Array 4 Gluten-Associated Cross-Reactive Foods and Foods Sensitivity, Serum

Test

Clinical Utility

This test is useful to identify additional dietary proteins to which the Non-Celiac Gluten Sensitive (NCGS) or Celiac Disease (CD) patient is sensitized. It will also detect cross-reactions in the patient non-responsive on a gluten-free diet and to categorize the 1-in-2 NCGS or CD patient who is also sensitive to dairy products

Source: https://www.joincyrex.com/the-cyrex-system/array-4-gluten-associated-cross-reactive-foods-foods-sensitivity; Accessed 31-May-2019.

Result Included

Rye, Barley, Spelt, Polish Wheat IgG + IgA Combined
Cows 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

Test Location

Cyrex

Specimen

Specimen Type

Serum

Volume

Sample Volume

2 mL

Minimum Volume

2 mL

Collection & Handling

Handling Information

Specimens must be received at the testing lab within 10 days of collection.

Additional Information

A specimen collection kit is available. To order a kit online, please register or login. For assistance or more information, please click here to send us an email or call 416-422-3000 x 300.

For additional information refer to the Cyrex website Array 4 Gluten-Associated Cross-Reactive Foods and Foods Sensitivity

Rejection Criteria

Criteria	Specification
Specimen	Frozen

Sample Report

Turnaround Time

14 Days

Test Version

Last Updated

2019-09-30