Array 10™

Multiple Food Immune Reactivity Screen™

Array 10-90

Multiple Food Immune Reactivity Screen™

The Result of 30 Years of Scientific Development, Array 10™and Array 10-90™

Featuring Ten Advanced Proprietary Technologies By Cyrex Laboratories

Heat Modified Protein Reactivity™

Heating food above 118°F changes its protein structure and therefore its antigenicity. Array 10 is testing for both raw and cooked forms of common foods on the same panel.

Cross-Reactive and Pan-Antigen Isolates™

Cyrex tests for reactivity to cross-reactive antigens, such as food aquaporin and shrimp tropomyosin, which are known to cross-react with human tissues, as well as pan-antigens such as parvalbumin and latex hevein.

Real World Exposures to Real Food

Testing for reactivity to individual food proteins is just the first step. Cyrex takes it to the next level by also testing for reactivity to common food combinations.

Gum Large Molecule Reactivity™

Many food products especially gluten-free products, use gums often as a substitute for gluten to hold ingredients together. Cyrex tests for reactivity to such large gum molecules.

Lectins and Agglutinins Isolation Technology™

Binding isolates, such as plant-derived lectins and agglutinins, have an affinity for specific human tissues. Cyrex tests for reactivity to such binding isolates.

Tissue Bound Artificial Food Coloring Reactivity™

Artificial food colors are small-molecule chemicals. Cyrex measures patients' reactivity by assessing levels of antibodies to such chemicals bound to human tissue.

Amplified Antigenic Proteins and Peptides™

Oil Protein Isolation™

Oils once thought to be free of proteins do contain hidden proteins, called Oleosins. Cyrex tests for reactivity to Oleosins.

Hidden Meat Glue

Meat glue is a combination of transglutaminase with other ingredients and is used to turn small pieces of meat into larger pieces of meat. Rather than testing for reactivity to meat alone, Cyrex tests for reactivity to meat glue as well.

Dual Antibody Detection™

Some patients produce more IgA than IgG, or vice-versa. By combining the two on one panel, Cyrex reduces the possibility of missing reactivity.

Clinical Use

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 protocol in your patient.

Recommended for Patients Who

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 Antigens

CPT® Code: 86256 (x180)

DAIRY AND EGGS, Modified

Egg White, cooked
Egg Yolk, cooked
Goat's Milk
Soft Cheese + Hard
Cheese
Yogurt

GRAINS, Raw and Modified

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

BEANS AND LEGUMES, Modified

Black Bean, cooked
Bean Agglutinins
Dark Chocolate +
Cocoa
Fava Bean, cooked
Garbanzo Bean, cooked
Kidney Bean, cooked
Lentil, cooked
Lentil Lectin
Lima Bean, cooked
Pinto Bean, cooked
Soybean Agglutinin
Soybean Oleosin +
Aquaporin
Soy Sauce, gluten-free
Tofu

NUTS AND SEEDS, Raw and Modified

Almond
Almond, roasted
Brazil Nut, raw +
roasted
Cashew
Cashew, roasted
Cashew Vicilin
Chia Seed
Flax Seed
Hazelnut, raw +
roasted
Macadamia Nut, raw +
roasted
Mustard Seed
Pecan, raw + roasted
Peanut, roasted
Peanut Butter
Peanut Agglutinin
Peanut Oleosin
Pistachio, raw + roasted
Pumpkin Seeds, roasted
Sesame Albumin
Sesame Oleosin
Sunflower Seeds, roasted
Walnut

VEGETABLES, Raw and Modified

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

FRUIT, Raw and Modified

Apple
Apple Cider
Apricot
Avocado
Banana
Banana, cooked
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, cooked
Halibut, cooked
Mackerel, cooked
Red Snapper, cooked
Salmon
Salmon, cooked
Sardine + Anchovy,
cooked
Sea Bass, cooked
Tilapia, cooked
Trout, cooked
Tuna
Tuna, cooked
Whitefish, cooked
Crab + Lobster,
cooked
Imitation Crab,
cooked
Clam, cooked
Oyster, cooked
Scallops, cooked
Squid (Calamari),
cooked
Shrimp, cooked
Shrimp Tropomyosin
Parvalbumin

MEAT, Modified

Beef, cooked medium
Chicken, cooked
Lamb, cooked
Pork, cooked
Turkey, cooked
Gelatin
Meat Glue

SPICES, Raw

Cinnamon
Clove
Ginger
Nutmeg
Paprika
Tumeric (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, brewed
Black Tea, brewed
Green Tea, brewed
Honey, raw + processed
Food Coloring

HERBS, Raw

Basil
Cilantro
Cumin
Dill
Mint
Oregano
Parsley
Rosemary
Thyme

Array 10C Bundle

Comprehensive Food Immune Reactivity Screen
The Array 10C bundle provides the most comprehensive assessment of food immune reactivity. This combination assesses the most advanced array of wheat/gluten, dairy proteins and food proteins the way most Americans consume them including raw, cooked and modified. It includes Array 3X, Array 4 and Array 10

Array 10-90 Antigens
Ninety of the most commonly consumed foods from Array 10

CPT® Code: 86256 (x90)

DAIRY AND EGGS, Modified

Egg White, cooked
Egg Yolk, cooked
Soft Cheese +Hard
Cheese
Yogurt

GRAINS, Raw and Modified

Rice, white + brown,
cooked
Wild Rice, cooked
Wheat + Alpha-Gliadins

BEANS AND LEGUMES

Black Bean, cooked
Bean Agglutinins
Dark Chocolate +
Cocoa
Garbanzo Bean, cooked
Kidney Bean, cooked
Lentil, cooked
Pinto Bean, cooked
Soy Sauce, gluten-free
Tofu

NUTS AND SEEDS, Raw and Modified

Almond, roasted
Cashew
Flax Seed
Mustard Seed
Peanut, roasted
Sesame Oleosin
Sunflower Seeds, roasted
Walnut

FRUITS, Raw and Modified

Apple
Avocado
Banana
Blueberry
Cantaloupe + Honeydew
Melon
Coconut, meat + water
Grape, red + green
Lemon + Lime
Orange
Peach + Nectarine
Pear
Pineapple
Strawberry
Watermelon

VEGETABLES, Raw and Modified

Asparagus, cooked
Beet, cooked
Bell Pepper
Broccoli
Cabbage, red + green
Canola Oleosin
Carrot
Cauliflower, cooked
Celery
Chili Pepper
Popped Corn
Eggplant, cooked
Garlic
Green Bean, cooked
Lettuce
Mushroom, raw +
cooked
Onion + Scallion
Pea, cooked
Potato, white, cooked
(fried)
Pumpkin + Squash,
cooked
Radish
Spinach + Aquaporin
Tomato Paste
Yam + Sweet Potato,
cooked
Zucchini, cooked

FISH AND SEAFOOD, Raw and Modified

Cod, cooked
Salmon, cooked
Tuna
Tuna, cooked
Whitefish, cooked
Crab + Lobster, cooked
Clam, cooked
Shrimp, cooked
Shrimp Tropomyosin

MEAT, Modified

Beef, cooked medium
Chicken, cooked
Pork, cooked
Turkey, cooked
Meat Glue

SPICES, Raw

Cinnamon
Ginger
Tumeric (Curcumin)
Vanilla

GUMS and ADDITIVES

Carrageenan
Xanthan Gum
Honey, raw + processed
Food Coloring

HERBS, Raw

Basil
Cilantro
Oregano
Parsley
Rosemary

Array 10-90P Bundle

Premier Food Immune Reactivity Screen
The Array 10-90P bundle is comprised of Array 3X, Array 4 and Array 10-90. This combination assesses the most advanced array of wheat/gluten, dairy proteins and a select 90 food antigens from the Array 10.

Array 10-90X Antigens
Remaining foods from Array 10 not found on Array 10-90

CPT® Code: 86256 (X90)
Array 10-90X is available as an add-on only to Array 10-90. It includes the remaining 90 food antigens from the Array 10.

DAIRY AND EGGS, Modified

Goat's Milk

GRAINS, Raw and Modified

Rice Cake
Rice Protein
Rice Endochitinase

BEANS AND LEGUMES, Modified

Fava Bean, cooked
Lentil Lectin
Lima Bean, cooked
Soybean Agglutinin
Soybean Oleosin +
Aquaporin

NUTS AND SEEDS, Raw and Modified

Almond
Brazil Nut, raw +
roasted
Cashew, roasted
Cashew Vicilin
Chia Seed
Hazelnut, raw +
roasted
Macadamia Nut, raw +
roasted
Pecan, raw + roasted
Peanut Butter
Peanut Agglutinin
Peanut Oleosin
Pistachio, raw + roasted
Pumpkin Seeds, roasted
Sesame Albumin

VEGETABLES, Raw and
Modified

Artichoke, cooked
Asparagus
Broccoli, cooked
Brussels Sprouts,
cooked
Cabbage, red + green,
cooked
Carrot, cooked
Corn + Aquaporin,
cooked
Corn Oleosin
Cucumber, pickled
Garlic, cooked
Okra, cooked
Olive, green + black,
pickled
Onion + Scallion, cooked
Pea Protein
Pea Lectin
Potato, white, cooked
(baked)
Safflower + Sunflower
Oleosin
Seaweed
Tomato + Aquaporin

FRUIT, Raw and Modified

Apple Cider
Apricot
Banana, cooked
Latex Hevein
Cherry
Cranberry
Date
Fig
Red Wine
White Wine
Grapefruit
Kiwi
Mango
Orange Juice
Papaya
Pineapple Bromelain
Plum
Pomegranate

FISH AND SEAFOOD, Raw and Modified

Halibut, cooked
Mackerel, cooked
Red Snapper, cooked
Salmon
Sardine + Anchovy,
cooked
Sea Bass, cooked
Tilapia, cooked
Trout, cooked
Imitation Crab,
cooked
Oyster, cooked
Scallops, cooked
Squid (Calamari),
cooked
Parvalbumin

BREWED BEVERAGES

Coffee Bean Protein, brewed
Black Tea, brewed
Green Tea, brewed

MEAT, Modified

Lamb, cooked
Gelatin

SPICES, Raw

Clove
Nutmeg
Paprika

GUMS

Beta-Glucan
Gum Guar
Gum Tragacanth
Locust Bean Gum
Mastic Gum + Gum Arabic

HERBS, Raw

Cumin
Dill
Mint
Thyme