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

Immune reaction


Zodako

Recommended Posts

Zodako Rookie

Hello

i am new here 

I have been a celiac since three years ? I was misdiagnosed for years and when I figured out with endoscopy it was in MARSH III however started a gluten free diet but sometimes I cheat but I did 3 endoscopies this year I never been over MARSH 2 even though I eat gluten most of days!! 

My question how they tell a little tiny of gluten can damage your villi I mean how much gluten can make full atrophy sorry for weird question but I am curious  to know how this disease work exactly! 

Thank you so much ..


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



Celiac.com Sponsor (A8-M):



RMJ Mentor

The amount of gluten that causes visible (under a microscope) damage varies a lot from person to person.  Researchers do studies where they take people with celiac who are on a gluten free diet, feed them known amounts of gluten, then do endoscopies and look for damage.  

Why knowingly cheat when you know you have celiac?  I wouldn’t even want a Marsh 2 level of damage.  And the antibodies can cause damage elsewhere in the body also. For me it is not worth the risk of poor health and possible severe complications, like cancer. 

Why 3 endoscopies in a year?  Do you still have symptoms?

Ennis-TX Grand Master

Well your body detects even the tiniest amounts of gluten....gluten is a protein smaller then a germ. And your antibodies go up and attack your intestines. Some the damage can keep happening and it can take up to 6 weeks for the antibodies to go down. On a gluten free diet you can mostly heal in a year, but many studies show it takes up to 24 months to completely heal.
I will admit smaller amounts do not trigger the violent objections from my body (IE last gluten MEAL I ate served to me at a restaurant had me on the floor for hours with full ataxia unable to move and vomiting for hours), I still get reactions to even tiny amounts, and residue like brain fog, ataxia/numbness, and diarrhea for weeks (I used to not this just started with exposures this year)

I would go on a gluten free diet if I was you.....this disease can have cascading effects. Like new allergies, new intolerance issues, diabetes, leaky gut, SIBO and Candida can move in to the damage intestines, cancer, we have had people get ruptured intestines and need colostomy.
I ended up with allergies to whey, corn, extreme issues with lactose and peanuts where the tiniest amounts will cause massive vomiting. My immune system also started to attack my nervous system and brain so I have brain damage and nerve damage thanks to gluten ataxia. This further damaged my nerve connections to my pancreas so I can not digest meats, and have to take pig derived pancreas enzymes with my meals. And I got Ulcerative Colitis that flares to carbs....so I can not eat sugar, fruits, grains, alcohol, or other ca

GFinDC Veteran

In classic celiac disease, the immune system attacks the body, usually the gut lining, when gluten is eaten.  This immune attack is called an auto-immune condition/disease.  The immune system is mostly trying to protect you from things like germs, parasites or unknown alien invaders.  So it is very powerful and can do a lot of damage to them or us.  As you can imagine when you have a flu or whatever disease, the immune system, wants to keep attacking until all invaders are long gone.  So it may keep producing antibodies (it's attack warriors) for weeks or months after the threat is eliminated.  That means a small amount of gluten can trigger an immune attack for weeks or months.

Celiac disease is the only autoimmune condition where we know the trigger for the immune attack/reaction.  There are other AI condtions like rhuematoid arthritis, Sogrens' Disease, etc where no trigger is known.  So being able to control our disease state by simply changing our diet is a major advantage over other AI conditions.

Beverage Rising Star

Find that article that was in one of these emails a little while back. It was about getting glutened as little as once a month gets you a 40,000 times more chance of colon cancer. Is that what you are striving for?

BlueAbyss Newbie

... Why would you cheat? Celiacs is a serious disease, and can lead to additional immune system problems. There are so many gluten free options that are delicious and healthy, why feel the need to eat wheat? Even if your noticed response is mild, your insides are under attack. I too am curious as to why you have gotten 3 endoscopies in a year, that seems excessive imo. Of course, it's your body and your life but if I was in your shoes I would stick to a gluten free lifestyle and let my body heal. Celiacs is not something to mess around with, and even if your symptoms are mild now they may be much worse in the future. 

  • 1 month later...
ch88 Collaborator

I wouldn't mess with your health. The risks of cheating on the diet far outway any benefit. If there is any damage to your intestine that is a major health risk and it can cause other types of autoimmune disorders. 

Even trace amounts of can damage the intestine. Anything under 20 parts per million gluten is generally considered safe for most people with celiac disease. This is based on experiments that have been done on celiac patients. 

 Open Original Shared Link


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



Celiac.com Sponsor (A8-M):



  • 2 weeks later...
Zodako Rookie

Hi again 

thank you all for the good replies !!

I appreciate that I will not cheat anymore ... 

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,930
    • Most Online (within 30 mins)
      7,748

    quinnmac
    Newest Member
    quinnmac
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.5k

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)

    • There are no registered users currently online

  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • 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
×
×
  • Create New...