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Trachellium

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Trachellium Newbie
Trachellium
Posted

Hi there- I read somewhere that Gliadin IGG is not as accurate as Gliadin IGA. I tested positive for Gliadin IGG antibodies and negative for Gliadin IGA.

TRANSGLUT IGA normal

ENDOMYSIAL IGA normal

RETICULIN IGA normal

GLIADIN IGA normal

GLIADIN IGG 1.58

ref range <or=0.90 negative

0.91 to 1.09 equivocal

>or=1.10 positive

Could this be a possible false positive? I am really banking on that this is what I have and am hoping the gluten free diet will help a lot but I have gotten my hopes up for other things to make me feel better (normalizing thyroid, adrenals, hypoglycemia) and been let down and I don't want this to be another one of them. Is it only accurate with a biopsy?? Thanks so much.

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ShayFL Enthusiast
ShayFL
Posted

Did they test your TOTAL IgA? Without that, the IgA results are meaningless. If you are deficient, then the IgA cant Dx you, but the IgG can.

Trachellium Newbie
Trachellium
Posted
  • Author

I'm not sure. What it says on the test is:

GLIADIN IGA 0.15 (reference range same as above GLIADIN IGG

Nowhere does it say total. So are you saying that this IGG is enough to diagnose me?

Thanks for your help.

confused Community Regular
confused
Posted

Well Igg can only diagnose if you are iga deficient. I would call your dr and ask him to run an test for total iga.

paula

Rachel--24 Collaborator
Rachel--24
Posted

Of all of the tests which were run the antigliadin IgG is least specific for Celiac Disease. This is why its important to know whether or not you are IgA deficient. If you are not producing sufficient IgA everything will come back negative even if you do have Celiac.

If it is determined that you are IgA deficient the more specific tests can be ordered which will check IgG antibodies rather than IgA.

nutrifoodie Apprentice
nutrifoodie
Posted
Of all of the tests which were run the antigliadin IgG is least specific for Celiac Disease. This is why its important to know whether or not you are IgA deficient. If you are not producing sufficient IgA everything will come back negative even if you do have Celiac.

If it is determined that you are IgA deficient the more specific tests can be ordered which will check IgG antibodies rather than IgA.

that really makes me think.

years ago when I started having problems they did an IgG food allergy panel on me.. wheat came up, but not the highest possible in the range of "sensitivities" ... in February they did a whole GI panel, soy came up positive, but gluten/gliadin didn't. That test also told me I am VERY IgA defficient (stool). Could there be a connection there? I haven't been diagnosed with celiacs disease, although we just figured out that the problems my dad has been having is because of wheat, he's been wheat free ever since, but not gluten free like me (I am wheat free from a horrible head rash which I won't elaborate about here, and I've recently gone gluten free because I think it might help my other problems and I might be a Celiac). I am looking into gene testing, and need to convince my parents. If it isn't good, then we know my dad and I don't have Celiac..

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    • trents
      Certified gluten free oats

      By trents · Posted

      Yes, I would think that for the 10% of celiacs who can't tolerate oats it would cause villous atrophy just like gluten. No, it would not produce marsh 3b villous atrophy in a couple of days. Nothing will produce measurable villous atrophy that fast. It takes at least two weeks of at least 10g of gluten consumption daily (10g is the amount found in about 4-6 slices of wheat bread) to develop measurable villous atrophy and even then probably not 3b villous atrophy. Are you asking these questions in because you are considering taking on a gluten challenge?
    • Matt13
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      By Matt13 · Posted

      Thanks for the awnsers i understand there is maybe system reaction but do they create or cause villious atrophy? And igmf you it them for example a couple of days di they instantly induce marsh 3b?
    • robingfellow
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      By robingfellow · Posted

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    • Mr-Collateral531
      Can gallbladder issues cause symptoms of celiac disease?

      By Mr-Collateral531 · Posted

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    • trents
      Certified gluten free oats

      By trents · Posted

      Your doctor may or may not be well-informed about the issue you raise so I would not agree that he/she would necessarily be the best person to rely on for a good answer. The question actually raises two issues.  The first issue has to do with cross contamination and individual sensitivity as dublin55 alluded to. Oats and wheat are both cereal grains that are typically grown in the same areas, transported in the same trucks, stored in the same silos and processed on the same equipment. So, there is usually significant CC (Cross Contamination). With gluten free oats, there is some effort to separate these processes that would otherwise cause significant CC and "gluten free" oats should meet the FDA requirement of not exceeding 20 ppm of gluten. But this 22 ppm standard is not strict enough for more sensitive celiacs. "Certified gluten free" oats (and other food products are held to a stricter standard, that being not exceeding 10 ppm. But even that is too much gluten for some super sensitive celiacs and will cause a reaction. The second issue with oats has nothing to do with gluten per se but with the protein found in oats called "avenin". Avenin has a structure similar enough to gluten to cause a reaction in some celiacs. This is called "cross reaction" not to be confused with "cross contamination" discussed in the previous paragraph. So, for whatever reason, whether cross contamination or cross reaction, it is estimated that about 10% of celiacs react to oats.
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