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  • Scott Adams
    Scott Adams

    Persistently Low Positive TGA-IgA Titers in Symptomatic Children Warrants Testing for Celiac Disease

    Reviewed and edited by a celiac disease expert.

    Researchers are recommending celiac disease screening for children with persistently low positive TGA-IgA titers.

    Persistently Low Positive TGA-IgA Titers in Symptomatic Children Warrants Testing for Celiac Disease - High water marks. Image:  CC BY-SA 2.0--itmpa
    Caption: High water marks. Image: CC BY-SA 2.0--itmpa

    Celiac.com 07/12/2021 - When doctors test symptomatic children for celiac disease, they currently order biopsy confirmation only for children whose anti-transglutaminase IgA (TGA-IgA) titers exceed the upper limit of normal (ULN), and below 10 times the upper limit of normal. Any results below the ULN do not normally get referred for a biopsy.

    Now, this works pretty well in the sense that a high percentage of biopsies for such patients come up positive. However, the management of children with lower TGA-IgA values presents a clinical challenge. What about children who test just under the ULN cut off? Especially those with symptoms, however mild.

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    Do persistently low positive TGA-IgA titers have any diagnostic value for predicting celiac disease in children? A team of researchers recently looked into this question. 

    The research team included Chiara Marja Trovato; Monica Montuori; Annalisa Morelli; Danilo Alunni Fegatelli; Annarita Vestri; Carla Giordano; Salvatore Cucchiara; Giocomo Caio; and Salvatore Oliva. They are variously affiliated with the Pediatric Gastroenterology and Liver Unit, Maternal and Child Health Department; the Department of Statistical Science; and the Department of Radiological, Oncological and Pathological Sciences at Sapienza University of Rome; along with the Department of Medical Sciences at the University of Ferrara in Ferrara, Italy.

    The team retrospectively analyzed children with symptoms or signs of celiac disease, not eligible for a no-biopsy approach. 

    Their study included children with at least two TGA-IgA measurements, endomysial antibody (EMA) assessment and esophagogastroduodenoscopy with biopsies. TGA-IgA values were provided as multiples of ULN. The team grouped patients according to median TGA-IgA values: Group A included TGA-IgA>1 ≤ 5 × ULN; defined as “low-positive”, Group B (TGA-IgA > 5 < 10 × ULN; “moderate-positive”), and Group C, the controls).

    They were able to analyze the data of 281 children. Of 162 children in group A, they diagnosed celiac disease in 142 (nearly 90%), whereas they found normal duodenal mucosa in 20 group A children. 

    The team diagnosed all 62 children (100%) in group B with celiac disease. Group C included 57 control subjects. EMA were undetectable in 31 (15%) of mucosal atrophy cases. 

    On the receiver-operating characteristic curve, with the area under the curve equal to 0.910, a mean value of 1.7 ULN predicted mucosal damage with nearly 82% sensitivity and specificity.

    Based on their data, the team concludes that repeated low or moderate TGA-IgA values, under 5 ULN or 10 ULN, are good predictors of a celiac disease diagnosis. The team advises doctors treating symptomatic children with persistently low positive TGA-IgA titers to conduct an esophagogastroduodenoscopy, regardless of the patient's EMA status.

    Read more in the Journal of Pediatric Gastroenterology and Nutrition
     



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    Ricky B

    Has this same study been done on adults and determined that low positive test results mean these adults do not have Celiac Disease? Why would the results be different in children and adults?

     I am curious about this because I am a 71 year old woman and did test low positive (6) on the same test but was unable to have the biopsy due to blood clots and the need to take a blood thinner. 

    Thank you 

    Ricky

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    trents

    Welcome to the forum, Ricky B!

    The immune systems of young children are not yet fully developed and will often respond differently to threats than the immune systems of adults.

    If you are medically unable to undergo an endoscopy/biopsy then your next step would be to begin the gluten free diet and see if your symptoms improve.

    Edited by trents
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    Scott Adams

    To me it seems reasonable to make the same connection in adults that this study makes with children. There have been too many people who have had the same experience here--antibody tests just below the cut off level and were told they were fine, keep eating gluten--yet their chronic symptoms would not go away until they went gluten-free. My own daughter falls into this category, so even before this study came out I already suspected that elevated antibody levels should be of greater concern to the medical community. Hopefully we'll see similar studies done with adults.

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    Ricky B
    On 7/21/2021 at 9:28 AM, trents said:

    Welcome to the forum, Ricky B!

    The immune systems of young children are not yet fully developed and will often respond differently to threats than the immune systems of adults.

    If you are medically unable to undergo an endoscopy/biopsy then your next step would be to begin the gluten free diet and see if your symptoms improve.

    Thank you for your comment. Yes I have been gluten free since November and did see some improvement but my new gastroenterologist is saying I do not have Celiac Disease. 

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    Ricky B
    On 7/21/2021 at 12:01 PM, Scott Adams said:

    To me it seems reasonable to make the same connection in adults that this study makes with children. There have been too many people who have had the same experience here--antibody tests just below the cut off level and were told they were fine, keep eating gluten--yet their chronic symptoms would not go away until they went glute-free. My own daughter falls into this category, so even before this study came out I already suspected that elevated antibody levels should be of greater concern to the medical community. Hopefully we'll see similar studies done with adults.

    Thank you for commenting. That is my thinking as well...a positive is still a positive no matter the number. What if someone doesn’t eat a lot of gluten on a daily basis or it is the beginning stages of the disease, wouldn’t that affect the numbers?

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    trents
    9 minutes ago, Ricky B said:

    Thank you for your comment. Yes I have been gluten free since November and did see some improvement but my new gastroenterologist is saying I do not have Celiac Disease. 

    Were your serum antibody tests run after you started trying to eat gluten free? If so, that would likely explain the low positives. Testing needs to be done while consuming normal amounts of gluten.

    Edited by trents
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    Ricky B

    I had the Celiac Disease panel done before I stopped eating gluten along with some other tests. When it showed a weak positive, that doctor told me to stop eating gluten, which I did. I changed insurance and doctors so the new doctor tested me again after being gluten free for four months and I went from a 6 to a 5. I asked to have the genetic testing done and it was positive but the new doctor insists I don’t have Celiac Disease. 

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    Scott Adams

    Luckily your new doctor can't insist that you don't go gluten-free! 😉

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    Ricky B
    14 hours ago, Scott Adams said:

    Luckily your new doctor can't insist that you don't go gluten-free! 😉

    That is true 

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    trents

    Recent studies have shown that most people who claim to be eating gluten free are actually practicing lower gluten eating because they aren't aware of the myriad of places gluten is tucked away in processed foods or inadvertently introduced through cross contamination. The studies show this is especially true of those still dining out. Truly getting to the point of eating gluten free requires much diligence and involves a considerable education curve. Who would expect, for instance, that gluten is a main ingredient in soy sauce and in some chocolate syrup products or in Campbell's tomato soup? I have been using a packaged tuna sandwich spread called Tuna Creations by Starkist. My favorite flavor of that product line is the one called "lemon pepper" which is gluten free. Walmart was out of that flavor but when my wife checked some of the other flavors that were in stock, she discovered some of them contain wheat. That's the kind of thing one has to be aware of, not making any assumptions, if you really want to eat gluten free. It involves more than just eliminating "big" sources of wheat such as sandwich bread, rolls, biscuits and pasta. Wheat four can also be used as a filler pills and as a texturing agent in snack foods like chips, particularly those with added flavoring. Spices can contain wheat as a bonding agent. Even very small amounts of gluten can keep intestinal inflammation smoldering and prevent healing of the villi.

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    Ricky B
    1 hour ago, trents said:

    Recent studies have shown that most people who claim to be eating gluten free are actually practicing lower gluten eating because they aren't aware of the myriad of places gluten is tucked away in processed foods or inadvertently introduced through cross contamination. The studies show this is especially true of those still dining out. Truly getting to the point of eating gluten free requires much diligence and involves a considerable education curve. Who would expect, for instance, that gluten is a main ingredient in soy sauce and in some chocolate syrup products or in Campbell's tomato soup? I have been using a packaged tuna sandwich spread called Tuna Creations by Starkist. My favorite flavor of that product line is the one called "lemon pepper" which is gluten free. Walmart was out of that flavor but when my wife checked some of the other flavors that were in stock, she discovered some of them contain wheat. That's the kind of thing one has to be aware of, not making any assumptions, if you really want to eat gluten free. It involves more than just eliminating "big" sources of wheat such as sandwich bread, rolls, biscuits and pasta. Wheat four can also be used as a filler pills and as a texturing agent in snack foods like chips, particularly those with added flavoring. Spices can contain wheat as a bonding agent. Even very small amounts of gluten can keep intestinal inflammation smoldering and prevent healing of the villi.

    Thanks Trents but I have actually been on the AIP diet since February which eliminates even more than wheat because although I was better on the gluten free, I was still having some symptoms. I rarely eat out anymore and am vigilant in reading labels. I guess the main purpose of my post was to question a weak positive test score for Celiac in adults. I would like to get an accurate diagnosis but I may just have to go with taking care of myself the best way I can. 

    Thank you for all your good advice and God bless.

    Ricky

     

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    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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