Cyrex Labs Common Foods Sensitivity (Array 10)

€635.00

180 Real World Food antigens (raw, cooked & modified).

In stock (can be backordered)

Category: Gut health & digestion Tags: autoimmune, bloating, cyrex, digestive, food allergies, food reactivity, intolerance, lifestyle

Lab: Cyrex Labs

Cyrex Labs Multiple Common Foods Sensitivity (Array 10)

Cyrex Array 10 is a thorough, general food sensitivity test. You will get the answer weather 180 foods you commonly consume are right for you or not. The tested foods are real world examples, meaning they are either cooked, raw or modified (like joghurt, kefir, wine).

Food Immune Reactivity (FIR) is rapidly increasing in prevalence for reasons that remain unknown. Advancements in the field of mucosal immunology have provided many clues about the role of environmental triggers, in particular the role of toxic chemicals (xenobiotics) and disturbances in the gut microbiota as risk factors in the development of food immune reactivities.

Food intolerances are known to cause multiple health issues connected to the immune system including autoimmune and neurological diseases.

What foods are being tested in this test?

Cyrex Array 10 tests for 180 common, real life food. You will find the complete list under “Type, Markers & Sample results”.

Multiple ways to test for food intolerances

Currently, most laboratories test for foods either by cellular cytotoxic assay based method, or IgG or IgA antibody based method, and associate their test results with food allergies and sensitivities.

The cellular cytotoxic method is not supported by the peer reviewed medical literature and is not considered to be a reliable medical diagnostic tool. According to the Australasian Society of Clinical Allergy and Immunology: “These results have been shown to not be reproducible, give different results when duplicate samples are analyzed blindly, don’t correlate with those from conventional testing, and ‘diagnose’ food hypersensitivity in subjects with conditions where food allergy is not considered to play a pathogenic role.”

The right way to test for food intolerances

Cyrex has developed a new way of testing for food immune reactivity. This method arises from a foundation of science and medicine. Array 10 features 10 unique characteristics that set Cyrex apart from other laboratories:

Raw and Cooked – this reflects how foods are most commonly eaten. This is necessary because when food is heated or cooked, its protein structure changes and so does it’s reactivity. Cyrex is the only laboratory to test for in such a way. An example of how heat changes the protein structure of the egg.
Cross-Reactive, Pan-Antigen Isolates – Specific food antigens are known to cross-react with human tissues. If a person makes antibodies to these specific food antigens, they can begin attacking their tissue. This can result in tissue damage, autoimmune reactivity and eventually autoimmune disease. Pan-antigens are proteins that are common among multiple sources. Examples of pan-antigens include shrimp tropomyosin, fish parvalbumin and hevein found in latex and some fruits, nuts and vegetables.
Multiple Food Protein Interactions – When food proteins are combined during processing, the antigenicity of the individual food proteins can change. In other words, a patient may not react to fresh dill or raw cucumber, but when dill is processed with cucumbers for making pickles, the patient may react to the dill pickle. Real-world diets include combined foods; some are obvious like imitation crab, while some are hidden as in the case of meat glue.
Large Gum Molecules – Gums (xantham gum, gum arabic, guar gum) are in many foods, especially gluten-free and dairy-free processed products. They are large molecules (200,000-5,000,000 Daltons) and parts of their molecules have the same molecule sequences as other food proteins; this is known as molecular mimicry. These can cross-react with other food proteins, causing an immune reaction in the patient.
Binding Isolates (Lectins and Agglutinins) – Lectins are glycoproteins that bind carbohydrates, and agglutinins bind cells together. Lectins and agglutinins are found in about 30% of foods. Lectin is only one among hundreds of proteins found in beans, so it is normally not possible to accurately measure the lectin antibody when it is mixed with many other proteins. However, by using purified lectins, the most antigenic protein in beans, peanuts, etc., the testing becomes the most accurate and specific method to detect antibodies to these inflammatory food antigens. Array 10 includes lentil and pea lectins, as well as, beans, soybean and peanut agglutinins.
Tissue-Bound Artificial Food Colors – Artificial food colorings are used extensively in foods, and humans are regularly exposed to them by ingestion. These chemical colorants form adducts (bonds or “bridges”) with proteins in humans; therefore, measuring the antibodies to these colorants will indicate whether or not they are responsible for a patient’s immune or autoimmune reaction. A patient may not react to a particular food; however, they may react to the food once its protein is bound with an artificial colorant.
Amplified Antigenic Proteins and Peptides – These antigens are highly purified recombinant proteins (proteins made via biomolecular engineering) and synthetic peptides (short chains of amino acids). By targeting specific antigens within the entire food proteins, Array 10 increases the sensitivity and specificity for food immune reactivity.
Oleosins – are the oil proteins found in seeds and nuts. This is why a patient may react to both peanut and peanut oleosins, or may have a reaction only to peanut oleosins. In the latter case testing only for peanut and not peanut oleosins would give a false negative.
Meat Glue – also known as transglutaminase or thrombian, is a powder used in the food manufacturing industry to adhere smaller pieces of meat to make one large fillet, or to turn flakes of white fish into imitation crab meat, or form chicken scraps into nuggets. It is also used to thicken some milks, yogurts and egg whites. According to the packaging label on meat glue, there is also maltodextrin and sodium caseinate with transglutaminase.
Dual Antibody Detection System – Because both IgG and IgA isotypes are involved in the immune response, Array 10 measures IgG and IgA antibodies for each food item. Clinically, IgA is an indication of the mucosal immune response, and IgG is an indication of the circulatory immune response.

In addition Cyrex’s Four Pillars of Excellence are also applied to every test:

Antigen Purification System™ – ensures assessment to the un-adulterated antigen, resulting in greater specificity.

Optimized Antigen Concentration™ – optimum protein ratios to detect immune reactivity (i.e. Beef is much higher in protein than Oranges).

Antigen Specific Validation™ – single antigen validation, rather than one arbitrarily chosen reference curve entire group of antigens.

Parallel Testing Technology™ – each specimen is validated in side-by-side duplicate.

Unfortunately, the practice of validating sets of foods against different antigen has continued to be used ever since IgG food testing was developed in 1985. Cyrex takes extra steps, to ensure accuracy of test results, each food antigen is validated against its own standard rather than in sets. The Cyrex way increases sensitivity and specificity over simply applying the standard of wheat or milk to tomato, beef, almond, mint and a host of other food antigens.

Completing the test

Completing the test is easy. Everything you need is included in the collection kit and you will also get detailed instructions as a downloadable PDF file once your order is complete.

This is a blood test so you will have to schedule a blood draw at your local laboratory. Any local laboratory should be able to complete the blood draw and process the samples. Please call your local lab and ask them if they can take your blood and process it in a centrifuge and separate the serum in the provided standard vials.

It’s really a simple and standard procedure but please make sure you can do it before you order this test.

About Cyrex laboratories

Cyrex Labs is the World’s leading immunological/intolerance laboratory in the world.

Cyrex Labs is an advanced clinical laboratory focusing on mucosal, cellular, and humoral immunology and specializing in antibody arrays for complex thyroid, gluten, and other food-associated autoimmunities and related neurodysregulation. Cyrex’s Scientific Advisory Board, comprised of experts from a variety of medical and research disciplines, brings together the latest findings from medical research and the assessment needs of today’s healthcare professionals. Out of this collaboration, Cyrex develops the next generation of clinical lab testing that is required to care for present-day complex maladies.

Weight	315 g
Markers	Almond, Almond, roasted, Apple, Apple Cider, Apricot, Artichoke, cooked, Asparagus, Asparagus, cooked, Avocado, Banana, Banana, cooked, Basil, Bean Agglutinins, Beef, cooked medium, Beet, cooked, Bell Pepper, Beta-Glucan, Black Bean, cooked, Black Tea, brewed, Blueberry, Brazil Nut, raw + roasted, Broccoli, Broccoli, cooked, Brussels Sprouts, cooked, Cabbage, red + green, Cabbage, red + green, cooked, Canola Oleosin, Cantaloupe + Honeydew Melon, Carrageenan, Carrot, Carrot, cooked, Cashew, Cashew Vicilin, Cashew, roasted, Cauliflower, cooked, Celery, Cherry, Chia Seed, Chicken, cooked, Chili Pepper, Cilantro, Cinnamon, Clam, cooked, Clove, Coconut, meat + water, Cod, cooked, Coffee Bean Protein, brewed, Corn + Aquaporin, cooked, Corn Oleosin, Crab + Lobster, cooked, Cranberry, Cucumber, pickled, Cumin, Dark Chocolate + Cocoa, Date, Dill, Egg White, cooked, Egg Yolk, cooked, Eggplant, cooked, Fava Bean, cooked, Fig, Flax Seed, Food Coloring, Garbanzo Bean, cooked, Garlic, Garlic, cooked, Gelatin, Ginger, Goat’s Milk, Grape, red + green, Grapefruit, Green Bean, cooked, Green Tea, brewed, Gum Guar, Gum Tragacanth, Hazelnut, raw + roasted, Honey, raw + processed, Imitation Crab, cooked, Kidney Bean, cooked, Kiwi, Lamb, cooked, Latex Hevein, Lemon + Lime, Lentil Lectin, Lentil, cooked, Lettuce, Lima Bean, cooked, Locust Bean Gum, Macadamia Nut, raw + roasted, Mackerel, cooked, Mango, Mastic Gum + Gum Arabic, Meat Glue, Mint, Mushroom, raw + cooked, Mustard Seed, Nutmeg, Okra, cooked, Olive, green + black, pickled, Onion + Scallion, Onion + Scallion, cooked, Orange, Orange Juice, Oregano, Oyster, cooked, Papaya, Paprika, Parsley, Parvalbumin, Pea Lectin, Pea Protein, Pea, cooked, Peach + Nectarine, Peanut Agglutinin, Peanut Butter, Peanut Oleosin, Peanut, roasted, Pear, Pecan, raw + roasted, Pineapple, Pineapple Bromelain, Pinto Bean, cooked, Pistachio, raw + roasted, Plum, Pomegranate, Popped Corn, Pork, cooked, Potato, white, cooked (baked), Potato, white, cooked (fried), Pumpkin + Squash, cooked, Pumpkin Seeds, roasted, Radish, Red Snapper, cooked, Red Wine, Rice Cake, Rice Endochitinase, Rice Protein, Rice, white + brown, cooked, Rosemary, Safflower + Sunflower Oleosin, Salmon, Salmon, cooked, Sardine + Anchovy, cooked, Scallops, cooked, Sea Bass, cooked, Seaweed, Sesame Albumin, Sesame Oleosin, Shrimp Tropomyosin, Shrimp, cooked, Soft Cheese + Hard Cheese, Soy Sauce, gluten-free, Soybean Agglutinin, Soybean Oleosin + Aquaporin, Spinach + Aquaporin, Squid (Calamari), cooked, Strawberry, Sunflower Seeds, roasted, Thyme, Tilapia, cooked, Tofu, Tomato + Aquaporin, Tomato Paste, Trout, cooked, Tuna, Tuna, cooked, Turkey, cooked, Turmeric (Curcumin), Vanilla, Walnut, Watermelon, Wheat + Alpha-Gliadins, White Wine, Whitefish, cooked, Wild Rice, cooked, Xanthan Gum, Yam + Sweet Potato, cooked, Yogurt, Zucchini, cooked
Test type	Blood test
Symptoms & health issues	Allergies, Autoimmune diseases, Behavioral, Dermatological, Food Allergies, Gastrointestinal, Neurological, Unexplained health problems, Leaky gut

What are food antigens?

There is an increasing awareness that foods may play a much larger role in immune reactivity than previously thought. We all eat food, and foods are a constant and sustained source of antigens, much more so than other things we may be exposed to.

Autoimmune diseases are the third most common category of disease in the modern world after cancer and heart disease and they have not been so prevalent before. Now they are 3 times more common than just a few decades ago, and the numbers keep climbing. One in six Americans will develop an autoimmune disorder. This pandemic includes rheumatoid arthritis, multiple sclerosis, Crohn’s disease, lupus, and type I diabetes mellitus and the majority, around 70%, is due to environmental factors. Exposure to chemicals, including those in foods and foods antigens, gut dysbiosis, and infections, are the main causes.

What is the link between chemicals in foods and autoimmune diseases?

Most foods we consume contain chemicals, even when they are labelled organic. Food production uses chemicals as preservatives, additives, dyes, flavorings, colorings, and for texturing. Food contact materials, such as packaging materials, conveyer belts and tubing materials at factories and plants, and even the tubes of the espresso machine through which the coffee passes all leach chemicals into foods.

Agriculture today uses chemicals in the form of artificial fertilizers and herbicides, insecticides, fungicides and other pesticides. Take a food, wheat for example, which the immune system recognized as a “friendly protein” early in a person’s life when they first ate bread, thereby developing oral tolerance.

Oral tolerance is the immune system not reacting or being unresponsive to the oral ingestion of an innocuous antigen such as a food protein. So why now, suddenly, does this person, as well as over 30% of the population, react to wheat protein, which is found in bread, pasta, and many other foods?

Because there is a new chemical attached to the wheat: it could be a pesticide, or a fungicide, or an insecticide, each having the potential to form a new antigen after being attached to wheat. Also, due to hybridization, new peptides have been introduced into wheat that were not there previously.

For these reasons, the immune system won’t recognize this wheat as “friendly” when these other chemicals are attached to it. Instead, it detects the new antigens, made up of the wheat and the chemical/s, and attacks the ingested wheat and after that, even unaltered wheat can become the enemy.

As the molecular makeup of these food antigens sometimes resemble the molecular sequence of a tissue, the body’s immune system now begins to attack the self-tissue antigens, launching an autoimmune reaction, later potentially developing into an autoimmune disease unless preventive measures are taken.

From this we learn that food immune reactions and molecular mimicry may cause autoimmune disorders and diseases. In other words, we are testing for what may be the triggers of the 80 known autoimmune diseases and associated disorders.

Extensive literature research, found that there is an association between food immune reactivity and 24 major autoimmune disorders including rheumatoid arthritis, multiple sclerosis, and systemic lupus erythematosus among others.

This is why it is so important to test for food immune reactivities based on reliable laboratory methodology in an attempt to prevent years of suffering while you may unknowingly be in the process of developing an autoimmune disease.

Who should take this test?

This test is suited for you if you:

Seek a life-long health and wellness strategy.
Present with unexplained symptoms whether gastrointestinal, neurological, dermatological or behavioral in nature.
Are suspected of having increased intestinal permeability, which is the gateway for environmentally-induced autoimmune disorders.

Array 10 can be used to:

Evaluate immune reactions to foods, raw and/or modified, food enzymes, lectins and artificial food additives, including meat glue, colorings and gums.
Early detection of dietary-related triggers of autoimmune reactivity.
Monitor the effectiveness of customized dietary protocols.

Type, Markers & Sample results

What kind of test is this?

This is a Blood test.

What markers are being tested?

This test measures 180 common, real life food antigens. The reported markers are:

DAIRY and EGGS: Egg White, Egg Yolk, Goat’s Milk, Soft Cheese + Hard Cheese, Yogurt

GRAINS: Rice, white + brown, Rice Cake, Rice Protein, Rice Endochitinase, Wild Rice, Wheat + Alpha-Gliadins

BEANS and LEGUMES: Black Bean, Bean Agglutinins, Dark Chocolate + Cocoa, Fava Bean, Garbanzo Bean, Kidney Bean, Lentil, Lentil Lectin, Lima Bean, Pinto Bean, Soybean Agglutinin, Soybean Oleosin + Aquaporin, Soy Sauce (gluten-free), Tofu

NUTS and SEEDS: Almond, Brazil Nut, Cashew, Cashew Vicilin, Chia Seed, Flax Seed, Hazelnut, Macadamia Nut, Mustard Seed, Pecan, Peanut, Peanut Butter, Peanut Agglutinin, Peanut Oleosin, Pistachio, Pumpkin Seeds, Sesame Albumin, Sesame Oleosin, Sunflower Seeds, Walnut.

VEGETABLES: Artichoke, Asparagus, Asparagus, Beet, Bell Pepper, Broccoli, Broccoli, Brussels Sprouts, Cabbage (red + green), Canola Oleosin, Carrot, Carrot, Cauliflower, Celery, Chili Pepper, Corn + Aquaporin, Popped Corn, Corn Oleosin, Cucumber, pickled, Eggplant, Garlic, Garlic, Green Bean, Lettuce, Mushroom (raw + Okra), Olive (green + black), Onion + Scallion, Pea, Pea Protein, Pea Lectin, Potato, Pumpkin + Squash, Radish, Safflower + Sunflower Oleosin, Seaweed, Spinach + Aquaporin, Tomato + Aquaporin, Tomato Paste, Yam + Sweet Potato, Zucchini.

FRUIT: Apple, Apple Cider, Apricot, Avocado, Banana, Banana, Latex Hevein, Blueberry, Cantaloupe + Honeydew Melon, Cherry, Coconut (meat + water), Cranberry, Date, Fig, Grape (red + green), Red Wine, White Wine, Grapefruit, Kiwi, Lemon + Lime, Mango, Orange, Orange Juice, Papaya, Peach + Nectarine, Pear, Pineapple, Pineapple Bromelain, Plum, Pomegranate, Strawberry, Watermelon.

FISH and SEAFOOD: Cod, Halibut, Mackerel, Red Snapper, Salmon, Salmon, Sardine + Anchovy, Sea Bass, Tilapia, Trout, Tuna, Whitefish, Crab + Lobster, Imitation Crab, Clam, Oyster, Scallops, Squid (Calamari), Shrimp, Shrimp Tropomyosin, Parvalbumin.

MEAT: Beef, Chicken, Lamb, Pork, Turkey, Gelatin, Meat Glue.

HERBS: Basil, Cilantro, Cumin, Dill, Mint, Oregano, Parsley, Rosemary, Thyme.

SPICES: Raw, Cinnamon, Clove, Ginger, Nutmeg, Paprika, Turmeric (Curcumin), Vanilla.

GUMS: Beta-Glucan, Carrageenan, Gum Guar, Gum Tragacanth, Locust Bean Gum, Mastic Gum + Gum Arabic, Xanthan Gum

BREWED BEVERAGES and ADDITIVES: Coffee Bean Protein, Black Tea, Green Tea, Honey, Food Coloring.

Sample results (sample for autistic child)

Download sample results in PDF

Treatment options

What to do if you get positive results?

Within this test you will get specific results about your individual sensitivities to tested foods. If you are reacting to some foods, you should be avoiding them strictly to prevent damaging your health and give the body the possibility to regenerate and heal itself.

You should be avoiding problematic foods for at least 6 months. After that you should be introducing it slowly on a rotational diet and after 2 months you can retest to see if you gained tolerance to it.

Some results may be straight forward, like pork or celery. Others might be a bit more difficult as they may represent a group of food that contain a single antigen like shrimp tropomyosin or guar gum.

If you are in doubt about your diet please contact us and a specialist will explain and help you form a personalized diet or recommend further steps.

Some of the intolerance could be the consequence of your gut health status inparticular multiple intolerance are indicative of a condition known as Leaky Gut.

If you would like more information about your options you can contact our specialist that will guide you through gut healing process and help you get rid of your health issues and intolerance so you may be able to eat more freely in the future.