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MaggieB

Lots Of Labwork No Clue Where To Start.

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Hello, I am really new to all of this and some of this may have been asked before. But I recently requested copies of all my lab work from a physician I used to see and found out I was tested for several things I was not told about the results. They were looking for gut parasites normally associated with ankylosing spondylitis which I was diagnosed with 3 years ago. I suppose these tests went along with that. I am wondering what anyone might know about these results and if they can suggest the best type of specialist I should follow up with. I am guessing a GI doc? So here it is . .

Casein/Cow Milk (f78)IGG - - -9.6 mcg/ml when they indicate the norm is less than 2.0

Food ICC Whole Egg - - - - - -6.2 mcg/ml when they indicate the norm is less than 2.0

HLA Typing for Celiac:

-DQB1 201

-DQB1 302

-DQ2 Positive

-DQ8 Positive

-DQA1 3

-DQA1 5

Not sure why some of these were listed twice I am just copying straight from the report but it does indicated that A1*5 and B1*201 correlate to DQ2 and A1*3 and B1*302 correlate to DQ8)

Lots of other tests were done but I don't know if they are relevant, should I be looking to see if I had something else done?

Thanks for any help

Maggie

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Hi Maggie...

I'm not as experienced or knowledgeable about the tests as many of the other posters are but one of the standard tests for celiac is the ttg IGA. Did they do that one?

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It means you have the most common genes associated with Celiac disease, and your blood work indicates egg and milk allergies. It does not mean you HAVE Celiac. It means you have about a 30% chance. But if you have a full copy of both 2 and 8 your risk goes up.

Im not great with the genes, hopefully Skylark will chime in with more details.

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Genetics are DQ2.5, DQ8.1. This means you have higher risk than normal for celiac.

You have egg and milk IgG, which means you may have delayed sensitivity reactions to them. You may also tolerate them perfectly well. Usually a doctor will have you eliminate both foods for a few weeks and see how you feel. Then you challenge them one at a time and see whether you react.

You need to look for celiac tests. Reticulin, EMA, endomysial, TTG, transglutaminase, TG2, gliadin, gliadin peptide, or DGP would be in the names. There might also be one called total IgA we'd want to see.

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Thank you guys for your help. Skylark-I don't see that those tests were done, but I am curious now. I do notice when eggs are cooked some ways they really bother my stomach and other ways are fine. And while I don't notice any issues with cheese, I cut out long ago, cow milk, ice cream, yogurts because of how they make me feel.

Would an allergist be the best doctor to start with? What type of doctors do people go to with food allergies/sensitivty concerns?

Thanks again

-Maggie

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Any Dr. can order a celiac panel. The endoscopy is usually done by a GI. As far as sensitivities/allergies, an allergist is probably your best bet. If your IgG testing really does reflect foods that give you trouble you may want a allergist to get you a more detailed panel.

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