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

Blood Test Questions


marcia24

Recommended Posts

marcia24 Apprentice

I had my endoscopy today and my GI doc was looking at my blood tests for celiac. He told me that I had 2 blood tests ran, 1 which was positive and the other was negative....he also says there is a 3rd blood test that I did not have done, but we can do after we get biopsy results back. What does this mean, does anyone know?


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



Celiac.com Sponsor (A8-M):



KaitiUSA Enthusiast

There should be 5 blood tests done( EMA, tTG, IgA, IgG, Total Serum IgA) They all have a place in testing so should really be done together. A gene test would also probably help. Some of those blood tests are very accurate and some doctors use the one test for diagnosis in kids. Biopsies can only rule celiac in and not out. They only get a few samples and if there is sporadic damage than it can come back negative, or if you are in beginning stages it can come back negative so don't put all your eggs in the biopsy basket.

Btw, which test came back positive and which came back negative?

marcia24 Apprentice

I don't know which ones...he was telling me this after the biopsy and I was still kind of out of it. He told me that there were 2 tests done and the better of the 2 was negative. I guess I would just prefer to have all of the tests run again to be sure. I'm not saying that I hope I have it, but at least it would explain my symptoms! Thanks for the feedback!

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,524
    • Most Online (within 30 mins)
      7,748

    cjv123
    Newest Member
    cjv123
    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

    • Russ H
      Although sensitivity to gluten varies between individuals, multiple research studies suggest that consuming up to 10 mg of gluten a day is safe for most people with coeliac disease. Wheat flour contains approximately 10% gluten by weight, so this is equivalent to 100 mg of flour, or a piece of wheat bread the size of a small pea. There is a case report of farmers with coeliac disease developing symptoms from inhaling gluten containing dust from cattle feed but that is an extreme example and they were exposed to very high concentrations of airborne gluten over a long period of time. In a domestic situation, unless someone is making dough and putting a lot fo flour into the air, I don't think you will get significant airborne exposure. The thing to watch out for is making sure work surfaces, cutlery and utensils are clean. If you have to share a toaster, get some toasting pouches.
    • Fabrizio
      So? What do you think it will go ahead? Did you partecipate to this trial? what's the result for yuo? Thanks a lot for your answers!
    • trents
      You might look into wearing an N95 mask when others are creating baked goods with wheat flour in your environment.
    • Rebeccaj
      @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
      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.  
×
×
  • Create New...