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Is this celiac?


Greek4eva323

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Greek4eva323 Rookie

My endoscopy showed mild duodenal intraepithelial lymphocytosis with preservation of the villous architecture. 

I tested positive for both the DQ2 and DQ8 Celiac genes. I was put in a 1 out of 24 risk for Celiac passed off the gene test results. 

These were the results of my most current celiac blood panel. 

Endomysial IGA

Negative

T-Transglutaminase (Ttg) IGA

Your Value<2 U/mL

Standard Range0 - 3 U/mL

Iga

Your Value398 mg/dL

Standard Range87 - 352 mg/dLFlagH

(In March this was at at 366, now it's up to a 398).

T-Transglutaminase (Ttg)

Your Value6 U/mL

Standard Range0 - 5 U/mLFlagH

Waiting to talk to Gi but curious what others think. 


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knitty kitty Grand Master

Welcome to the club!

(Not diagnostic, just familiar symptomology commonly seen in Celiac Disease).

 

Greek4eva323 Rookie

I just dont know if I should take it as celiac or not? My endoscopy was done when I very first started showing symptoms. Could there have not been damage yet because it was caught at onset?

 

I was hoping the 2nd celiac panel would give me clear cut answers. 😞

Scott Adams Grand Master

It looks like you have a positive blood test for celiac disease: T-Transglutaminase (Ttg) 6 U/mL (Standard Range 0 - 5 U/mL Flag H), and you have both genetic markers for it, and these two things mean that you most likely have celiac disease. Even if your biopsy were negative I think you should still consider going gluten-free.

Were you eating 2 slices worth of wheat bread per day for 6-8 weeks before your blood test? If not your values would have likely been higher. Be sure to keep eating this much gluten daily for at least 2 weeks before a biopsy.

Greek4eva323 Rookie
1 hour ago, Scott Adams said:

It looks like you have a positive blood test for celiac disease: T-Transglutaminase (Ttg) 6 U/mL (Standard Range 0 - 5 U/mL Flag H), and you have both genetic markers for it, and these two things mean that you most likely have celiac disease. Even if your biopsy were negative I think you should still consider going gluten-free.

Were you eating 2 slices worth of wheat bread per day for 6-8 weeks before your blood test? If not your values would have likely been higher. Be sure to keep eating this much gluten daily for at least 2 weeks before a biopsy.

 

 

I went gluten free for only 2 weeks after my biopsy, blood test, and gene test. Then I got a 2nd opinion began eating gluten again for 4 weeks and redid the blood panel. 

Scott Adams Grand Master

What does your doctor say?

Awol cast iron stomach Experienced
(edited)
On 6/18/2022 at 12:40 PM, Greek4eva323 said:

My endoscopy showed mild duodenal intraepithelial lymphocytosis with preservation of the villous architecture. 

I tested positive for both the DQ2 and DQ8 Celiac genes. I was put in a 1 out of 24 risk for Celiac passed off the gene test results. 

These were the results of my most current celiac blood panel. 

Endomysial IGA

Negative

T-Transglutaminase (Ttg) IGA

Your Value<2 U/mL

Standard Range0 - 3 U/mL

Iga

Your Value398 mg/dL

Standard Range87 - 352 mg/dLFlagH

(In March this was at at 366, now it's up to a 398).

T-Transglutaminase (Ttg)

Your Value6 U/mL

Standard Range0 - 5 U/mLFlagH

Waiting to talk to Gi but curious what others think. 

I am labeled NCGS. I had high amounts of eosinophils and lymphocytes. I had inflammation starting at my esophagus, my stomach was horrible to the naked eye, then they got to the intestines. 

They initially were concerned I might have Barrett's esophagus although I don't match the particular profile. 

The pathology results revealed it was not Barrett's. Based on my other results negative for IgE mediated wheat allergy, and no villi damage not considered celiac. (Full disclosure side note I had to undergo a 2 week gluten challenge I was unable to complete the full 2 weeks.)

I am currently diagnosed NCGS with additional food intolerances, coupled with environmental allergies. My family is on the allergy/asthma spectrum, and I have a Celiac cousin. 

With me it was rule out IgE wheat, and Celiac with both scopes. From there it was food elimination diet to determine food intolerances. Even though I am not celiac I get a ton of symptoms gi, skin/rash/flushing, brain fog, neurological, edema, visible distension/bloating, my organs also experience inflammation.  So they were able to witness I am intolerant.

Best wishes on your journey to diagnosis, and healing.

 

Edit forgot neuropathy symptomology which is why I initially went self imposed gluten-free, prior to testing .( I was misdiagnosed IBS based on gi symptoms only for 20 plus years prior.) 

Edited by Awol cast iron stomach
Forgot symptom

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    • Matt13
      Hi knitty kitty, Scott and all, Thanks for kind words and asking!I will def. talk about histamine intolerance  on my next visit to gastro doc. My doc.gastro says that lactose or casein is very unlikely to create marsh 3b histology like gluten in adults in intestines. (that was previous question for Scott) Regarding my last EGD the villy was OK so refractory is out of the question based on my talk with dr. If Scott is right and there are so many intolerance in food for celiac what is left to eat?? And now histamine? I mean what should i eat? Maybe gastritis is doing all this trouble? Thanks Kind regard    
    • Rogol72
      @Richardo, I'm in the same boat as you! I can't handle certified gluten free oats at all. Quinoa is the worst, even when I soak it in water and then wash under the tap for 10 minutes ... I have a reaction. It must be an immune system reaction to the proteins in these gluten-free grains. 
    • trents
      We are all different and our immune systems are unique. I will say, however, that I have not gotten the impression as a moderator and reading hundreds and hundreds of posts on this forum over the years that a dermatitis herpetiformis outbreak caused by grains other than wheat, barley and rye is common. But perhaps it is more common than we have realized and it could be why it it is seems to be common that those who suffer from dermatitis herpetiformis struggle to keep it under control. Perhaps there are qualities found in all cereal grains besides gluten that are contributing factors. Also, have you tried a low iodine diet to see if it helps with your dermatitis herpetiformis? Reportedly, reducing iodine helps some folks afflicted with dermatitis herpetiformis.
    • Richardo
      Ok thanks Trents. I had the lesions biopsied and confirmed dermatitis herpetiformis, so I guess dermatitis herpetiformis can be associated with other grains not typically gluten. I appreciate your comment and I'll give Dr Osborne the benefit of the doubt because without him I would never have known of my grain intolerance and would still be suffering today. I simply never read anyone explain how grains could worsen dermatitis herpetiformis and I feel that information should be made much more readily available. Hey if someone tries going grain free and there's no improvement, no loss, however it drastically changed my life for the better and could at least be offered as a suggestion to sufferers from dermatitis herpetiformis. The other option is Dapsome and I wouldn't want anyone taking that chemical if there was a more natural solution. thanks again 
    • trents
      Welcome to the forum, @Richardo! We sometimes run across terms like "rice gluten", "corn gluten", and "oat gluten" but they are used informally and, technically, it is incorrect to speak of grains other than wheat, barley and rye as having gluten. Gluten is a protein with a specific structure found only in wheat, barley and rye. Other cereal grains contain proteins that are more or less similar in structure to gluten in some ways but are not actually gluten. Having said that, the proteins found in these other cereal grains are similar enough to gluten to possibly cause cross reactivity in some celiacs. Cross reactivity also happens with non cereal grain foods as well that have a protein structure similar to gluten. A prime example is dairy (the protein "casein"). Another example may be soy. Other foods can also cause cross reactivity for different reasons, such as microbial transglutaminase (aka, "meat glue") used commonly in pressed meat products. Just so you'll know, Dr. Osborne's claims have not received wide acceptance in the celiac community and are looked upon with skepticism by the medical and scientific community. Although he is a board certified nutritionist, his doctorates are actually in chiropractic medicine and pastoral science: https://www.drpeterosborne.com/about/dr-peter-osborne/ I am not sure Osborne has the training and background to address the chemical structure that defines gluten. I would encourage you to do some research on what gluten actually is. I have done this for myself and came away convinced that only wheat, barely and rye actually contain the protein gluten. I do not doubt your claims that you have breakouts of dermatitis herpetiformis from consuming these other grains. I am just contending it is not actually from gluten.
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