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

Thyroid Result Questions


kkeg75

Recommended Posts

kkeg75 Newbie

I've had hypothyroid symptoms for several years. Apparently my doc's office thought so too, since they've sent me for the test many times without me even asking (normally I have to beg). I can only find 3 results in my chart though. I know that there are conflicting answers as to "normal" levels. They always tell me it's normal, and this time the nurse said my TSH was "perfect" at 2.724. They don't run all tests though. This is what I do have:

 

3/24/15 TSH 2.742 (.35-4.94),  Free T4 .9 (.7-1.48)

9/23/14 TSH 2.591 (.35-4.94),  Free T4 .9 (.7-1.48)

7/26/11 TSH 1.667 (.35-4.94) (The only test done that time)

 

Should I consider this normal, and just ask them to repeat at my next check up? I guess the changing TSH level concerns me a bit, but I know NOTHING about that. Thank you!!!

 

 


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



Celiac.com Sponsor (A8-M):



mamaw Community Regular

I would  fight  for  the  total thyroid panel.....

Gemini Experienced

If you have one of those docs who only go by the TSH, then you need a new doctor.  While your TSH is not bad, your T4 is in the toilet.  You have to include actual hormone levels in all thyroid testing to see what is going on.  Like the above poster recommended, you need a full panel done!

kkeg75 Newbie

Thank you both!! I will ask for the full panel.

nvsmom Community Regular

I agree.  Your FT4 should be between 1.1 and (close to) 1.3.  Yours isn't in a happy place.

 

You have one of those really large "normal ranges" for TSH that is not that accepted any more.  My labs are the same, they say normal is up to a 6.  6! Really?  Most labs have ranges that top out at 3 or as low as 2.  I am hypo around a 2.  It might work for others but some people can be hypo when TSH is insto the 2's.

 

Free T3 is the most useful lab, in my opinion.  A result that is in the 50-75% range of the normal reference range is often what feels best for those with a thyroid problem.  To get my FT3 there, my TSH is really low and looks hyper, but I feel good and do not have hyper symptoms....

 

There is a lot of variation between people.  A relative of mine takes Synthroid (T4) and feels great when her TSH is near a 3.  Go first by how you feel.

 

Best wishes.  :)

kkeg75 Newbie

Thank you!!!! That's great info!!

  • 2 weeks later...
kkeg75 Newbie

I asked for a full panel and this is what I got. It's all within "normal" ranges, but should T3 be at the top with T4 at the bottom? Thank you for any input!

 

Thyroid Stim Hormone 2.659 uIU/mL 0.35-4.94

FreeT4 0.9 ng/dL 0.70-1.48

Thyroxine (T4) 5.68 µg/dL 4.87-11.72

Free T3 3.6 pg/mL 1.71-3.71

Thyroid Peroxidase (Tpo) Ab 7 IU/mL 0-34


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



Celiac.com Sponsor (A8-M):



nvsmom Community Regular

Your FT3 looks very good.  FT4  is a bit lower than ideal but not by a lot; considering your FT3 is good (to almost high), it is probably fine.

 

TSH could be high for some but your hormone levels look pretty good so I don't know...

 

My guess is that your thyroid is okay, but that is just my guess.  What do you think about it?  Do you think it is fine? 

kkeg75 Newbie

Well..I feel like crap. I'm so "tired" during the day sometimes, it's uncontrollable. I've considered setting an alarm and napping at my desk at work. I just can't keep my eyelids open and my brain just quits. If it isn't the thyroid, I'll look elsewhere. I may have other food issues. (dairy and soy for many years before dx of celiac). I just couldn't find much (online) with a lower t4 and higher t3, except that your body may producing like mad to keep up the t3 but it's still hypo. Or it could just be normal. I haven't a clue!

nvsmom Community Regular

Higher T3 (within normal) is often good.  That's the hormone that actually gets used. Some don't convert T4 into T3 well and have issue with low T3 but high T4 - that's not a problem for you.

 

The one thing to watch out for, if you do have Hashi's, is the swing from hypo to hyper.  From what I have heard, that is NOT fun.  Try googling it and see it that could apply to you. You don't appear to be hper (according to labs) but it could be something to google/double check.

 

I know my celiac disease symptoms were VERY similar to my hypo symptoms, so I know that a food sensitivity can make you feel awful too.  A food could be it. 

 

I hope you find answers soon.  :(

kkeg75 Newbie

It looks as though a couple of the symptoms are the same, such as fatigue, hair. My weight is dead stuck, 10lbs higher than I want, no matter what I do. I did lose 10 lbs last fall though very fast (NOT like me AT ALL). I gained it back and then some. I do occasionally get heart palpitations, and night sweats. Actually the night sweats have been happening since my hysterectomy a year ago, even though I kept my ovaries. 

 

They actually tested my thyroid once because the doctor said it actually looked swollen from across the room. That was a few years ago, and I was never told the result. ("If we don't call you nothing's wrong").

 

I'm curious though, since my antibodies aren't high, and I've read that some people's aren't right away with Hashi's, how do they actually diagnose Hashi's?

nvsmom Community Regular

I'm not exactly sure about how they diagnose Hashi's.  Most hypothyroidism is caused by Hashi's, I know that...

 

My TPO Ab has never been elevated, but my thyroid barely works.  In fact, it is atrophying noticeably.  They first checked my TPO Ab 3 years ago, but I first suspected thyroid problems close to 20 years ago - it was subclinical so the doctors did nothing.  Since I have other autoimmune diseases, it makes sense to assume Hashi's, but I think "thyroiditis" is what my doctor wrote in my file.  

 

... Hang in there.

kkeg75 Newbie

Thank you! The doctor called and said the results are normal. I will bug them in a few months to re-check though. 

cyclinglady Grand Master

What about other hormones, like estrogen, progestrone? That can cause fatigue, etc. Even though you have your ovaries, things tend to slow down. I read that they barely function at about two years per a hysterectomy. Nice to have even a little though.....

Are you on HRT? That can make a big difference in how you feel. Waking to night sweats is very disruptive to your sleep cycle and can cause irritability and extreme fatigue. I just got back on HRT because my symptoms were making my life unbearable!

That 10 pounds can be directly related to a lack of hormones. Estrogen is in fat cells. Your body will tend to hold on to extra weight if your ovaries are not producing enough estrogen. Do some research.

Take care!

kkeg75 Newbie

I hadn't though about the other hormones! I have a follow up soon, I'll ask about it. Thank you!!

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,881
    • Most Online (within 30 mins)
      7,748

    Tam P
    Newest Member
    Tam P
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.5k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      @Mynx, how long have you been gluten-free? I ask because many newly diagnosed celiacs react to many things, and often think their reactions are caused by gluten, when in fact, they are really caused by a combination of a sensitive gut due to damage, as well as additional food intolerance/leaky gut issues to other foods which may be temporary until their villi heal.
    • Scott Adams
      Many major brands of distilled vinegar in the USA, including Heinz white vinegar, are typically made from corn. In the United States, corn is a common and cost-effective raw material used in the production of distilled white vinegar. The process involves fermenting the sugars derived from corn into alcohol, which is then further fermented into acetic acid to produce vinegar. Distillation follows, which purifies the liquid and removes impurities, including any residual proteins or allergens. While the source of the vinegar (e.g., corn) is not always explicitly stated on the label, corn-derived vinegar is widely used in the food industry due to its neutral flavor and affordability. For individuals with gluten intolerance or celiac disease, distilled vinegar made from corn is generally considered safe, as the distillation process effectively removes gluten proteins. However, if you have concerns about cross-contamination or specific sensitivities, it’s always a good idea to contact the manufacturer directly to confirm the sourcing and production practices. Heinz, for example, has stated that their distilled white vinegar is gluten-free and safe for those with celiac disease, but verifying this information can provide additional peace of mind. The belief that distilled vinegar is gluten-free is rooted in the scientific understanding that gluten proteins, which are large and complex molecules, are generally too big to pass through the distillation process. Distillation involves heating a liquid to create vapor, which is then condensed back into a liquid form, leaving behind larger molecules like gluten proteins. However, the concern about cross-contamination arises from the possibility that gluten-containing ingredients may have been present in the liquid prior to distillation. While the distillation process itself is highly effective at removing gluten, the equipment used in production could potentially introduce trace amounts of gluten if not thoroughly cleaned between batches. For most individuals with gluten sensitivity or celiac disease, distilled vinegar is considered safe because the gluten content, if any, is typically below the threshold that would trigger a reaction. However, for those with extreme gluten intolerance or celiac disease, even trace amounts can cause adverse effects. This is why some individuals, like yourself, may choose to avoid commercially produced distilled vinegar and opt for alternatives like apple cider vinegar, which can be verified as gluten-free. The meticulous process of researching ingredients and preparing homemade products, such as ketchup, is indeed challenging but crucial for maintaining health and avoiding gluten exposure. It’s important to note that regulatory standards for gluten-free labeling vary by region, and in many places, products labeled "gluten-free" must contain less than 20 parts per million (ppm) of gluten, which is considered safe for the vast majority of people with celiac disease. Nonetheless, individual sensitivity levels can vary, and your approach highlights the importance of personalized dietary management for those with severe gluten intolerance.
    • Bebee
      I have been diagnosed with Microscopic Colitis (LC) for quite a few years, so I have been gluten-free and DF.  I would like to get tested for Celiac Disease because of the possibility of cross contamination and colon cancer.  And if you were hospitalized and didn't have a celiac diagnosis you could not get gluten-free food, I don't know if that is true or not.  Also because there is chance of colon cancer so I want to know if I have Celiac Disease and need to be on very restrictive diet.  The only testing I did was a sigmoid scope and Enter Lab but no gene testing.  I know I can go back to eating gluten for a few months, but I would worry you would have to stay home for the few months while getting gluten.  What other options do I have?  Should I do the gene testing?  Maybe through Entero Lab?  Any other tests?  How important is it to have Celiac diagnosed? Thank you! Barb
    • trents
      Take it easy! I was just prompting you for some clarification.  In the distillation process, the liquid is boiled and the vapor descends up a tube and condenses into another container as it cools. What people are saying is that the gluten molecules are too large and heavy to travel up with the vapor and so get left behind in the original liquid solution. Therefore, the condensate should be free of gluten, no matter if there was gluten in the original solution. The explanation contained in the second sentence I quoted from your post would not seem to square with the physics of the distillation process. Unless, that is, I misunderstood what you were trying to explain.
    • Mynx
      No they do not contradict each other. Just like frying oil can be cross contaminated even though the oil doesn't contain the luten protein. The same is the same for a distilled vinegar or spirit which originally came from a gluten source. Just because you don't understand, doesn't mean you can tell me that my sentences contradict each other. Do you have a PhD in biochemistry or friends that do and access to a lab?  If not, saying you don't understand is one thing anything else can be dangerous to others. 
×
×
  • Create New...