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

Got My Blood Test Results


chb

Recommended Posts

chb Rookie

Thanks so much to those who answered my previous post about lab time. I ended up being e-mailed a copy of my results late Friday evening. Haven't heard anything from the doctor yet. My results were mostly negative, except for an elevated Gliandin IGA. The first number is my result and the second is the normal.

RETICULIN IGA, TITER, SER, QN, IF <1:10 <1:10-

Test Performed by Quest, Chantilly,

RETICULIN IGG, TITER, SER, QN, IF <1:10 <1:10-

TISSUE TRANSGLUTAMINASE IGA, TITER <3 <5- u/ml

Reference range:

<5 U/mL Negative

5-8 U/mL Equivocal

>8 U/mL Positive

IGA 271 81-463 mg/dL

GLIADIN IGA, EIA 18 <11- u/ml H

Reference Range:

<11 U/mL Negative

11-17 U/mL Equivocal

>17 U/mL Positive

GLIADIN IGG, EIA 3 <11- u/ml

Reference Range:

<11 U/mL Negative

11-17 U/mL Equivocal

>17 U/mL Positive

Some info I have found online seems to indicate possibly this means maybe I am sensitive to the gluten, but not Celiac. I would love any input about my results and what I might expect the doctor to do.


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



Celiac.com Sponsor (A8-M):



fedora Enthusiast

Blood tests can give false negatives. I do not know what your dr. will want to do. You could insist on a biopsy,but that may show nothing. Or you could go glutten free and see if that helps. I would try the diet after the biopsy if you decide to do that. I knew withing the first few days that gluten was definately problem. I went through a readjustment and withdrawal(though I had no cravings). Good luck

bailey4 Newbie

My results were the same elevated Gliadin IGA and I am not getting anywhere with my Dr. who told me I may have a mild case of it and the only thing I can do is stay away from gluten. Getting sick for 3 days after eating something I shouldnt is enough for me to quit the gluten but would also love to know if it is celiacs or not. I meet with him on 4-9 I would love to hear what your Dr. does too. (Besides what exactly is a mild case, I guess partly its because I figured it out and not him). Please follow up here and let me know and I will too.

Thanks

chb Rookie

My primary doc called today and admitted he knew nothing about it. My results were enough at least to convince him to give me the GI referral.

fedora, thanks for the advice. I did a small (week and a half) gluten free trial and felt so much better I knew I had to follow up with the doc. I am still eating the gluten now, but can't wait to be able to give it up.

Bailey4, My appointment is on the 17th. I would love to compare notes with you after we both have our visits.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,885
    • Most Online (within 30 mins)
      7,748

    KateFC
    Newest Member
    KateFC
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      Daura Damm (a sponsor here) uses AN-PEP enzymes and filtering in their brewing process to reduce/remove gluten, and it actually tests below 10ppm (I've see a document where they claim 5ppm). 
    • trents
      This topic has come up before on this forum and has been researched. No GMO wheat, barley and rye are commercially available in the USA. Any modifications are from hybridization, not laboratory genetic modification. Better toleration of wheat, barley and rye products in other countries is thought to be due to use of heirloom varieties of these cereal grains as opposed to the hybrids used in the USA which contain much larger amounts of gluten.
    • Scott Adams
      Welcome to the forum @Ceekay! If you have celiac disease then you can't eat wheat in other countries because it would still contain gliadin, the harmful part of the grain. Have you been diagnosed with celiac disease?
    • Ceekay
      I can eat wheat products safely and without discomfort when traveling to Mexico, Outer Mongolia, and Japan. I feel that US wheat, barley, and rye are grown from genetically-modified seeds that have had something unhealthy done to them, that causes a bad reaction in many of us. 
    • Ceekay
      I think all barley and barley malt  have gluten. I would avoid it. The only gluten-free beer I've tried that tastes good is by Holidaily, a Colorado brewery. Their Fat Randy's IPA is great, except that it's almost impossible to find and grocers won't order it (they're at the mercy of their "food distributors," who seem to hate Holidaily). If you can find any Holidaily, try it--it's great. Never mind Spain -;)
×
×
  • 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.