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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
Illustration dramatized for visual purposes. © Cyrex Laboratories, LLC. All rights reserved.