(Formerly Array 3X)
Immune Reactivity to Wheat, Gluten, and Their Processed Protein Forms
Differentiate non-celiac gluten sensitivity, Celiac disease, and other wheat-related autoimmunity by measuring IgG and IgA antibodies against a spectrum of antigens within the wheat/gluten proteome.
Identify food opioid reactivity and transglutaminase-related autoimmunity that may contribute to fatigue, pain, skin findings, mood changes, or neuro-autoimmune presentations beyond the gut.
Use pattern-based interpretation to justify strict gluten removal, inform gut-support protocols, and decide when to add cross-reactive food panels or predictive autoimmunity testing within the Cyrex System.
Full Wheat Kernel
Non-Gluten Wheat Proteins
Gluten Family Peptides
Gliadin Transglutaminase
Transglutaminase
Cooked/Processed Wheat Products