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Is This One Saliva Test Sufficient To Diagnose?

JadaBug

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JadaBug Newbie
JadaBug
Posted

I am new here and have been reading so many posts, such great info! I really have learned quite a bit in a short time, thanks (still have a long way to go though!).

Now for my questions........recently, I took a mail in test to see if I am gluten sensitive (I have so many of the symptoms for sensitivity), the test was:

Gliadin Ab, SIgA (Saliva) test.

The result was positive, 30 (with borderline being 13-15 U/ml and positive: >15 U/ml).

I will add that I recently had a skin prick allergy test that showed mild-mod reaction to soy and corn..........could this be affecting the results of the Iga test (cross reactive food)?

My question is......should I do further testing or are these results indicative of being gluten sensitive? I am torn with what to do as I don't have a doc yet (what type of doc is recommended if that is the best approach?) and am not sure how much of a 'hassle' it is to get the further testing done when I think the result will be not celiac disease but gluten intolerance and am worried about resistance from a doc to perform the testing when its not celiac disease (either result is the same, go gluten free), but I am not sure the best next step.

Any suggestions are welcome as this is so unfamiliar and tough to know how to navigate.

Thanks!

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      ttg iga high (646 mg/dl) other results are normal

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    • kpf
      ttg iga high (646 mg/dl) other results are normal

      By kpf · Posted

      I think you may be correct. The way the results are printed makes it appear as though it’s the ttg iga but I think you’re right—the 646 is total iga. So this would be indicative of another issue (another autoimmune condition, infection, cancer, etc.) and my doctor would need to do further testing. Thank you for saying this! 
    • RMJ
      ttg iga high (646 mg/dl) other results are normal

      By RMJ · Posted

      Are you sure that is the TTG IgA? Based on the units (mg/dL) and having an upper limit to the normal range, it looks like a total IgA result. 
    • kpf
      Vegetarians and vegans with celiac disease

      By kpf · Posted

      I am wondering if there are any vegetarians or vegans on this forum. I’ve been vegan for 15+ years and am just finding out I likely have celiac disease (blood panel done, need biopsy). My favorite foods—outside of vegetables, fruits, nuts, seeds—I will likely have to give up. Anyone else? 
    • trents
      Fiber Supplement

      By trents · Posted

      Welcome to the forum, @Trish G! "Gluten free" does not necessarily equate to "no gluten". According to FDA standards it actually means that a food product contains no more than 20ppm of gluten. This is safe for most celiacs but would not be for those who are on the more sensitive end of the spectrum. So, it would depend on the individual celiac and their level of sensitivity to minor amounts of gluten. That's the long and nuanced answer. The short answer is that it is a product derived from wheat and so you can be certain it will contain some residual amounts of gluten. No gluten removal process is 100% effective. So, to be absolutely certain, stay away from it. Have you tried chia seeds? Very high in fiber and quickly turns into a gel when added to water. Make sure you get seeds that are gluten free if you decide to try it.
    • Trish G
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      I was taking Benefiber for my IBS-C before my celiac diagnosis. It does say Gluten Free but lists Wheat Dextrin on the label. I really dont like psyllium fiber, so is there anything else I can take or is the Benefiber really ok for someone with Celiac disease?  Thanks!!!
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