Natural Holistic Treatments for Chronic Disease

Gluten Cross Reactivity Cyrex Lab Testing Array 4

A subgroup (about 30 percent) of patients with celiac disease following a strict gluten-free diet report still experiencing symptoms similar to gluten exposure. These symptoms include bloating, gas, diarrhea, constipation, brain fog, fatigue, joint pain and more. Why is this? In some cases, it means the celiac disease patient is experiencing a phenomenon called gluten cross reactivity.

In Gluten Cross-Reactivity, the body may mistake another food for gluten and react accordingly.  Array 4 tests for 24 different foods that may be causing cross-reactivity or are newly introduced to the diet or over-consumed favorites.

One of the most frustrating scenarios for both the practitioner and the patient is when a gluten-free diet fails to have any effect on a person who seems so clearly gluten sensitive. New research shows this may be due to cross-reactivity.

Patients with celiac disease produce anti-α-gliadin and anti-tTG antibodies, which are detectable in standard blood tests that test for celiac disease. These antibodies are only present in people with confirmed celiac disease and not in patients with non-celiac gluten sensitivity.

Gluten Cross Reactive Foods List

Gluten cross reactivity can happen with many foods, but the 2017 study on cross-reactive foods by researchers Aristo Vodjani and Igal Tarash found that the following foods can become confused for gluten by the body’s immune system:

  • Corn
  • Dairy (cow’s milk, milk chocolate, milk butyrophilin, whey protein, casein)
  • Instant Coffee
  • Millet
  • Oats
  • Rice
  • Yeast (brewers and bakers)

How to Identify Foods Causing Gluten Cross Reactivity?

If you suspect your body is reacting to a non-gluten protein in a similar way it would react to gluten, consider getting tested and/or implementing an elimination diet to see if this rare phenomenon is impacting you.

The Cyrex Array 4 test – also called the Gluten-Associated Cross-Reactive Foods and Foods Sensitivity – test can be a first step in identifying potential foods causing gluten-cross reactivity.

Clinical Use For Gluten Cross Reactivity Testing

  • Identify additional dietary proteins to which the Non-Celiac Gluten Sensitivity (NCGS) or Celiac Disease (CD) patient is sensitized
  • Detect Gluten 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

Wheat/Gluten Sensitivity and Autoimmunity 3

  • Have Non-Celiac Gluten Sensitivity or Celiac disease
  • Are experiencing limited improvements or are non-responsive on a gluten-free diet
  • Have gut dysbiosis, or other GI related problems, which appear to be resistant to standard therapy

Antigens Tested

  1. Rye, Barley, Spelt, Polish Wheat IgG + IgA Combined
  2. Cow’s Milk IgG + IgA Combined
  3. Alpha-Casein & Beta-Casein IgG + IgA Combined
  4. Casomorphin IgG + IgA Combined
  5. Milk Butyrophilin IgG + IgA Combined
  6. Whey Protein IgG + IgA Combined
  7. Chocolate (Milk) IgG + IgA Combined
  8. Oats IgG + IgA Combined
  9. Yeast IgG + IgA Combined
  10. Coffee IgG + IgA Combined
  11. Sesame IgG + IgA Combined
  12. Buckwheat IgG + IgA Combined
  13. Sorghum IgG + IgA Combined
  14. Millet IgG + IgA Combined
  15. Hemp IgG + IgA Combined
  16. Amaranth IgG + IgA Combined
  17. Quinoa IgG + IgA Combined
  18. Tapioca IgG + IgA Combined
  19. Teff IgG + IgA Combined
  20. Soy IgG + IgA Combined
  21. Egg IgG + IgA Combined
  22. Corn IgG + IgA Combined
  23. Rice IgG + IgA Combined
  24. Potato IgG + IgA Combined

Special Note

If you have been following a “gluten free” diet characterized by many food with the GF label, or foods that you see labeled above, and you continue to struggle with Gastrointestinal, Neurological or Dermatological we recommend that you get this test done-Cyrex Lab Testing Array 4

 

Learn more about Gluten Sensitivity Testing