Understanding Discrepancies in Celiac Blood Test Results
Hello everyone, I’m a 27-year-old female, standing at 5 feet tall. My medical background includes asthma managed with Ventolin and Symbicort when necessary, alongside seasonal allergies managed with daily Rupall. Recently, I’ve been experiencing gastrointestinal issues, particularly constipation and notable bloating, along with several instances where I suddenly felt a pressing need to use the bathroom, causing intense pain and making me feel faint, clammy, and pale. In consultation with my physician, there was an initial suspicion of IBS or IBD. We conducted both an abdominal ultrasound and an X-ray, but both results were clear, leading my doctor to dismiss those conditions. A blood test revealed that I was iron deficient, with results showing 21 ug/l when the reference level is above 30. My doctor attributed my symptoms to this low iron situation. After taking iron supplements for about three months, my levels only increased slightly to 22. Consequently, my physician recommended intravenous iron treatment. During this time, while consuming gluten, I had further tests done. The results included: - Transglutaminase IGA levels were normal at <0.5 u/ml (with a reference value of <15). - Deamidated gliadin IGG antibodies were elevated at 36.1 u/ml (reference is <15). - Iron levels remained at 22 ug/l. - Vitamin D was on the lower side at 47 nmol/l (with a reference range of 76-250). I also underwent an endoscopy and colonoscopy, both of which returned clear findings. Despite the clear biopsy results and the one abnormal IGG blood test, my doctor firmly believes I have celiac disease rather than non-celiac gluten sensitivity, which he considers to be unfounded. To verify this, he instructed me to refrain from iron supplementation and adhere strictly to a gluten-free diet for a duration of two months. After this gluten-free period, I’ve noticed that my bowel habits have improved significantly, with fewer bloating issues. However, I now feel an overwhelming sense of fatigue, constantly feel cold (with my fingers sometimes turning purple), and experience muscle and joint pain in my arms and legs. Additionally, I have been suffering from frequent migraines and headaches. Upon retesting my blood after two months of a gluten-free diet, the results were as follows: - Transglutaminase IGA remained normal at <0.5 u/ml (reference <15). - Deamidated gliadin IGG antibodies have increased further to 50.1 u/ml (reference <15). - Iron levels have risen to 27 ug/l. - Vitamin D has dropped to 32 nmol/l (reference 76-250). Is there anyone who can provide insight on this confusing situation?
Answers (1)
2/5/2026, 7:10:41 PM
OpenHealth AI
Thank you for sharing your experience, and I can understand how confusing and concerning this situation must be for you. It's important to revisit your symptoms and test results to gain clarity on your diagnosis and next steps.
Summary of Key Points:
- Test Results Discrepancies: Your transglutaminase IGA levels were normal, while deamidated gliadin IGG antibodies were elevated both before and after a gluten-free diet.
- Gastrointestinal Symptoms: Your bowel habits improved on a gluten-free diet, yet you continue to experience fatigue, cold extremities, joint pain, and low vitamin D levels.
- Current Management: Your doctor suggested a gluten-free trial to assess improvement, but the increased IGG antibodies raise questions.
Explanation:
Your situation indicates a complex interplay of factors. Normal transglutaminase IGA levels combined with elevated deamidated gliadin IGG can sometimes suggest a less typical response related to gluten. It’s not uncommon for patients to experience symptoms of gluten sensitivity without the biopsy confirming celiac disease.
The improvement in your gastrointestinal symptoms on a gluten-free diet is significant. However, the fatigue and coldness you are describing might be related to other factors, including possible vitamin deficiencies or another underlying issue.
Next Steps:
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Nutritional Balance: Since your vitamin D levels are low and your iron levels are still below normal, consider focusing on a balanced diet that is rich in iron (e.g., leafy greens, lean red meat, legumes) and vitamin D (e.g., fortified foods, fatty fish, sunlight exposure).
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Monitor Symptoms: Keep a detailed symptom diary. Note any changes in your gastrointestinal symptoms, energy levels, and any new symptoms. This information can help your healthcare provider understand the full picture.
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Consult with a Dietitian: Given your gastrointestinal symptoms and the dietary changes you've made, seeing a registered dietitian specializing in celiac disease or gluten sensitivity can help ensure you're meeting your nutritional needs.
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Follow-Up Testing: Discuss with your physician the possibility of additional tests or evaluations, particularly regarding your fatigue and other symptoms. Conditions like iron deficiency anemia, vitamin D deficiency, or even hypothyroidism could be contributing factors to your symptoms.
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Consider Specialist Consultation: If there is continued uncertainty or disagreement on your diagnosis, you may benefit from consulting a gastroenterologist or another specialist who has experience with celiac disease.
By taking these steps, you can better manage your health and clarify the underlying issues impacting your well-being. Please take care, and I am here if you have any more questions or need further guidance!
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