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Childrens "negative" Blood Test Results

nothungry

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nothungry Contributor
nothungry
Posted

I had my children, ages 5 and 8 tested after I was diagnosed with celiac disease. The only one of the tests that came back positive was the "Antigliadin Abs, IgG". My 8 year old had 51 and my 5 year old had 97. My gastroenterologist and pediatrician said that overall they test negative even though these results are high positive. What does the IgG indicate? Why do they test for it if it is not an indicator of celiac disease? Is tTG really the only thing I have to be concerned about?

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KaitiUSA Enthusiast
KaitiUSA
Posted

Well the full panel really will show some insight. Every test kind of has its piece to the puzzle. IgG and IgA are used to pick up gluten antibodies and a problem with gluten in the body. This is usually the first indication of celiac.

tTG and EMA are used more to detect damage in the intestines-these are the best 2 tests and pretty accurate.Then there is the total serum IgA which is used to rule out IgA deficiency. If they are IgA deficient then that can be why IgA came back negative.

If just the IgG comes back positive with all the testing it may be in beginning stages and not being picked up or even other possibilities.

The IgG is the least accurate test out of all of the tests and that alone positive would most likely not result in a diagnosis.

If symptoms are there though and it is in the family then there is a likely chance that they are in beginning stages.

cdford Contributor
cdford
Posted

Even though both my boys are symptomatic (one significantly so), their tests came back negative. I strongly suspect that will change over time.

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    • trents
      Hidden Gluten in distilled vinegar

      By trents · Posted

      Take it easy! I was just prompting you for some clarification.  In the distillation process, the liquid is boiled and the vapor descends up a tube and condenses into another container as it cools. What people are saying is that the gluten molecules are too large and heavy to travel up with the vapor and so get left behind in the original liquid solution. Therefore, the condensate should be free of gluten, no matter if there was gluten in the original solution. The explanation contained in the second sentence I quoted from your post would not seem to square with the physics of the distillation process. Unless, that is, I misunderstood what you were trying to explain.
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      Hidden Gluten in distilled vinegar

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      No they do not contradict each other. Just like frying oil can be cross contaminated even though the oil doesn't contain the luten protein. The same is the same for a distilled vinegar or spirit which originally came from a gluten source. Just because you don't understand, doesn't mean you can tell me that my sentences contradict each other. Do you have a PhD in biochemistry or friends that do and access to a lab?  If not, saying you don't understand is one thing anything else can be dangerous to others. 
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      Hidden Gluten in distilled vinegar

      By Mynx · Posted

      The reason that it triggers your dermatitis herpetiformis but not your celiac disease is because you aren't completely intolerant to gluten. The celiac and dermatitis herpetiformis genes are both on the same chronometer. Dermatitis herpetoformus reacts to gluten even if there's a small amount of cross contamination while celiac gene may be able to tolerate a some gluten or cross contamination. It just depends on the sensitivity of the gene. 
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