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Blood Test Results : Do I Have Celiac?

jwblue

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jwblue Apprentice
jwblue
Posted

I am 42 years old.  A few years ago I began having bloating when eating and constipation.  

 

The past few years I have had endoscopies for other stomach issues but I did not have a Celiac test.  I do not believe that the physicians that performed the endoscopies looked for any type of Celiac damage in my stomach lining.

 

The blood results appear negative, but I am not certain.  Clicking on the picture will enlarge it.

 

celiac.webp

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StephanieL Enthusiast
StephanieL
Posted

It does not look like it from these tests as long as you are currently consuming gluten.  Many people still try a gluten-free diet after testing to see if it's a non-Celiac gluten intolerance.

jwblue Apprentice
jwblue
Posted
  • Author

It does not look like it from these tests as long as you are currently consuming gluten.  Many people still try a gluten-free diet after testing to see if it's a non-Celiac gluten intolerance.

 

I am almost certain I have gluten intolerance.  

 

I used to eat oats that had gluten in it and my stomach would bloat.  I switched to gluten free oats of the same brand and I don't get nearly the bloating.

StephanieL Enthusiast
StephanieL
Posted

So you say you use to, does that mean you are currently (as in when you had the blood word done) eating gluten?  If you were not, the tests may not be accurate.

IrishHeart Veteran
IrishHeart
Posted

(1) From the celiac panel test results only, you do not have Celiac.

 

(2) when you say..."They did not look for celiac damage during the endoscopy."..did they do a BIOPSY?

 

(3) because that is the only way to diagnose Celiac, not from just "looking at your stomach"

jwblue Apprentice
jwblue
Posted
  • Author

So you say you use to, does that mean you are currently (as in when you had the blood word done) eating gluten?  If you were not, the tests may not be accurate.

 

I was eating the gluten-free oats for about a year before test.  Nothing else though.

 

(1) From the celiac panel test results only, you do not have Celiac.

 

(2) when you say..."They did not look for celiac damage during the endoscopy."..did they do a BIOPSY?

 

(3) because that is the only way to diagnose Celiac, not from just "looking at your stomach"

 

No biopsy.

nvsmom Community Regular
nvsmom
Posted

If you were gluten-free for a year (if I understand you correctly) then that definitely had an effect on the results. Most people's autoantibody levels fall with time once they are no longer ingesting gluten. Some people's levels are back to normal within weeks, some within months, and a few will take over a year.  You would need to do a gluten challenge of about 2 slices of bread per day for about two months to get more accurate results.

 

The same goes for the biopsy... and many celiacs, I would guess over half, do not have visible damage to their intestinal villi. It is only through a biopsy that damage is observed.

 

That being said though, if you know gluten is a problem for you, you either have celiac disease or non-celiac gluten intolerance (NCGI) and happily they both have the same treatment: gluten-free diet.  :)

 

Best wishes.

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      The body reacts to all grain proteins in all grains from my observation. Call it Gluten, Gliadin, which is what they test for commonly, however, I am Celiac and react with dermatitis herpetiformis to corn and the glutenous protein in it is called Zein. They only test for Gliadin. Testing needs to be updated in my opinion. It only take a small parts per million to continuously create systemic inflammation. This is not productive to healing and all grains contain some for gluten like substance. It's called Molecular Mimicry.
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      Thank you for sharing your perspective. It's true that many grains contain proteins that are technically classified as "glutens" (like zein in corn and orzenin in rice), but it's important to clarify that these proteins are not the same as the gluten found in wheat, barley, and rye, which contains gliadin and glutenin. These specific proteins are the ones that trigger an autoimmune response in people with celiac disease. For individuals with celiac disease, the primary concern is avoiding gluten from wheat, barley, and rye, as these are the grains scientifically proven to cause damage to the small intestine. While some people with celiac disease or non-celiac gluten sensitivity may also react to other grains, this is not universal and varies from person to person. For most people with celiac disease, grains like corn and rice are considered safe and are widely recommended as part of a gluten-free diet. That said, you raise an important point about systemic inflammation and individual tolerance. Some people may indeed have sensitivities to other grains or find that eliminating additional grains helps them feel better. However, it’s crucial to differentiate between celiac disease, which requires strict avoidance of wheat, barley, and rye, and other conditions or sensitivities that may involve broader dietary restrictions.
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      I disagree, Lori. Gluten is a particular protein, not a category of proteins. It is found in wheat, barley and rye. Other cereal grains have proteins that resemble gluten to one degree or another but are not gluten. Gluten is gluten. Avenin is avenin. But yes, it is true, that informally speaking, some have used the term "gluten" to refer to the proteins found in these other cereal grains. It's like the term "kleenex" has come to refer to all facial tissues.
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