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

Test Results Confusions


canuckchick

Recommended Posts

canuckchick Rookie

Hi there,

After my sister was diagnosed with celiac, I cut out gluten for 10 days as part of a cleanse and felt much better. So I went back to wheat for 5 days, and my doctor ordered blood tests. She would only test for ttG and IgA as she said the rest were outdated or something (which isn't what the general consensus on this forum seems to be).

My ttg results were low (only 2) but my total IgA results were also low (0.88, and the sheet said that normal range was 0.9 - 5.5 g/L). My ferratin was also low (10), though my hemoglobin is ok. Other things (B12, folate, thyroid) are fine.

So I understand that low IgA can lead to a false negative on ttg, but based on the fact that my IgA is basically only at the low end of normal, rather than non-existent, I'm not sure if that's really a factor.

Sooooo.... I don't know. I have been gluten-free for about a month now, and while I wouldn't say that all my symptoms have cleared up (wouldn't that have been nice, a simple all-in-one solution like that), I do feel better overall. Even better, it has been a powerful kick in the pants to get more conscious about what goes into my body, and it has led me to better nutrition than I have probably ever experienced.

I think my approach is just to stick with the gluten-free for a while longer, and then challenge to see how I feel.

Any other thoughts from people? Should I go back to gluten and then request the full panel? Is it possible that if I did have elevated ttg levels, those 10 days off wheat could have dropped them that low, and that 5 days back on wasn't enough to bring them back up? (seems unlikely to me)

Thanks :)


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



Celiac.com Sponsor (A8-M):



Jestgar Rising Star

I would think that your approach of going completely gluten-free, then doing a challenge, is the best one. Tests give results that, when compared to the average population, are probably correct. A gluten challenge after a month or so gluten-free will test your body specifically. It's really the best way.

Crimson Rookie
My ttg results were low (only 2) but my total IgA results were also low (0.88, and the sheet said that normal range was 0.9 - 5.5 g/L). My ferratin was also low (10), though my hemoglobin is ok. Other things (B12, folate, thyroid) are fine.

So I understand that low IgA can lead to a false negative on ttg, but based on the fact that my IgA is basically only at the low end of normal, rather than non-existent, I'm not sure if that's really a factor.

Ello,

It looks to me as if you may be one of the IgA deficients. If the normal range is .9 and you're .88....I would do a bit of research on IgA defiencies. It would be quite important to know because if you are, and would ever need a blood transfusion or organ transplant, that would be taken into consideration because your body may react badly to blood that is NOT IgA deficient. You could also be one of the rare people that forms an antibody against IgA and in that case, you'd be attacking blood that's given to you.

I'd give you links but they're on the other computer.

I def. recomend doing your research though.

Cheers!

nora-n Rookie

You can upload all your links (favourites) onto google bookmarks. i have google toolbar installed both in IE and firefox and you put in the button for google bookmarks there. That way you have access to your bookmarks from different places.

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,796
    • Most Online (within 30 mins)
      7,748

    Maria1981
    Newest Member
    Maria1981
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.4k

  • Celiac.com Sponsor (A22):





  • 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...