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Positive Iga After 16 Months Gf

jerseyshoregrl

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jerseyshoregrl Newbie
jerseyshoregrl
Posted

Hi all,

Newbie here, although not new to celiac disease. I was diagnosed a yr. ago March and have been very strict in my diet, medications, etc. My IgA was a strong positive (34) back then. I decided to do a recommended follow up last wk. To my surprise and disappointment, my IgA came back a 24 (weak positive). My IgG was negative then and still is. I have been careful to a fault and know that gluten must be in the system for some time to show any kind of a positive result. Now I'm wondering if this small number (<20 is considered negative according to my lab) is something for me to be concerned about. I feel that it is and am now wondering if I need to cut out all foods and start over with the basics. I'm also wondering if cross contamination can lead to a weak positive such as mine. It's really frustrating when you have been so strict and made so many changes for so long. Anyone else have the same kind of experience after almost a year and a half?

Thanks,

jerseyshoregrl

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flagbabyds Collaborator
flagbabyds
Posted

i think if you feel better on the diet then that is the best test

jerseyshoregrl Newbie
jerseyshoregrl
Posted
  • Author

Hi,

I'm new here and posted this question in another, probably wrong, location; so I'm trying again. My original IgA was 34, a strong positive according to the lab my doctor uses. My IgG was negative. I just got the results of a follow up blood test 16 months later and can't believe I tested positve still! This time it was an IgA of 24, a weak positive according to this particular lab. Anything under 20 is considered negative. Again, my IgG was negative. I have never had a biopsy, my doctor believing the blood test, along with family history, to be enough for a positive diagnosis. I have been so careful all of this time, doing massive research on everything I eat. I cook all my own food and am meticulous about avoiding cross contamination. Now I'm wondering if such a weak positive is something to be worried about. Is damage still being done? Anyone else have this happen? Any help would be greatly appreciated.

jerseyshoregrl

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    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
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      Finding gluten free ingredients

      By trents · Posted

      Welcome to the forum, @Kara S! Warrior bread is a grain free bread product. Google it. There are commercial mixes available, I believe, Youtube videos and many recipes. 
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