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

Confused! Can Ttg Reduce By This Much While Still On Gluten?


CaveMum

Recommended Posts

CaveMum Newbie

This is the background:

3 year old son has had symptoms of coeliac disease (bloating, tummy ache, diarrhoea) starting early 2012.

*27 June 2012. Blood tests done. TTG was 262, DGP 170.

*31 Aug 2012. Upper endoscopy carried out. Biopsy "normal" Marsh stage 1/2

*1 Sept-10 Sept 2012. Gluten free diet. Gastroenterologist contacts us with results of biopsy, advises us to restart gluten, and a follow up biopsy is booked for 21 Dec 2012.

*6 Dec 2012. Blood tests repeated. TTG now only 54, DGP down to only 77.

*21 Dec 2012. Awaiting biopsy.

Can anyone shed any light on this? Is it normal for TTG to fluctuate by so much?

Apart from the 10 days in early September, he has been on a gluten-containing diet this whole time.

The only other factor I can think of is that the first half of the year was quite stressful for our 3 year old. His brother was born in Feb, and he also started pre-school.

Thanks in advance for your help on this one!


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



Celiac.com Sponsor (A8-M):



Skysmom03 Newbie

Could it be that he was eating less gluteny products at that time? One time ( the initial test at ped's office) my son's main test was 25 but then three weeks later ( this was taken at Ped GI's office) was up to 67. His biopsy showed an estimated three years damage.

CaveMum Newbie

Could it be that he was eating less gluteny products at that time? One time ( the initial test at ped's office) my son's main test was 25 but then three weeks later ( this was taken at Ped GI's office) was up to 67. His biopsy showed an estimated three years damage.

We wondered whether we'd changed his diet without realising, but in fact in the last three months, while waiting for the 2nd biopsy, we've made absolutely no restrictions on gluten (though it makes me feel sick thinking what gluten is doing to him). Is there anything else apart from gluten which influences TTG?

shadowicewolf Proficient

The test is the IGA TTG one correct? That one tests for damage done in the intestines if i remember right. It is rare, but other conditions such as chrons disease (sp?) and some other AI conditions can be a culprit. Celiac is the main one that does it, however.

CaveMum Newbie

The test is the IGA TTG one correct? That one tests for damage done in the intestines if i remember right. It is rare, but other conditions such as chrons disease (sp?) and some other AI conditions can be a culprit. Celiac is the main one that does it, however.

Thanks for your response. Yes, it was the IgA TTG. Endoscopy/biopsy is on Friday, so I suppose there will be a chance then to talk with the Gastroenterologist about the situation. In the meantime, I will perhaps look into crohn's and other auto immune disorders

mamaupupup Contributor

Hi there,

I believe a positive test (and I believe his was) is very accurate and specific to Celiac. We have an incredible GI who trusts TTG enough to diagnose Celiac on that test alone. (One daughter diagnosed through positive TTG and we ended up also doing genetics and endoscopy which revealed a little, but not much damage. The biggest outcome: she was a changed child off gluten!).

There are a good number of false negatives (including mine--I had a positive biopsy and never had positive bloodwork). I had so many food aversions that I wasn't eating much gluten as it was. Same was true for one of my daughters (negative TTG and ultimately diagnosed Celiac).

My biggest question is: how was your little one feeling/acting when off gluten?

And, my second biggest question is: what does your instinct tell you?

:) Sending you lots of support!

CaveMum Newbie

Thanks for your response. When we had our consultation in October with the gastroenterologist to discuss the positive TTG/negative biopsy, she mentioned that he had been tested for EMA as well, which is specific only to coeliac disease. I believe at the very least he has gluten intolerance; whether or not he has "coeliac disease" will depend on the biopsy this Friday. Either way, we have decided he will be going on a gluten free diet after this second biopsy. There definitely will not be a 3rd biopsy. In the meantime I have read a couple of Rodney Ford's books and in retrospect, we should have refused the second biopsy and just taken him off gluten months ago. Our gastroenterologist was very insistent that a second biopsy was necessary - this specialist is in fact the Head of Paediatric Gastroenterology at our country's leading children's hospital - which made it difficult to refuse the procedure.

When he was off gluten in early September, his improvement was very rapid. His bloated tummy went away and the bowel motions firmed up. For the first time ever, he complained that it was hard to do a poo! His sleeping improved and we thought he seemed happier and less irritable. I am really looking forward to seeing what happens over the next few weeks, once he is off gluten. It makes me feel quite sad that he has had such a rough year; I really wish that I had known enough at the time to disagree over the need for a second biopsy. However, he only has a few more days on gluten, and then he's done with it for good.


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



Celiac.com Sponsor (A8-M):



Archived

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

  • 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. 0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

    2. - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

    3. - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,326
    • Most Online (within 30 mins)
      7,748

    PattyPagnanelli
    Newest Member
    PattyPagnanelli
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Scott Adams
      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
    • Jane02
      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
    • Scott Adams
      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
×
×
  • 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.