Array 4

Gluten-Associated Cross-Reactive Foods & Foods Sensitivity™

Clinical Use

Identify additional dietary proteins to which the Non-Celiac Gluten Sensitive (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-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
Milk Butyrophilin IgG + IgA Combined
Whey Protein IgG + IgA Combined
Chocolate (Milk) IgG + IgA Combined
Oats IgG + IgA Combined
Yeast IgG + IgA Combined
Coffee IgG + IgA Combined
Sesame IgG + IgA Combined
Buckwheat IgG + IgA Combined
Sorghum IgG + IgA Combined
Millet IgG + IgA Combined
Hemp IgG + IgA Combined
Amaranth IgG + IgA Combined
Quinoa IgG + IgA Combined
Tapioca IgG + IgA Combined
Teff IgG + IgA Combined
Soy IgG + IgA Combined
Egg IgG + IgA Combined
Corn IgG + IgA Combined
Rice IgG + IgA Combined
Potato IgG + IgA Combined

CPT® Codes

CPT® Code: 86256 (x24)

Functional Versus Cross-Reactive Antibody-Antigen Responses

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