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

Assistance with raised levels

LouisaM
 Share

Recommended Posts

LouisaM Rookie
LouisaM
Posted

Hello, I’m a 20 year old female who has had celiac disease for 10 years.

my levels have been below 15 for 9 years.  Recently they were raised to 44 and I’m very worried.

i did holiday in late January and had two meals prepared for me by hotel staff.  I had no symptoms of gluten-free cross contamination.  However, could these meals have raised my levels that high?  I have also started on the contraceptive pill for menstrual pain relief.  Can the hormone change affect my levels?  I’m very concerned and worried.  Can someone please help?   Thank you 🙏 

 

 

 

 

Link to comment
Share on other sites
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


knitty kitty Grand Master
knitty kitty
Posted

Welcome to the forum, @LouisaM!

Taking Thiamine supplements helps with menstrual pain and irregularities.  Other vitamins like Riboflavin B2, Pyridoxine B6 and Niacin B3, and Vitamin D work with Thiamine and helped improve symptoms.

Even on a gluten free diet, Celiac people can develop nutritional deficiencies.  Discuss nutritional supplementation with your doctor and nutritionist.

References:

Nutritional Imbalances in Adult Celiac Patients Following a Gluten-Free Diet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8398893/

The Effects of Vitamin B1 on Ameliorating the Premenstrual Syndrome Symptoms

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4825494/

The Effect of Micronutrients on Pain Management of Primary Dysmenorrhea: a Systematic Review and Meta‐Analysis

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7146731/

Menstrual cycle symptoms are associated with nutrient intake: Results from network analysis from an online surve

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10350787/

Hope this helps!  

Link to comment
Share on other sites
Scott Adams Grand Master
Scott Adams
Posted

It is possible that the meals you ate were cross-contaminated, and since you were on vacation perhaps you also ate at more restaurants than usual, which is also the most common source of gluten cross-contamination.

This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):

 

 

Link to comment
Share on other sites
  • 1 month later...
LouisaM Rookie
LouisaM
  • Author
Posted

Hi Scott,

thought I’d share my new blood test results to see if you could provide more feedback.

Upon diagnosis over 10 years ago my IgG level was 250!  After going gluten-free, it dropped to 29 within 3 years.  Fast forward to now, it has raised to 44 in my February test and is now 45 in my test from late April.  I’m concerned why it has raised?  Is this level concerning for long term health?

thank you for your help. 
louisa

Link to comment
Share on other sites
RMJ Mentor
RMJ
Posted

Have all of your tests been run by the same lab? What are the normal ranges and are they the same for all of the results?

The units used to report celiac antibody results are not standardized.  Even though I’ve had tests ordered through the same health system for twelve years the normal ranges have been  0 to 19, then 0 to 3 and now 0 to 4.99. My results (now that I’m gluten free) are always at the top of each of the normal range, for example 18, 3 and 4.9.

Link to comment
Share on other sites
LouisaM Rookie
LouisaM
  • Author
Posted

Hi Scott,

thought I’d share my new blood test results to see if you could provide more feedback.

Upon diagnosis over 10 years ago my IgG level was 250!  After going gluten-free, it dropped to 29 within 3 years.  Fast forward to now, it has raised to 44 in my February test and is now 45 in my test from late April.  I’m concerned why it has raised?  Is this level concerning for long term health?

thank you for your help. 
louisa

Link to comment
Share on other sites
LouisaM Rookie
LouisaM
  • Author
Posted

Hi RMJ,

thanks for your response.

yes, the range has been the same across the labs however it’s my personal level that has gone from 29 to 45.  Still not sure why?  Is reactive celiac common or could it be some other inflammation?  I’m just not sure why my level is creeping up after being consistently low for over 7 years.

 

Link to comment
Share on other sites
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Scott Adams Grand Master
Scott Adams
Posted

For people with celiac disease hidden gluten in their diets is the main cause of elevated Tissue Transglutaminase IgA Antibodies (tTG-IgA), but there are other conditions, including cow's milk/casein intolerance, that can also cause this, and here is an article about the other possible causes:

 

 

Link to comment
Share on other sites
LouisaM Rookie
LouisaM
  • Author
Posted

Thank you Scott!  You are always so helpful and I value your advice. 
 

Link to comment
Share on other sites

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
      125,810
    • Most Online (within 30 mins)
      7,748
    Niki111084
    Newest Member
    Niki111084
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.8k
    • Total Posts
      69k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • RMJ
      Implications of glutening after repairing villi

      By RMJ · Posted

      It will not undo all of the healing.  If it did, diagnosis of celiac disease would be much easier!  To have enough damage to see on an endoscopy requires several weeks of gluten ingestion. 
    • Jean Shifrin
      Implications of glutening after repairing villi

      By Jean Shifrin · Posted

      HI, I am new to this and am still in 'repair' mode, which I know will take time. But I'm wondering if anyone knows what happens if you ingest gluten after you have made a lot of progress in repairing your villi. Does anyone know if you just have a short-term issue? Or does an accidental ingestion of gluten derail all the work you've done and set you back to square one? Thanks.
    • Scott Adams
      Is McDonald's Safe for Gluten-Free Orders?

      By Scott Adams · Posted

      Hydrolyzed wheat is wheat protein that has been broken down into smaller components through a chemical or enzymatic process called hydrolysis. This ingredient can be found in various products, including cosmetics, personal care items, and some food products. For people with celiac disease, hydrolyzed wheat is generally not safe to consume because it still contains gluten proteins, even in its broken-down form. Though hydrolysis reduces the size of these proteins, it doesn’t fully remove the components that trigger an autoimmune response in people with celiac disease. In food products, hydrolyzed wheat protein still poses a risk and should be avoided. With regard to the McDonald's French fries, the total amount of hydrolyzed wheat in the flavoring is small, and the amount that ends up in an order of fries is even smaller, and likely below 20ppm. McDonald’s states that the fries are gluten-free by ingredient and free from cross-contact with gluten-containing foods in their dedicated fryers. Third-party tests and statements by McDonald's confirm gluten levels are below the FDA threshold for gluten-free labeling (20 parts per million or less). So, while McDonald’s USA fries may be gluten-free based on testing, some people with celiac disease still approach them cautiously due to the past concerns and individual sensitivities.
    • trents
      Is McDonald's Safe for Gluten-Free Orders?

      By trents · Posted

      Here is an excerpt from this article: https://pmc.ncbi.nlm.nih.gov/articles/PMC82695:   Studies have shown that various peptidases of fungal, plant, animal, or bacterial origin are able to hydrolyze gluten into harmless peptides. According to SDS‐PAGE pattern, proteolytic enzymes hydrolyze gliadins (Heredia‐Sandoval et al., 2016; Scherf et al., 2018; Socha et al., 2019; Wei et al., 2018, 2020). Bacterial peptidase (Krishnareddy & Green, 2017), fungal peptidase (Koning et al., 2005), and prolyl endopeptidases (PEPs) (Amador et al., 2019; Janssen et al., 2015; Kerpes et al., 2016; Mamo & Assefa, 2018) thoroughly degrade gliadin fractions to decrease gluten concentration and influence celiac disease. Aspergillus niger derived PEP (AN‐PEP) were assessed in clinical cases for their impact on modifying immune responses to gluten in celiac patients (Lähdeaho et al., 2014). Guerdrum and Bamforth (2012) reported that PEP addition in brewing technology decreased the prolamin and all of the identified immunopathogenic gluten epitopes in beer production (Akeroyd et al., 2016). On the contrary, many of the recent investigations which employed enzyme‐linked immunosorbent assay (ELISA), mass spectrometry, and Western blot analysis reported that PEP did not thoroughly destroy the whole gluten proteins (Allred et al., 2017; Colgrave et al., 2017; Fiedler et al., 2018; Panda et al., 2015), which indicates that beers treated with PEP are not safe for celiac disease patients. Anecdotally, this excerpt supports what we hear from the celiac community on this forum with regard to "gluten free" hydrolyzed wheat products and that is that some still react to them while many don't.
    • Scott Adams
      Anybody else have a similar experience...theories welcome as its something which i dont really understand.....

      By Scott Adams · Posted

      There aren't good studies that have been done on celiac disease remission, and I'm going from a distant memory of an older post here, but the longest remission that Dr. Stefano Guandalini from the University of Chicago Celiac Disease Center has witnessed was ~10 years, then the symptoms of celiac disease and the damage came back. The real issue though, is that you still could increase your risk of various related diseases and disorders by eating gluten, but again, celiac disease remission has not been studies enough to know what health risks you might face.
×
×
  • Create New...