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Gliadin IgA indicative of Celiac Disease?
by lazydog, Sep 21, 2006 12:00AM
Son has had unexplained nausea, acute abdominal pain, bone pain, breathing difficulties for almost 12 months now. Having discounted Hashimoto's like mother looked to CD. His labs came back with high gliadin IgA 48 (<34) but Transglutaminase IgA 10 (<25). Doc said not Celiac Disease but I got no explanation as to the high Gliadin IgA.
Could it be he gluten sensitive but not yet has itestinal damage???
Could it be he gluten sensitive but not yet has itestinal damage???
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source: http://www.biodia.com/test230.html
I am also gluten intolerant. I know my physician did not do the blood test, but he told me to eliminate wheat/whey/oats for 2 weeks and after I did all of my symptoms went away. When I ate wheat again, the symptoms returned.
All of the symptoms you mentioned can be signs of an allergy or intolerance to wheat.
Still unsure why they bother testing the gliadin though ... if they only going to look at the transglutaminse result.
I agree with you. I also believe the medical community doesn't know enough about this disease. I heard that physicians' only spend 15 minutes in medical school reviewing this disease and its symptoms.
Also... the blood test you mentioned earlier has to be done when the patient is eating wheat. They did do the blood test on me after I stopped eating wheat but the results were negative. My immunologist told me later that the test results were invalid because I had eliminated wheat from my diet. He knows better because he has a 2 year old son with celiac disease.
Give it two weeks... maybe a little more time, just in case. Health food stores usually sell gluten free products.
Best of luck to you & your family !
P.S. - Be sure to look at all food labels (and I mean all) to make sure there is no wheat/whey or oats in the product. I think I remember a brand of potato chips that listed "whey" as an ingredient... same with soups.
I have a horrible memory... no rye or barley either. Any bread you buy must say, "gluten free". There are several brands of gluten free breads... the rice bread is good.
Found him yesterday clutching his stomach again...must be just awful - whatever it is!
Your son is lucky to have such caring parents. I have a feeling that you will find your answers very soon.
You probably already know:
Barley
Rye
Oats (unless specified Gluten free)
Wheat
You also have to avoid:
Modified Food Starch
Natural Flavors
Monosodium Glutimate (MSG)
Malt
Malt Flavoring
Most major food manufacturers have a GF list on their website.