Gluten Cross Reactivity (Array 4)

Cyrex Lab Testing Array 4

In cross-reactivity, the body may mistake another food for gluten and react accordingly. Array 4 tests for 24 different foods that may be causing cross-reactivity or are newly introduced to the diet or over-consumed favorites. One of the most frustrating scenarios for both the practitioner and the patient is when a gluten-free diet fails to have any effect on a person who seems so clearly gluten sensitive. Newer research shows this may be due to cross-reactivity. In cross-reactivity, the body mistakes another food for gluten and reacts accordingly. Array 4 tests for 24 different foods that may be causing cross-reactivity or are newly introduced to the diet or over-consumed favorites.

Clinical Use

• Identify additional dietary proteins to which the Non-Celiac Gluten Sensitivity (NCGS) or Celiac Disease (CD) patient is sensitized
• Detect cross-reactions in the patient non-responsive on a gluten-free diet
• Categorize the 1-in-2 NCGS or CD patient who is also sensitive to dairy products

Recommended for Patients Who

• Have non-responsive GI symptoms
• Present multiple symptom complaints (including Chronic Fatigue Syndrome Fibromyalgia)
• Suffer from depression or neuroautoimmunity
• Have Non-Celiac Gluten Sensitivity or Celiac disease
• Are experiencing limited improvements or are non-responsive on a gluten-free diet
• Have gut dysbiosis, which appears to be resistant to standard therapy

Antigens Tested

• Rye, Barley, Spelt, Polish Wheat IgG + IgA Combined
• Cow’s Milk IgG + IgA Combined
• Alpha-Casein & Beta-Casein IgG + IgA Combined
• Casomorphin IgG + IgA Combined