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

Elisa Testing For Other Sensitivies

beth67

Recommended Posts

beth67 Rookie
beth67
Posted

I've been gluten free for four months but still felt bad so I had a test done by Alletess Medical Lab called the IgG, IgA and IgE ELISA and I'm having a hard time understanding the results and my doctor is out of town and I'm anxious to understand what it all means. Wondering if anyone knows how to interpret it. An example is the IgG page where almonds have a score of 0.206 and it's a one score on the class section. The range is under 0.199=0, 0.200-0.299=1, 0.300-0.399=2 and greater thank 0.400=3. I'm wondering if anything above 0 is positive or anything in the 1 class is ok and anything in the 2 class and higher is what I should avoid. Anyone know what this means.

Beth

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

Celiac.com Sponsor (A8-M):


Strawberry1 Newbie
Strawberry1
Posted

I've been gluten free for four months but still felt bad so I had a test done by Alletess Medical Lab called the IgG, IgA and IgE ELISA and I'm having a hard time understanding the results and my doctor is out of town and I'm anxious to understand what it all means. Wondering if anyone knows how to interpret it. An example is the IgG page where almonds have a score of 0.206 and it's a one score on the class section. The range is under 0.199=0, 0.200-0.299=1, 0.300-0.399=2 and greater thank 0.400=3. I'm wondering if anything above 0 is positive or anything in the 1 class is ok and anything in the 2 class and higher is what I should avoid. Anyone know what this means.

Beth

Strawberry1 Newbie
Strawberry1
Posted

I've been gluten free for four months but still felt bad so I had a test done by Alletess Medical Lab called the IgG, IgA and IgE ELISA and I'm having a hard time understanding the results and my doctor is out of town and I'm anxious to understand what it all means. Wondering if anyone knows how to interpret it. An example is the IgG page where almonds have a score of 0.206 and it's a one score on the class section. The range is under 0.199=0, 0.200-0.299=1, 0.300-0.399=2 and greater thank 0.400=3. I'm wondering if anything above 0 is positive or anything in the 1 class is ok and anything in the 2 class and higher is what I should avoid. Anyone know what this means.

Beth

Dear Beth,

The 96 IgG ELISA test scores report out as Class 0-3. Class 0 is clearly negative. Anything reported as a Class 1 or higher is positive. Most medical professionals would recommend the removal of all positive foods from your diet for a period of 8-12 weeks. Rememeber IgG measures sensitivity. IgE measures true allergic response. If you are struggling with food options you may want to speak to your physician about allowing some of the Class 1's based on the score. For example .206 to almonds. The challenge is if you continue to have those lower scoring foods the antibody level can increase. That is why elimination and rotation are advised. I hope you find this information helpful.

Strawberry1

beth67 Rookie
beth67
Posted
  • Author

Yes this does help. Thank you. I'm going to take out all positive foods and hopefully I'll start to feel better soon.

Beth

Piccolo Apprentice
Piccolo
Posted

Beth,

I also had this done by the same lab almost 4 years ago now. I was reacting to 21 different foods. I removed them from my diet and it was almost a year before I added any of them back in. I do a rotation diet to make sure I don't have a reaction. Wheat and gluten were also on this test. That is when I went gluten free and never looked back. So yes you can add some of the foods you tested positive for, but it must be several months down the line. You also just add one food at at time to see if there will be a reaction. If not add it back in. I only avoid about 4 things on my list now and will remain gluten free.

Hope this helps

Susan

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,855
    • Most Online (within 30 mins)
      7,748
    Tara M
    Newest Member
    Tara M
    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

    • cristiana
      Ibuprofen

      By cristiana · Posted

      @Colleen H   I am just curious,  when you were tested for coeliac disease, did the doctors find out if you had any deficiencies? Sometimes muscle pain can be caused by certain deficiencies, for example, magnesium, vitamin D, calcium, and potassium.   Might be worth looking into having some more tests.  Pins and needles can be neuropathy, again caused by deficiencies, such as iron and B12,  which can be reversed if these deficiencies are addressed. In the UK where I live we are usually only tested for iron, B12 and vitamin D deficiencies at diagnosis.   I was very iron anemic and supplementation made a big difference.  B12 was low normal, but in other countries the UK's low normal would be considered a deficiency.  My vitamin D was low normal, and I've been supplementing ever since (when I remember to take it!) My pins and needles definitely started to improve when my known deficiencies were addressed.  My nutritionist also gave me a broad spectrum supplement which really helped, because I suspect I wasn't just deficient in what I mention above but in many other vitamins and minerals.  But a word of warning, don't take iron unless blood tests reveal you actually need it, and if you are taking it your levels must be regularly monitored because too much can make you ill.  (And if you are currently taking iron, that might actually be making your stomach sore - it did mine, so my GP changed my iron supplementation to a gentler form, ferrous gluconate). Lastly, have you been trying to take anything to lessen the pain in your gut?  I get a sore stomach periodically, usually when I've had too much rich food, or when I have had to take an aspirin or certain antibiotics, or after glutening.  When this happens, I take for just a few days a small daily dose of OTC omeprazole.  I also follow a reflux or gastritis diet. There are lots online but the common denominators to these diets is you need to cut out caffeine, alcohol, rich, spicy, acidic food etc and eat small regularly spaced meals.   When I get a sore stomach, I also find it helpful to drink lots of water.  I also find hot water with a few slices of ginger very soothing to sip, or camomile tea.  A wedge pillow at night is good for reflux. Also,  best not to eat a meal 2-3 hours before going to bed. If the stomach pain is getting worse, though, it would be wise to see the doctor again. I hope some of this helps. Cristiana    
    • Me,Sue
      Knowing what to do when feeling unwell.

      By Me,Sue · Posted

      I was diagnosed with coeliac disease a couple of years ago [ish]. I love my food and a variety of food, so it's been hard, as it is with everyone. I try and ensure everything I eat doesn't contain gluten, but occasionally I think something must have got through that has gluten in. Mainly I know because I have to dash to the loo, but recently I have noticed that I feel nauseous after possibly being glutened. I think the thing that I have got better at is knowing what to do when I feel wiped out after a gluten 'episode'. I drink loads of water, and have just started drinking peppermint tea. I also have rehydration powders to drink. I don't feel like eating much, but eventually feel like I need to eat. Gluten free flapjacks, or gluten free cereal, or a small gluten free kids meal are my go to. I am retired, so luckily I can rest, sometimes even going to bed when nothing else works. So I feel that I am getting better at knowing how to try and get back on track. I am also trying to stick to a simpler menu and eat mostly at home so that I can be more confident about what I am eating. THANKS TO THOSE WHO REPLIED ABOUT THE NAUSEA .
    • Francis M
      The Happy Tart review

      By Francis M · Posted

      Thanks. Since the back and forth and promises of review and general stalling went on for more than six months, the credit company will no longer investigate. They have a cutoff of maybe six months.
    • Scott Adams
      The Happy Tart review

      By Scott Adams · Posted

      Is this the same restaurant? https://www.facebook.com/TheHappyTartFallsChurch/ Is it too late to take this up with your credit card company? Normally you have a few months to do a chargeback with them. It seems very odd that they are taking this approach with someone who is likely to be a regular customer--not a good business-minded way of handling things!
    • Scott Adams
      Stomach burning and neuropathy

      By Scott Adams · Posted

      Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful: The most common nutrient deficiencies associated with celiac disease that may lead to testing for the condition include iron, vitamin D, folate (vitamin B9), vitamin B12, calcium, zinc, and magnesium.  Unfortunately many doctors, including my own doctor at the time, don't do extensive follow up testing for a broad range of nutrient deficiencies, nor recommend that those just diagnosed with celiac disease take a broad spectrum vitamin/mineral supplement, which would greatly benefit most, if not all, newly diagnosed celiacs. Because of this it took me decades to overcome a few long-standing issues I had that were associated with gluten ataxia, for example numbness and tingling in my feet, and muscle knots--especially in my shoulders an neck. Only long term extensive supplementation has helped me to resolve these issues.        
×
×
  • 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.