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

Genetic Testing


birdie22

Recommended Posts

birdie22 Enthusiast

Should I ask for genetic testing?

I'm blood test negative (did ttg, total iga, and DGP). I've been gluten-free for a few months now (with a slip up here and there but very very few). I've posted here how I've felt like I'm on a wild goose chase because I still have symptoms (headache, canker sores, heartburn, muscle aches). I know that having the genes or not having the genes isn't 100% proof of having or not having celiac and that I could also be intolerant and not celiac. But I'm wondering if having the genetic test done would:

1. if positive, give a stronger indication that gluten is likely my issue and to keep on with the gluten-free and be much more diligent about CC

2. if negative, be more likely to rule out celiac and leave me to consider either non-celiac intolerance and start pursuing other causes

My other motivation is that I have two very young children and if I prove to have the genetic markers this would also lead me to be more aware of any potential issues in my girls.

So, would you push for the genetic testing? If so, can I request this through my PCP (I have never been referred to a GI or other specialist)?


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



Celiac.com Sponsor (A8-M):



Metoo Enthusiast

The genetic test won't help you prove anything though because they just give you an 'increased' chance and you can have celiac without the genes.

If you feel better I would continue on.

I am in a similar situation. I have negative blood work. My mother has both genetic markers for celiac (she was also tested but was negative). This means it's a high probability I an herited either 1 or both.

I know I am reacting much worse when I get glutened and 3+ weeks later I am still trying to heal from my last one. I know I am a gluten problem even though I am still having symptoms because it's from my last glutting.

I also have small children and so I am wrestling with not being diagnosed. At this point I am hoping to be biopsies for DH. I am also transitioning them to gluten-free. We are going to be a gluten free house. But without a diagnosis for them I Wont be able to control their school environment.

beebs Enthusiast

I got them done, even though my bloods were negative. It helps point me in the right direction a bit - even though they aren't the be all and end all iykwim.

Aly1 Contributor

I could have written your post, I am in the exact same situation. Except hat currently I don't have medical insurance so I can't do anything right now anyway.

I think I will get tested - even though the results can't point to anything definitive, it's one more piece of the puzzle, and to me, the more pieces, the better.

Bubba's Mom Enthusiast

The genetic tests can cause more confusion. I had negative Celiac blood tests, but a very high positive Dx after having an endoscope.

Going gluten-free hasn't fixed all of my issues, and now I'm getting reactions from more foods that never bothered me before.

I had a rescope and the genetic blood test done to make sure we're on the right path. The rescope showed I still have a lot of damage and I was told the genetic test came back negative. I know they say DQ2 and DQ8 for Celiac, but have also read there are other genes that can point to it. I haven't talked to the Dr, yet about what the report from the gene tests said.

If there are other genes besides the DQ2 and 8, and your Dr. doesn't consider them, you will still have questions without answers.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,685
    • Most Online (within 30 mins)
      7,748

    tdouglas2901
    Newest Member
    tdouglas2901
    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

    • Scott Adams
      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • 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.