Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • 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

Elevated Iga

lbsteenwyk

Recommended Posts

lbsteenwyk Explorer
lbsteenwyk
Posted

I just got my blood tests back for celiac disease. The only one that was abnormal was my IgA. I'm not sure how to interpret this. Here are my results:

IgA 451 (normal 68-378)

TTG antibody IgA 4.1 (normal <7.0)

IgG, serum 1030 (normal 768-1632)

Gliadin Antibodies IGG AB 14.5 (normal <29.9)

Gliadin Antibodies IGA AB 15.4 (normal <29.9)

What do you think? Should I be concerned about an elevated IgA?

My father has a positive dx of celiac disease; I have my daughter on a gluten-free diet because of symptoms, but she has never been tested.

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

Celiac.com Sponsor (A8-M):


jrom987 Apprentice
jrom987
Posted

I'm still new at this and have been wondering about the blood tests too. I do know that my Iga & Igg were over 100. I also had the biopsy and have severe damage to my villi. Too many years of not knowing what I had! I can't find my last blood test results or I would tell you what mine are. Good luck!

FaithInScienceToo Contributor
FaithInScienceToo
Posted

Hi -

I have not heard of a too high 'overall' IgA...

I have only heard of that test result being a problem if one's body isn't producing IgA antibodies, and therefore it skews the other test results - but, it is ouside the norm, so I suppose there is reason for worry...at least your level is not too far from the norm...

Anyway...I hope you can find out what it means for you -

If you haven't already done so, I would suggest that you try a google search, using the 'advanced search' mode, and plugging in the exact phrase "too high IgA" or something to that effect.

Gina

FaithInScienceToo Contributor
FaithInScienceToo
Posted

Hi - this post got me interested....

I ran a google search -

With these two 'words':

"hyperimmunoglobulinemia" AND "IgA"

It gave me this page of URLS - hopefully, you'll find your answer somewhere in there...

Open Original Shared Link

If that link won't work, just go to google.com and enter those two terms, to pull up that search.

Good luck,

Gina

FaithInScienceToo Contributor
FaithInScienceToo
Posted

Sorry to tag on again, but your post got me into reading about 'gammopathy' -

abnormal IgA, IgG, and or IgM levels...

It made me think to tell you that you may want to consider asking your doc to blood test you for your overall IgG and IgM levels, too...and to re-test your overall IgA at the same time (in case it went down to normal, as it can fluctuate, apparently)...

Gina

jrom987 Apprentice
jrom987
Posted

Thanks Gina. You have me wondering now too! I dug out my blood test results and under my gliadin antibody panel it said: Gliadin Ab Iga >100 and Gliadin Ab IgG >100. Positive range is >17. My iron and TIBC are both very low too. I looked at the link you sent and will research this more. I guess I was totally trusting my hematologist since he specialized in blood. Hmmmm. Thanks again! Jo Ann

jrom987 Apprentice
jrom987
Posted

"I have not heard of a too high 'overall' IgA... Gina"

You got me thinking so I have spent over an hour researching this. Here are a few things that I found:

Table 3. Reference Ranges for Gliadin Antibodies (ELISA Units)

Children Adults

IgA Gliadin antibodies <25 <34

IgG Gliadin antibodies <46 <42

The level of IgA antibodies decreases with a gluten-free diet. IgA and IgG antibodies rise significantly during gluten challenge, sometimes several months before clinical relapse.

The presence of high levels of anti-gliadin (AGA) ais indicative of celiac disease.

I feel more comfortable with my doctor's dx now. Thanks for the input though!

Jo Ann

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

Celiac.com Sponsor (A8-M):


FaithInScienceToo Contributor
FaithInScienceToo
Posted

JoAnn -

I think you missed that I was talking about 'IgA' levels, not 'anti-gliadin IgA' levels -

As you will see, the person who posted the question had normal anti-gliadin IgA (and IgG), but her first result that she listed is NOT an 'antigliadin' result...

it is for 'an overall IgA' in the blood - that can mean IgA to many things...

Does that explain things better?

Anyway...if you have concerns about your anti-gliadin IgA, IgG levels, I have no idea if your numbers mean anything beyond the obvious fact that you are a Celiac...you'll have to ask your doc, I guess...unless you've found something about it on the Net (if so, please add-on!) ....

Anyway....if you find out, or are told that, your anti-gliadin numbers are considered to be 'excessively high' (which I have no idea about, as I said...), you may want to get the'overall IgA' and 'overall IgG' tests done???...

[Also...in case you need this info, too :an immunologist is 'the expert' in this specific stuff, although your hemetologist should also know about ALL of this].

Sorry to confuse you - Just to clear it up for all readers:

I was trying to say, in my first reply on this thread, that....

This was the first post I've ever read about "higher than normal

IgA" - NOT about "higher than normal anti-gliadin IgA" ....

Gina

lbsteenwyk Explorer
lbsteenwyk
Posted
  • Author

Hi Gina: I did check out the google link you posted and actually did my own search for the phrase "elevated IgA" + celiac. Unfortunately I didn't find too much to indicate what an elevated IgA alone means. Thanks for your help with this, though.

Is there anyone else out there who had only elevated serum IgA with other celiac tests negative? I'm still looking for opinions about what this means. The reason I haven't discussed it with my doc, is that I just had one of the GI docs where I work order the tests for me; I don't actually have a relationship with him as a patient. I'm sure if I call, him he'll give me his opinion, but I wanted to have some background first.

lbsteenwyk Explorer
lbsteenwyk
Posted
  • Author

I found this in an internet search:

Causes of increased IgA levels include:

gamma-A myeloma (M component)

chronic infections

chronic liver disease

rheumatoid arthritis with high titres of rheumatoid factor

SLE (occurs in some patients)

sarcoidosis (occurs in some patients)

Wiskott-Aldrich syndrome

I don't really think I have any of these problems, though.

  • 5 months later...
Simply-V Newbie
Simply-V
Posted

I also had a similar result of a high IgA but normal everything else.

TTG antibody IgA <3 (negative <5)

Gliandin Antibody IGG <3 (negative <11)

Gliandin Antibody IGA 3 (negative <11)

IgA 621 high (Range 81-463)

My doctor is trying to tell me that it means I'm gluten intolerant, but I don't see any information anywhere to support that. (Doctor is alternative medicine)

Any ideas? Anyone else have this result? Did going gluten-free help?

tiredofdoctors Enthusiast
tiredofdoctors
Posted

I had an elevated IgA, too. I had "outrageously high" IgG antigliadin antibodies (per my neuro doc) for quite some time; since being gluten free, my IgG's have gone down to 12 (only 1 over normal range), and My IgA is within normal limits now. I've been tested for RA, Lupus, everything -- don't know if there's a special test for Sarcoidosis that they've missed, but my Sed rate is consistently low, so I don't think that it's an issue. The doc said that he's REALLY HAPPY with my levels, and that it is a testament to how strict I've been on the diet because of the prior values -- made me happy.

I haven't been able to get a clear answer about IgG vs IgA -- but if I find anything, I'll let you know. The bad storms we're suposed to get tonight are starting up -- better disconnect my computer..... Talk to you guys soon . . . . Lynne

Simply-V Newbie
Simply-V
Posted

My question wasn't about antigliadin IgA.. but about not having any gliandin antibody (IgG or IgA) but still having an abnormally high IgA serum.

Is this still indicative of gluten intolerance? or something else? With this test results has anyone had benefit from a gluten-free diet?

  • 10 years later...
TinaMarie Newbie
TinaMarie
Posted

Has anyone had any answers regarding this?  I too had an Elevated Total IGA results but normal tIGA IgG.   Having most of the symptoms of celiac disease but can't go gluten free until after my EGD test has been done.  Which isn't for three weeks.   I'm curious what the other people with these results found out.   My Dr seemed to think I was gluten intolerant but I can't seem to find any resources to back that up. 

cyclinglady Grand Master
cyclinglady
Posted
1 hour ago, TinaMarie said:

Has anyone had any answers regarding this?  I too had an Elevated Total IGA results but normal tIGA IgG.   Having most of the symptoms of celiac disease but can't go gluten free until after my EGD test has been done.  Which isn't for three weeks.   I'm curious what the other people with these results found out.   My Dr seemed to think I was gluten intolerant but I can't seem to find any resources to back that up. 

Welcome Tina!

This is a pretty old posting so I will respond.  What were your other celiac panel results?  Did they do the TTG IGA?  

I had a very elevated IGA test (checked for IGA deficiency which for celiac tests validates the result).  It can mean that you have some autoimmune disorder going on.  I already had Hashimoto's thyroiditis, so no surprise there (not to mention lots of allergies).   I tested negative to the TTG IGA and TTG IGG, but my DGP IGA was positive.  It was the only positive.  My biopsies revealed moderate to severe damage.  I have both Hashi's and Celiac disease.

Open Original Shared Link

Soon, you should know where you stand.  Keep eating gluten until all testing is complete.  

 

 

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      126,097
    • Most Online (within 30 mins)
      7,748
    Claire Singer
    Newest Member
    Claire Singer
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.2k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Jeff Platt
      Weird Symptoms

      By Jeff Platt · Posted

      With patients who are experiencing ear ringing and ear pain I first want to make sure there is not any kind of ear infective process verified by your primary care. The next thing that I see as a dentist who treats a lot of temporomandibular joint disorders (TMJ), is that the jaw joint can be having a problem that causes the ringing to happen. My primary care physicians here in Colorado Springs will refer these patients to me for evaluation when they don’t find any source of infection with the ear. We are able to treat with a specific type of mouth splint and get resolution of the ringing and ear pain as we resolve the TMJ problem.  First a visit to your primary care to make sure your inner and outer ear is infection free. And if it is clean, a visit to a dentist who treats TMJ disorders. 
    • cristiana
      Options - 7 year old boy - Helicobacter pylori and serology

      By cristiana · Posted

      One thing I ought to add is that although any new medical condition diagnosis can come as a huge shock/blow, navigating the gluten free diet will one day become second nature to you all  Yes, mistakes occur on the way, but it will get easier.  A few things that have helped me on my journey: 1/ My husband has said to me a few times, and I think it helps. I should to try think of all the food I CAN still eat.  So much natural, unprocessed food, is gluten free, and a whole lot of processed and canned goods available in the supermarkets, too.  I can still eat Heinz Baked Beans and Tomato Soup, for example, and a lot of oven chips are gluten free.  Not all chocolate and candy contains gluten.  Excellent gluten free substitutes now exist in the supermarkets and I've lost count of the times I've been eating a product and shared it with a friend, and they have loved it.  Gluten-free doesn't mean taste free.  A lot of gluten-free substitutes are just as good as the 'real thing'. 2/ As time has gone by, I have met more and more coeliacs and other people who react strongly to gluten. This will happen to your son in time, and it often helps to be able to chat with someone who walks a similar path.  I now have over a dozen such buddies and we share tips and recipes, and also recommend 'safe' restaurants and cafes to each other.   3/ Family support.  It is good if you can offer a safe haven at home.  My family aren't coeliacs, but the only things they eat that are not gluten free is shop bought bread and pies, and occasionally biscuits and we keep them very separate.  The rest of the time we cook with gluten free substitutes and all eat the same.  I have always been a keen cake baker and my daughter who is not a coeliac actually prefers the crumbly texture of gluten free flour, so she always uses that, even outside the home.  You can spend lots of time cooking and baking with your son, he'll acquire a new skill, and without wishing to boast, if his cakes are as good as mine he will never be short of friends!!  My daughter has quite a following at Uni, and I don't think they realise that her cakes are even gluten-free! I hope some of this serves to encourage you. Cristiana    
    • cristiana
      Options - 7 year old boy - Helicobacter pylori and serology

      By cristiana · Posted

      @Kathleen JJ  I am based in the UK.  The following link is to a website for UK based consumers but even post-Brexit, we are still importing from and exporting to mainland Europe, so chances are some of the products mentioned in the link are from the same factory.  Therefore, what your son eats would likely be the same product that I eat when it comes to eating sweets. https://libereat.com/2021/07/gluten-free-sweets/#:~:text=Haribo Gold Bears are gluten,Starmix It would therefore appear that Haribo Gold Bears are the ones you need to buy for your son. In answer to your other questions - yes, European labelling is strict so "Gluten free" is trustable.  However, if I read "Residual gluten" on a label I would say that is not safe for coeliacs. But always check the ingredients lists first as ingredients do change over time.  When doing this, what you need to avoid (usually printed in bold in the ingredient list) are: Wheat, barley and rye. These grains all naturally contain gluten. Coeliacs must also avoid products which state, "May contain traces of wheat, barley and rye" or products where the statement occurs: "Made in a factory which also handles wheat, barley and rye"    However, one other thing to think about:  oats.  In the UK, we do produce quite a few cakes and some candy which contains oats.    Oats do not naturally contain gluten, but as the crops are often grown alongside wheat, barley and rye, or processed in the same plants, cross-contamination can occur and they pick up gluten 'en route'.   The good news is that some food producers now grow oats away from these crops, and process them in oat dedicated plants, so you end up with a product called "pure oats" which are suitable for the majority of coeliacs (a minority react to avenin, the oat protein, in the same way they would to gluten, but I won't go into that here - just making you aware in case down the line you think it could be a problem).   So increasingly, in the UK at least, manufacturers are now printing oats in bold.   In candy production, you might find vegan chocolate which contains oat milk, hence I mention it here.  Unless such a candy bar stated that it was suitable for coeliacs,  your son would have to avoid it.   Incidentally, I think the idea of having a party after your holiday is a very wonderful, positive start to your son's gluten-free diet journey.  I was symptomatic by the time I was finally diagnosed with Coeliac Disease and was quite keen to start the diet straight away.  But just a few days after my endoscopy I was due to visit Normandy.  My consultant said to me, "Don't bother about taking up the diet until you get back".   I did try to start it in France but back then French catering establishments didn't seem to appreciate coeliac customers (something my gastroenterologist seemed to know something about!) so I was so glad he told me not to worry until I came home!
    • Kathleen JJ
      Options - 7 year old boy - Helicobacter pylori and serology

      By Kathleen JJ · Posted

      @cristiana Do you have any suggestions for the gummy bear type of candy? Because that is what is getting passed around. Someone told me "you will have to read all labels thoroughly from now on" but to be honest: I don't know what I'm looking for that should or should not be there? And is the notion "gluten free" trustable? And what about "may contain residual gluten"? Is that safe?
    • CXinjera 2
      Injera recipe ?

      By CXinjera 2 · Posted

      Would someone point me to a good injera recipe?
×
×
  • Create New...