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:
- Dairy (cow’s milk, milk chocolate, milk butyrophilin, whey protein, casein)
- Instant Coffee
- 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
- 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
- Rye, Barley, Spelt, Polish Wheat IgG + IgA Combined
- Cow’s Milk IgG + IgA Combined
- Alpha-Casein & Beta-Casein IgG + IgA Combined
- Casomorphin IgG + IgA Combined
- Milk Butyrophilin IgG + IgA Combined
- Whey Protein IgG + IgA Combined
- Chocolate (Milk) IgG + IgA Combined
- Oats IgG + IgA Combined
- Yeast IgG + IgA Combined
- Coffee IgG + IgA Combined
- Sesame IgG + IgA Combined
- Buckwheat IgG + IgA Combined
- Sorghum IgG + IgA Combined
- Millet IgG + IgA Combined
- Hemp IgG + IgA Combined
- Amaranth IgG + IgA Combined
- Quinoa IgG + IgA Combined
- Tapioca IgG + IgA Combined
- Teff IgG + IgA Combined
- Soy IgG + IgA Combined
- Egg IgG + IgA Combined
- Corn IgG + IgA Combined
- Rice IgG + IgA Combined
- Potato IgG + IgA Combined
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