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Test Results

beanbird

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beanbird Rookie
beanbird
Posted

I have just had my results back (negative, taken after 3 wks eating gluten, prior to that 2 months gluten-free).

I asked my doctor for a copy of the results and I don't really understand them.My IgA is 2.57 g/l (0.8-3.0)

I have no idea what any of that means! Is it right on track, border line?

They also did my 'serum lipids' (cholesterol), but nothing else, (unless they didn't print it all). I have seen mention of other celiac tests mentioned on the boards. Should they have done those as well?

I am in the UK, so I'm not sure if the tests are the same.

Thanks

My docs says I have a bad Gluten intolerance regardless of whether it is celiacs or not, so at least I didn't get a IBS diagnosis (although I did when i was a kid).

Any thoughts?

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happygirl Collaborator
happygirl
Posted

Is that the only test he ran for Celiac? Does it say anything about AGA, tTG, EMA, etc?

beanbird Rookie
beanbird
Posted
  • Author
Is that the only test he ran for Celiac? Does it say anything about AGA, tTG, EMA, etc?

As far as I am aware, that is all they did, I'm not sure though, all I have to go on is the print out the receptionist gave me.

They took 2 vials of blood.

Should they have done more?

lizard00 Enthusiast
lizard00
Posted

Based on appearance only, it looks as though they tested your total IgA level and nothing else. I could be wrong, but that is what it looks like. In which case, at least you know you're not IgA deficient... but not so helpful in the celiac process.

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

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

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      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. 
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      Unexpected gluten exposure risk from cultivated mushrooms

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      Unexpected gluten exposure risk from cultivated mushrooms

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      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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