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

Tissue Transglutaminase (ttg)

Emme999

Recommended Posts

Emme999 Enthusiast
Emme999
Posted

Well, my dad was finally tested for celiac disease - which I *really* thought he had, because of his many problems that seem to correlate. But - his tTG score was only 3. So.. this led me to wonder what mine was!

My score was 23.4 - does anyone know about the "normal" range? My dad's doctor said normal range was anything below 19, but then my doctor told me that normal range was anything below 7. All I know for sure is that mine seems high.

If you know your score, please share :) I'm interested!

And what does it mean if your score is "really" high versus "kinda" high anyway?

Please let me know if you know :)

Thanks!

- Michelle :wub:

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

Celiac.com Sponsor (A8-M):


KaitiUSA Enthusiast
KaitiUSA
Posted

Different labs vary with the ranges of normal.

My lab said anything below a 4 was normal...I had a 10

nikki-uk Enthusiast
nikki-uk
Posted

My husband's ttg was 12 which was classed at borderline(biopsy positve though)

My son's recent results are7 which again are classed as borderline-but docs are now checking his ferratin levels looking for more signs.

The number scored therefore can vary enormously.Would your Dad consider doing a trial gluten-free period to see if he has a positive response?

Carriefaith Enthusiast
Carriefaith
Posted

Mine was high, like 20 or 30 something, I don't really remember the exact number though. I believe the normal in my lab was 7.

SueC Explorer
SueC
Posted

MIne was 187!! The normal range for my lab is 0-19.

Does anyone else have a level that high?

Sue.

bklyn Enthusiast
bklyn
Posted

Yup, mine was 194.

SueC Explorer
SueC
Posted

Hi Kathy,

Did your levels go down? If so how long did it take?

Sue

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

Celiac.com Sponsor (A8-M):


lovegrov Collaborator
lovegrov
Posted

Mine was 177 with anything above 19 positive. It was normal 14 months later but probably was actually down before that.

richard

bklyn Enthusiast
bklyn
Posted

I was at 5 after about six months.

skbird Contributor
skbird
Posted

Michelle - was that the only test your dad had, or did he have others?

Stephanie

Sharon C. Explorer
Sharon C.
Posted

Hi-

My son is going back for a follow up after being diagnosed last October with Celiac. They are testing him with this same test. They are not doing a Gliadin/IgG-IgA. Just a tTG, and also thyroid function and also CBC/platlet. Is this a normal way to check to see if levels have gone down?

Also, when my son was diagnosed, I asked my doctor to screen me. He had NEVER screened anyone for gluten intolerance before. He sent me for the Gliadin IgG-IgA test but NOT the tTG. He said it "seemed" like I was negative. Is this the proper way to screen someone?

nikki-uk Enthusiast
nikki-uk
Posted

Hi Sharon-the ttg is specific to coeliac disease,and you should have had it with the other tests.Without the ttg,your levels of iGg/igA would not really mean much(other than high levels would mean all is not well in your body).

However for your son,just testing his tTg levels is a normal way in diagnosed coeliac to see if his antibodies to gluten are going down now he's gluten-free.

Hope that helps.

Archived

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

Go to topic listing

  • 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. trents
      - trents replied to Rebeccaj's topic in Super Sensitive People
      4

      symptoms.

      Should not be a problem except for the most sensitive celiacs. The amount of gluten that would get in the air from cooking alone has got to be miniscule. I would be more concerned about cross contamination happening in other ways in a living environment where others are preparing and consuming gluten-containing foods. Thinks like shared cooking surfaces and...
    2. knitty kitty
      - knitty kitty replied to NCalvo822's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      3

      Newly Diagnosed

      Hello, @NCalvo822, Blood tests for Celiac Disease test for antibodies our bodies make in response to gluten exposure. These Tg IgA 2 antibodies mistakenly attack our own bodies, causing problems in organs and tissues other than just the digestive tract. Joints can ache, thyroid problems or the pancreas can develop. Ataxia is just one of over two hundred...
    3. knitty kitty
      - knitty kitty replied to Rebeccaj's topic in Super Sensitive People
      4

      symptoms.

      @Rebeccaj, When you smell toast or pasta cooking, that means that particles of that food are floating around in the air. Airborne gluten can then be inhaled and swallowed, meaning the food particles get into your digestive tract. If you're careful to avoid gluten and are still having symptoms, those symptoms could be caused by vitamin deficiencies...
    4. Rebeccaj
      - Rebeccaj replied to Rebeccaj's topic in Super Sensitive People
      4

      symptoms.

      ok thanks for your advice. But my question was what happens when someone you know in a house is cooking pasta or toast that's flour Airbourne without eating.?
    5. knitty kitty
      - knitty kitty replied to CeliacPI's topic in Related Issues & Disorders
      8

      Lymphocytic Colitis with Celiac

      Do discuss this recent article with your doctors. Thiamine Vitamin B 1 is important to intestinal health. Thiamine deficiency can occur in Celiac Disease due to malabsorption. Supplementing with a B Complex, Benfotiamine, and Vitamin D can help symptoms. Thiamine deficiency aggravates experimental colitis in mice by promoting glycolytic reprogramming...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      130,517
    • Most Online (within 30 mins)
      7,748
    Nutty fourskinagain
    Newest Member
    Nutty fourskinagain
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      symptoms.

      By trents · Posted

      Should not be a problem except for the most sensitive celiacs. The amount of gluten that would get in the air from cooking alone has got to be miniscule. I would be more concerned about cross contamination happening in other ways in a living environment where others are preparing and consuming gluten-containing foods. Thinks like shared cooking surfaces and countertops. And what about that toaster you mentioned?
    • knitty kitty
      Newly Diagnosed

      By knitty kitty · Posted

      Hello, @NCalvo822, Blood tests for Celiac Disease test for antibodies our bodies make in response to gluten exposure.  These Tg IgA 2 antibodies mistakenly attack our own bodies, causing problems in organs and tissues other than just the digestive tract.  Joints can ache, thyroid problems or the pancreas can develop.  Ataxia is just one of over two hundred symptoms of Celiac Disease. Some people with Celiac Disease also make tTg IgA 6 antibodies in response to gluten exposure.  The tTg IgA 6 antibodies attack the brain, causing ataxia.  These tTg IgA 6 antibodies are also found in people with Parkinson's disease, though they may not have Celiac Disease.  First degree relatives (parents, siblings, children) of those diagnosed with Celiac should be tested as well.  Celiac is genetic.  Your mom and sister should be tested for Celiac, too!   Definitely a good idea to keep to a gluten free diet.  
    • knitty kitty
      symptoms.

      By knitty kitty · Posted

      @Rebeccaj,  When you smell toast or pasta cooking, that means that particles of that food are floating around in the air.  Airborne gluten can then be inhaled and swallowed, meaning the food particles get into your digestive tract.   If you're careful to avoid gluten and are still having symptoms, those symptoms could be caused by vitamin deficiencies.  
    • Rebeccaj
      symptoms.

      By Rebeccaj · Posted

      ok thanks for your advice. But my question was what happens when someone you know in a house is cooking pasta or toast that's flour  Airbourne without eating.?
    • knitty kitty
      Lymphocytic Colitis with Celiac

      By knitty kitty · Posted

      Do discuss this recent article with your doctors.  Thiamine Vitamin B 1 is important to intestinal health.  Thiamine deficiency can occur in Celiac Disease due to malabsorption.  Supplementing with a B Complex, Benfotiamine, and Vitamin D can help symptoms.   Thiamine deficiency aggravates experimental colitis in mice by promoting glycolytic reprogramming in macrophages https://pubmed.ncbi.nlm.nih.gov/39890689/#:~:text=Our mechanistic study revealed that,necessary to protect against colitis. "Conclusion and implications: Our study provides evidence linking thiamine deficiency with proinflammatory macrophage activation and colitis aggravation, suggesting that monitoring thiamine status and adjusting thiamine intake is necessary to protect against colitis."
×
×
  • Create New...