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)

Gluten-Containing/Gluten-Contaminated

Rye, Barley, Spelt, Polish Wheat
Instant Coffee

Gluten-Containing/Gluten-Contaminated

Cow's Milk
Alpha-Casein & Beta-Casein
Casomorphin
Milk Butyrophilin
Whey Protein
Milk Chocolate (Milk)
Yeast
Oats
Millet
Rice
Corn

Newly-Introduced and/or Over-Consumed on GFD

Buckwheat
Sorghum
Hemp
Sesame
Amaranth
Quinoa
Tapioca
Teff
Potato

Common Antigenic Foods

Egg White & Egg Yolk, Raw
Soy

CPT® Code: 86256 (x24)

Functional Versus Cross-Reactive Antibody-Antigen Responses

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

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