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Blood Type And Cd


sonjaf

How many of you have type O blood? (Positive or negative)  

26 members have voted

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sonjaf Rookie

I heard an interesting thing at the gluten-free store yesterday. I was wondering how many of us with celiac disease also have type O blood. I am O+ and the only one in my family, and also the only one with celiac disease. Hum.... wondering if there is a connection. If so, that would help a lot of others with diagnosis.

Sonja


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KaitiUSA Enthusiast

I am O+...alot of my family is O+ and many have digestive problems but will not get tested for celiac. Only a few have went for testing.

VydorScope Proficient

Inst Type O the most common blood type? If it is,then of course alot of ppl with celiac disease would have it....but I am nost sure on that fact.

KaitiUSA Enthusiast

Yes, I believe O is the most common blood type but I am not sure on that.

Guest Viola

Type A-B here. I think it's fairly rare.

skoki-mom Explorer

I am also O+, but something like 52% of the population is O+.

VydorScope Proficient
I am also O+, but something like 52% of the population is O+.

<{POST_SNAPBACK}>

Yea.. so most ppl with celiac disease will habe O+, but you realy cant go the other way...


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jenvan Collaborator

i was also going to comment on O being the most common, so the theory of most people with celiac disease having O, b/c of the blood type itself wouldn't really be an accurate assumption...

sonjaf Rookie

Thanks for all the replies. Interesting still.

If you are visiting this question, PLEASE VOTE. I know it's not scientific, but still interesting to me.

I don't know which blood type is most common, but I do know that of the four most common ones, A, B, AB and O, type AB is the most rare type. These are only the four most common. There are actually other types out there. Type O is popular because it can be given as a blood transfusion to the other types.

sonja

tarnalberry Community Regular

controlled studies have not found a link between celiac disease diagnosis and blood type. perhaps they've missed something, but it doesn't look like it. but it's not that surprising that the genes for determining blood surface proteins are different than the genes for digestive enzymes.

skbird Contributor

I'm A+ - I joke it's the only A+ I've ever gotten (ok, 7th grade drafting class...)

I went on a kick with the blood type diet which helped me further learn of my gluten problem by educating me on the problems with wheat. I did identify other things as well that seem to be mild problem foods for me, such as garbanzo beans and some kinds of fish. I think the lectin issue is interesting - seems to have some semblence of science behind it but hasn't totally proved true for me.

Anyway, interesting poll.

Stephanie

redheadheather Explorer

My mother is A+ and diagnosed celiac. I don't know what blood type my son is. I'm AB+, but then again I tested negative.

FaithInScienceToo Contributor

0- here... 'the universal donor' ...

I can give my blood to ANYONE, but I can only get blood from other 0- peps...

preferrably only gluten-free 0- peps ;-)

Gina

ravenwoodglass Mentor
I heard an interesting thing at the gluten-free store yesterday. I was wondering how many of us with celiac disease also have type O blood. I am O+ and the only one in my family, and also the only one with celiac disease. Hum.... wondering if there is a connection. If so, that would help a lot of others with diagnosis.

Sonja

<{POST_SNAPBACK}>

AB+ here. I looked at the blood type diet briefly a long time ago, if I followed their thinking there is no way I could be celiac, but I better not eat chicken! Interesting poll though.

Guest Viola

Now, as we AB types are supposed to be the newest blood type, we should be the ones that can actually eat all these grains without problem. Isn't that was evellution (sp) is all about? :lol:

VydorScope Proficient
Now, as we AB types are supposed to be the newest blood type, we should be the ones that can actually eat all these grains without problem. Isn't that was evellution (sp) is all about?  :lol:

<{POST_SNAPBACK}>

:lol::lol::lol::lol::lol::lol::lol:

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    • Scott Adams
      The first set of results show two positive results for celiac disease, so at the very least it looks like you could have it, or at the least NCGS.   Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS.      
    • Scott Adams
      Elevated tissue transglutaminase IgA (tTG-IgA) levels are highly specific for celiac disease, and they are a key biomarker used in its diagnosis. However, there are some rare instances where elevated tTG-IgA levels have been reported in conditions other than celiac disease. While these cases are not common, they have been documented in the literature. Below are some examples and references to studies or reviews that discuss these scenarios:  1. Non-Celiac Gluten Sensitivity (NCGS)    - NCGS typically does not cause elevated tTG-IgA levels, as it is not an autoimmune condition. However, some individuals with NCGS may have mild elevations in tTG-IgA due to intestinal inflammation or other factors, though this is not well-documented in large studies.    - Reference: Catassi, C., et al. (2013). *Non-Celiac Gluten Sensitivity: The New Frontier of Gluten-Related Disorders*. Nutrients, 5(10), 3839–3853. [DOI:10.3390/nu5103839](https://doi.org/10.3390/nu5103839)  2. Autoimmune Diseases    - Elevated tTG-IgA levels have been reported in other autoimmune conditions, such as type 1 diabetes, autoimmune hepatitis, and systemic lupus erythematosus (SLE). This is thought to be due to cross-reactivity or polyautoimmunity.    - Reference: Sblattero, D., et al. (2000). *The Role of Anti-Tissue Transglutaminase in the Diagnosis and Management of Celiac Disease*. Autoimmunity Reviews, 1(3), 129–135. [DOI:10.1016/S1568-9972(01)00022-3](https://doi.org/10.1016/S1568-9972(01)00022-3)  3. Chronic Liver Disease    - Conditions like chronic hepatitis or cirrhosis can sometimes lead to elevated tTG-IgA levels, possibly due to increased intestinal permeability or immune dysregulation.    - Reference: Vecchi, M., et al. (2003). *High Prevalence of Celiac Disease in Patients with Chronic Liver Disease: A Role for Gluten-Free Diet?* Gastroenterology, 125(5), 1522–1523. [DOI:10.1016/j.gastro.2003.08.031](https://doi.org/10.1016/j.gastro.2003.08.031)  4. Inflammatory Bowel Disease (IBD)    - Some patients with Crohn’s disease or ulcerative colitis may have elevated tTG-IgA levels due to intestinal inflammation and damage, though this is not common.    - Reference: Walker-Smith, J. A., et al. (1990). *Celiac Disease and Inflammatory Bowel Disease*. Journal of Pediatric Gastroenterology and Nutrition, 10(3), 389–391. [DOI:10.1097/00005176-199004000-00020](https://doi.org/10.1097/00005176-199004000-00020)  5. Infections and Parasites    - While infections (e.g., giardiasis) are more commonly associated with false-positive tTG-IgA results, chronic infections or parasitic infestations can sometimes lead to elevated levels due to mucosal damage.    - Reference: Rostami, K., et al. (1999). *The Role of Infections in Celiac Disease*. European Journal of Gastroenterology & Hepatology, 11(11), 1255–1258. [DOI:10.1097/00042737-199911000-00010](https://doi.org/10.1097/00042737-199911000-00010)  6. Cardiac Conditions    - Rarely, heart failure or severe cardiovascular disease has been associated with elevated tTG-IgA levels, possibly due to gut ischemia and increased intestinal permeability.    - Reference: Ludvigsson, J. F., et al. (2007). *Celiac Disease and Risk of Cardiovascular Disease: A Population-Based Cohort Study*. American Heart Journal, 153(6), 972–976. [DOI:10.1016/j.ahj.2007.03.019](https://doi.org/10.1016/j.ahj.2007.03.019)  Key Points: - Elevated tTG-IgA levels are highly specific for celiac disease, and in most cases, a positive result strongly suggests celiac disease. - Other conditions causing elevated tTG-IgA are rare and often accompanied by additional clinical findings. - If celiac disease is suspected, further testing (e.g., endoscopy with biopsy) is typically required for confirmation. If you’re looking for more specific studies, I recommend searching PubMed or other medical databases using terms like "elevated tTG-IgA non-celiac" or "tTG-IgA in non-celiac conditions." Let me know if you’d like help with that!
    • MaryMJ
      I called zero water and they state their filters do not contain gluten or gluten containing ingredients. 
    • trents
      I agree. Doesn't look like you have celiac disease. Your elevated DGP-IGG must be due to something else. And it was within normal at that after your gluten challenge so it is erratic and doesn't seem to be tied to gluten consumption.
    • Jack Common
      Hello! I want to share my situation. I had symptoms like some food intolerance, diarrhea, bloating, belching one year ago. I thought I could have celiac disease so I did the blood tests. The results were ambiguous for me so I saw the doctor and he said I needed to do tests to check whether I had any parasites as well. It turned out I had giardiasis. After treating it my symptoms didn't disappear immediately. And I decided to start a gluten free diet despite my doctor said I didn't have it. After some time symptoms disappeared but that time it wasn't unclear whether I'd had them because of eliminating gluten or that parasite. The symptoms for both are very similar. Giardiasis also damages the small intestine. The only way to check this was to start eating bread again as I thought. Now about my results.   These are my first test results (almost a year ago) when I had symptoms: The Tissue Transglutaminase IgA antibody - 0.5 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) The Tissue Transglutaminase IgG antibody - 6.6 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) Immunoglobulin A - 1.91 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) IgA Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) IgG Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) Deamidated gliadin peptide IgA - 0.3 U/ml (for the lab I did the tests 0.0 - 6.0 is normal) Deamidated gliadin peptide IgG - 46.1 U/ml (for the lab I did the tests 0.0 - 6.0 is normal)   Then I didn't eat gluten for six months. Symptoms disappeared. And I started a gluten challenge. Before the challenge I did some tests. My results: The Tissue Transglutaminase IgG antibody - 0.5 U/ml (for the lab I did the tests < 20 U/ml is normal)) Deamidated gliadin peptide IgG - 28 U/ml (for the lab I did the tests < 20 U/ml is normal)   During the challenge I ate 6 slices of wheat bread. After the challenge my results are: The Tissue Transglutaminase IgA antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) The Tissue Transglutaminase IgG antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.31 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgA - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Deamidated gliadin peptide IgG - 2.13 U/ml (for the lab I did the tests < 20 U/ml is normal)   To be sure I continued consuming gluten. I ate a lot each day. Two months after I did the tests again. My results I got today are: The Tissue Transglutaminase IgA antibody - 0.7 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.62 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgG - 25.6 U/ml (for the lab I did the tests < 20 U/ml is normal)   Nowadays I didn't have any symptoms except tiredness but I think it's just work. I think it was this parasite because two years ago, for example, and before I didn't have these symptoms and I always ate gluten food. But I'm still not sure especially because the Deamidated gliadin peptide IgG results are sometimes high. What do you think? @Scott Adams
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