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Maltodextrine, dextrose and glucose syrup

Tanja81
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Tanja81 Newbie
Tanja81
Posted

Good evening,

My son has celiac disease and he is fallowing gluten free diet from 2018. In all this years his blood results always show that he is still getting gluten from somewhere. Last result anti ttg (igA)8,3 and limit here is from 0-7.  Whole family is eating gluten free. 
His doctor is saying that is fine and for some people it takes longer time for the values to drop down. 
Few days ago we saw dietitian and she mentioned that we should try to avoid product with dextrose, maltodextrin and glucose syrup. 
Do you know if this can indeed increase the ttg levels?

also maybe good to mention he doesn’t have any symptoms. Only reason why they did test for celiac is because his iron level was a bit lower. 
thanks a lot

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trents Grand Master
trents
Posted

Dextrose, maltodextrin and glucose syrup will not impact ttg-iga levels. Dairy and oats (even gluten-free oats) might as their proteins are very similar to gluten and know cross reactors. Including this also as a primer for spotting unexpected hidden sources of gluten, some of which are outside the category of food.

https://www.celiac.com/celiac-disease/the-gluten-free-diet-101-a-beginners-guide-to-going-gluten-free-r1640/

Tanja81 Newbie
Tanja81
Posted
  • Author

Thank you! We will try to eliminate dairy products. We never tried this..

Scott Adams Grand Master
Scott Adams
Posted

For people with celiac disease hidden gluten in their diets is the main cause of elevated Tissue Transglutaminase IgA Antibodies (tTG-IgA), but there are other conditions, including cow's milk/casein intolerance, that can also cause this, and here is an article about the other possible causes:

 

 

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