Jump to content
  • 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

Iga Deificient With Celiac & Dh


Nolev

Recommended Posts

Nolev Newbie

Hi - I'm pretty new here and am wondering if anyone has had a similar experience. I'm 42, female. Got a rash ("dots" as I call them) in June 2014. Spread on my legs, bum, back, arms - SUPER CRAZY itchy and extremely symmetrical. First dermatologist did a skin biopsy which indicated drug reaction.  As I wasn't on any new meds recently, he decided it was insect bites and told me to buy RAID! (wrote RAID on a prescription pad!!).  Next derm took two more skin biopsies; came back as insect bites.  He had considered DH but decided not based on biopsies.  I went back to my rheumatologist (also have psoriatic arthritis for many years) who did blood work.  GP noticed some odd results, ordered more blood tests.  Referred to an allergist/immunologist - no allergies other than seasonal - but he was the first to verbalize DH to me - he was certain.  GP ordered more tests and it turns out I'm IgA deficient.  She sends me to a 3rd derm who orders celiac profile at hospital which includes IgG Transglutaminase test which is over the roof (>250 with ref range >15 abnormal).  My IgA Transglutaminase test is normal of course.   This gets me sent to 4th derm in a hospital who does a 4th (!!) skin biopsy: drug rxn or insect bites!!  At this point, GP refers me to GI doctor (btw I have ZERO gastro issues, no problems at all) who does a gastroscopy and diagnoses me with celiac!  Shocking to me.  As a result, Derm agrees I must have DH.  7 months passed until I finally got a diagnosis - much of it spent on Prednisone - getting fat and feeling awful.  So then I go strictly Gluten Free.  Now: 3.5 months later, bloodwork redone and my IgG Transglutaminase test comes back at 32.  Much lower - but my skin is still erupting and itchy and most dots just never go away.  Somewhere along the way GP gave me Dapsone btw and I had a major rash all over from it - so I can't take it.  Have since spent 6-8 weeks on many drugs, cycling through them trying to find one to help.  The only thing that helps so far is Clobex spray.  I am now on Sulfasalazine - giving me headaches but I'm trying to stay on as I read the headaches sometimes go away as you get used to it and I'm desperate for something to work. 

 

So my questions:

 

1. Being gluten-free with no results for so long is really difficult - I know I have read it can take 1-2 years - did anyone get better faster?

 

2. Is there anyone out there who is IgA deficient and was NEGATIVE for DH in skin biopsy but can confirm they do have celiac and got better on a gluten-free diet? 

 

3. Is there anyone out there who is IgA deficient and was POSITIVE for DH in skin biopsy?  Can this even happen?  My derm just isn't sure and I can't find any studies referencing IgA deficiency and skin biopsies for DH....(but I'm not medical so I don't have access to a lot...if anyone else does?)

 

Thank you for reading this long post


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



Celiac.com Sponsor (A8-M):



squirmingitch Veteran

Welcome to the club! I know you never wanted to be a part of this club but at least now you know what has been itching you to distraction. Ok, let's see. First, if you were on the prednisone or any steroids when they did the dh biopsy then that can make a false negative. Secondly, did they do the biopsy ON a lesion? If so, then you never had a dh biopsy. The dh biopsy is supposed to be taken on CLEAR skin ADJACENT to an active lesion. From what the derms came back saying it was I suspect none of them did it right. No one will ever get a dx of dh if a biopsy is taken ON a lesion! 

Okay, yes, IgA deficiency happens & that does not mean one is not celiac (and dh IS celiac). This is why it's so great that they now have the IgG tests - it helps to catch those people who are IgA deficient. You are one lucky (I know, I know, you don't feel very lucky right now) person that your bloods came up positive. 60% of celiacs with dh turn up negative on the blood tests. 

BTW, I can't believe the first derm wrote a script for Raid!!!!! What a dumb a$$!!!!!!!!!!!!!!!!!!!!!!!!!!!

I'm sorry you had the reaction to Dapsone that you did but it's not a new story around here. Far too many people have tried it & had to quit it b/c of reactions to it.

OK, your question #1 -- yes, there have been plenty of people who got better faster than 1-2 years. Plenty have gotten better in mere weeks, some more in mere months and some of us such as myself have been over 3 years BUT, & that's a big BUT, I have improved a billion trillion times. As I sit here typing I am not itching anywhere. That is not to say I haven't itched today or don't have any "dots" as you call them because I do but they are very manageable now. They are "pests" now whereas they had been so bad I actually did come close to eating a bullet and I'm not being flip when I say that. 

 

Backing up a bit ~~~ most of us with dh do not have the strong GI issues or have no GI issues at all. In fact, there are some "regular" celiacs who have no symptoms whatsoever. It's called silent celiac & it exists. The antibodies deposit under our skin with dh. DH is EXTREMELY sensitive to the tiniest amount of gluten. Dh can come & go wheter you're eating gluten or not UNTIL all the antiboies are out of your skin. You mentioned being on prednisone. Most of us but not all get a terrible backlash of dh from taking steroids. They can work on dh but the minute you go off them BANG! you pay & pay dearly with a flare you'll not soon forget.

 

To answer your question as to the IgA deficiency & the biopsies. I am not IgA deficient so can't reply and as long as I've been on this board --- just shy of 4 years -- I have never heard of anyone with dh who was IgA deficient & had dh. That doesn't mean it doesn't happen, it just means I haven't heard of it & I've never run across anything in medical studies or literature that addressed that issue. There has been relatively little research done on dh & there is likely not going to be a lot in future either. I don't imagine you would turn up positive on a dh biopsy (even one done right) if you are IgA deficient b/c the IgA deposit is what they are looking for with the staining under microscope but I'm no medical expert.

 

Here are some other drugs listed for helping the dh but they are not as effective as Dapsone.

sulfapyridine or sulfamethoxypyridazine

 

You might want to read this if you haven't already:

Open Original Shared Link

 

You might try going low iodine for a while & see if that helps. For a low iodine diet:

Open Original Shared Link

For most of us iodine makes the rash flare

 

Also NSAID's can make the rash flare. if you have to take anything then Tylenol is your best bet.

 

Have you read the Newbie 101? You need to make absolute certain you are not getting any cross contamination.

https://www.celiac.com/forums/topic/91878-newbie-info-101/

Nolev Newbie

thanks for the links and thoughts - I truly apprreciate it.  It is odd to be "part of a club" and yet no one seems to be like me at all!!  IgA deficient with DH.....still searching....

I have read most of what you suggested.  A, being careful as possible abou contamination but I travel for work a lot and eating out of a suitcase is just not healthy.  I am choosing super simple foods and emphasizing my condition and only eating at places that seem to "get it" and "care". Since my blood work came down by so much, my GI dr tells me I'm doing a good job.  Re: iodine, I'm making sure that my iodine intake is reduced but not eliminated - too hard to focus on gluten-free and iodine at same time.  No iodized salt at home, that kind of thing...

Sulfapyridine is apparently not available in Canada which is why we're trying Sulfasalazine which is super similar  apparently.  (??)  Clobex is helping too.  But I'm still itchy all the time.  Aspiring to be like you one day - typing and not itchy....  thx

squirmingitch Veteran

I read on the other thread it's been about 3.5 months that you've been gluten-free. Hang in there. I didn't really see much difference for months & months. I would have a day here, a day there where things would be a tad better & then the next day it was like I had imagined the previous day. This is a mental battle every bit as much as a physical battle, I learned that early on. You CAN get through this!!!! Loose clothing is a key. 

Yes, it's great that your blood came down so dramatically so quickly!!!!! You're doing GOOD! Keep it up. One day, one day, you will find yourself not itching. Ice packs when you get going insane. At some point hot Epsom salt soaking baths will help. {{{HUGS}}}

Nolev Newbie

thanks again - yes 3.5 months.  It is a mental battle - some days I think maybe docs got it all wrong - othr days I'm more rational and know this is the correct diagnosis, it just takes time.  Instead of ice packs, my sister taught me to put rice in a fuzzy sock in the freezer  - it is the perfect kind of cold and soothing to the skin!  And for baths, I use Keri Bath Oil which helps.... 

 

STILL FEEL LIKE YELLING: ANYONE ELSE IGA DEFICIENT WITH DH?????

 

(don't know why - just want to know)

squirmingitch Veteran

I would be extremely interested in anything you find out.

 

I've been thinking about your case & it seems to be so highly unusual. I would suggest you contact Dr. John Zone as well as Dr. Alessio Fasano and tell them/ask them about your situation. Dr. Zone is one of the leading derms in the research & treatment field of dh and Dr. Fasano is one of the leading researchers in celiac disease. If I were you I would also send them copies of your records so they can look at the lab results. I think both men would be terribly interested in your case and will also be able to explain to you the IgA deficiency with dh.

Here are links so you can learn about them & contact them:

Open Original Shared Link

Open Original Shared Link

 

Open Original Shared Link

 

If you do contact them, please report back here what they had to say on the subject. We could all stand to learn from their input.

Nolev Newbie

How would I get in touch with them and give them my info?  Wouldn't they want me to book a consultation?  I'm in Canada and I have no experience with US healthcare.  I went to the links you sent but I only see phone #s to book a consult.

Also re: Dr. Zone, I found him in my research and tweeted to him hoping he might notice or reply.  He didn't....(but he is not active on twitter).  Any advice on how to send them my tests results?  thx


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



Celiac.com Sponsor (A8-M):



Nolev Newbie

Open Original Shared Link

This seems like the definitive article about my condition....they want to charge me $31.50USD to read it....hmmmm - well the abstract confirms that there were at least 2 people with partial iga deficiency and DH.  Doesn't mention the skin biopsy - maybe in the article itself.... if anyone has it, would love to read it.....

squirmingitch Veteran

Ha! Look; Dr. John Zone is one of the authors of the article. And it's from From the Department of Dermatology, University of Utah Health Sciences Center Salt Lake City, Utah -- where he is.

 

I was thinking you could write a snail mail to the University each is associated with. Just type it out & then print it. Print out your test results. But all that may be a moot point now with the article you found. I do wonder when the doc said you are IgA deficient JUST HOW deficient you are. Perhaps you are partially deficient. If the doc was speaking in general terms then it's likely he would simply say "IgA deficient". 

 

I can't find the full article anywhere for free.

Nolev Newbie

I actually have all my blood tests - my IgA levels are 0.07 g/L (=7mg/dL I believe).  This qualifies as Selective (not partial) IgA Deficiency.  Also btw the Deamidated Gliadin Antibody IgG test was borderline for me (10 U/mL with >15 being positive).  The Tissue Transglutaminase IgG result was ">250 U/mL" (with same ref range >15 being abnormal or positive for celiac).  Apparently the lab had never seen such a high number....

Lobstah Rookie

Biopsy for this is pretty easy to screw up.  For confirmation, my doc wanted an endoscopy, which was fine because I needed on for my Barrett's anyway.  After the procedure, the GI doc said if there was any doubt in anyone's mind before, it was now officially diagnosed with 0% chance that I did NOT have Celiac. :)

 

In fact, I'm getting ready to get on the bone broth bandwagon to help heal my gut.

 

As for time...just know you're doing the right thing.  I don't think I've had any kind of iodine reaction...but tough to say.  We live on the Gulf Coast and love seafood...especially Florida Pink Shrimp.  I guess it's possible that my iodine intake makes me more susceptible to a break out from contamination, it's just impossible to tell.

I also travel for business, so there's always a threat of cross-contamination from that as well.

 

One of the more difficult aspects is there are no quantities.  You can't measure the sensitivity.  What amount of gluten will trigger something?...no way to know.  So it becomes a a situation where you shut off everything.

 

My wife believes they'll eventually come out with a pill for celiac disease, similar to lactose pills...I hope she's right :)  

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - cristiana replied to colinukcoeliac's topic in Gluten-Free Restaurants
      5

      What should I expect from a UK restaurant advertising / offering "Gluten Free" food

    2. - RMJ replied to colinukcoeliac's topic in Gluten-Free Restaurants
      5

      What should I expect from a UK restaurant advertising / offering "Gluten Free" food

    3. - knitty kitty replied to Mihai's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      14

      Pain in the right side of abdomen

    4. - trents replied to colinukcoeliac's topic in Gluten-Free Restaurants
      5

      What should I expect from a UK restaurant advertising / offering "Gluten Free" food

    5. - Scott Adams replied to colinukcoeliac's topic in Gluten-Free Restaurants
      5

      What should I expect from a UK restaurant advertising / offering "Gluten Free" food

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,480
    • Most Online (within 30 mins)
      7,748

    radster47
    Newest Member
    radster47
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • cristiana
      Hi Colin I share your frustration. My coeliac disease was diagnosed in 2013 and it took some years for my  TTG levels to settle to normal levels in  blood tests.  I had to make a few significant changes at home to make sure our house was as gluten free as possible (I share a house with gluten eaters) but time and time again I found I was glutened (or nearly glutened whilst eating out  - like regular bread being served with a gluten-free meal ).  Even eating in chains that Coeliac UK were recommending as safe for coeliacs.  So I gave up eating in restaurants for a while.  My blood tests normalised.  But here's the thing:  the lowest my TTG readings ever got to were 4.5 (10  and under being my local lab's normal levels) and now that I am eating out again more regularly, they've gone up to 10 again.  I am quite convinced this gluten is coming from exposure whilst eating out.  Small levels, that don't make me violently sick, but might give me a mild stomach upset.  My next coeliac blood review is in September and I mean to give up eating out a few months before to see if that helps my blood results get back on track. It seems to me that there are few restaurants which really 'get it' - and a lot of restaurants that don't 'get it' at all.  I've found one restaurant in Somerset and a hotel in East Sussex where they really know what they are doing.    The restaurant in Somerset hardly uses flour in any of their dishes; the hotel in East Sussex takes in trainees from the local college, so they are teaching best standards.   But it has taken a lot of searching and trial and effort on my part to find these two places.  There are certainly others in the UK, but it seems to me the only real way to find them is trial and error, or perhaps from the personal recommendation of other strict coeliacs (Incidentally, my coeliac hairdresser tells me that if a Michelin star restaurant has to have a separate food preparation so she has never been glutened in one - I can't say I've ever eaten in one!) For the rest, I think we just have to accept that gluten may be in the air in kitchens, if not on the surfaces, and there will always be some level of risk wherever one dines, unless the restaurant cooks exclusively gluten free dishes. Cristiana  
    • RMJ
      Hopefully @Cristiana will see this question, as she also lives in the UK.
    • knitty kitty
      @Theresa2407, My Non-Alcoholic Fatty Liver Disease (NAFD), now called Metabolic Dysfunction-Associated Steatotic Liver Disease (MASLD), cleared up, resolved, after supplementing with Thiamine B1 and Riboflavin B2.  "Specifically, higher intakes of vitamin B1 and vitamin B2 were negatively associated with the risk of NAFLD. Consequently, providing adequate levels of Vitamin B1 and Vitamin B2 in the daily diets of postmenopausal women could potentially serve as a preventive measure against NAFLD." Association between dietary intakes of B vitamins and nonalcoholic fatty liver disease in postmenopausal women: a cross-sectional study https://pmc.ncbi.nlm.nih.gov/articles/PMC10621796/ High-dose vitamin B1 therapy prevents the development of experimental fatty liver driven by overnutrition https://pmc.ncbi.nlm.nih.gov/articles/PMC7988776/
    • trents
      Welcome to the the celiac.com community @colinukcoeliac! I am in the USA but I don't think it is any different here in my experience. In some large cities there are dedicated gluten free restaurants where only gluten free ingredients are found. However, there are a growing number of mainstream eatery chains that advertise gluten free menu items but they are likely cooked and prepared along with gluten containing foods. They are just not set up to offer a dedicated gluten free cooking, preparation and handling environment. There simply isn't space for it and it would not be cost effective. And I think you probably realize that restaurants operate on a thin margin of profit. As the food industry has become more aware of celiac disease and the issue of cross contamination I have noticed that some eateries that used to offer "gluten free" menu items not have changed their terminology to "low gluten" to reflect the possibility of cross contamination.  I would have to say that I appreciate the openness and honesty of the response you got from your email inquiry. It also needs to be said that the degree of cross contamination happening in that eatery may still allow the food they advertise as gluten free to meet the regulatory standards of gluten free advertising which, in the USA is not more than 20ppm of gluten. And that is acceptable for most celiacs and those who are gluten sensitive. Perhaps you might suggest to the eatery that they add a disclaimer about cross contamination to the menu itself.
    • Scott Adams
      This is a very common source of frustration within the celiac community. Many restaurants, including large chain restaurants, now offer a "gluten-free" menu, or mark items on their menu as gluten-free. Some of them then include a standard CYA disclaimer like what you experienced--that they can't guarantee your food will be gluten-free. Should they even bother at all? This is a good question, and if they can't actually deliver gluten-free food, should they even be legally allowed to make any claims around it?  Personally I view a gluten-free menu as a basic guide that can help me order, but I still explain that I really have celiac disease and need my food to be gluten-free. Then I take some AN-PEP enzymes when my food arrives just in case there may be contamination. So far this has worked for me, and for others here. It is frustrating that ordering off a gluten-free menu doesn't mean it's actually safe, however, I do feel somewhat thankful that it does at least signal an awareness on their part, and an attempt to provide safe food. For legal reasons they likely need to add the disclaimer, but it may also be necessary because on a busy night, who knows what could happen?
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.