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

Blood Test results--one low, but the other high?

mspat3
 Share

Recommended Posts

mspat3 Apprentice
mspat3
Posted

My allergist had me go for testing for nut allergies, and she added in a few other tests, including a "Celiac Disease Comp Panel W/Gliadin AB (IGG)" because I already have a known wheat allergy (through skin prick test), and I have seen 20 years of IBS symptoms reverse itself by removing gluten from my diet.   

When I found out I could not delay the test, I started eating gluten for 10 days prior to having the blood work to see if it might detect something. 

The celiac part of the test came back with the following results: 

Tissue Transglutaminase: <1.0   (Reference <15.0 = Antibody not detected)

Immunoglobulin A:   450  (Reference 47-310)

So, my TTG was a negative (super low, less than 1), but my IGA was high.  

My telehealth visit to discuss these results will be on the 31st, but I'm curious if anyone knows what it means to have one value low and the other high?  

If it helps, along with the nut panel, they also ran a test for Immunoglobulin E, and that came back as a result of 194 (reference is less than or equal to 114 would be normal) so this is high also.  Not sure if this was requested as part of the nut allergy tests or whether it has any relation to the celiac test.  

Thank you! 

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

Celiac.com Sponsor (A8-M):


RMJ Mentor
RMJ
Posted

The immunoglobulin A (IgA) test is not a test for celiac disease.  It is run to see if you are deficient in total IgA.  If someone is deficient in total IgA, negative results in the celiac-specific IgA test can be misleading and the doctor should then order IgG tests.

You are not deficient in total IgA, you are a bit high.  Probably nothing to worry about but you can discuss with your doctor.  

Your anti-tissue transglutaminase test was negative.  What were the results of the anti-gliadin test?

Is the IgE test total IgE or wheat-specific IgE?

mspat3 Apprentice
mspat3
Posted
  • Author

Thank you for explaining.   Under the Celiac panel section of my test, it does not list results for the gliadin test, although it clearly says it in the panel name.  The only two results listed are the TTG and the IGA.  

For the IGE, I am going to guess that it is total and not wheat-specific.  I think my allergist added that in because she was also testing me for various types of nut allergies after testing positive for peanuts on a skin-prick test.  She wanted to see to what degree I was allergic to peanuts since I've been eating them my entire life with no problem, as well as other nuts.  So she had the IGE test added, and then the last test she added was the celiac panel, saying that she was curious about celiac due to knowing I already have an allergy to wheat through a skin-prick test, and upon hearing from me at my first visit to her office that a gluten-free diet had reversed 20 years of IBS symptoms in just days.  

 

Scott Adams Grand Master
Scott Adams
Posted

If you end up with a negative blood test for celiac disease, but do have symptoms you've noticed when you eat wheat, you may still want to try out a gluten-free diet for a while. 10x more people have non-celiac gluten sensitivity, but there isn't yet a test for it. If the diet helps with your symptoms, you may have NCGS.

mspat3 Apprentice
mspat3
Posted
  • Author
51 minutes ago, Scott Adams said:

If you end up with a negative blood test for celiac disease, but do have symptoms you've noticed when you eat wheat, you may still want to try out a gluten-free diet for a while. 10x more people have non-celiac gluten sensitivity, but there isn't yet a test for it. If the diet helps with your symptoms, you may have NCGS.

Thank you, Scott.  I spoke with my allergist today, and she said the same.  Until I have located a gastroenterologist in my area and established a relationship there, she said she feels certain that I do have a gluten sensitivity, and we also know that I have a wheat allergy, so she recommended going gluten-free again.  I definitely felt better on a gluten-free diet the first time, and when I started eating gluten again, my symptoms came back so much worse, not just digestive and body aches but also headaches and terrible brain-fog that had me really concerned.   I am looking forward to being un-glutened again. https://www.celiac.com/uploads/emoticons/default_smile.png

CatrionaB Rookie
CatrionaB
Posted

It sounds like you just have Wheat allergy, not celiac disease! With wheat allergy you should avoid all gluten, due to cross contamination with wheat, as well as similar proteins, spelt is a form of wheat! All gluten cereals can have contamination with wheat e. g. allthough oats are naturally gluten free they are contaminated with gluten! You should only consume certified gluten free oats! For the nut allergies, you should get tested for the specific nuts, to clarify which ones you can still eat, maybe it is only peanut allergy... So looks like you only have allergies... For a celiac to recover from gluten consumption it takes more than just a couple of days, it can take weeks or months, healing of the gut after a single gluten meal takes 6 to 12 months. I have celiac disease and IBS, true IBS does not go away on a gluten free diet, low foodmap diet is the only thing that works. Your lucky to not have celiac disease.

CatrionaB Rookie
CatrionaB
Posted

IGE is a food allergy test and has nothing to do with celiac disease. You should ask your doctor which foods tested positive! They should tell you what your allergic to. 

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

Celiac.com Sponsor (A8-M):


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
 Share
Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      127,915
    • Most Online (within 30 mins)
      7,748
    Nana Lonnie
    Newest Member
    Nana Lonnie
    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

    • Jack Common
      How many grams is there in one slice of wheat bread?

      By Jack Common · Posted

      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
    • Jack Common
      What should I do with these test results?

      By Jack Common · Posted

      My old results (almost a year ago) are: 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 and after 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)   I didn't have any symptoms now except tiredness but I think it's just work. I'm not IgA deficient as you can see so I don't need to do this Deamidated gliadin peptide IgG test. But I do because it's sometimes not in the normal range. What do you think this time? I think I don't have celiac disease. But this test... 
    • Wheatwacked
      Anyone else with very high HDL?

      By Wheatwacked · Posted

      @plumbago, I found a good PDF on cholesterol:  Unlocking the mysteries of VLDL: exploring its production, intracellular trafficking, and metabolism as therapeutic targets I just started it, but it may have answers for us, with whacky cholesterol.  The pharmaceuticals don't seem to be interested in anything but statins.   "The nicotine in tobacco causes a decrease in the HDL cholesterol level. " Maybe you should start smoking? 🤪 I have high LDL and low HDL.  It is genetic mutations in the LDLR, APOB, PCSK9, or LDLRAP1 genes. My whole family is on statins for Familial Hyperliperdemia except me.  December I had ultrasound and cat scan for Carotid Artery blockage and both sides are above 85% blockage.  I started on Atorvastatin and that made me weaker than ever, even with CoQ10.  I asked for and got prescription for 2000 mg/day Nicotinic Acid B3 and in the 3 weeks my numbers changed. I am feeling realy good lately.  Stronger and more flexible.  Sleeping better.  Getting roto router (TCar) as soon as I get clearance from a cardiologist.  I expect that by my next blood panels in April to be even better. I am beginning to believe that like vitamin D where the RDA only accounts for preventing Rickets, the RDA for B3 is way underestimated.   From Oct 22 to Jan 17: A1c from 13.5 to 10.2 eGFR from 55 to 79 Triglyeride from 458 to 362 Total cholesterol from 245 to 264 HDL from 27 to 44 VLDL from 84 to 68 LDL from 134 to 154
    • plumbago
      Anyone else with very high HDL?

      By plumbago · Posted

      I have taken thiamine on and off (just not at this exact moment), and I’m not sure it's made any difference. Yes, I almost always “fast” (12 hours NPO) for blood tests, as do a great many other Americans, so I tend to think that’s not it. All I can say is that the mystery continues. I could do some speculating here…well, heck, let me go ahead and speculate now: The lab ranges we all see on our reports are more or less the averages of Americans who have had those blood tests. Now, it’s up to you and me whether or not to think of the average American as healthy. I can make arguments both ways, more often than not, on the negative. My point here is that maybe the current range of HDL is somewhat skewed (ie, low), and maybe just maybe my super high (plus 100s) HDL results are not something to worry about; the range just needs updating. Why do I say this? Because pre-celiac disease diagnosis, my HDL values were in the normal range, but post celiac disease diagnosis, my HDL levels are way above average. See where I’m going? My trusty guidebook on celiac disease, Recognizing Celiac Disease by Cleo Libonati, RN, BSN, says that HDL increases after being on the gluten free diet. Or can increase, I guess. Then again, it could be something else. ¯\_(ツ)_/¯ In thinking of going to a cardiologist, I sort of fear that he/she will be dismissive of a link to celiac disease, treated celiac disease, and would not therefore be considering all possibilities. @trents I'm sorry you've been diligently working on your numbers to no effect. That must be frustrating. LDL is a world that is far better understood than HDL, so for you there's maybe less "mystery." Familial hypercholesterolemia is for sure something that can be tested. Outside of that, you're right, genetics can determine a general pattern.
    • trents
      Anyone else with very high HDL?

      By trents · Posted

      Well, I have the opposite problem. My LDL has been moderately high for years. I eat healthy and exercise regularly but can't seem to move that meter. I used to be on a statin (and my doctors want me to go back on one) and it brought both HDL and LDL down but the ratios never changed. I think a lot of that cholesterol stuff is just baked into the genes.
×
×
  • Create New...