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

Help with test results?


Nutmeg1186

Recommended Posts

Nutmeg1186 Newbie

Tests: (1) TISSUE TRANSGLUTAMINASE ANTIBODY, IGG,IGA (11073) TISSUE TRANSGLUTAMINASE AB, IGG
<1.0 U/mL
TISSUE TRANSGLUTAMINASE AB, IGA <1.0 U/mL
Tests: (2) IMMUNOGLOBULIN A (539) IMMUNOGLOBULIN A 281 mg/dL
Tests: (3) ENDOMYSIAL ANTIBODY SCR (IGA) W/REFL TO TITER (15064) ENDOMYSIAL ANTIBODY SCR (IGA) W/REFL TO TITER
NEGATIVE NEGATIVE

 

I understand it’s a negative test and it’s not diagnostic with just this test alone but I was wondering if anyone could give me any insight into the numbers and what they mean? I have had all of the symptoms of celiac for several years now including DH. 


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



Celiac.com Sponsor (A8-M):



trents Grand Master

The lab report is oddly presented. I can't make heads or tales of the format. The only thing I can say for sure is that "negative" is found twice on the same line at the end of the report while there seem to be three tests that were run. Not sure which of those the two negatives apply to. And I do not see "positive" at all.

One thing I can state with confidence is that there is no known cause for DH other than celiac disease. Has your DH diagnosis been confirmed?

Were these tests run by dermatologist or some other kind of physician?

Nutmeg1186 Newbie
1 minute ago, trents said:

The lab report is oddly presented. I can't make heads or tales of the format. The only thing I can say for sure is that "negative" is found twice on the same line at the end of the report while there seem to be three tests that were run. Not sure which of those the two negatives apply to. And I do not see "positive" at all.

One thing I can state with confidence is that there is no known cause for DH other than celiac disease. Has your DH diagnosis been confirmed?

Were these tests run by dermatologist or some other kind of physician?

I tried to copy and paste from the PDF the doctor sent. I’ll try to break it down a little better 

TISSUE TRANSGLUTAMINASE AB, IGG
<1.0 U/mL

TISSUE TRANSGLUTAMINASE AB, IGA         <1.0 U/mL

IMMUNOGLOBULIN A 281 mg/dL (It says normal range is between 47-310)

ENDOMYSIAL ANTIBODY SCR (IGA) W/REFL TO TITER = NEGATIVE 

This blood work was done by my general practitioner. DH hasn’t been confirmed by a doc but I have done hours of my own research and Im 100% sure that’s what it is. I have 4 spots of clusters and DH describes them exactly. They itch like CRAZY and scab over then after they have healed it’s left a purple mark. The spot on my fingers look like raised red pinpoints and as it has healed it’s started to peel and crack

Nutmeg1186 Newbie

Just realized how to add a photo. Bear with me I’m a newbie 😂

1D5591DE-B082-47BA-8C85-DD7EE0EAF013.webp

trents Grand Master

The tTG-IGA is the most common test run  for celiac disease diagnosis and since it has such a small value I assume it to be negative, though you give no reference range for what is normal. It supposedly combines good sensitivity with good specificity.

The Immunoglobulin A I believe is just total IGA count and it is in the normal range. Low total IGA values can skew individual IGA values toward the negative side. So, that is not an issue.

The ENDOMYSIAL ANTIBODY SCR is the most specific test available for celiac disease and it is negative.

The TTG-IGG test is run for celiac disease that is run when total IGA is low. Your very low value would seem to indicate a negative result although again, you do not give a reference range.

 

Had you already begun eating gluten free when these tests were run? If so, that would likely explain the negative results.

The test report format is still very weird. Not your fault.

trents Grand Master

What are the large numbers in parentheses? Are they catalog numbers identifying the test or are they actual test values?

Nutmeg1186 Newbie
1 minute ago, trents said:

The tTG-IGA is the most common test run  for celiac disease diagnosis and since it has such a small value I assume it to be negative, though you give no reference range for what is normal. It supposedly combines good sensitivity with good specificity.

The Immunoglobulin A I believe is just total IGA count and it is in the normal range. Low total IGA values can skew individual IGA values toward the negative side. So, that is not an issue.

The ENDOMYSIAL ANTIBODY SCR is the most specific test available for celiac disease and it is negative.

The TTG-IGG test is run for celiac disease that is run when total IGA is low. Your very low value would seem to indicate a negative result although again, you do not give a reference range.

 

Had you already begun eating gluten free when these tests were run? If so, that would likely explain the negative results.

No I have been eating gluten like normal. I’m so confused because I can’t find a reference range anywhere on my results. I’m going to see a gastroenterologist soon and hopefully he can run his own tests or decipher these more clearly. Thanks so much for your feedback Trent! 

2 minutes ago, trents said:

What are the large numbers in parentheses? Are they catalog numbers identifying the test or are they actual test values?

I have no idea that was one of my questions as well


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



Celiac.com Sponsor (A8-M):



trents Grand Master
(edited)

Realize that what these tests are measuring is antibodies produced by inflammation in response to gluten consumption. If you cut back significantly or eliminate gluten intake beforehand you sabotage the purpose of the test. That applies to the blood tests and the endoscopy/biopsy.

The official guidelines for a pretest gluten challenge is:

For the blood antibody test: daily consumption of an amount of gluten equivalent to two slices of wheat bread for 6-8 weeks leading up to the test.

For the endoscopy/biopsy: daily consumption of an amount of gluten equivalent to two slices of wheat bread for at least two weeks leading up to the test.

 

Many doctors, even GI docs, fail to tell their patients this or don't know to tell them.

Edited by trents
Nutmeg1186 Newbie
16 minutes ago, trents said:

Realize that what these tests are measuring is antibodies produced by inflammation in response to gluten consumption. If you cut back significantly or eliminate gluten intake beforehand you sabotage the purpose of the test. That applies to the blood tests and the endoscopy/biopsy.

The official guidelines for a pretest gluten challenge is:

For the blood antibody test: daily consumption of an amount of gluten equivalent to two slices of wheat bread for 6-8 weeks leading up to the test.

For the endoscopy/biopsy: daily consumption of an amount of gluten equivalent to two slices of wheat bread for at least two weeks leading up to the test.

 

Many doctors, even GI docs, fail to tell their patients this or don't know to tell them.

I have been eating like normal before I had the test done. Not necessarily doing a “gluten challenge”. That’s definitely something I’ll keep in mind before I see the gastrointestinal doctor. Thanks!

Scott Adams Grand Master

I just wanted to point out that even though your celiac disease screening indicates that you don't have it, you could still have non-celiac gluten sensitivity, which ~10x more people have than celiac disease, although there currently isn't a screening for it available (they are working on it). So if the reason you got this test was due to symptoms that might be associated with gluten consumption, then you still may want to try out a gluten-free diet for a few months to see if those symptoms go away.

Wheatwacked Veteran

Some people with DH will still have negative antibody results.  Get your DH biopsied by a doctor familiar with doing DH biopsies

Quote

DH is considered the specific cutaneous manifestation of celiac disease, and the most recent guidelines of celiac disease have stated that, in celiac patients with a proven DH, a duodenal biopsy is unnecessary for the diagnosis   https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4435051/ 

 

Nutmeg1186 Newbie
2 hours ago, Wheatwacked said:

Some people with DH will still have negative antibody results.  Get your DH biopsied by a doctor familiar with doing DH biopsies

 

I was wondering about that. I have an appointment with a gastroenterologist next week. I’ll ask if he can do one. Thanks!

Wheatwacked Veteran

A DH biopsy would be more in the realm of dermatology

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

    Sky Dancer
    Newest Member
    Sky Dancer
    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...