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

Test Results - Symptoms (help?)


Caperon

Recommended Posts

Caperon Newbie

I have been diagnosed with Chronic Urticaria (22 male) as of December 2004.

About a month ago I started getting new symptoms: weight loss, pale, bloating, smelly stool

Someone directed me towards Celiac's. VERY rarely is CU linked to Celiacs. Well, I have had some blood work (after I noticed an improvement in a glutton-free diet after about 72 hours). I attempted to piss my system off again by eating my normal diet. It has worked after a good week of a normal diet. I can't seem to find the information I want on IgG without IgA. Is mine even high enough to do some scoping?

Here are some relevant test results:

VITAMIN B12:

B12 *269* (Ref: 243-894) -*Normal-*

Gliadin Ab IgG *31 H* (Ref: 30+ = mod to high positive)

Gliadin AB IgG *16 H* (<15 Units)

CBC TEST:

White Blood Count *11.2 H* (Ref: 3.8-10.6)

SEGS *80 H* (38-77)

LYMPHS *14 L* (22-39)

Other Results:

Endomysl ab, IGA = NORMAL

Gliadin ab, IGA = NORMAL

Reticulin Ab, IGN = NORMAL

Reticulin Ab, IGG = NORMAL

Transglut Iga = NORMAL

Allergy Prick Test (Wheat) = NEGATIVE


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



Celiac.com Sponsor (A8-M):



KaitiUSA Enthusiast

With your tTG and EMA both normal as well as all the IgA's then I would say you probably do not have celiac. The tTG and EMA are the most specific tests you can get for celiac.

I would investigate into what is going on with your CBC counts though.

Your IgG can be high maybe due to something else..with the other tests negative I would seem to doubt celiac.

A possibility is though you may be IgA deficient which would make otherwise positive tests negative so I'm not saying you do not have celiac because you very well could and just be deficient.

If it was me I would probably do further testing to see if I could get to the root of the problem.

If you plan to do further celiac testing then DONOT go gluten free yet because that can screw up results and heal damage if you have it.

You may want to try the diet now(if you do not do further testing) and see how you feel and if things get better then you may be on the right track.

Another thing is maybe you have a sensitivity to it but not celiac yet.

mommida Enthusiast

Do not go gluten free til all celiac disease testing is done!

I do not believe the testing for celiac disease /gluten intolerance is as accurate as it needs to be. If it were accurate it should not take an average of 11 years for diagnoses in the US.

Get the the endoscopy with biopsy, and other tests to rule out any health problems. Make sure the doctor you are with is knowledgable about celiac disease and can clearly explain things to you. (I think your doctor should have explained your test results so you don't have to ask strangers on the internet.)

When the testing is over try the gluten free diet.

Laura

Caperon Newbie

Well, it isn't my doctors fault... I just got them and I am leaving the country. I am going to stay away from glutin while I am abroad.

The main reason is that glutin not only gives me bloating but it makes me break out in hives as well and I'd rather not deal with it in a third world country :)

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,782
    • Most Online (within 30 mins)
      7,748

    BH1951
    Newest Member
    BH1951
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)


  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • nanny marley
      Hi I've been told I need a MRI on my bowels , I was booked for a colonoscopy, but because of my sever back issues and trapped nerve it can't be done , the nurse told me I will have to have a manitol drink a hour before the scan , I'm just a bit worried has I have issues with sweeteners like even a little,  I get a weird throat and ears and I've read it is a similar substance , not sure if anyone has had one of these scans or could give me some advise on the drink prep thanks in advance 😄
    • Colleen H
      Ok thank you.  Me either 
    • Colleen H
      Hi all ! Can a celiac attack be so intense that it causes your entire body to work in reverse? Meaning really bad pain,  neuropathy and muscle,  jaw pain,  the stomach issues , Horrible anxiety and confusion??  I had a Tums and you would think I ate poison. My jaw and stomach did not like it . Not the norm for me. Things that are simple are just out of control. Anyone ever have this happen??  I'm trying to figure out what I ate or did to bring on a celiac like attack. I had an idea before but yesterday I didn't have any gluten unless it was in a medication ?! Any positive suggestions ??  Thank you 
    • Scott Adams
      The following two lists are very helpful for anyone who is gluten sensitive and needs to avoid gluten when shopping. It's very important to learn to read labels and understand sources of hidden gluten, and to know some general information about product labelling--for example in the USA if wheat is a possible allergen it must be declared on a product's ingredient label like this: Allergens: Wheat.      
    • trents
      Tammy, in the food industry, "gluten free" doesn't mean the same thing as "no gluten". As Scott explained, the FDA (Food and Drug Administration) allows food companies to use the "gluten-free" label as long as the product does not contain more than 20 ppm (parts per million) of gluten. This number is based on studies the FDA did years ago to determine the reaction threshold for those with celiac disease. And the 20 ppm figure works for the majority of celiacs. There are those who are more sensitive, however, who still react to that amount. There is another, stricter standard known as "Certified Gluten Free" which was developed by a third party organization known as GFCO which requires not more than 10 ppm of gluten. So, when you see "GFCO" or "Certified Gluten Free" labels on food items you know they are manufactured with a stricter standard concerning gluten content. Having said all that, even though you may read the disclaimer on a food item that says the spices may contain wheat, barley or rye (the gluten grains), you should be able to trust that the amount of gluten the spices may contain is so small it allows the total product to meet the requirements of gluten free or certified gluten free labeling. I hope this helps.
×
×
  • 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.