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

Positive Anti Gliadin, Negative Transglutaminase


Lisa RM

Recommended Posts

Lisa RM Newbie

My son, who is 18, has Down syndrome, hypothyroidism, lactose intolerance and osteopenia, was diagnosed with celiac about 1 and a half years ago. For years, he had GI symptoms (chronic intermittent constipation and diarrhea) and had very high antigliadin antibodies (over 80) but negative endomysial and transglutaminase. Last year, the transglutaminase went positive (30) and a biopsy confirmed celiac.

After more than a year on the gluten free diet, his transglutaminase is normal (1!!) but his antigliadin antibodies are still very high (have come down a little). Our endocrinologist believes he is still getting gluten exposure. Does anyone out there have a similiar story? I'm not sure how crazy I should get about hunting for gluten when I think his compliance is excellent.


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



Celiac.com Sponsor (A8-M):



YoloGx Rookie

Even the slightest exposure to gluten can create an auto immune response for someone with celiac. I suggest looking at your face and hand creams, shaving material, soaps and the usual suspects like old iron pans, toaster, wooden chopping boards and bowls, vitamin fillers etc. for wheat based tocopherols, starch etc. Another big killer is caramel flavoring or coloring which is in all kinds of things. Also CC is common if the foodstuff is made on the same equipment that handles wheat etc. There is a big list of these hidden contaminants on celiac.com.

He might also be getting exposed to gluten at his workshop or center if he goes to one. I know since my brother has the same thing. He is compliant at home but doesn't understand why he can't have Stoffer's or eat at Denny's with the group etc. since the social thing is big with him. Glue paste could also be a source. I have yet to track this down with my brother. He's always bringing home these pasted paper constructions. You would think they would be more aware since 12% of those with Down's have celiac, however enlightenment comes slowly.

Bea

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,928
    • Most Online (within 30 mins)
      7,748

    Meg Slack
    Newest Member
    Meg Slack
    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

    • Heatherisle
      Her result for the TTG Ab (IgA) was 19. Lab range 0.0 - 0.7. U/ml. 
    • trents
      TTG would refer to a blood antibody test. Not valid if you are already eating gluten free or mostly so. DQH would refer to a genetic test to see if you possess either or both of the two genes that have been connected most strongly to developing active celiac disease. The genetic test is more of a rule out measure than a diagnostic test as about 40% of the general population have one or both of those genes but only about 1% of the general population develops active celiac disease. If you don't have the genes but gluten causes you issues then the conclusion is NCGS (Non Celiac Gluten Sensitivity) as opposed to celiac disease. So, the genetic testing helps with a differential diagnosis. I...
    • Scott Adams
      Tell him to get me a case...just kidding! I wonder why they are not labelled gluten-free here in the USA? They don't have gluten ingredients.
    • Pamela Kay
      Glad this helped. There are lots of alternative breads out there, so someone has likely made some sort of paleo bread with no grain. And if you bake, experiment with some of the alternative flours to see what you can come up with. If you commit to the gluten-free diet 100%, you may want to do a bit of research on some of the tricker aspects of getting gluten out of your diet, such as cross contamination in the home kitchen (pots and pans, cutting boards, toaster, airborne flour). Don't feel you have to do everything at once, or let this overwhelm you. I've always said that going gluten free is a process, not a moment. The reason I mention this is that, if you think you are gluten-free, but...
    • Scott Adams
      The doctor was correct--if you are gluten-free the blood panel for celiac disease will not work, you would need to go on gluten challenge in order to be tested. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:   This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for...
×
×
  • Create New...