A Little Help With Enterolab Results

[arial12bold]

First of all let me say that this board is just fantastic, I've found so many informations here! It's a great resource!

I'd need a little help in interpreting the Enterolab results that I received this morning.

I did the full panel and I was found positive to "Fecal Antigliadin IgA" and anti-casein IgA

Here're the values:

Fecal Antigliadin IgA 13.5 (Normal Range <10 Units)

Fecal Antitissue Transglutaminase IgA 9 Units (Normal Range <10 Units)

Quantitative Microscopic Fecal Fat Score 93 Units (Normal Range <300 Units)

Fecal anti-casein (cow’s milk) IgA antibody 10 Units (Normal Range <10 Units)

HLA-DQB1 Molecular analysis, Allele 1 0301

HLA-DQB1 Molecular analysis, Allele 2 0301

Serologic equivalent: HLA-DQ 3,3 (Subtype 7,7)

The test was done after more 3 months of gluten free and dairy free diet, so I am wondering if these values could have been higher if I didn't change my diet. ( I am from Italy... and you know, pasta here is very popular, we eat it every day.)

For example the anti-casein seems to be on its lower limit... so I am not sure if I should totally avoid dairy in the future. What do you think?

About the antigliadin IgA, what values did you obtain in your tests?

Is 13.5 low? Could it be defined a "light" intolerance?

I am asking this because in the last year I have had many GI problems... bad constipation, bloating, slow digestion etc... that really affected the quality of my life.

These sort of problems slowly appeared many years ago (15 or so), now I am 33. They were not so bad at the beginning but they gradually got worse during the years and now it's really time to solve them.

Let me know what you think

[Guest greengirl]

Your numbers are very similar to mine from Enterolab. Dr. Fine says on the site that low IgA does not mean that you are a little bit intolerant - he says it's like being pregnant, either you are or you're not.

My daughter's numbers were very high in all categories, yet I seem to get more sick than she does, so I'm not sure that the numbers are an indication of how severely one is affected by gluten. The malabsorbtion and tTg do indicate the severity of the damage, though, but again, I'm not sure this translates into how poorly you feel.

You definitely need to eliminate gluten, and I would remove casein as well, as anti-casein antibodies have definitely been detected by the test.

Christine

[jenvan]

The test was done after more 3 months of gluten free and dairy free diet, so I am wondering if these values could have been higher if I didn't change my diet. ( I am from Italy... and you know, pasta here is very popular, we eat it every day.)

Are you saying that you have been on a gluten-free/cf diet for over 3 months? If that is true than you can not trust your test results...after even a small amount of time on a gluten-free diet they can become pretty skewed.

[mmaccartney]

Enterolab claims that their tests are accurate "up to one year" on a gluten free diet. I was on a gluten-free diet for about 7 months, and a diary free diet for about 6 months when I tested, here are my results:

Fecal Antigliadin IgA 52.5 (Normal Range <10 Units)

Fecal Antitissue Transglutaminase IgA 20 Units (Normal Range <10 Units)

Quantitative Microscopic Fecal Fat Score 58 Units (Normal Range <300 Units)

Fecal anti-casein (cow's milk) IgA antibody 27 Units (Normal Range <10 Units)

HLA-DQB1 Molecular analysis, Allele 1 0201

HLA-DQB1 Molecular analysis, Allele 2 0301

Serologic equivalent: HLA-DQ 2,3 (Subtype 2,7)

After reading your results, it appears that you have 2 genes that predispose to gluten sensitivity. Also, you have a positive AntiGliadin IgA, showing an intolerance to gluten. Your ttg levels are low, but just below the "mark". Your anti-casien is 10, like you said low so you reaction might not be as severe as some, but there is evidence of a casien intolerance.

So, you sould try gluten-free and CF diet to see if it makes you better!

Like you thought, I do wonder what my results would have been if I had not been on a gluten and diary free diet.

[arial12bold]

( whooops, I should apologize with the admins, I should have posted this in the post-diagnosis section )

Thanks for your responses.

So what matters is being positive or not, I see... Also I can imagine that everyone reacts differently even with same test values, of course.

You definitely need to eliminate gluten, and I would remove casein as well, as anti-casein antibodies have definitely been detected by the test.

In ten days I'll be entering my 5th month of exclusion of both dairy and gluten... while I don't miss much cheese and the like, things like bread and pizza have recently started populating my dreams!!

I was very anxious to receive the test results... I was almost sure that the intolerance was there, so Sunday morning I had a couple of "regular" cookies, just to test again (I did the same experiment one month ago or so ) ... and 6-8 ours later I was feeling like if a piece of iron was stuck in my chest

Are you saying that you have been on a gluten-free/cf diet for over 3 months? If that is true than you can not trust your test results...after even a small amount of time on a gluten-free diet they can become pretty skewed.

Humm... as mmaccartney pointed out, Enterolab claims that is not necessary to eat gluten/dairy before the test. Also they ask you in their form if you're on an elimination diet and for how long

Anyways after 4 months of elimination I feel like I've just improved a 20% or so... there's still a lot to do

My problems started almost 15 years ago, and I've read in the other posts that it takes many months to get back in shape.

Did you also discover the gluten problem after so many years?

ps = forgive my english, I am trying to get better at it

[AndreaB]

Enterolab claims that their tests are accurate "up to one year" on a gluten free diet. I was on a gluten-free diet for about 7 months, and a diary free diet for about 6 months when I tested, here are my results:

Fecal Antitissue Transglutaminase IgA 20 Units (Normal Range <10 Units)

Your ttg levels are low, but just below the "mark".

What does the transglutaminase number mean? For transglutaminase we are all under 10. My family is between 10-15 for IgA so we've cut out gluten. As I understand it it means we have an active intolerance. Is that correct?

[gf2000]

I am confused, I understand that there is now a blood test to check for celiac. But I am still told that the endoscopy is the gold standard. I was diagnoised by the endoscopy first, then followed up with the blood work. This allows the physicians to see the destruction of the villi, which is extremely important for future health issues. My gastro now, after 6 years gluten-free, does an annual blood test to check for adherence to the diet.

Are doctors now just doing the blood work instead of the endoscopy?

[mmaccartney]

Did you also discover the gluten problem after so many years?

Now that I have hindsight, I can see symptoms of gluten intolerance / celiac disease all the way back to childhood. I recall many many many trips to the school nurse after lunch due to tummy aches. I never could drink much beer without getting sick, but I sure could hold my liquor! My symptoms excacerbated after minor surgery in 2003. I suffered until around June of 2005 until we figured it all out. It's now almost 1 year later, and except for my arthritis, fibro, and fatigue I am just fine. All my gastro symptoms are gone, except when I get contamintaed with gluten or dairy!

ps = forgive my english, I am trying to get better at it

No need to apologize! What is your native language, where are you from?

[arial12bold]

... My symptoms excacerbated after minor surgery in 2003. I suffered until around June of 2005 until we figured it all out. It's now almost 1 year later, and except for my arthritis, fibro, and fatigue I am just fine. All my gastro symptoms are gone, except when I get contamintaed with gluten or dairy!

I see... So do you keep a very strict diet? I mean, for example, do you avoid cooking with the same pots where gluten food was cooked (of course, after washing it) ?

I try to avoid obvious contamination (like forks/spoons etc...) but I am not particularly "paranoid"

Another question: do you only buy "certified" gluten-free foods or you just check the ingredients for possible sources? In general I try to stay away from processed food or food that contains too many "weird" ingredients. Recently I bought some rice cakes which didn't have the gluten-free logo on it, however the only 2 ingredients are: rice, salt ... I guess it's safe

No need to apologize! What is your native language, where are you from?

Italy! Land of pizza and pasta ... argh

Ciao!

[Rachel--24]

What does the transglutaminase number mean? For transglutaminase we are all under 10. My family is between 10-15 for IgA so we've cut out gluten. As I understand it it means we have an active intolerance. Is that correct?

Andrea,

The Transglutaminase is what indicates whether damage is occurring in the digestive tract as a result of the intolerance to gluten. If everyone was under 10 then that is a good sign for all of you.

[AndreaB]

Andrea,

The Transglutaminase is what indicates whether damage is occurring in the digestive tract as a result of the intolerance to gluten. If everyone was under 10 then that is a good sign for all of you.

Thanks Rachel,

I should have known you would know the answer to that.

Isn't malabsorption a measure of damage too?

[mmaccartney]

I see... So do you keep a very strict diet? I mean, for example, do you avoid cooking with the same pots where gluten food was cooked (of course, after washing it) ?

I try to avoid obvious contamination (like forks/spoons etc...) but I am not particularly "paranoid"

My home is 99.99% gluten and dairy free. I got rid of almost all my cooking instruments (pots, pans, utensils, etc.). There was a handful that I kept, the stainless steel ones. All plastic, wood and teflon went out. Replaced all of it. Call me paranoid, but after how sick I was (People at work and home were seriously wondering how long I had to live) it was necesarry in my book. The only gluten is a few store bought snacks for my kids that they (willingly) eat outside and wash up very well afterwards.

I do not eat food that others have prepared. I do not eat from restaurants.

Another question: do you only buy "certified" gluten-free foods or you just check the ingredients for possible sources? In general I try to stay away from processed food or food that contains too many "weird" ingredients. Recently I bought some rice cakes which didn't have the gluten-free logo on it, however the only 2 ingredients are: rice, salt ... I guess it's safe

Ciao!

Well, probably due to my childrens allergies, I will only eat processed foods where I have contacted the company and inquired as to their manufactoring processes, and potential for cross contamination. Most of the processed stuff that I eat is made in a factory where there is no chance for cross contamination cuz they don't process any gluten containing ingredients.

Some "certified" gluten-free items have been contaminated. I stick with mostly whole foods, veggies, fruits, meats.

BUT I am very sensitive to gluten. For Example, I went to a steakhouse restarant about 4 months ago, I met with the waiter and discussed all my needs prior to ordering. I brought with me my own safe dressing, margarine, and soy sour cream. I had a salad, steamed veggies, baked potato, and sweet potato. Guess what, I got glutened!!! Must've been some sort of CC there, perhaps from the knife they cut my potato with, or crumbs from others at the table, I don't know but it is enough to stop me from going again.

It is a burden on us to cook so much, but I have to tell you that since I started being this strict I have only been glutened one time!!!! (Crossing my fingers hoping I haven't jinxed myself)

Hey, if you still want to enjoy pasta, there is always Tinkyada!