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

Antigliadin Iga

Mother of Jibril

Recommended Posts

Mother of Jibril Enthusiast
Mother of Jibril
Posted

I stopped eating gluten in August 2008... WOW. What a huge improvement. Unfortunately, my allergist didn't tell me to get a celiac panel before I stopped eating gluten. By the time I realized that I should be tested I have already been off gluten for six weeks and the panel came back negative.

EMA negative

TtG IgA <1 (normal is <3)

Total IgA 310 (normal is 70-400)

Two weeks ago my allergist ordered a new celiac panel. I was kind of surprised since I've been gluten-free for the last seven months. I figured... oh well. Let's see what the test shows. The good thing is that this celiac panel included ALL the appropriate tests.

Antigliadin IgA 9.4 (normal is 0-10)

Antigliadin IgG <1.2 (normal is 0-10)

TtG IgA <1 (normal is <3)

TtG IgG 3 (normal is 0-5)

EMA negative

Total IgA 365 (normal is 70-400)

Keep in mind... these are the results after I've been off gluten (very, very strictly) for SEVEN MONTHS. Makes me wonder how high my antigliaden IgA was before I started the diet! I found an article from Scott Adams about the different components of the blood test... he says that in people with normal total IgA (like me), a positive antigliadin IgA is 97% specific for celiac disease.

https://www.celiac.com/articles/57/1/Interp...ults/Page1.html

I also found the arguments in this article very interesting. It would be stupid to wait for a heart attack before trying to prevent one... why should a gluten-sensitive person wait to develop full-blown celiac disease before going on a gluten-free diet?? :rolleyes: I feel grateful not to have MORE damage than what I already have.

https://www.celiac.com/articles/759/1/Early...e-MD/Page1.html

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

Celiac.com Sponsor (A8-M):


curiousgeorge Rookie
curiousgeorge
Posted

Interesting because for me antigliadin IgA was the only one that was "normal" 17 with a cut off of 20. The IgG and the TTG were off the charts.

I think its safe to assume it would have been over 10 7 months ago ;)

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      126,090
    • Most Online (within 30 mins)
      7,748
    EGGL
    Newest Member
    EGGL
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.2k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Wheatwacked
      Ground meat absolutely full of gluten?

      By Wheatwacked · Posted

      "grass-fed" meat by definition cannot contain wheat as it means the animal is only fed grass  organic meat can be fed wheat feed
    • Scott Adams
      Weird Symptoms

      By Scott Adams · Posted

      Your symptoms would not be typical celiac disease symptoms, but still could be related due to possible nutrient deficiencies.  The most common nutrient deficiencies associated with celiac disease that may lead to testing for the condition include iron, vitamin D, folate (vitamin B9), vitamin B12, calcium, zinc, and magnesium.  Unfortunately many doctors, including my own doctor at the time, don't do extensive follow up testing for a broad range of nutrient deficiencies, nor recommend that those just diagnosed with celiac disease take a broad spectrum vitamin/mineral supplement, which would greatly benefit most, if not all, newly diagnosed celiacs.      
    • Scott Adams
      Everyday life

      By Scott Adams · Posted

      This is a difficult situation, and one that your employer may not take seriously. It's possible that they don't have a way to accommodate your issues, but I don't know much about your work environment. Obviously moving you to another work area would be ideal, but would or could they do that? If not, you might be stuck having to wear a K95-type mask at work to avoid breathing any particles, but they still could end up on your skin. Another alternative is searching for a new job.
    • Scott Adams
      Injera recipe ?

      By Scott Adams · Posted

      Here you go:  
    • Scott Adams
      Has anyone found Ozempic affected their symptoms?

      By Scott Adams · Posted

      This is an interesting theory, but it’s important to note that Ozempic, while it does slow digestion, doesn’t change the body’s immune response to gluten in individuals with celiac disease. Even if symptoms seem reduced, the immune system is still triggered, which can cause the same long-term damage to the intestines, regardless of symptom severity. Regarding sourdough bread, while it may have lower levels of gluten depending on how it’s made, it’s still not safe for people with celiac disease unless it’s explicitly gluten-free. The immune response to gluten in celiac disease is triggered by even tiny amounts of gluten, so adhering strictly to a gluten-free diet is essential for health and healing. If you suspect Ozempic or other factors are influencing your symptoms, it might be worth discussing with your healthcare provider or a specialist to ensure you’re fully addressing your health needs.
×
×
  • Create New...