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

Probable diagnosis- some questions


Hawk4
Go to solution Solved by Scott Adams,

Recommended Posts

Hawk4 Rookie

Well, this came out of the blue, except it really didn’t. But in any event, here are the test results from 3 days ago:

Tissue Transglutaminase IGA (u/ml)

Normal <= 14.9

Result:  > 250

Deamidated Gliadin Peptide IGA, qualitative, eia 

Normal <= 14.9

Result:  > 250

So, questions while I wait for GI referral and the probably inevitable but perhaps unnecessary endoscopy/biopsy.  (I’ve done some intensive research, and got at least some of the basics down. And I’ve gone ahead and thrown out all the gluten in my house, learned how to read labels, picked up an app to help me, etc.)

1.  Given that I’m about 20 times the upper range, is an endoscopy really necessary? Just for fun, I ordered a gene test.
 

2.  Can I, and is it a good idea, this soon after these positive tests, to eat, lactose-free, gluten-free, probiotic yogurt?  
 

3.  Can I, and is it a good idea, this soon after these positive tests, to eat, gluten-free oats? They have been one of my go to breakfasts and make me happy.

Thank you in advance!

 


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



Celiac.com Sponsor (A8-M):



trents Grand Master

Welcome to the forum, @Hawk4!

You should not begin the gluten free diet until the endoscopy/biopsy is performed (should you decide to go forward with it) since going gluten free now will allow healing of the villous lining of the small bowel to begin, and the damage to that surface is what the biopsy is designed to detect.

Being dairy intolerant is common in the celiac community but by no means universal. Same with oat protein. If you are dairy intolerant you would not want to consume yogurt. Corn, eggs and soy are also common cross reactors in the celiac community.

Since you don't know what you are intolerant to besides gluten, you may want to wait and see how you improve with just eliminating gluten to start with.

  • Solution
Scott Adams Grand Master

In the Europe the new protocol for making a celiac disease diagnosis in children is if their tTg-IgA (tissue transglutaminase IgA) levels are 10 times or above the positive level for celiac disease.

According to the latest research, if the blood test results are at certain high levels that range between 5-10 times the reference range for a positive celiac disease diagnosis, it may not be necessary to confirm the results using an endoscopy/biopsy:

There are other things that may cause elevated tTg-IgA levels, but in general a reaction to gluten is the culprit:

 

 

Hawk4 Rookie

Thank you for these very thoughtful replies.

I wish that the European approach was adopted here.  Those authorities are helpful… I’ll pass them onto my provider.
 

I’ve read about the importance of staying on a gluten diet while being tested. But given how sick I was last week, there’s no way. At least the blood test was done while I was in full gluten mode.  I’m really not prepared to keep killing myself to support a diagnosis.  Indeed, another test showed that I’m not absorbing protein properly. So there you go.

Scott Adams Grand Master

If it is clear to you that gluten is causing your severe health issues, then a formal diagnosis may not be the best way for you to go.

Additionally, getting a formal diagnosis can make private health and/or life insurance more expensive, and harder to get.

This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):

 

 

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
      130,283
    • Most Online (within 30 mins)
      7,748

    CSK 157
    Newest Member
    CSK 157
    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

    • Dora77
      Sorry for the long post. I’m 18, and I was diagnosed with celiac disease and type 1 diabetes (T1D). My transglutaminase IgA was >128 U/mL, EMA IgA positive twice, and I’m HLA-DQ2 and DQ8 positive. I’ve been completely asymptomatic since diagnosis, even when I cheated with gluten sometimes in the past and used to eat out(2-5 years ago) I don’t get the typical celiac reactions, which makes it really hard to know when (or if) I’ve been glutened. But for the past year, I’ve been the most strict with my diet, and that’s also when a bunch of new issues started. I eat completely glutenfree, never eat out, dont eat food that says „may contain gluten“.   Current Health...
    • lmemsm
      I've been making a lot of black bean brownies lately because it's one of the few gluten free dessert recipes that actually tastes palatable.  I've also seen chocolate cake recipes with black beans.  Someone mentioned a cookie recipe using lentils in place of flour.  Just wondering if anyone's run across any tried and true recipes using beans, lentils or peas for desserts?  I've seen a lot of recipes for garbanzo flour but I'm allergic to garbanzo beans/chickpeas.  Was wondering if adzuki or pinto beans might be useful in replacing some or all of the flour in baking.  Since gluten free flours can be crumbly was hoping the beans might help produce a better, less crumbly consistency.  Any...
    • lmemsm
      I've seen a lot of recipes for chia pudding, so I decided to make some with chia, water, cocoa and honey.  Didn't like the taste, so I added ground sunflower and ground pumpkin seed to it.  It tasted okay, but came out more like frosting that pudding.  I used to make pudding with tapioca starch, milk powder, water and sugar.  It came out very good but I haven't figured out what to use to replace the milk powder to make it dairy free.  Most starches will work in place of tapioca starch but quantity varies depending on the type of starch.  If I didn't add enough starch to get a pudding consistency, I'd add gelatin as well to fix it.  Avocado and cocoa makes a good dessert with a pudding like...
    • lmemsm
      Seems like when I find a gluten free product I like, the producer stops manufacturing it and then I have trouble finding a new gluten free source for it.  What's worse, I've been contacting companies to ask if their products are gluten free and they don't even bother to respond.  So, it's making it very hard to find safe replacements.  I was buying teff flour at nuts.com and they no longer carry it.  I noticed Naturevibe has teff and soy flour.  However, I can't get a response as to whether their flours are safe for someone with celiac.  Can't get a response from Aldi if their peas are safe for someone with celiac either.  I know Bob's Red Mill has teff flour but was hoping to get a large quantity. ...
    • chrish42
      All I can say is this site is great!
×
×
  • Create New...