Gluten-Associated Cross-Reactive Foods & Foods Sensitivity™

Array 4 - Gluten-Associated Cross-Reactive Foods & Foods Sensitivity™

Identifies reactivity to foods known to cross-react to gliadin and reactivity to newly introduced foods on a gluten-free diet.

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 (IgG + IgA Combined)

  • Rye, Barley, Spelt, Polish Wheat
  • Cow's Milk
  • Alpha-Casein & Beta-Casein
  • Casomorphin
  • Milk Butyrophilin
  • Whey Protein
  • Chocolate (Milk)
  • Oats
  • Yeast
  • Coffee
  • Sesame
  • Buckwheat
  • Sorghum
  • Millet
  • Hemp
  • Amaranth
  • Quinoa
  • Tapioca
  • Teff
  • Soy
  • Egg
  • Corn
  • Rice
  • Potato

CPT® Code: 86256 (x24)

Functional Versus Cross-Reactive Antibody-Antigen Responses

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