180 Real-World Food Antigens

Cooked • Raw • Modified
One Panel

Array's 10, 10-90
Multiple Food Immune Reactivity Screen™

The Result of 30 Years of Scientific Development
This unique, revolutionary panel measures reactivity to 180 food antigens in the cooked, raw, modified or processed form on the same panel. Assists in early detection of dietary-related triggers of autoimmune reactivity and monitors the effectiveness of customized dietary protocols.

Array 10 - Multiple Food Immune Reactivity Screen™

Discover The Technology Of Array 10!
The Result of 30 Years of Scientific Development, Array 10 and Array 10-90

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™

Cyrex targeted protein amplification process detects both the whole food immune reactivity AND the possible reactivity to a much smaller specific peptide within that whole food.

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.
To learn more about Array 10 — Multiple Food Immune Reactivity Screen™ visit
118factor.com
Testing foods the way they are consumed

Array 10 — 180 antigens tested (IgG + IgA combined)

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

Herbs, Raw

  • Basil
  • Cilantro
  • Cumin
  • Dill
  • Mint
  • Oregano
  • Parsley
  • Rosemary
  • Thyme

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
CPT® Code: 86256 (x180)
For a Complete Comprehensive Food Immune Reactivity Testing Picture.
Array 10, Array 3X and Array 4

Array 10-90 — 90 Of The Most Commonly Consumed Foods From Array 10

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, Modified

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

Nuts and Seeds, Raw and Modified

  • Almond
  • Almond, roasted
  • Brazil Nut, raw + roasted
  • Cashew
  • Flax Seed
  • Mustard Seed
  • Peanut, roasted
  • Sesame Oleosin
  • Sunflower Seeds, roasted
  • Walnut

Vegetables, Raw and Modified

  • Asparagus, cooked
  • Beet, cooked
  • Bell Pepper
  • Broccoli
  • Cabbage, red + green
  • Canola Oleosin
  • Carrot
  • Cauliflower, cooked
  • Celery
  • Chili Pepper
  • Popped Corn
  • Corn Oleosin
  • 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

Fruit, 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

Fish and Seafood

  • 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

Herbs, Raw

  • Basil
  • Cilantro
  • Oregano
  • Parsley
  • Rosemary

Spices, Raw

  • Cinnamon
  • Ginger
  • Tumeric (Curcumin)
  • Vanilla

Gums

  • Carrageenan
  • Xanthan Gum

Brewed Beverages and Additives

  • Honey, raw + processed
  • Food Coloring
CPT® Code: 86256 (x90)

Contact Us

If you have any question you would like to know more about the
Array 10 or Array 10-90 — Multiple Food Immune Reactivity Screen™.
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