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Here are my results, I have some questions at the end there if someone can help with that.
Date: 11/1/2010
A) Gluten Sensitivity Stool and Gene Panel Complete *Best test/best value
Fecal Anti-gliadin IgA 9 Units (Normal Range is less than 10 Units)
Fecal Anti-tissue Transglutaminase IgA 5 Units (Normal Range is less than 10 Units)
Quantitative Microscopic Fecal Fat Score Less than 300 Units (Normal Range is less than 300 Units)
Fecal Anti-casein (cow’s milk) IgA 11 Units (Normal Range is less than 10 Units)
HLA-DQB1 Molecular analysis, Allele 1 0501
HLA-DQB1 Molecular analysis, Allele 2 0502
Serologic equivalent: HLA-DQ 1,1 (Subtype 5,5)
C) Egg, Yeast, and Soy Food Sensitivity Stool Panel
Fecal Anti-ovalbumin (chicken egg) IgA 5 Units (Normal Range is less than 10 Units)
Fecal Anti-saccharomyces cerevisiae (dietary yeast) IgA 10 Units (Normal Range is less than 10 Units)
Fecal Anti-soy IgA 3 Units (Normal Range is less than 10 Units)
Interpretation of Fecal Anti-gliadin IgA: Intestinal antigliadin IgA antibody was below the upper limit of normal, and hence there is no direct evidence of active gluten sensitivity from this test. However, because 1 in 500 people cannot make IgA at all, and rarely, and some people can still have clinically significant reactions to a food antigen despite the lack of a significant antibody reaction (because the reactions primarily involve T cells), if you have a syndrome or symptoms known to be associated with gluten sensitivity, a gluten-free diet may help you despite a negative test. If you have no syndrome or symptoms associated with gluten sensitivity, you can follow a gluten-containing healthy diet and retest in 3-5 years; or you may opt to go gluten-free as a purely preventive measure.
Interpretation of Fecal Anti-tissue Transglutaminase IgA: The level of intestinal IgA antibodies to the human enzyme tissue transglutaminase was below the upper limit of normal, and hence, there is no evidence of a gluten-induced autoimmune reaction.
Interpretation of Quantitative Microscopic Fecal Fat Score: Provided that dietary fat is being ingested, a fecal fat score less than 300 indicates there is no malabsorbed dietary fat in stool indicating that digestion and absorption of nutrients is currently normal.
Interpretation of Fecal Anti-casein (cow’s milk) IgA: Levels of fecal IgA antibody to a food antigen greater than or equal to 10 are indicative of an immune reaction, and hence immunologic “sensitivity” to that food. For any elevated fecal antibody level, it is recommended to remove that food from your diet. Values less than 10 indicate there currently is minimal or no reaction to that food and hence, no direct evidence of food sensitivity to that specific food. However, because 1 in 500 people cannot make IgA at all, and rarely, some people can still have clinically significant reactions to a food antigen despite the lack of a significant antibody reaction (because the reactions primarily involve T cells), if you have an immune syndrome or symptoms associated with food sensitivity, it is recommended that you try a strict removal of suspect foods from your diet for up to 12 months despite a negative test.
Interpretation Of HLA-DQ Testing: Although you do not possess the main HLA-DQB1 genes predisposing to celiac sprue (HLA-DQB1*0201 or HLA-DQB1*0302), HLA gene analysis reveals that you have two copies of a gene that predisposes to gluten sensitivity (any DQ1, DQ2 not by HLA-DQB1*0201, or DQ3 not by HLA-DQB1*0302). Having two copies of a gluten sensitive gene means that each of your parents and all of your children (if you have them) will possess at least one copy of the gene. Two copies also means there is an even stronger predisposition to gluten sensitivity than having one gene and the resultant immunologic gluten sensitivity may be more severe. This test was developed and its performance characteristics determined by the American Red Cross - Northeast Division. It has not been cleared or approved by the U.S. Food and Drug Administration.
Interpretation of Fecal Anti-ovalbumin (chicken egg) IgA: Levels of fecal IgA antibody to a food antigen greater than or equal to 10 are indicative of an immune reaction, and hence immunologic “sensitivity” to that food. For any elevated fecal antibody level, it is recommended to remove that food from your diet. Values less than 10 indicate there currently is minimal or no reaction to that food and hence, no direct evidence of food sensitivity to that specific food. However, because 1 in 500 people cannot make IgA at all, and rarely, some people can still have clinically significant reactions to a food antigen despite the lack of a significant antibody reaction (because the reactions primarily involve T cells), if you have an immune syndrome or symptoms associated with food sensitivity, it is recommended that you try a strict removal of suspect foods from your diet for up to 12 months despite a negative test.
Interpretation of Fecal Anti-saccharomyces cerevisiae (dietary yeast) IgA: Levels of fecal IgA antibody to a food antigen greater than or equal to 10 are indicative of an immune reaction, and hence immunologic “sensitivity” to that food. For any elevated fecal antibody level, it is recommended to remove that food from your diet. Values less than 10 indicate there currently is minimal or no reaction to that food and hence, no direct evidence of food sensitivity to that specific food. However, because 1 in 500 people cannot make IgA at all, and rarely, some people can still have clinically significant reactions to a food antigen despite the lack of a significant antibody reaction (because the reactions primarily involve T cells), if you have an immune syndrome or symptoms associated with food sensitivity, it is recommended that you try a strict removal of suspect foods from your diet for up to 12 months despite a negative test.
Interpretation of Fecal Anti-soy IgA: Levels of fecal IgA antibody to a food antigen greater than or equal to 10 are indicative of an immune reaction, and hence immunologic “sensitivity” to that food. For any elevated fecal antibody level, it is recommended to remove that food from your diet. Values less than 10 indicate there currently is minimal or no reaction to that food and hence, no direct evidence of food sensitivity to that specific food. However, because 1 in 500 people cannot make IgA at all, and rarely, some people can still have clinically significant reactions to a food antigen despite the lack of a significant antibody reaction (because the reactions primarily involve T cells), if you have an immune syndrome or symptoms associated with food sensitivity, it is recommended that you try a strict removal of suspect foods from your diet for up to 12 months despite a negative test.
For more information about result interpretation, please see http://www.enterolab.com/StaticPages/FaqResult.aspx
Looks like the test shows that my only sensitivity is milk,,but what is confusing me is the gene testing, it says I have two genes that predispose me to gluten intolerance, but yet the test shows no gluten intolerance? I'm confused.
Does this mean I'm back to square one with not knowing what is causing the MC? Is it possible to have MC with no cause at all?
Got my Entero results, can someone help me decipher?
Moderators: Rosie, Stanz, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
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IDreamInColor
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I'd prefer to let someone else address the gene question. I don't know enough.
However it looks like you are also sensitive to dietary yeast. Here is the sentence about that: Interpretation of Fecal Anti-saccharomyces cerevisiae (dietary yeast) IgA: Levels of fecal IgA antibody to a food antigen greater than or equal to 10 are indicative of an immune reaction, and hence immunologic “sensitivity” to that food.
Your score on that was 10 and it should have been lower than 10 to be considered not sensitive.
As I read it you are sensitive to casein and dietary yeast.
At least now you know..........
Love, Shirley
However it looks like you are also sensitive to dietary yeast. Here is the sentence about that: Interpretation of Fecal Anti-saccharomyces cerevisiae (dietary yeast) IgA: Levels of fecal IgA antibody to a food antigen greater than or equal to 10 are indicative of an immune reaction, and hence immunologic “sensitivity” to that food.
Your score on that was 10 and it should have been lower than 10 to be considered not sensitive.
As I read it you are sensitive to casein and dietary yeast.
At least now you know..........
Love, Shirley
When the eagles are silent, the parrots begin to jabber"
-- Winston Churchill
-- Winston Churchill
Hi Idream,
Thanks for sharing those results.
Casein and dietary yeast look to be the clear issues for you. Gluten is not clear cut, but given your situation you might be best going without it, at least until you are well.
Take care that you aren't getting casein (milk protein) in unexpected places - including foods which are lactose free (milk sugar). So watch for things like soy cheese or yoghurt for example, or BBQ flavoured GF snacks -things that can contain casein without containing lactose. As always, using a higher proportion of basic foodstuffs (vegies, rice, meat) lowers your risk of casein contamination.
Avoiding yeast involves using bread which uses a non-yeast raising agent. Bread mixes can be useful for this as a lot of these use the same raising agents as cakes - watching for dairy in the mix of course. You also want to avoid wine or similar fermented drinks (sorry). There are some fruits and vegies which are best avoided too at this stage, but I'll leave others to chime in on those.
I always think if there is a problem with yeast it is worth doing a series of antifungals - Pau D'arco or Wormwood. This cuts down the undesirable bugs growing in the digestive track and can help healing.
Tex will give you a detailed explanation of what the gluten result means. You are right to think it is not as immediately helpful as you had hoped.
With gluten sensitivity, many people will have the genes but will not have problems until those genes are triggered into 'turning on'. This trigger can take many forms, but things such as bad infections, some drugs and stress can all act as triggers. Once they are turned on, they stay on. So once you start having problems you continue to have problems. In your case the results are saying that you have the genes, but aren't showing enough of an immune response for Enterolab to say the genes have been switched on. The Enterolab report is also trying to tell you that their test is not 100% perfect - some people can still have problems with gluten even though the test says they are fine. This is where it gets tricky, because there is no way to know if you fall into that category or not. Enterolabs suggestion is that if you have a condition where gluten intolerance is a known factor, it is worth considering going without gluten to see if that helps the condition. You have MC, which is exactly that sort of condition, hence the advice is to see if removing gluten helps you heal from the MC.
In your shoes I would consider going without gluten until achieving remission (which may take some time), then try it again at some later stage and see if you can tolerate it then. Taking this approach can be easier to cope with psychologically too, as you aren't thinking of it as a forever change.
Can we add your results to our hall of fame collection? Tex uses this to draw out stats on our results.
Lyn
Thanks for sharing those results.
Casein and dietary yeast look to be the clear issues for you. Gluten is not clear cut, but given your situation you might be best going without it, at least until you are well.
Take care that you aren't getting casein (milk protein) in unexpected places - including foods which are lactose free (milk sugar). So watch for things like soy cheese or yoghurt for example, or BBQ flavoured GF snacks -things that can contain casein without containing lactose. As always, using a higher proportion of basic foodstuffs (vegies, rice, meat) lowers your risk of casein contamination.
Avoiding yeast involves using bread which uses a non-yeast raising agent. Bread mixes can be useful for this as a lot of these use the same raising agents as cakes - watching for dairy in the mix of course. You also want to avoid wine or similar fermented drinks (sorry). There are some fruits and vegies which are best avoided too at this stage, but I'll leave others to chime in on those.
I always think if there is a problem with yeast it is worth doing a series of antifungals - Pau D'arco or Wormwood. This cuts down the undesirable bugs growing in the digestive track and can help healing.
Tex will give you a detailed explanation of what the gluten result means. You are right to think it is not as immediately helpful as you had hoped.
With gluten sensitivity, many people will have the genes but will not have problems until those genes are triggered into 'turning on'. This trigger can take many forms, but things such as bad infections, some drugs and stress can all act as triggers. Once they are turned on, they stay on. So once you start having problems you continue to have problems. In your case the results are saying that you have the genes, but aren't showing enough of an immune response for Enterolab to say the genes have been switched on. The Enterolab report is also trying to tell you that their test is not 100% perfect - some people can still have problems with gluten even though the test says they are fine. This is where it gets tricky, because there is no way to know if you fall into that category or not. Enterolabs suggestion is that if you have a condition where gluten intolerance is a known factor, it is worth considering going without gluten to see if that helps the condition. You have MC, which is exactly that sort of condition, hence the advice is to see if removing gluten helps you heal from the MC.
In your shoes I would consider going without gluten until achieving remission (which may take some time), then try it again at some later stage and see if you can tolerate it then. Taking this approach can be easier to cope with psychologically too, as you aren't thinking of it as a forever change.
Can we add your results to our hall of fame collection? Tex uses this to draw out stats on our results.
Lyn
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IDreamInColor
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IDreamInColor
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Milk is made up of multiple substances, including water, sugars, and proteins.
Casein is the protein part of milk. Lactose is the sugar part of milk. The term dairy covers both.
Your results show that you are intolerant of casein, but these results don't cover lactose. You need a different type of test to determine lactose intolernace.
Because you can't tolerate casein, even 'lactose free' dairy products will cause you problems. This is because they will still contain the milk protein known as casein. Different types of milk, such as cows, goat milk, etc will have different amounts of both casein and lactose, but they all contain both. I have never heard of casein free dairy products.
In theory, you could try products with pure refined medicinal grade lactose (such as used in some medicines). In practise, when our gut is inflammed one of the first areas to have problems is our ability to process lactose.
Lyn
Casein is the protein part of milk. Lactose is the sugar part of milk. The term dairy covers both.
Your results show that you are intolerant of casein, but these results don't cover lactose. You need a different type of test to determine lactose intolernace.
Because you can't tolerate casein, even 'lactose free' dairy products will cause you problems. This is because they will still contain the milk protein known as casein. Different types of milk, such as cows, goat milk, etc will have different amounts of both casein and lactose, but they all contain both. I have never heard of casein free dairy products.
In theory, you could try products with pure refined medicinal grade lactose (such as used in some medicines). In practise, when our gut is inflammed one of the first areas to have problems is our ability to process lactose.
Lyn
Hi IDream,
The responses you're already received have pretty well covered the questions you asked. Regarding the gluten test, if you are indeed sensitive to casein, but not gluten, you are in a somewhat unique situation, but you wouldn't be the first to test positive to casein-sensitivity, and negative to gluten-sensitivity. All of your IgA results are so low that you might possibly be IgA insufficient, but yet not IgA deficient. That puts the gluten test result in question, since your score was at the upper limit for a negative result.
However, casein-sensitivity, by itself, is sufficient to trigger MC, and casein-sensitivity can even cause villus atrophy, just like gluten.
It's also possible that you might not be sensitive to the alpha gliadin fraction of gluten, (which is the target of the test), but you might be sensitive to one of the fractions that are not tested for. For an explanation of that, please see my discussion in the thread at the following link:
http://www.perskyfarms.com/phpBB2/viewtopic.php?t=12402
The fact that you tested positive to yeast, significantly complicates the situation, because most people only test positive to yeast, if they have a candida overgrowth. Candida is one of the primary causes of the leaky gut syndrome. This suggests that your MC may be due to either casein sensitivity, or to the leaky gut syndrome, (or both).
Candida is a very interesting organism. It has amino acid sequences that include peptides that mimic the alpha gliadin and gamma gliadin peptides to which celiacs are sensitive, thus making it capable of confusing any immune system that is sensitive to gluten. Note that, for example, you might possibly be sensitive to the gamma gliadin component, but not the alpha gliadin fraction. That could explain your negative gluten test result, and it might explain your yeast sensitivity. There are a lot of possibilities. As Lyn suggested, you might be ahead avoiding all gluten until you achieve a stable state of remission for a while, and then experiment with adding it back into your diet.
http://www.ncbi.nlm.nih.gov/pubmed/1282 ... t=Abstract
The good news is that all of us who test positive to yeast-sensitivity, seem to be able to eat handle yeast without any problems, after we are in remission. That's why I contend that the only people who test positive to yeast, are those who are experiencing a yeast overgrowth at the time the test sample is taken. IOW, they are producing antibodies to yeast, because their immune system is fighting a yeast overgrowth.
Another part of your test results that suggests that you may not be capable of producing normal amounts if IgA, is the fact that you have double DQ1 genes. Virtually everyone on this board who has double DQ1 genes, has many food sensitivities, and they typically are more sensitive to small amounts of the foods to which they are sensitive, so that they usually have a more difficult time of achieving remission. In view of your double DQ1 status, your negative results, (and all of your relatively low test scores), seem to be very incongruent. IOW, most people with double DQ genes, tend to have higher test scores, and more positive results. Still, it's not impossible that your results may be an accurate reflection of your status. Time will tell.
If we failed to address all of your questions, or if you would like a more detailed explanation about some aspect of this, please don't hesitate to ask.
Tex
The responses you're already received have pretty well covered the questions you asked. Regarding the gluten test, if you are indeed sensitive to casein, but not gluten, you are in a somewhat unique situation, but you wouldn't be the first to test positive to casein-sensitivity, and negative to gluten-sensitivity. All of your IgA results are so low that you might possibly be IgA insufficient, but yet not IgA deficient. That puts the gluten test result in question, since your score was at the upper limit for a negative result.
However, casein-sensitivity, by itself, is sufficient to trigger MC, and casein-sensitivity can even cause villus atrophy, just like gluten.
It's also possible that you might not be sensitive to the alpha gliadin fraction of gluten, (which is the target of the test), but you might be sensitive to one of the fractions that are not tested for. For an explanation of that, please see my discussion in the thread at the following link:
http://www.perskyfarms.com/phpBB2/viewtopic.php?t=12402
The fact that you tested positive to yeast, significantly complicates the situation, because most people only test positive to yeast, if they have a candida overgrowth. Candida is one of the primary causes of the leaky gut syndrome. This suggests that your MC may be due to either casein sensitivity, or to the leaky gut syndrome, (or both).
Candida is a very interesting organism. It has amino acid sequences that include peptides that mimic the alpha gliadin and gamma gliadin peptides to which celiacs are sensitive, thus making it capable of confusing any immune system that is sensitive to gluten. Note that, for example, you might possibly be sensitive to the gamma gliadin component, but not the alpha gliadin fraction. That could explain your negative gluten test result, and it might explain your yeast sensitivity. There are a lot of possibilities. As Lyn suggested, you might be ahead avoiding all gluten until you achieve a stable state of remission for a while, and then experiment with adding it back into your diet.
http://www.ncbi.nlm.nih.gov/pubmed/1282 ... t=Abstract
The good news is that all of us who test positive to yeast-sensitivity, seem to be able to eat handle yeast without any problems, after we are in remission. That's why I contend that the only people who test positive to yeast, are those who are experiencing a yeast overgrowth at the time the test sample is taken. IOW, they are producing antibodies to yeast, because their immune system is fighting a yeast overgrowth.
Another part of your test results that suggests that you may not be capable of producing normal amounts if IgA, is the fact that you have double DQ1 genes. Virtually everyone on this board who has double DQ1 genes, has many food sensitivities, and they typically are more sensitive to small amounts of the foods to which they are sensitive, so that they usually have a more difficult time of achieving remission. In view of your double DQ1 status, your negative results, (and all of your relatively low test scores), seem to be very incongruent. IOW, most people with double DQ genes, tend to have higher test scores, and more positive results. Still, it's not impossible that your results may be an accurate reflection of your status. Time will tell.
If we failed to address all of your questions, or if you would like a more detailed explanation about some aspect of this, please don't hesitate to ask.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
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IDreamInColor
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Thank you all for your responses, I feel like I'm taking a crash course in medical school trying to learn all these terms and things,lol
Tex, you mentioned I may be IGA insufficient. And that reminded me of a recent blood test I had, can you tell me if this test I had would indicate an IGA insufficiency? The test was called "Tissue Transglutaminase (tTg) Ab, IgA, and the results read like this..
Is there anything we can gather from this about IGA insufficiency?
Tex, you mentioned I may be IGA insufficient. And that reminded me of a recent blood test I had, can you tell me if this test I had would indicate an IGA insufficiency? The test was called "Tissue Transglutaminase (tTg) Ab, IgA, and the results read like this..
Is there anything we can gather from this about IGA insufficiency?
No, that's a standard celiac screening blood test, for TTG. Of course, that test will show a false negative result also, if you are IgA deficient, but it doesn't provide any information on your ability to produce Immunoglobulin A.
Tex
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
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IDreamInColor
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Yes.
http://www.ibtlabs.com/library/PDF/IgA% ... 042809.pdf
IgA deficiency is a common reason for misdiagnosis of gluten sensitivity.
http://www.clinchem.org/cgi/content/abstract/54/7/1203
From that article:
Tex
http://www.ibtlabs.com/library/PDF/IgA% ... 042809.pdf
IgA deficiency is a common reason for misdiagnosis of gluten sensitivity.
http://www.clinchem.org/cgi/content/abstract/54/7/1203
From that article:
Actually, I used the term "insufficiency", because you are obviously producing some IgA. The numbers just appear to be low. True IgA "deficiency" means that the ability to produce IgA is either totally absent, or the output is so low as to be insignificant. When normal amounts of IgA cannot be produced, then tests which rely on IgA antibody detection will yield false negative results.Conclusions: IgA deficiency occurred in 1:131 patients tested for celiac disease, and celiac disease occurred in 1:6 of those properly evaluated. Inadequate evaluation of IgA deficiency while testing for celiac disease occurred frequently and resulted in the underdiagnosis of both.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
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Linda in BC
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Hi I Dream,
Glad you got your Enterolab results back and hopefully they will help you sort things out. Regarding a casein intolerance, I figured out about 7 years ago that I had one and it was harder than eliminating wheat, I think, which I have just done recently. But it might have just been that I was just new to this whole food intolerance stuff, and now I am an old pro! Anyhow this website has a lot of good information on it about avoiding milk and especially casein, and it helped me a lot.
http://web.mit.edu/kevles/www/nomilk.html
Linda
Glad you got your Enterolab results back and hopefully they will help you sort things out. Regarding a casein intolerance, I figured out about 7 years ago that I had one and it was harder than eliminating wheat, I think, which I have just done recently. But it might have just been that I was just new to this whole food intolerance stuff, and now I am an old pro! Anyhow this website has a lot of good information on it about avoiding milk and especially casein, and it helped me a lot.
http://web.mit.edu/kevles/www/nomilk.html
Linda
"Be kind whenever possible. It is always possible."
The 13th Dali Lama
The 13th Dali Lama
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Linda in BC
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I have a word document that I have compiled over the years with a huge list of foods that contain casein. I am going to figure out how I can upload it to this site. I may do it as a post in the diet section. I will let you know where it is when I get it up.
Linda
Linda
"Be kind whenever possible. It is always possible."
The 13th Dali Lama
The 13th Dali Lama
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Linda in BC
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HI Idream :
I have posted the information about Casein. The link to it is:
http://www.perskyfarms.com/phpBB2/viewt ... 4238#84238
It is under the "foods to avoid" forum
Linda
I have posted the information about Casein. The link to it is:
http://www.perskyfarms.com/phpBB2/viewt ... 4238#84238
It is under the "foods to avoid" forum
Linda
"Be kind whenever possible. It is always possible."
The 13th Dali Lama
The 13th Dali Lama