Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

Test Results Confusions


canuckchick

Recommended Posts

canuckchick Rookie

Hi there,

After my sister was diagnosed with celiac, I cut out gluten for 10 days as part of a cleanse and felt much better. So I went back to wheat for 5 days, and my doctor ordered blood tests. She would only test for ttG and IgA as she said the rest were outdated or something (which isn't what the general consensus on this forum seems to be).

My ttg results were low (only 2) but my total IgA results were also low (0.88, and the sheet said that normal range was 0.9 - 5.5 g/L). My ferratin was also low (10), though my hemoglobin is ok. Other things (B12, folate, thyroid) are fine.

So I understand that low IgA can lead to a false negative on ttg, but based on the fact that my IgA is basically only at the low end of normal, rather than non-existent, I'm not sure if that's really a factor.

Sooooo.... I don't know. I have been gluten-free for about a month now, and while I wouldn't say that all my symptoms have cleared up (wouldn't that have been nice, a simple all-in-one solution like that), I do feel better overall. Even better, it has been a powerful kick in the pants to get more conscious about what goes into my body, and it has led me to better nutrition than I have probably ever experienced.

I think my approach is just to stick with the gluten-free for a while longer, and then challenge to see how I feel.

Any other thoughts from people? Should I go back to gluten and then request the full panel? Is it possible that if I did have elevated ttg levels, those 10 days off wheat could have dropped them that low, and that 5 days back on wasn't enough to bring them back up? (seems unlikely to me)

Thanks :)


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



Celiac.com Sponsor (A8-M):



Jestgar Rising Star

I would think that your approach of going completely gluten-free, then doing a challenge, is the best one. Tests give results that, when compared to the average population, are probably correct. A gluten challenge after a month or so gluten-free will test your body specifically. It's really the best way.

Crimson Rookie
My ttg results were low (only 2) but my total IgA results were also low (0.88, and the sheet said that normal range was 0.9 - 5.5 g/L). My ferratin was also low (10), though my hemoglobin is ok. Other things (B12, folate, thyroid) are fine.

So I understand that low IgA can lead to a false negative on ttg, but based on the fact that my IgA is basically only at the low end of normal, rather than non-existent, I'm not sure if that's really a factor.

Ello,

It looks to me as if you may be one of the IgA deficients. If the normal range is .9 and you're .88....I would do a bit of research on IgA defiencies. It would be quite important to know because if you are, and would ever need a blood transfusion or organ transplant, that would be taken into consideration because your body may react badly to blood that is NOT IgA deficient. You could also be one of the rare people that forms an antibody against IgA and in that case, you'd be attacking blood that's given to you.

I'd give you links but they're on the other computer.

I def. recomend doing your research though.

Cheers!

nora-n Rookie

You can upload all your links (favourites) onto google bookmarks. i have google toolbar installed both in IE and firefox and you put in the button for google bookmarks there. That way you have access to your bookmarks from different places.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,218
    • Most Online (within 30 mins)
      7,748

    MCAyr
    Newest Member
    MCAyr
    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

    • trents
      Welcome to the community @MCAyr! One thing you need to know is that in order for celiac disease diagnostic testing to be valid, you must not have been on a gluten-free diet already. The first stage of celiac disease testing involves looking for the blood antibodies that are produced by the inflammation in the small bowel lining. Once you eliminate gluten, the antibodies begin to disappear and it takes weeks or months of being back on normal amounts of gluten for them to build up to detectable levels again.
    • MCAyr
      Hi currently being investigated for celiac; suspected dermatitis herpetiformis, low calcium and vit D, stomach discomfort and 2 episodes of awful stomach pain (docs think maybe triggered by pregnancy)  Went gluten-free for 5 weeks was feeling great then last week accidentally had some in a sweet! Followed by 2 days of absolute hell and excruciating stomach pain and cramping below right of belly button. Since then the really bad pain has gone, but I've had sore to touch above my belly button and think I can feel a lump, was painful for a couple of days to point I couldn't sleep on sides. Docs palpated few days before I could feel lump, and felt nothing.  Anyone had a hernia they didn't know about until their gluten reaction inflamed it? Or is this just another lovely gluten sensitivity symptom?  Many thanks 
    • Scott Adams
      Your story is a powerful and heartbreaking testament to the profound damage that can be caused by undiagnosed celiac disease and the profound pain of not being believed or supported by family. It is sadly a common narrative within the celiac community to have suffered for years, even decades, while autoimmune conditions stack up, all while being dismissed. To answer your core question: yes, living in a environment with significant, constant gluten exposure, especially from airborne flour in a home where milling and baking occurred, would have created a perpetual state of autoimmune activation for you, even beyond the direct ingestion. This chronic exposure is strongly linked to the development and exacerbation of the very autoimmune disorders you describe—Migraines, Meniere's, Hashimoto's, and more. Your body was under constant attack, and the lack of care and understanding from your family compound that trauma significantly. It is not your fault. Many in the community share similar stories of a cascade of illnesses finally explained by a celiac diagnosis, often coming too late to prevent irreversible damage. While I cannot speak to the legal aspects of your inheritance situation, your experience with the medical neglect and the lasting impact of your childhood environment is deeply valid and shared by others who understand this unique type of suffering. Thank you for having the courage to share your truth. Celiac.com has published a book on our site by Jean Duane PhD called Gluten-Centric Culture, which covers many of the social aspects of having celiac disease: This chapter in particular covers issues around eating with family and others - Gluten-Centric Culture: Chapter 5 - Grabbing A Bite Together:    
    • Scott Adams
      It's incredibly tough to watch a young child grapple with the frustration and sense of deprivation that comes with a restrictive diet, and your empathy for her is the first and most important step. At seven, children are deeply focused on fairness, and her feelings are completely valid. To support her mental health, shift the narrative from "missing out" to "empowered choice." Instead of "you can't have that," use language like "we choose these safe foods so your tummy feels happy and strong." Involve her directly in her own care; let her be the "Gluten-Free Detective" at the grocery store, picking out exciting new treats, or make her the head chef in baking a special dessert that everyone gets to enjoy. When eating out, empower her by having her call the restaurant ahead to ask about safe options (with your help), making her feel in control rather than a passive victim. Acknowledge her feelings—"It's okay to feel sad that you can't have the roll, I sometimes feel that way too"—and then immediately pivot to a positive action, like unwrapping the special brownie you brought just for her. This combination of validation, involvement, and reframing turns a limitation into a shared family challenge where she feels supported, capable, and loved.
    • Scott Adams
      I know that Shiloh Farms makes this product, but I don't think it is labeled gluten-free.
×
×
  • Create New...