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

Need help with results, please


tropicalsoul

Recommended Posts

tropicalsoul Newbie

Hi everyone.  I just had a celiac panel done about a week ago.  I was eating 2-4 slices of bread or the equivalent every day for about 2 1/2 months.  I already know I'm gluten intolerant but my new endocrinologist wanted to test for celiac.  I have googled until my eyes fell out of my head looking for something that will help me interpret my results, and everything is either not what I'm looking for or so far over my head that I can't understand it.

Anyway, here are my results (from Quest Labs if that helps).  I'm worried sick about my high IgA (and there's precious little info about it that isn't technical), so I'm curious about that.  I'm also curious about the tTG IgG as it is barely in the range.

Can anyone shed some light on this?  It's Friday afternoon and my appointment isn't until next week.  I'm anxious and hoping someone can help.

Thanks!!

402435744_Celiacresults.webp.5f8097266f4903996e46a51791f58d98.webp


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



Celiac.com Sponsor (A8-M):



RMJ Mentor

Your celiac results are all negative.  The total IgA is a little high but I’m guessing your doctor will say it’s not anything to worry about. Some labs say that the normal range goes up to 350mg/dL.

cyclinglady Grand Master

Your results are negative, but know that some celiacs are seronegative.  If you have some of the risk factors for celiac disease (like a family member, another autoimmune disease (autoimmune thyroiditis or Type 1 diabetes) iron deficiency anemia,  etc.)  or you have Gi issues (it could be a FODMAP issue), consult a GI.  There must be a reason why you went gluten free.  You should find the root cause.  

 Your IgA  result would be normal if you used my lab.  In the case of celiac disease testing, it is just a control test.  If you did not make IgA, the celiac IgA type tests would not work.  

tropicalsoul1018 Newbie
On 10/30/2020 at 10:11 PM, RMJ said:

Your celiac results are all negative.  The total IgA is a little high but I’m guessing your doctor will say it’s not anything to worry about. Some labs say that the normal range goes up to 350mg/dL.

Thank you! I feel a little more at ease about the IgA now.  

tropicalsoul1018 Newbie
21 hours ago, cyclinglady said:

Your results are negative, but know that some celiacs are seronegative.  If you have some of the risk factors for celiac disease (like a family member, another autoimmune disease (autoimmune thyroiditis or Type 1 diabetes) iron deficiency anemia,  etc.)  or you have Gi issues (it could be a FODMAP issue), consult a GI.  There must be a reason why you went gluten free.  You should find the root cause.  

 Your IgA  result would be normal if you used my lab.  In the case of celiac disease testing, it is just a control test.  If you did not make IgA, the celiac IgA type tests would not work.  

I have Hashimoto’s disease (autoimmune thyroiditis) and other autoimmune issues. I have vitamin deficiencies if I don’t take supplements, and I’ve had IBS for years. 

At first, I only got stomach pain and diarrhea after eating gluten. Now I also get joint pain, palpitations, and sometimes other odd symptoms such as a foggy head. 
 

I am getting new health insurance soon so I will be able to afford to see a gastroenterologist as well as an allergist to see what’s going on. 
 

So many of my health conditions and symptoms point to celiac but I just don’t know any more. 
 

One thing I do know is that I need to be gluten free to feel well. 
 

Thank you for responding!

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

  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,720
    • Most Online (within 30 mins)
      7,748

    Donna Spivey
    Newest Member
    Donna Spivey
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)


  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Rejoicephd
      @Scott Adams That's actually exactly what I ended up asking for— vodka tonic with Titos.  I saw on their website that Tito's is certified gluten-free (maybe many of the clear vodkas are, I don't know, I just happened to look up Tito's in advance). I should have actually specified the 'splash' though, because I think with the amount of tonic she put in there, it did still end up fairly sweet.  Anyway, I think I've almost got this drink order down!
    • Wends
      Be interesting to see the effects of dairy reintroduction with gluten. As well as milk protein sensitivity in and of itself the casein part particularly has been shown to mimic gluten in about 50% of celiacs. Keep us posted!
    • deanna1ynne
      She has been dairy free for six years, so she’d already been dairy free for two years at her last testing and was dairy free for the entire gluten challenge this year as well (that had positive results). However, now that we’re doing another biopsy in six weeks, we decided to do everything we can to try to “see” the effects, so we decided this past week to add back in dairy temporarily for breakfast (milk and cereal combo like you said).
    • Gigi2025
      Hi Christiana, Many thanks for your response.  Interestingly, I too cannot eat wheat in France without feeling effects (much less than in the US, but won't indulge nonetheless).  I also understand children are screened for celiac in Italy prior to starting their education. Wise idea as it seems my grandson has the beginning symptoms (several celiacs in his dad's family), but parents continue to think he's just being difficult.  Argh.  There's a test I took that diagnosed gluten sensitivity in 2014 via Entero Labs, and am planning on having done again.  Truth be told, I'm hoping it's the bromine/additives/preservatives as I miss breads and pastas terribly when home here in the states!  Be well and here's to our guts healing ❤️
    • Wends
      Lol that’s so true! Hope you get clarity, it’s tough when there’s doubt. There’s so much known about celiac disease with all the scientific research that’s been done so far yet practically and clinically there’s also so much unknown, still. Out of curiosity what’s her dairy consumption like? Even compared to early years to now? Has that changed? Calcium is dependent in the mechanism of antigen presenting cells in the gut. High calcium foods with gluten grains can initiate inflammation greater.  This is why breakfast cereals and milk combo long term can be a ticking time bomb for genetically susceptible celiacs (not a scientific statement by any means but my current personal opinion based on reasoning at present). Milk and wheat are the top culprits for food sensitivity. Especially in childhood. There are also patient cases of antibodies normalising in celiac children who had milk protein intolerance/ delayed type allergy. Some asymptomatic. There were a couple of cases of suspected celiacs that turned out to have milk protein intolerance that normalised antibodies on a gluten containing diet. Then there were others that only normalised antibodies once gluten and milk was eliminated. Milk kept the antibodies positive. Celiac disease is complicated to say the least.
×
×
  • 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.