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

Recommended for Patients Who

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

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

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