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 results please. As I have a appt after the New Year.


Jtestani
Go to solution Solved by Scott Adams,

Recommended Posts

Jtestani Newbie

My question is .. my test results

Ttg (IgA 1.7 u/ml & IgG 3:3 u/ml)  both negative &

DGP IGG 7.1025 negative

but DGP IGA postive at 36.2007 U/ML. 

Am I showing a negative test result? 
any insight helps as I have to wait till new year for next Doctor’s appt. 
Thanks 


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



Celiac.com Sponsor (A8-M):



trents Grand Master

The positive DGP-IGA indicates the possibility of celiac disease. It is typical for someone who does have celiac disease to have some antibody tests be negative and others positive. This is not unique to celiac disease diagnosis. It is why doctors typically run many tests when seeking diagnosis of a suspected disease. 

The DGP-IgA test is considered to have high sensitivity and specificity. In general, the DGP-IgA test has been reported to have a sensitivity ranging from 75% to 95% and a specificity ranging from 90% to 100%. Overall, the DGP tests, including DGP-IgA and DGP-IgG, exhibit a sensitivity of approximately 85-95% and a specificity of about 95-98%.

The above paragraph is taken from this article which gives an overview of the various tests that can be run for celiac disease and their reliability:

What symptoms are you experiencing?

  • Solution
Scott Adams Grand Master

One positive blood test result means you likely have celiac disease, but to confirm it they may want to do an endoscopy to verify it with biopsies. Unless you have severe symptoms now, you likely should continue eating gluten daily until all testing is completed, and should eat tons of gluten daily in the 2 weeks before an endoscopy.

  • 2 weeks later...
JettaGirl Newbie

My blood tests didn’t show I had Celiac’s but the endoscopy did. The test is easy and you feel nothing after, it’s basically like taking a nap. The worst part is getting the IV, which is pretty easy and basic, hopefully this helps!

Celiac comments Rookie

I had 2 blood tests at the same time. One negative, one positive.  No insurance coverage for endoscopy but felt MUCH MUCH better after three days gluten-free and many hair, skin, and rash issues cleared or improved in a week. It seems there are lots of false negatives in Celiac blood tests. 

trents Grand Master
20 minutes ago, Celiac comments said:

I had 2 blood tests at the same time. One negative, one positive.  No insurance coverage for endoscopy but felt MUCH MUCH better after three days gluten-free and many hair, skin, and rash issues cleared or improved in a week. It seems there are lots of false negatives in Celiac blood tests. 

You are confusing two different things. You are confusing seronegative celiac disease, in which all celiac antibody tests will be negative despite a positive biopsy, with mixed positive and negative antibody tests. It is normal for someone with celiac disease to not have all antibody tests throw positives. That's why they have developed different antibody tests. What one misses, another may catch. It is the same way when diagnosing many other medical conditions. Usually, not all diagnostic tests for that condition will be positive. You have to look at the total body of evidence.

JettaGirl Newbie

Thank you! It was never explained to me why it didn’t show up in the labs. This makes so much more sense to me now. The endoscopy test was very easy though. I was worried about my first one and have had 2 since. I don’t think I was able to eat after midnight because of anesthesia, the procedure itself took 20 minutes. I did need a driver to get me home after just where I was put under anesthesia for the procedure. 


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



Celiac.com Sponsor (A8-M):



trents Grand Master

JettaGirl, there are a number of serum antibody tests that can be ordered when diagnosing celiac disease. Unfortunately, most physicians will only order one or two. So, a negative on those one or two may or may not add up to seronegative celiac disease since had a "full celiac antibody panel" been ordered you may have thrown some positives. False negatives in the IGA antibody tests can also be caused by low total IGA count. So, a "total IGA" test should always be ordered along with the single most popular test, the tTG-IGA. Unfortunately, many physicians only order the tTG-IGA. And then there are other tests that are IGG based. A full celiac panel will include both the IGA tests and the IGG tests. Here is a primer: 

And here's another article on seronegative celiac disease:

https://pmc.ncbi.nlm.nih.gov/articles/PMC4586545/

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
      127,795
    • Most Online (within 30 mins)
      7,748

    Kiwi86
    Newest Member
    Kiwi86
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.4k

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)

    • There are no registered users currently online

  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Manaan2
      Hi Trents-Thanks for reading and sharing insight.  We need all the help we can get and it's super appreciated.  She is currently dairy, soy and oat free and those have mostly been completely excluded from her diet since the diagnosis (we tried going back on dairy and oats at different times for a bit, didn't see a significant difference but have now cut out again just to be extra safe since her issues are so persistent.  We did cut eggs out for about 3 months and didn't notice significant difference there, either.  The only one we haven't specifically cut out completely for any portion of time is corn, however, we've kept it minimal in all of our diets for a long time.  She definitely goes 3-4 weeks without any corn products at times and still has issues, but I'm guessing that's not long enough to confirm that it isn't causing issues.   We could definitely try to go longer just to double check.  Thanks again!   
    • Jordan23
      Ok so know one knows about cross reactions from yeast,corn, potatoes, eggs, quinoa ,chocolate, milk, soy, and a few more I forgot.  There all gluten free but share a similar structure to gluten proteins. I use to be able to eat potatoes but now all of a sudden I was stumped and couldn't figure it out when I got shortness of breath like I was suffocating.  Then figured it out it was the potatoes.  They don't really taste good anyways. Get the white yams and cherry red 🍠 yams as a sub they taste way better. It's a cross reaction! Google foods that cross react with celiacs.  Not all of them you will cross react too. My reactions now unfortunately manifest in my chest and closes everything up . Life sucks then we die. Stay hopeful and look and see different companies that work for you . Lentils from kroger work for me raw in the bag and says nothing about gluten free but it works for me just rinse wellllll.....don't get discouraged and stay hopeful and don't pee off god
    • K6315
      Hi Lily Ivy. Thanks for responding. Did you have withdrawal? If so, what was it like and for how long?
    • trents
      Welcome to the forum, @Doris Barnes! You do realize don't you that the "gluten free" label does not mean the same thing as "free of gluten"? According to FDA regulations, using the "gluten free" label simply means the product does not contain gluten in excess of 20 ppm. "Certified Gluten Free" is labeling deployed by an independent testing group known as GFCO which means the product does not contain gluten in excess of 10 ppm. Either concentration of gluten can still cause a reaction in folks who fall into the more sensitive spectrum of the celiac community. 20 ppm is safe for most celiacs. Without knowing how sensitive you are to small amounts of gluten, I cannot speak to whether or not the Hu Kitechen chocolates are safe for you. But it sounds like they have taken sufficient precautions at their factory to ensure that this product will be safe for the large majority of celiacs.
    • Doris Barnes
      Buying choclate, I recently boght a bar from Hu Kitchen (on your list of recommended candy. It says it is free of gluten. However on the same package in small print it says "please be aware that the product is produced using equipment that also processes nuts, soy, milk and wheat. Allergen cleans are made prior to production". So my question is can I trust that there is no cross contamination.  If the allergy clean is not done carefully it could cause gluten exposure. Does anyone know of a choclate brand that is made at a facility that does not also use wheat, a gluten free facility. Thank you.
×
×
  • Create New...