Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

Positive gliadin (deamidated) IgG, normal everything else?

phosphene
 Share

Recommended Posts

phosphene Newbie
phosphene
Posted

I've been searching through this forum and online but haven't gotten a clear answer, so I thought I would post my results specifically. My understanding is that a high gliadin IgG isn't really enough for a diagnosis, but what does it mean? I'm pretty confused. I definitely do have stomach and inflammation issues, but is it celiac or a sensitivity? With my endoscopy and biopsies I haven't gotten these results and my doctor recommended to do another biopsy. But I'd like to know what you guys think and if you've seen this before. Thank you in advance <3

Here are my blood test results:

- tissue transglutaminase Ab, IgG: Normal <1.0

- tissue transglutaminase Ab, IgA Normal <1.0

- gliadin (deamidated) Ab (IgA). Normal. <1.0 

- gliadin (deamidated) Ab (IgG). High. 209.2 U/mL. within high range greater than null.

(Value Interpretation ----- -------------- <15.0 Antibody not detected > or = 15.0 Antibody detected)

- immunoglobulin A. Normal. 303 mg/dL. within normal range between 47 and 310.

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

Celiac.com Sponsor (A8-M):


trents Grand Master
trents
Posted

Welcome to the forum, phosphene!

DGP IGG is quite high! It is not borderline. It certainly can indicate celiac disease but the test is not as specific as the tTG-IGA for celiac disease.

One thing that can throw false negatives for the tTG-IGA is low total serum IGA but that test was not ordered.  It should have been. Another thing that can drive the tTG-IGA score downward is commencing a gluten free or lower gluten diet ahead of the blood draw.

Scott Adams Grand Master
Scott Adams
Posted

This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease:
 

Quote

The sensitivity of the DGP-IgG test is reported to range from 75% to 85%, which means it can correctly identify individuals with the condition in about 75% to 85% of cases. The specificity of the DGP-IgG test is reported to range from 75% to 95%, which means it can correctly identify individuals without the condition in about 75% to 95% of cases.

At this point your doctor should schedule an endoscopy to confirm celiac disease. If this test should end up negative I would still consider non-celiac gluten sensitivity.

Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS.

 

 

Russ H Community Regular
Russ H
Posted
14 hours ago, phosphene said:

I've been searching through this forum and online but haven't gotten a clear answer, so I thought I would post my results specifically. My understanding is that a high gliadin IgG isn't really enough for a diagnosis, but what does it mean?

You have isolated DGP-IgG. This is common in people who do not have coeliac disease and so by itself is not usefully predictive.

https://onlinelibrary.wiley.com/doi/full/10.1111/jpc.16071

Scott Adams Grand Master
Scott Adams
Posted

The study referenced looks at 26 children, and many other larger studies have shown the overall accuracy I mentioned. The next step would likely be another biopsy, if that is what your doctor recommended. To do that you'd need to keep eating gluten daily until all testing is completed.

knitty kitty Grand Master
knitty kitty
Posted

This article refutes the article in the post left by @Russ H.

Can we ignore the utility of deamidated gliadin peptide in the diagnosis of celiac disease in children?

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6697416/

And another article about the value of the DGP IgG test...

Diagnostic accuracy of anti-DGP (IgG) for celiac disease

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10071923/

 

  • 4 weeks later...
Russ H Community Regular
Russ H
Posted

These references do not refute the paper I posted.

The second reference, "Diagnostic accuracy of anti-DGP (IgG) for celiac disease", does not compare isolated anti-DGP with anti-tTG2. This is a common mistake - when both anti-DGP and anti-tTG2 are raised it indicates coeliac disease. However, isolated anti-DGP is not predictive of coeliac disease in adults.

The first reference is a letter to the journal. The authors do not state when the serum testing was performed - at diagnosis or on a gluten-free diet - and there is no control group, so cannot derive a positive predictive value. It is not uncommon to have raised anti-DGP in the general population: someone with coeliac disease without raised anti-tTG2 antibodies may indeed have raised anti-DGP antibodies but this is likely incidental and not caused by coeliac disease itself.

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

Celiac.com Sponsor (A8-M):


frieze Community Regular
frieze
Posted
On 9/20/2023 at 1:33 AM, trents said:

Welcome to the forum, phosphene!

DGP IGG is quite high! It is not borderline. It certainly can indicate celiac disease but the test is not as specific as the tTG-IGA for celiac disease.

One thing that can throw false negatives for the tTG-IGA is low total serum IGA but that test was not ordered.  It should have been. Another thing that can drive the tTG-IGA score downward is commencing a gluten free or lower gluten diet ahead of the blood draw.

The last test listed is IGA

trents Grand Master
trents
Posted
1 hour ago, frieze said:

The last test listed is IGA

Yes, I see that now. Yours is not low.

  • 1 year later...
aattana Newbie
aattana
Posted

Hi Phosphone, did you ever figure out what elevated your DGP?  I am in the same boat. 

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
 Share
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. trents
      - trents replied to Rebeccaj's topic in Super Sensitive People
      7

      symptoms.

      You might look into wearing an N95 mask when others are creating baked goods with wheat flour in your environment.
    2. Rebeccaj
      - Rebeccaj replied to Rebeccaj's topic in Super Sensitive People
      7

      symptoms.

      @trents thank you for that information. My parents feel that cooking flour in toaster isn't a thing as its already cooked product before made? but Airbourne particles is my fear. Like I have had symptoms from 6 meters away had to leave massive migraine.
    3. knitty kitty
      - knitty kitty replied to Rebeccaj's topic in Super Sensitive People
      7

      symptoms.

      Yes, except for the most sensitive, cross contamination from airborne gluten should be minimal. Highly sensitive people may have nutritional deficiencies. Many times their bodies are in a highly inflamed state from Celiac, with high levels of histamine and homocysteine. Vitamins are needed to break down histamine released from immune cells like mast...
    4. trents
      - trents replied to Rebeccaj's topic in Super Sensitive People
      7

      symptoms.

      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...
    5. knitty kitty
      - knitty kitty replied to NCalvo822's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      3

      Newly Diagnosed

      Hello, @NCalvo822, Blood tests for Celiac Disease test for antibodies our bodies make in response to gluten exposure. These Tg IgA 2 antibodies mistakenly attack our own bodies, causing problems in organs and tissues other than just the digestive tract. Joints can ache, thyroid problems or the pancreas can develop. Ataxia is just one of over two hundred...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      130,520
    • Most Online (within 30 mins)
      7,748
    Janice Smith
    Newest Member
    Janice Smith
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      symptoms.

      By trents · Posted

      You might look into wearing an N95 mask when others are creating baked goods with wheat flour in your environment.
    • Rebeccaj
      symptoms.

      By Rebeccaj · Posted

      @trents thank you for that information. My parents feel that cooking flour in toaster isn't a thing as its already cooked product before made? but Airbourne particles is my fear. Like I have had symptoms from 6 meters away had to leave massive migraine. 
    • knitty kitty
      symptoms.

      By knitty kitty · Posted

      Yes, except for the most sensitive, cross contamination from airborne gluten should be minimal. Highly sensitive people may have nutritional deficiencies.  Many times their bodies are in a highly inflamed state from Celiac, with high levels of histamine and homocysteine.  Vitamins are needed to break down histamine released from immune cells like mast cells that get over stimulated and produce histamine at the least provocation as part of the immune response to gluten. This can last even after gluten exposure is ended.  Thiamine supplementation helps calm the mast cells.  Vitamin D helps calm the immune system.  Other B vitamins and minerals are needed to correct the nutritional deficiencies that developed while the villi were damaged and not able to absorb nutrients.  The villi need vitamins and minerals to repair themselves and grow new villi. Focus on eating a nutritional dense, low inflammation diet, like the Autoimmune Protocol Diet, and supplementing to correct dietary deficiencies.  Once your body has the vitamins and minerals needed, the body can begin healing itself.  You can have nutritional deficiencies even if blood tests say you have "normal" blood levels of vitamins.  Blood is a transport system carrying vitamins from the digestive system to organs and tissues.  Vitamins are used inside cells where they cannot be measured.   Please discuss with your doctor and dietician supplementing vitamins and minerals while trying to heal.  
    • trents
      symptoms.

      By trents · Posted

      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?
    • knitty kitty
      Newly Diagnosed

      By knitty kitty · Posted

      Hello, @NCalvo822, Blood tests for Celiac Disease test for antibodies our bodies make in response to gluten exposure.  These Tg IgA 2 antibodies mistakenly attack our own bodies, causing problems in organs and tissues other than just the digestive tract.  Joints can ache, thyroid problems or the pancreas can develop.  Ataxia is just one of over two hundred symptoms of Celiac Disease. Some people with Celiac Disease also make tTg IgA 6 antibodies in response to gluten exposure.  The tTg IgA 6 antibodies attack the brain, causing ataxia.  These tTg IgA 6 antibodies are also found in people with Parkinson's disease, though they may not have Celiac Disease.  First degree relatives (parents, siblings, children) of those diagnosed with Celiac should be tested as well.  Celiac is genetic.  Your mom and sister should be tested for Celiac, too!   Definitely a good idea to keep to a gluten free diet.  
×
×
  • Create New...