

Kristy Lee Coeliac Newbie

Recommended Posts

Kristy Lee Coeliac Newbie Newbie
Kristy Lee Coeliac Newbie
Posted

Hi guys,  feeling a bit lost. I've recently been told by GP that I've 99% coeliac. I was screened after ongoing anaemia and failure to get ferritin stores up despite months of supplementation and dietary changes. 

My bloods were at follows:

Deaminated gliadin igg 330cu
Tissue transglutamise iga 72cu 

The diagnosis has caught me off guard as I've never had any GI issues and don't tend to eat a high gluten diet. 

To complicate things further, I'm 7 months pregnant.

My questions are: how abnormal are my bloods and are they very suggestive of coeliac as I read biopsy is only way to truly diagnose.... 

Is it unrealistic to think I can cut out gluten and get my iron stores up within the month, otherwise I'm looking at a transfusion. 

And if I cut out gluten would you recommend going back on gluten to get 100% diagnoses once I've had my baby? Or if I'm feeling better and iron comes up just continue as is.... 

 

Thanks ?

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

Celiac.com Sponsor (A8-M):


cyclinglady Grand Master
cyclinglady
Posted
2 hours ago, Kristy Lee Coeliac Newbie said:

Hi guys,  feeling a bit lost. I've recently been told by GP that I've 99% coeliac. I was screened after ongoing anaemia and failure to get ferritin stores up despite months of supplementation and dietary changes. 

My bloods were at follows:

Deaminated gliadin igg 330cu
Tissue transglutamise iga 72cu 

The diagnosis has caught me off guard as I've never had any GI issues and don't tend to eat a high gluten diet. 

To complicate things further, I'm 7 months pregnant.

My questions are: how abnormal are my bloods and are they very suggestive of coeliac as I read biopsy is only way to truly diagnose.... 

Is it unrealistic to think I can cut out gluten and get my iron stores up within the month, otherwise I'm looking at a transfusion. 

And if I cut out gluten would you recommend going back on gluten to get 100% diagnoses once I've had my baby? Or if I'm feeling better and iron comes up just continue as is.... 

 

Thanks ?

Congratulations on your pregnancy!  

Hard to say how high your results are, but they seem high if you were basing it on my lab’s ranges and the fact your doctor said he was 99% sure you had celiac disease.   Do you have the lab ranges?  

I agree, I would not want to do the biopsy while pregnant.  I would not want to even do a gluten challenge or a biopsy until my kid was up and walking!  You need all of your energy.  Did your doctor advise you to go gluten free?  If so, do it immediately.  It took me a few months (I refused transfusions, but your case could be different)  until I felt well after taking iron supplements.  I had both iron-deficiency and Thalassemia (genetic anemia).  Like you, no GI Symptoms.

If your anemia resolves on a gluten free diet, chances  are you have celiac disease.  Worry about a formal diagnosis later when you are strong and can afford to be sick.  The good news is baby usually takes everything from Mom, so baby should be okay.  Eat nutritionally dense foods as every bite counts.  Enjoy that baby!  

Have your doctor run a nutrition (vitamins/minerals) on you and consider a celiac-savvy dietician.  

Archived

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

Go to topic listing

  • 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. Scott Adams
      - Scott Adams replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      7

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

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

      Inconclusive results

      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...
    3. JoJo0611
      - JoJo0611 replied to JoJo0611's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      CT with contrast.

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

      Inconclusive results

      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 int...
    5. cristiana
      - cristiana replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      7

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

      Thanks for this Russ, and good to see that it is fortified. I spend too much time looking for M&S gluten-free Iced Spiced Buns to have ever noticed this! That's interesting, Scott. Have manufacturers ever said why that should be the case?
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,439
    • Most Online (within 30 mins)
      7,748
    Lillian Steele
    Newest Member
    Lillian Steele
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Who's Online (See full list)

  • Upcoming Events

  • Posts

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

      By Scott Adams · Posted

      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
      Inconclusive results

      By Scott Adams · Posted

      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
      CT with contrast.

      By JoJo0611 · Posted

      Thank you. 
    • deanna1ynne
      Inconclusive results

      By deanna1ynne · Posted

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

      By cristiana · Posted

      Thanks for this Russ, and good to see that it is fortified. I spend too much time looking for M&S gluten-free Iced Spiced Buns to have ever noticed this! That's interesting, Scott.  Have manufacturers ever said why that should be the case?  
×
×
  • 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.