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Is The Ttga Test Specific To Gluten Only?

AJJ

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AJJ Newbie
AJJ
Posted

Does anyone know if the TTGa test is specific to gluten only or can it pick up a response to lectin also?

Apologies - I posted the same question into the wrong forum (related disorders) - am just new to all of this.

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JennyC Enthusiast
JennyC
Posted

Ttg IgG or IgA are very specific for celiac disease. They indicate an autoimmune disorder. They look for Ttg IgA because it specific to your GI tract, but IgG can also be involved as well. There are a small number of other diseases that can cause elevated Ttg, like acute liver failure, but the diseases should be pretty obvious if they are present. (I feel confident on my son's diagnosis based off of positive Ttg IgA and dietary response.) So lectin intolerance should not cause elevated Ttg. I hope this answers your question. :)

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

      By Scott Adams · Posted

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

      By trents · Posted

      Contact them.
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      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
      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      Many thanks!
    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

      By Scott Adams · Posted

      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.
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