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

Interpreting blood results


Scotland007

Recommended Posts

Scotland007 Newbie

Hello all

I am trying to understand my coeliac screening results and wonder if anyone here can help me. (I live in Scotland, not sure if this makes a difference).

I received my blood results with a note from doctor to say, “normal results”. 

My blood results say-

IgA result 0.80 g/L (Normal range 0.65-4.21).

I am not sure if this means they have undertaken the TTG test, there is no indication as to whether they have checked anything else so I am also not clear if they have ruled out in IgA deficiency. 
 

I have symptoms consistent with coeliac disease- mainly GORD symptoms, some IBS symptoms (not bad) and recurrent iron deficiency anaemia, so I want to be reassured that coeliac is completely ruled out. I understand that these symptoms are common and may not mean that I have celiac.

I have a follow up appt with GP for the anaemia so want to be geared up with all the right information so that I fully understand my results and know what questions to ask. 
 

Many thanks in advance 

 


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



Celiac.com Sponsor (A8-M):



trents Grand Master
55 minutes ago, Scotland007 said:

Hello all

I am trying to understand my coeliac screening results and wonder if anyone here can help me. (I live in Scotland, not sure if this makes a difference).

I received my blood results with a note from doctor to say, “normal results”. 

My blood results say-

IgA result 0.80 g/L (Normal range 0.65-4.21).

I am not sure if this means they have undertaken the TTG test, there is no indication as to whether they have checked anything else so I am also not clear if they have ruled out in IgA deficiency. 
 

I have symptoms consistent with coeliac disease- mainly GORD symptoms, some IBS symptoms (not bad) and recurrent iron deficiency anaemia, so I want to be reassured that coeliac is completely ruled out. I understand that these symptoms are common and may not mean that I have celiac.

I have a follow up appt with GP for the anaemia so want to be geared up with all the right information so that I fully understand my results and know what questions to ask. 
 

Many thanks in advance 

 

It's not clear to me either. Can you access your medical chart and the tests they ran online? There are several IGA tests that should have been run. Unfortunately, most general practitioners and many gastro docs are not very well versed about Celiac disease diagnosis.

Scotland007 Newbie

Thanks for replying. I have a copy of the medical chart.. and it only says IgA 0.8.. I’m not sure if it’s maybe a summary of the actual results. It includes my other bloods for haemoglobin etc 

i’ll maybe just need to ask next week and fingers crossed that they know what they are talking about !! 

Scott Adams Grand Master

This is an older article, but still relevant. Hopefully they did other tests but please let us know:

 

cristiana Veteran

Hi Scotland007 - brilliant name, puts me in mind of Sean Connery!

You may have already found the Coeliac UK website but if not it's worth a look.  

https://www.coeliac.org.uk/information-and-support/coeliac-disease/getting-diagnosed/blood-tests-and-biospy/

My friend found herself in your situation.  Her GP gave her the full coeliac panel as her father was a coeliac.  All the tests came back normal, but she was still having a lot of discomfort.   As a small number of coeliacs have normal blood tests she arranged for a private endoscopy to be absolutely sure.   I think it cost her about £700 a few years ago. Anyway, turns out there was no villous blunting but she did have gastritis - and unfortunately still struggles with it, but she at least is now in a better place to know how to deal with it.

I was offered an endoscopy because my tTG levels were sky high, other readings were unremarkable, so definitely pursue that test if you haven't already had it.

Cristiana

 

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,897
    • Most Online (within 30 mins)
      7,748

    ItchyPap
    Newest Member
    ItchyPap
    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

    • plumbago
      The last time my vitamin D was very low, according to a lab test, was before I was diagnosed with celiac disease. I've been supplementing ever since, and now the numbers on the lab tests are within their normal ranges, oftentimes way above. I've also been supplementing with methylcobalamin (B12) since I was low before diagnosis in 2010, and now I'm fine. I'm surprised I ever requested a folate level, but I did, in 2019. Result 9.4 ng/mL (range >3.0).    
    • Captain173
      Do you have any links that show studies where NCGS and/or infections have caused high Ttg iga levels.  I've yet to see anything that truly supports this. Everything I've read says the high levels are celiac specific.
    • gailc
      I get coughing and choking from canola oil. I cough up stuff.  Symptom is like bronchitis.  I have gluten intolerance, maybe celiac.  the choking persists for about a week, it simulates a cold.  I got it from the gluten free menu at Outback too, that time I got cramps for 25 hours. the cramps start about 20 minutes after finishing eating.  
    • Wheatwacked
      Many of the symptoms, there are over 200, associated with celiac disease and NCGS are vitamin and mineral deficiencies caused by small intestine damage in the case of celiac disease and food avoidance and the poor nutrittion of the Modern American Diet (MAD) I used to turn the heat on even at 78 degrees.  The 600 mcg of Liquid Iodine helped.  Also good for hair, nails, skin and brain fog.  Another good thing for brain fog is phosphatyl choline.  It is essentil for acetylcholine- a brain chemical. I have familial hyperlipdemia and instead of a statin I got a prescription for Nicotinic Acid, 2000 mg a day.  I was already taking 500 mg a day and was really surprised when my HDL when up to  44 and I began sleeping better and my legs and back are getting more flexible.  In addition after the first few doses of itchiness I get a warm fuzzy feeling Raising your vitamin D is crucial.  Low vitamin D allows the immune system to run amuck. intermittent bouts of fatigue, chills/cold intolerance, and shortness of breath/air hunger (sometimes feels like a hollowness in my chest, hard to describe).  Look at Thiamin deficiency. consistently ran hot, was always cranking the a/c, to someone who wears a down vest.  Any combination of deficiencies in B1, B2, B3, B5, choline and Iodine can cause this.  Likely all of them. After a lifetime of mouthbreathing GFD cleared my sinuses.  Post nasal drip is my first symptom of cross contamination nowaday.  
    • Wheatwacked
      If you mean continueing on Gluten Free my answer is yes.  She showed significant improvement in her behavior and that translates to a happy family.  Do get her tested as sooon as you can.  You might want to investigate genetic testing for Celiac Disease.  Children recover more quickly than adults.  It took my son about 6 months on Nutramigen before going to regular food, gluten free.  Blood tests are not always accurate in very young children. You may be advised to see a gastroenterologist instead of relying on blood tests results. Logic: She is better off gluten than before.  Wheat flour has no nutritional value and has an omega 6: omega 3 ratio of 22:1.  Our bodies do better at 3:1.  Omega 6 causes inflammation. When my son was diagnosed, back in 1976, his doctor recommended my wife and I also go gluten free.  We declined and lived to regret it.  I started GFD at 63 and have spent the last 10 years undoing the damage, some of my symptons went all the way back to my childhood and things I lived with all my life got better.
×
×
  • Create New...