first results enterolab

[harma]

Dear All I have the first results back from enterolab. Can anybody help me with the interpretation of it?

the results:

A) Gluten Sensitivity Stool and Gene Panel Complete *Best test/best value
Fecal Anti-gliadin IgA: 125 Units

Fecal Anti-tissue Transglutaminase IgA: 54 Units

Quantitative Microscopic Fecal Fat Score: 578 Units

Fecal Anti-casein (cow's milk) IgA: 17 Units

HLA-DQB1 Molecular analysis, Allele 1:

[tex]

Hi Harma,

Here is my interpretation of your results:

A) Gluten Sensitivity Stool and Gene Panel Complete *Best test/best value
Fecal Anti-gliadin IgA: 125 Units

You are very sensitive to gluten, in wheat, and probably also to hordein in barley, secalin in rye, and avenin in oats.

Fecal Anti-tissue Transglutaminase IgA: 54 Units

The gluten is causing your immune system to generate an autoimmune reaction against your intestines, which is probably why you show so much evidence of small intestinal damage.

Quantitative Microscopic Fecal Fat Score: 578 Units

You have a lot of small intestinal damage, and you have a pretty severe malabsorption problem. Be sure that you are taking a sublingual B-12 lozonge which includes folate, and you should also be taking a multivitamin that contains all the B vitamins, especially.

Fecal Anti-casein (cow's milk) IgA: 17 Units

You're sensitive to casein, in any dairy products made from cow's milk, (and probably any other type of milk).

HLA-DQB1 Molecular analysis, Allele 1:

Something happened, and your gene test results were not included in your post.

Tex

[harma]

I only received the results partly by mail, I found the rest on the enterolab page with an explanation:

A) Gluten Sensitivity Stool and Gene Panel Complete *Best test/best value
Fecal Anti-gliadin IgA: 125 Units

Fecal Anti-tissue Transglutaminase IgA: 54 Units

Quantitative Microscopic Fecal Fat Score: 578 Units

Fecal Anti-casein (cow’s milk) IgA: 17 Units

HLA-DQB1 Molecular analysis, Allele 1: 0302

HLA-DQB1 Molecular analysis, Allele 2: 0301

Serologic equivalent: HLA-DQ 3,3 (Subtype 8,7)

C) Egg, Yeast, and Soy Food Sensitivity Stool Panel
Fecal Anti-ovalbumin (chicken egg) IgA: 9 Units

Fecal Anti-saccharomyces cerevisiae (dietary yeast) IgA: 11 Units

Fecal Anti-soy IgA: 16 Units

[harma]

It is a double feeling this test result. The gluten and the milk is fine, I expected that, but the yeast and the soy.........does not make me happy. So much I cannot eat anymore. Not that it is about the food primarily more about I have to be so careful now in what I can eat and not eat............deep breath........ And egg no problems, but I never eat eggs, I don't like eggs. And the problems with corn. Sorry I am feeling a little bit sorry for myself at the moment. Of course there will be a life after this I know. But well I am just not happy with it.


and also sorry I tell my story here in couple of message, it is just I have need to share my thoughts at the moment, with people who understand who what it is to have this disease and to have to live with a diet.


Of course the good part is, I know now, what the problems are and what I can do myself to solve it, what also is very important to me.

[Lucy]

Harma,

Congrats on finding out what you need to do. Your feelings are right on course. Write as many posts as you need to to help you through this.

You are absolutely right -- you CAN do this. This site is here to help you, and our Dee is a great resource if you need to find a way around some of the ingredients when you want something from a recipe.

Even if you don't eat eggs, it's nice to be able to use them in recipes, so in that respect, you are fortunate -- wish I didn't have that one, as the others are easily substituted!

Wouldn't worry about the yeast, say on fruits and vegetables where that species is naturally occurring, but rather avoid the greater sources, such as brewed beverages and baker's yeast used in baked goods. There are other ways to make baked things without yeast, but I can't remember exactly how you do that. Maybe someone who bakes without yeast will come along to help.

I have a friend from Ireland who has a recipe for Irish soda bread that uses eggs but not yeast, and I hope not milk, and would be fine with a gluten free flour, she thinks. I don't have her recipe yet, but when/if I get it, I'll try to remember to post it. Maybe someone will come along who can tell you which of the gf flours work out best with that recipe.

Oh, and about the casein, be sure to note that casein is often used to flavor things as that's what gives milk and dairy products their flavor. To find a margarine, say, for a recipe, look for the cheapest ones as they are usually made without casein -- less tasty, but it will do with the recipe.

Best wishes, Luce

[tex]

Harma,

I understand how you feel. It's bad enough to suspect that those foods bother you, but when you find out that it's absolutely true, it can be very depressing, for a while. Nothing has changed, though, except that now you are empowered with more of the facts that you need, for planning your meals.

If you were not eating any eggs, when you sent the sample, that means that the test results were probably based on only trace amounts in your diet, at best. Since the result was within one unit of being a positive result, it may well be the case that if you had been eating eggs, right before the sample was taken, the result of the test might have been positive. IOW, if you're not eating eggs, then your body will not be producing antibodies to them, even if you are sensitive to them. Keep that in mind, if you should add eggs to your diet in the future. IOW, if you have a reaction after eating eggs, that would be pretty strong evidence that my theory is correct.

As I mentioned in the e-mail, your genetic results show that you have double DQ3 genes, which is why you have so many food intolerances.

And, as Luce mentioned, please don't hesitate to share your feelings on this. We all learn something from everyone else's insight, and we all understand what you are dealing with, especially those of us who have had to follow similar very restrictive diets. MC is a cruel disease, and it's difficult to deal with, but knowledge is power, and knowledge is the weapon that will allow you conquer the disease.

Tex

[connie]

Harma,
Congratulations for getting the tests done so quickly.

I think it is okay if you feel sad about all this. I think we all feel sad at some point dealing with MC. That's why we need contact with other people who are going through the same thing. Then we can pick ourselves up and go forward.

Tex said it well:

I understand how you feel. It's bad enough to suspect that those foods bother you, but when you find out that it's absolutely true, it can be very depressing, for a while. Nothing has changed, though, except that now you are empowered with more of the facts that you need, for planning your meals.

Remember nothing has changed. You just have more information to help you.

Darn those genes!
It is good to have friends to share MC with. I am thinking of you.
Connie

[Gloria]

Harma,

We know exactly how you feel; your reaction is the same as ours were. With luck, these will be your only intolerances and you will be able to resolve your MC issues. The diet is possible and will become easier as you learn which foods to avoid.

You'll find a lot of information on diet here: http://www.perskyfarms.com/phpBB2/viewforum.php?f=6

Also, don't hesitate to ask us any questions.

Gloria

[Rosie]

Harma, I was where you are just a few months ago, except that it took me longer to figure out my intolerances because I did the testing in stages (gluten dairy, soy, yeast and corn). Now you know what you have to do, and have genuine hope that you can lick this, rather than be stumbling around trying to guess. It really doesn't take long to make the adjustment, and get organized around the cooking changes. Once you have on hand what you need, then it becomes much easier. I have about good 10 recipes now that I alternate, so that helps.

Good luck,

Rosie

[ant]

Dear Harma,

Just want to say again we all are with you

Best, Ant

[NJ]

Quick question as I don't want to hijack the thread:

I had an IgG food allergy panel done two years ago that showed me being intolerant to various foods (gluten, dairy, eggs, soy-- being the main ones). Trial and error has confirmed for me the gluten and dairy intolerances, but I'm suspicious of the other foods. Do you guys put any faith in IgG blood testing for food allergies? I'm tempted to do the EnteroLab testing, but it is a lot of money for me. Do you think the stool testing is better/more accurate/more trustworthy than the IgE or IgG blood testing? I've been previously diagnosed with Ulcerative Colitis if this has any bearing on the testing.

Any advice you can provide is much appreciated. Thank you.

[harma]

thanks all for the warm words. Yes I know, it is now just a matter of figuring out which replacements there are for the intolerances. For me it works better, not to focus on what I can't eat and what the replacement could be, but focus on what else is available in the supermarket that I can eat. Using pure ingredients and see how things go. I could move to Asia , I had rice for breakfast this morning. I will stick a while to my rice, rice crackers, rice milk (and what else rice stuff I can find) diet, including bananas , apple sauce, chicken and some easy to digest veggies. Just to try to get some rest in my tummy. And than slowly adding other stuff and see how things go.

Reading NJ question about the allergy testing, I can't answer your question. But recalls another questions. I read in your message you had an IgE and/or and IgG (blood) test. The enterolab test are IgA tests. What are the differences? You have food intolerances and food allergies. An intolerance can mean you lack an enzyme or another component to digest food like with lactose. Intolerance also means the immune system recognize the food as an enemy and attacks it. This attack damages the body, like with gluten. From what I've understood from it is gluten as being an IgA Reaction. Does IgA intolerance to soy, casein, yeast, egg and other foods, also means that the attack of the immune system to this compounds damage the body (by causing inflammation or other auto immune diseases)? And do you have these intolerances for life, like once it it triggered you have to stay of these foods for ever. Like gluten.

I am asking this, because when you have an IgE reaction on food, isn't it that called an allergy? This IgE antibodies react on a specific food ingredient, which stimulates the mast cells, starting to produce histamine, causing an allergic reaction. What I have been reading about this reaction can come and go during your life. Like children sometimes grow over an allergy sometimes. And isn't that a fundamental difference with an IgA food intolerance? I am just wondering, any one who knows more about this?

[faithberry]

So sorry about all those intolerances! But it looks like you are on board with a good plan.

Good luck!

[tex]

Harma,

Yes, I believe you are pretty much correct in your understanding of how the various immunoglobulin responses are related to MC. In general, IgA is used for stool tests, simply because it plays a critical role in mucosal immunity, and more IgA is produced in mucosal linings than all other types of antibodies combined. And, secretory IgA, (sIgA), can survive in the harsh gastrointestinal tract environment, and provide protection against microbes that multiply in body secretions.

IgE is typically the least abundant type of antibody present, but it's capable of triggering the most powerful immune reactions. It can specifically recognize an "allergen" and it interacts with basophils and mast cells, (which are capable of mediating inflammatory reactions), so that they become "primed" or "armed", and ready to release chemicals like histamine, leukotrienes, etc., which cause many of the symptoms we associate with an acute allergy response, such as airway constriction in asthma, and even anaphylaxis.

IgG antibodies are predominately involved in the secondary immune response, and it's presence in the blood generally corresponds to maturation of the antibody response. It's associated with immune complex diseases, and autoimmune diseases.

So yes, an IgE reaction is what we think of as a classic allergic response. And yes, IgA reactions to casein, soy, and certain other proteins that contain similar amino acid sequences, can indeed cause damage to epithelial cells of the intestines, very similar to the damage caused by IgA type reactions due to gluten-sensitivity. That's why it's possible to develop the characteristic inflammation pattern seen in MC, even if gluten-sensitivity is not present, in some individuals.

At least, that's how I see it.

Tex

[tex]

Nathan,

Personally, I don't have a lot of faith in IgG testing for food allergies, (or intolerances, for that matter), but that's just my opinion. I don't believe it's specific enough, to be consistently correctly interpreted by most laboratory technicians. We have found the stool tests at Enterolab to be much more sensitive, and very specific. I trust them completely, over any other type of test, for determining food sensitivities.

Since all epithelia are similar, (whether it be skin, or the lining of the intestines), theoretically at least, a test which works reliably in one location, should work reliably for other epithelial locations in/on the body. The problem is, there seems to be too much inconsistency in the results of IgE and IgG tests of the skin, for them to be applied with any degree of reliability to the lining of the GI tract. IOW, what sounds good in theory, doesn't always work out in the real world, but I'm not convinced that those tests are all that great for skin testing, in the first place. Obviously, they're appropriate for topical considerations, (skin rashes), but the results just don't seem to extrapolate very well to other epithelial locations in the body.

On the other hand, you can indeed do tests of the gut lining, to determine skin issues, (dermatitis herpetiformis, for example, and certain other types of eczema), so maybe it would be more appropriate to do all tests for epithelial issues in the gut, (including skin problems), rather than trying to resolve gut, (or skin), issues, by doing skin tests.

Actually, for testing of this type, the prices at Enterolab are quite reasonable, when compared with the competition, especially in consideration of their far superior sensitivity and reliability. They are several orders of magnitude more sensitive than blood tests, and their reliability approaches 100%. They seem expensive, simply because most insurance companies still do not cover them. Without looking it up, if I recall correctly, they offer an egg, soy, and yeast panel, for $199, whereas most individual tests are $99. Not exactly cheap, but a bargain by most medical standards.

Obviously, though, this is just my opinion, but based on all the many test results that I've seen, (and the tests that I've had done, myself), the results always seem to be right on the money. That can't be said for most of the competing tests that are offered. Mine showed that I am not sensitive to eggs, soy, and yeast, for example, and my experience bears that out.

While there are certainly some significant differences in the histologic and clinical characteristics of the various IBDs, I have a strong hunch that food intolerances have the potential to play a huge part in attaining/maintaining remission, for any of them.

Tex