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Equivocal Gliadin DP IgA Lab Test Result - Am I Celiac?


kidprodigy

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kidprodigy Rookie

Hello, ya'll!  I'm a new member of Celiac.com and am seeking your opinions on my undiagnosed, chronic illness.

Have any of you suffered from malabsorption syndrome as a symptom of your Celiac disease?

I ask because I’ve been dealing with the following symptoms that include malabsorption for the past 7-8 months without any relief:

  • 60 lbs. weight loss,
  • Chronic fatigue,
  • Recurring upper-middle abdominal pain after meals,
  • Mild constipation,
  • Recurring nausea,
  • Recurring low-grade fever,
  • Recurring chills,
  • Night sweats, and
  • General malaise

(Note: I do NOT have the 'classic' symptom of diarrhea) 

I've been prescribed numerous antibiotic medications for suspected GI infections, but none have provided any relief from my symptoms.

A copy of my Celiac disease lab test results is attached.  What do you think?  Am I Celiac?

Thank you for your time! ?

CD_LabTestResults-2019-12-10.PNG


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GFinDC Veteran

Hi kidprodigy,

You might have celiac.  The 2nd part of the diagnostic process is to have an endoscopy of the small intestine.  The doctor should take 4 to 6 biopsy samples from the small intestine lining.  Then they have a lab check the biopsies for damage typical of celiac disease.

You should be eating at least some gluten every day for 12 weeks before the blood tests and 2 weeks before the endoscopy.  That is called a gluten challenge.  It takes time for the antibodies to build up in the blood stream.

cyclinglady Grand Master

I just wanted to add that I only test positive to the DGP IgA and I had moderate to severe intestinal damage.  I have had the full celiac panel run many times too.  Never a positive on the TTG.  

RMJ Mentor

Were you eating much gluten prior to the test?  If you weren’t that could make the values go down.

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    • trents
      Should not be a problem except for the most sensitive celiacs. The amount of gluten that would get in the air from cooking alone has got to be miniscule. I would be more concerned about cross contamination happening in other ways in a living environment where others are preparing and consuming gluten-containing foods. Thinks like shared cooking surfaces and countertops. And what about that toaster you mentioned?
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      ok thanks for your advice. But my question was what happens when someone you know in a house is cooking pasta or toast that's flour  Airbourne without eating.?
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