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

Is My Blood Test - Questionable?

chatycady

Recommended Posts

chatycady Explorer
chatycady
Posted

Hi all, I was on a gluten free diet 15 days before I had this blood test done. Can anyone help me interpret this?

Tissue Transglutaminase, IgA 7.7 reference 0.0 to 19.9

endomysial antibodies Ab screen negative

Gliadin Antibody IgG 28.6 equivocable 25.1 to 49.9

Gliadin Antibody IgA 38.3 equivocable 25.1 - 49.9

IgA 257 reference 70-312

Doesn't equivocable mean - not negative and not postitive? Unclear? Deceiving? Maybe, maybe not?

This test was done a year ago, now I'm thinking of having another blood test to see if the IgG and IgA is down and no longer "equivocable" and hopefully negative. Do you agree?

Thanks for your help.

:D

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

Celiac.com Sponsor (A8-M):


ravenwoodglass Mentor
ravenwoodglass
Posted

Are you still on the diet? Are you feeling better? Retesting is done sometimes to check whether their levels have gone down. Many doctors will retest at 6 months or a year to check.

chatycady Explorer
chatycady
Posted
  • Author
Are you still on the diet? Are you feeling better? Retesting is done sometimes to check whether their levels have gone down. Many doctors will retest at 6 months or a year to check.

So does my original blood test really mean anything? Is it worth retesting now?

happygirl Collaborator
happygirl
Posted

It depends on if you went gluten free or not, and what the purpose is of testing.

chatycady Explorer
chatycady
Posted
  • Author
It depends on if you went gluten free or not, and what the purpose is of testing.

Yes, I am gluten free. I want to make sure I'm healing and I'm worried about cancer. My mom died of cancer, my brother has thyroid cancer. I guess I want to know if I'm on the right track.

Will the numbers go down if it was a gluten problem?

maddycat Contributor
maddycat
Posted

Chatycady-

I am in the same boat as you- I had only bloodowork done 1 1/2 years ago and my results came back in the equivocal range too. At the time my GI told me to follow a strict diet for the rest of my life, etc. I did not have a biopsy done as I started eating gluten-free right after the blood test. I also didn't have the TTG test, only anti-giladin IGG and IGA testing (I didn't know there were better tests at the time). Now I too question my results and wonder if I am truely Celiac or not. I am considering doing the gene testing to see if that comes back with any more difinitive results. I don't know if I could do a gluten challenge- I'm scared to. But yet, I do want to know "for sure" if you know what I mean!

Good luck- let me know what you decide to do!

Marcia

chatycady Explorer
chatycady
Posted
  • Author

I think I wll go back and have the test taken again and see if the blood test comes back "normal". I'm just worried that some day when I'm old and sitting in a nursing home, they will start feeding me "gluten" because I don't have a "real" diagnosis!

From what I've read in a couple books that I have, (dangerous grains and Celiac Disease a hidden epidemic) they say it can take 1 to 5 years of eating gluten to have a positive test. They don't recommend it at all. A gluten challenge should only be for a day or two and only to see if there is a physical reaction.

So, is it the lab that decided my test was "equivocal". Are labs different? And is it in their interpretation of the result? Another lab would call it negative? or positive?

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

Celiac.com Sponsor (A8-M):


Archived

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

Go to topic listing

  • 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. RMJ
      - RMJ replied to colinukcoeliac's topic in Gluten-Free Restaurants
      4

      What should I expect from a UK restaurant advertising / offering "Gluten Free" food

      Hopefully @Cristiana will see this question, as she also lives in the UK.
    2. knitty kitty
      - knitty kitty replied to Mihai's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      14

      Pain in the right side of abdomen

      @Theresa2407, My Non-Alcoholic Fatty Liver Disease (NAFD), now called Metabolic Dysfunction-Associated Steatotic Liver Disease (MASLD), cleared up, resolved, after supplementing with Thiamine B1 and Riboflavin B2. "Specifically, higher intakes of vitamin B1 and vitamin B2 were negatively associated with the risk of NAFLD. Consequently, providing...
    3. trents
      - trents replied to colinukcoeliac's topic in Gluten-Free Restaurants
      4

      What should I expect from a UK restaurant advertising / offering "Gluten Free" food

      Welcome to the the celiac.com community @colinukcoeliac! I am in the USA but I don't think it is any different here in my experience. In some large cities there are dedicated gluten free restaurants where only gluten free ingredients are found. However, there are a growing number of mainstream eatery chains that advertise gluten free menu items but they...
    4. Scott Adams
      - Scott Adams replied to colinukcoeliac's topic in Gluten-Free Restaurants
      4

      What should I expect from a UK restaurant advertising / offering "Gluten Free" food

      This is a very common source of frustration within the celiac community. Many restaurants, including large chain restaurants, now offer a "gluten-free" menu, or mark items on their menu as gluten-free. Some of them then include a standard CYA disclaimer like what you experienced--that they can't guarantee your food will be gluten-free. Should they even bother...
    5. Scott Adams
      - Scott Adams replied to Colleen H's topic in Coping with Celiac Disease
      4

      Barilla gluten free pasta

      That is a very old study that concludes "Hypothetically, maize prolamins could be harmful for a very limited subgroup of CD patients", and I've not seen any substantive studies that support the idea that corn would be a risk for celiacs, although some people with celiac disease could have a separate intolerance to it, just like those without celiac disease...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,480
    • Most Online (within 30 mins)
      7,748
    radster47
    Newest Member
    radster47
    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

    • RMJ
      What should I expect from a UK restaurant advertising / offering "Gluten Free" food

      By RMJ · Posted

      Hopefully @Cristiana will see this question, as she also lives in the UK.
    • knitty kitty
      Pain in the right side of abdomen

      By knitty kitty · Posted

      @Theresa2407, My Non-Alcoholic Fatty Liver Disease (NAFD), now called Metabolic Dysfunction-Associated Steatotic Liver Disease (MASLD), cleared up, resolved, after supplementing with Thiamine B1 and Riboflavin B2.  "Specifically, higher intakes of vitamin B1 and vitamin B2 were negatively associated with the risk of NAFLD. Consequently, providing adequate levels of Vitamin B1 and Vitamin B2 in the daily diets of postmenopausal women could potentially serve as a preventive measure against NAFLD." Association between dietary intakes of B vitamins and nonalcoholic fatty liver disease in postmenopausal women: a cross-sectional study https://pmc.ncbi.nlm.nih.gov/articles/PMC10621796/ High-dose vitamin B1 therapy prevents the development of experimental fatty liver driven by overnutrition https://pmc.ncbi.nlm.nih.gov/articles/PMC7988776/
    • trents
      What should I expect from a UK restaurant advertising / offering "Gluten Free" food

      By trents · Posted

      Welcome to the the celiac.com community @colinukcoeliac! I am in the USA but I don't think it is any different here in my experience. In some large cities there are dedicated gluten free restaurants where only gluten free ingredients are found. However, there are a growing number of mainstream eatery chains that advertise gluten free menu items but they are likely cooked and prepared along with gluten containing foods. They are just not set up to offer a dedicated gluten free cooking, preparation and handling environment. There simply isn't space for it and it would not be cost effective. And I think you probably realize that restaurants operate on a thin margin of profit. As the food industry has become more aware of celiac disease and the issue of cross contamination I have noticed that some eateries that used to offer "gluten free" menu items not have changed their terminology to "low gluten" to reflect the possibility of cross contamination.  I would have to say that I appreciate the openness and honesty of the response you got from your email inquiry. It also needs to be said that the degree of cross contamination happening in that eatery may still allow the food they advertise as gluten free to meet the regulatory standards of gluten free advertising which, in the USA is not more than 20ppm of gluten. And that is acceptable for most celiacs and those who are gluten sensitive. Perhaps you might suggest to the eatery that they add a disclaimer about cross contamination to the menu itself.
    • Scott Adams
      What should I expect from a UK restaurant advertising / offering "Gluten Free" food

      By Scott Adams · Posted

      This is a very common source of frustration within the celiac community. Many restaurants, including large chain restaurants, now offer a "gluten-free" menu, or mark items on their menu as gluten-free. Some of them then include a standard CYA disclaimer like what you experienced--that they can't guarantee your food will be gluten-free. Should they even bother at all? This is a good question, and if they can't actually deliver gluten-free food, should they even be legally allowed to make any claims around it?  Personally I view a gluten-free menu as a basic guide that can help me order, but I still explain that I really have celiac disease and need my food to be gluten-free. Then I take some AN-PEP enzymes when my food arrives just in case there may be contamination. So far this has worked for me, and for others here. It is frustrating that ordering off a gluten-free menu doesn't mean it's actually safe, however, I do feel somewhat thankful that it does at least signal an awareness on their part, and an attempt to provide safe food. For legal reasons they likely need to add the disclaimer, but it may also be necessary because on a busy night, who knows what could happen?
    • Scott Adams
      Barilla gluten free pasta

      By Scott Adams · Posted

      That is a very old study that concludes "Hypothetically, maize prolamins could be harmful for a very limited subgroup of CD patients", and I've not seen any substantive studies that support the idea that corn would be a risk for celiacs, although some people with celiac disease could have a separate intolerance to it, just like those without celiac disease might have corn intolerance.
×
×
  • 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.