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

How High Was Your Iga When Diagnosed?


dhiltonlittle

Recommended Posts

dhiltonlittle Contributor

Just Curious!


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



Celiac.com Sponsor (A8-M):



Roda Rising Star

Do you mean the IgA tTG or total IgA? My tTG was around 78 with >19 positive and I'm not IgA deficient. My last tTg was 6 and that was Feb. of this year. I didn't get the whole panel unfortunately in 2008. I didn't have the AGA IgA/IgG until 6 months later and thery were both positive.(I can't remember the #'s). Had them repeated in Feb. also and the IgA AGA was just under so it was considered negative but the IgG AGA was still positive.

Lgood22573 Rookie

Anti-gliadin IgA: 57 Units (greater than 10 is pos)

Anti-tissue Transglutaminase IgA: 98 Units (greater than 10 is pos)

MartialArtist Apprentice

TTG IgA was listed as ">100". My lab document says negative result is <4 and definitive positive is anything >10 (someone else posted >19 as positive. Doesn't matter, I guess b/c 100 is > 19 anyway!) :)

nutralady2001 Newbie

tTG 300 (0-35)

All other antibodies "detected"

kiddys003 Newbie

My anti transglutaminase IGA was 130

masterjen Explorer

Less than 36 was considered normal at the clinic I went to. My reading was listed as ">200".


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



Celiac.com Sponsor (A8-M):



Shannonlass Apprentice

Less than 36 was considered normal at the clinic I went to. My reading was listed as ">200".

Mine was something along the same lines. My consultant said it was the highest he had ever seen.

Korwyn Explorer

My results were Anti-gliadin IGA 135, and tTg IgA was 92. Reference range for both is anything under 10 is normal.

lovegrov Collaborator

Iga somewhere around 70; ttg 220 or so. Over 20 was positive. And villi were completely flat.

GoPhils Newbie

11.6 and 6. Mildly blunted villi.

farmwife67 Explorer

Fecal Anti-gliadin IgA: 33 Units (active dietary gluten sensitivity)

Fecal Anti-tissue Transglutaminase IgA: 11

I was concerned that 11 was so close to normal that I should consider it normal. I called enterolab and they told me that there is no such thing as a little positive. It is like being a little pregnant. Your either positive or your not, and I am positive.

sunnybabi1986 Contributor

Anti-gliadin IgA: 10 units, less than 10 being normal

Anti-Tissue Transglutaminase IgA: 10 units, less than 10 being normal

As farmwife said, I originally thought maybe it was a mistake since I was "on the line" between gluten sensitive and "normal", but I saw dramatic changes in my health after going gluten free. My husband is super excited that I'm out gardening this year...this time last year I was literally bedridden and could barely eat anything. A lower IgA doesn't really mean much, as I've seen a lot of people on here with strong symptoms and lower IgA numbers, and people with little or no symptoms with very high IgA numbers.

inmygenes Apprentice

My IgA was >100 and my doctor said it was the highest he'd seen. I just got tested again, a year later (my idea to make sure it was down and that I'm not getting contamination!) it came out at >29 which is not good, means I'm getting contamination and I thought I was being really strict, must have very low tolerance.

inmygenes Apprentice

That's interesting, as mine after a year on a gluten-free diet is IgA >29 and I've always been mostly asymptomatic and feeling healthy. It's such a complicated disease and makes me wonder what else is going on. I know doctors that will dismiss patience with a borderline results as not needing to cut out gluten, seems they are very misled.

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - SilkieFairy replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      IBS-D vs Celiac

    2. - par18 replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      IBS-D vs Celiac

    3. - trents replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      IBS-D vs Celiac

    4. - SilkieFairy replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      IBS-D vs Celiac

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,339
    • Most Online (within 30 mins)
      7,748

    Teresa King
    Newest Member
    Teresa King
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • SilkieFairy
      I realized it is actually important to get an official diagnosis because then insurance can cover bone density testing and other lab work to see if any further damage has been done because of it. Also, if hospitalized for whatever reason, I have the right to gluten-free food if I am officially celiac. I guess it gives me some legal protections. Plus, I have 4 kids, and I really want to know. If I really do have it then they may have increased risk. 
    • par18
      Been off this forum for years. Is it that important that you get an official diagnosis of something? It appears like you had a trigger (wheat, gluten, whatever) and removing it has resolved your symptom. I can't speak for you, but I had known what my trigger was (gluten) years before my diagnosis I would just stay gluten-free and get on with my symptom free condition. I was diagnosed over 20 years ago and have been symptom free only excluding wheat, rye and barley. I tolerate all naturally gluten free whole foods including things like beans which actually helps to form the stools. 
    • trents
      No coincidence. Recent revisions to gluten challenge guidelines call for the daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for a minimum of 3 weeks. If possible, I would extend that two weeks to ensure valid testing.
    • SilkieFairy
      Thank you both for the replies. I decided to bring back gluten so I can do the blood test. Today is Day #2 of the Challenge. Yesterday I had about 3 slices of whole wheat bread and I woke up with urgent diarrhea this morning. It was orange, sandy and had the distinctive smell that I did not have when I was briefly gluten free. I don't know if it's a coincidence, but the brain fog is back and I feel very tired.   
    • knitty kitty
      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
×
×
  • 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.