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Ttg levels went up 20 month old

Laulau
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Laulau Rookie
Laulau
Posted

Can someone explain this? My daughter has been off gluten since May (ttg was 129) and last week her result from the ttg iga test was at 159. Dr will be calling but just received the results and am anxious to understand. She’s been doing fantastic since about a week after stopping gluten. No mishaps and daycare has been amazing with taking all precautions. Could this be wrong?

She had gotten super sick, lethargic and was actually hospitalized in May.
This is how we found out she had celiac disease. They did all the tests to see what was wrong..So since that day she went gluten free, and had a complete turnaround (within a week). She has been amazing, thriving, growing great and there have been no known mishaps since. We know you can be a silent celiac but since she got so sick from the original diagnosis we don’t understand how she could still be exposed to gluten without any response. We are so confused. Also. We are a gluten free household and use gl products like lotion and toothpaste 

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trents Grand Master
trents
Posted

Is she still consuming dairy? https://glutenfreeworks.com/blog/2021/07/15/bovine-beta-casein-enteropathy-celiac-disease-cause-villous-atrophy/

Laulau Rookie
Laulau
Posted
  • Author

Hi! Thanks for your response…yes, lots of dairy! I can’t imagine taking her off of it. Her igg and iga results where in the normal range as well…

trents Grand Master
trents
Posted

It's very common for celiacs to be intolerant of dairy. In many cases, once there has been healing of the villi, dairy can be added back in. Something to think about.

Laulau Rookie
Laulau
Posted
  • Author

Got it, thank you! Do you think this could be the case even though she has had no symptoms since being diagnosed in May?

also, just to throw out there. She had the stomach bug just before having these tests done. I wonder if this could throw off the results?

trents Grand Master
trents
Posted

Ah! The stomach bug. I would guess that could cause inflammation of the small bowel lining. At any rate, I would have those tests repeated. The higher numbers could be a temporary anomaly.

Laulau Rookie
Laulau
Posted
  • Author

You are awesome…. Thanks for your input. Am going to contact our dr tomorrow. 
 

will follow-up on here! Thank you.

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      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
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      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
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      Unexpected gluten exposure risk from cultivated mushrooms

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      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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