cyrex array 4 gluten cross-reactive foods

cyrex array 4 sample gluten cross-reactive foods

Cyrex Labs Gluten-Associated Cross-Reactive Foods (Array 4)

€315.00

28 known cross-reactive allergens if you are gluten sensitive.

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Category: Gut health & digestion Tags: autoimmune, bloating, Celiac disease, cyrex, digestive, gluten cross-reaction, gluten free diet, gluten sensitivity

Lab: Cyrex Labs

Cyrex Labs Gluten-Associated Cross-Reactive Foods & Foods Sensitivity (Array 4)

Cyrex Array 4 was specifically designed to help patients identify other frequently problematic food while having gluten sensitivity.

Unfortunately an intolerance seldom comes alone. There have been 28 allergens identified commonly causing problems in Celiac disease or non-celiac gluten sensitivity. If you have a known gluten intolerance, chances are you have negative immune reactions to those foods and should avoid them to improve and stay healthy. Actually this cross reactivity is the single most important reason why such patients are not responsive or experience only limited improvements on a gluten-free diet.

If you know you have a problem with gluten, this is the most important next step in getting 100% fit and healthy.

What foods are being tested in this test?

Cyrex Array 4 is testing the following foods:

Grains: Barley, Millet, Oats, Polish wheat, Rice, Rye, Sorghum, Spelt, Teff.
Dairy products: Cow’s milk, Alpha-casein, Beta-casein, Casomorphin, Milk ButyrophIlin, Whey protein, Milk chocolate.
Pseudo cereals and seeds: Amaranth, Buckwheat, Hemp, Quinoa, Sesame, Tapioca.
Other: Instant Coffee, Corn, Eggs, Potatoes, Soy, Yeast.

The next step in wheat/gluten intolerance

Why is Cyrex Labs Array 4 the best next step after confirmed gluten intolerance?

Patients with Gluten-Reactivity or Celiac disease are sensitized to a broad range of dietary proteins, due to enzyme dysfunction, villi damage, or other disorders. Therefore, it is crucial to identify not only sensitivities to foods that are often recommended for patients on the Gluten free diet, but also the food antigens that cross-react to gluten peptides in the patient. Without biochemically individualized dietary intervention, you may develop additional sensitivity/intolerance and autoimmunity. Although the majority of individuals with celiac disease have substantial improvement within the first few weeks of gluten withdrawal, between 7% and 30% continue to have symptoms or clinical manifestations suggestive of gluten sensitivity despite being on a gluten-free diet.

Cyrex Labs test for 28 such common allergens through their 4 pillars of excellence, giving you the ability to take new control of your disease and symptoms.

Cyrex’s Four Pillars of Excellence:

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.

Together, the Four Pillars of Excellence ensure accurate results.

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	Alpha-Casein & Beta-Casein IgG + IgA, Amaranth IgG + IgA, Barley IgG + IgA, Buckwheat IgG + IgA, Casomorphin IgG + IgA, Corn IgG + IgA, Cow’s Milk IgG + IgA, Egg, raw + cooked IgG + IgA, Hemp IgG + IgA, Instant Coffee IgG + IgA, Milk Butyrophilin IgG + IgA, Milk Chocolate IgG + IgA, Millet IgG + IgA, Oats IgG + IgA, Polish Wheat IgG + IgA, Potato IgG + IgA, Quinoa IgG + IgA, Rice IgG + IgA, Rye IgG + IgA, Sesame IgG + IgA, Sorghum IgG + IgA, Soy IgG + IgA, Spelt IgG + IgA, Tapioca IgG + IgA, Teff IgG + IgA, Whey Protein IgG + IgA, Yeast IgG + IgA
Test type	Blood test
Symptoms & health issues	Allergies, Autoimmune diseases, Celiac disease, Food Allergies, Gluten Sensitivity, Non-responsive to gluten free diet, Resistant gut disbiosis

What is Gluten cross-reactivity?

Once a patient is diagnosed as Celiac Disease (CD) or having Gluten Reactivity, he/she is instructed to adhere to a gluten-free diet. However, a significant percentage (up to 30%) of these patients will continue to have gluten-like complaints even after being on a gluten-free diet(GFD) for months.

Most countries define “gluten-free” as below 0.3% protein from gluten containing grains in foods. If the sensitive body is exposed to 0.3% protein, the immune system will recognize and react to the protein. There exists antigenic similarity, or cross-reaction, among many grains, and other dietary proteins such as casein with gluten. Based on biological individuality of immune response against a repertoire of gliadin or gluten peptides, any number of patients may produce antibodies against a single gluten antigen or a combination of gluten antigens, some of which may be cross-reactive with other food antigens. Casein in particular, may be a problem in about 50% of patients with CD.

Additionally, patients who are new to the GFD encounter new foods and/or over-consume old favourites to compensate for the lack of wheat in the diet. Gluten-free cookies, crackers, breads and cakes often contain copious amounts of rice, amaranth, sorghum and other substitutes. Some of these new-to-the-patient foods may illicit an adverse reaction.

This can lead to the development of a new sensitivity or the enhancement of old sensitivities.

3 types of antigen groups in gluten sensitivity

Taking this into account there are 3 types of sensitivity problems while having gluten intolerance:

Unknown ingestion of actual gluten in “gluten-free” labeled food that exaggerate or cause additional intolerance.
Overconsumption and introduction of new wheat-replacing foods (usually other grains) that cause new sensitivities and symptoms.
Actual cross-reactivity with other foods because of compositional similarities in protein structure to gluten (in this case your immune system thinks a protein is gluten and marks it for destruction).

Array 4 can detect both sensitivities and cross-reactions and thus reveal the possible cause of this continued gluten-like reaction.

Who should take this test?

As this allergens are commonly reactive in gluten-sensitive people, everybody with a known or suspected Gluten sensitivity or Celiac disease will benefit in taking this test.

Also people that have gut dysbiosis, which appears to be resistant to standard therapy can benefit from this test.

And most importantly if you are experiencing limited improvements or are non-responsive on a gluten-free diet this test will identify most common foods that could be making you sick and impair your improvement.

You should also consider this test if you have an autoimmune issue.

Type, Markers & Sample results

What kind of test is this?

This is a Blood test.

What markers are being tested?

This test measures 28 common antigens in gluten-sensitive patients. The reported markers are:

Gluten-containing/gluten-contaminated foods

Rye, Barley, Spelt, Polish Wheat IgG + IgA
Instant Coffee IgG + IgA

Gliadin cross-reactive foods

Cow’s Milk IgG + IgA
Alpha-Casein & Beta-Casein IgG + IgA
Casomorphin IgG + IgA
Milk Butyrophilin IgG + IgA
Whey Protein IgG + IgA
Milk Chocolate IgG + IgA
Yeast IgG + IgA
Oats IgG + IgA
Millet IgG + IgA
Rice IgG + IgA
Corn IgG + IgA

Newly-introduced/and/or over-consumed on gluten free diet

Buckwheat IgG + IgA
Sorghum IgG + IgA
Hemp IgG + IgA
Sesame IgG + IgA
Amaranth IgG + IgA
Quinoa IgG + IgA
Tapioca IgG + IgA
Teff IgG + IgA
Potato IgG + IgA

Common antigenic foods

Egg, raw + cooked IgG + IgA
Soy IgG + IgA

Sample results

Download sample results in PDF

Cyrex Array 4 sample results

Treatment options

What to do if you are positive for wheat/gluten cross-reactivity?

Within this test you will get specific results about your individual sensitivities to tested foods. If for some of the foods you have positive or equivocal results you should be 100% avoiding it for the foreseeable future.

Some of the cross reactions could be the consequence of your gut health status and with removing the allergens your gut will heal. In such cases your intolerance may go away. You could try and retest after at least of 6 months strict diet although retesting is not necessary if you decide to avoid this foods in the future.

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.