Jump to content
  • 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

What Do You Think Of My Entrolab Results?


buzz

Recommended Posts

buzz Rookie

These are my results, I did call entrolab, but I was wondering how some of you feel if the results are really bad, or somewhat good compared to what you may have seen previously. I would appreciate your comments!!!!

John in boston

A) Gluten Sensitivity Stool and Gene Panel Complete *Best test/best value

Fecal Antigliadin IgA 18 (Normal Range <10 Units)

Fecal Antitissue Transglutaminase IgA 11 Units (Normal Range <10 Units)

Quantitative Microscopic Fecal Fat Score 107 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 0201

HLA-DQB1 Molecular analysis, Allele 2 0201

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


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



Celiac.com Sponsor (A8-M):



Ursa Major Collaborator

John, your results show very clearly that you're gluten and casein intolerant. They also show that your intestines aren't too damaged yet, as you have no malabsorption yet, which is great.

I am no expert on the genes, somebody else will have to chime in here.

You obviously need to be gluten-free and casein free for life, no question about that.

Guhlia Rising Star

I absolutely ditto what Ursula said. She's 100% right. You need to be gluten and casein free for life.

CarlaB Enthusiast

Your results are positive for gluten and casein intolerance, but it looks like you caught it early. My results are below. I was gluten-free for 3 months when I took the test and was getting a lot healthier. My absorption was visibly improved in that three month's time (sorry for the visual <_< ), but still tested as 285, barely within range.

So, looks like you need to avoid it, but caught it early. How are you feeling?

AndreaB Contributor

I copied just a blip from an article on the main site.

With a double celiac gene it is good that you caught this early. You have just gone over on the ttg for autoimmune response. Malabsorption isn't a problem. Casein is low, but over the limit they have set, which basically means that people have responded to going casein free at these numbers. Your sensitivity is on the low end to, but the reference enterolab uses is that you aren't just a little bit pregnant, you're all the way pregnant. You aren't just a little bit gluten sensitive, (as in being able to cheat), it is a lifetime compliance.

Understanding the Genetics of Gluten Sensitivity by Dr. Scot Lewey

This article appeared in the Summer 2006 edition of Celiac.com's Scott-Free Newsletter.

For example, if you are DQ2/DQ2, DQ2/DQ8, or DQ8/DQ8, a term Scott Adams of www.celiac.com has dubbed a “super celiac” you may be at much higher risk for celiac disease and have more severe gluten sensitivity. Certainly if you are DQ2 and/or DQ8 positive you are at increased risk for celiac disease. After a single copy of DQ2 or DQ8, it appears that DQ7/DQ7 might be next highest risk. Dr. Fine has also noted some other associations of the DQ patterns with microscopic or collagenous colitis, neurologic manifestations of gluten sensitivity and dermatitis herpetiformis, which has been one of the gluten sensitive conditions noted to be, at times, occurring in DQ2, DQ8 negative individuals.

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. 0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

    2. - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

    3. - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,326
    • Most Online (within 30 mins)
      7,748

    PattyPagnanelli
    Newest Member
    PattyPagnanelli
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Scott Adams
      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
    • Jane02
      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
    • Scott Adams
      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.