Comprehensive Food Allergy Testing

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Advantages of this test: Considered the “Rolls Royce” of gluten sensitivity panels, Array #3 is the best gluten sensitivity test available because it tests for numerous ways an individual can react to gluten. Most tests only check for antibodies to alpha-gliadin (one single gluten peptide), and not everyone with a gluten sensitivity reacts to that particular gluten peptide. A couple of the markers also can indicate whether the individual is on the “Celiac Disease spectrum” (rather than just simply having a non-celiac gluten sensitivity). Additionally, it can tell you if gluten is causing an opiate-like response which can disrupt brain function, alter behavior, and cause food and other addictions.
Cyrex Laboratories Array #3 measures antibody production (IgG/IgA) against 9 wheat proteins and peptides and 3 essential structure enzymes to help you accurately identify gluten sensitivity.

Markers On This Test:

  • Wheat IgG/IgA
  • Wheat Germ Agglutinin IgG/IgA
  • Native & Deamidated Gliadin 33 IgG/IgA
  • Gliadin Peptides: Alpha-Gliadin-17-Mer, Gamma-Gliadin-15-Mer, Omega-Gliadin-17-Mer, & Glutenin-21-Mer 33 IgG/IgA
  • Gluteomorphin + Prodynorphin IgG/IgA
  • Gliadin-Transglutaminase Complex IgG/IgA
  • Transglutaminase-2 IgG/IgA
  • Transglutaminase-3 IgG/IgA
  • Transglutaminase-6 IgG/IgA

ARRAY #4: Gluten-Associated Cross-Reactive Foods & Foods Sensitivity

Cyrex Laboratories Array #4 measures antibody production (IgG/IgA) against foods that contain gluten (rye, barley, spelt, polish wheat), foods that are known to cross-react with gluten (dairy, yeast, oats, millet, rice, and corn), foods that are newly-introduced and commonly over-consumed on a gluten-free diet (rice, sorghum, quinoa, etc), and foods that are common allergens (corn, soy, eggs, etc).
  • Rye, Barley, Spelt, Polish Wheat (sources of gluten)
  • Dairy (cow’s milk, casein, casomorphin, milk butyrophilin, whey protein, chocolate milk [processed dairy])
  • Gluten-Free Grains & Grain-Like Seeds (amaranth, buckwheat, hemp, millet, oats, potato, quinoa, rice, sesame, sorghum, tapioca, teff)
  • Yeast
  • Coffee (instant – which is almost always contaminated with gluten during processing)
  • Common Food Allergens (soy, egg, corn)

Advantages of this test: This is one of the best tests for detecting a dairy sensitivity because it includes 6 different dairy markers. It can be very helpful to detect cross-reactions in an individual who is non-responsive on a gluten-free diet and to uncover that missing link blocking the body from healing. Additionally, it can provide direction on whether a standard gluten-free diet (which includes gluten-free grains and seed-like grains like rice, sorghum, and quinoa) is sufficient or whether a grain-free (Paleo-style) diet may be best at this time because the body has become sensitized to those proteins.

ARRAY #10: Multiple Food Immune Reactivity Screen

Cyrex Laboratories Array #10 measures antibody production (IgG/IgA) against 180 different foods (raw and/or modified), foods enzymes, lectins and artificial food additives (including meat glue, colorings, and gums).


  • Fruits
  • Vegetables
  • Grains
  • Beans & Legumes
  • Nuts & Seeds
  • Fish & Seafood
  • Meat
  • Dairy & Eggs
  • Spices
  • Herbs
  • Gums
  • Brewed Beverages & Additives

Advantages of this test: Cyrex says that this panel is “The New Standard in Food Immune Reactivity Testing.” While most labs use purified RAW proteins for their test panels, Cyrex acknowledges that this does not factor in how we commonly consume certain foods. In order to test “real world exposures to real food,” Cyrex tests for both RAW and COOKED forms of foods on this panel. Heating food above 118°F changes a food’s protein structure and therefore its antigenicity. As a result, an individual could react to the cooked form of a food but not the raw form, and vice versa. For example, maybe a previous food sensitivity panel said that broccoli was non-reactive for you, but you notice that you experience negative symptoms whenever you eat it. If you were tested for broccoli using a standard RAW broccoli extract, then you may test non-reactive, but that doesn’t necessarily mean that COOKED broccoli is non-reactive as well. So, perhaps you are sensitive to the protein structure in COOKED broccoli but not the form in raw broccoli, but the problem is, you always eat your broccoli cooked. Since we eat our meat cooked, that’s how Cyrex tests those proteins – as cooked beef/chicken/pork. Many vegetables are frequently eaten either cooked or raw, so Cyrex tests both forms in a number of cases (i.e. broccoli).


  • Test Type: Blood (1 vial)
  • Instruction Sheet: See attachment below
  • Sample Report: See attachment below
  • Additional Info:
    • The turnaround time for testing is 14 days from the time the sample arrives at the lab.
    • The client MUST be eating the foods that are to be tested. Antibody production is dependent upon exposure to a food.
      • To test for gluten sensitivity (Array #3), the client MUST be currently consuming gluten at the time of the test to get an accurate result. If someone has been 100% strictly gluten-free for over 3-6 months, antibody levels should be minimal or gone (unless there cross-reactivity, cross-contamination, or some other exposure to gluten), so you may get a false negative. While a challenge test (re-introducing gluten to test if it’s a problem) is NOT recommended, if the patient insists on a gluten challenge, this may be done by thoroughly chewing HALF A WHEAT CRACKER PER DAY FOR 2 WEEKS. After eating gluten for these 2 weeks, the client should wait for 2 weeks, and then test. Gluten challenging with larger quantities can be traumatic for the body, so only this small amount of gluten is consumed.
      • To test for sensitivities to other foods (Array #4 & Array #10), these foods must be part of the client’s diet. For example, if the client has been completely avoiding dairy, there should not be antibodies against dairy. Or, if the client is eating the Standard American Diet (which typically does not include foods that are “staples” in the typical gluten-free diet like rice, sorghum, quinoa, and tapioca), they will not have antibodies against these gluten-free grains. It will be necessary to include these foods in the diet to stimulate antibody production and get accurate test results. It typically takes 4-6 weeks of daily or regular exposure to a small amount of the food (a bite or two is usually sufficient), so add the foods into the diet for 4-6 weeks, then wait another 2-4 weeks for antibodies to develop, then test. If individuals know that they are sensitive to a particular food and have already eliminated it, it is not recommended to add that food back into the diet. Instead, use the test (without food reintroduction) to indicate whether they have successfully reduced the elevated antibodies to this food.

Download Test Instructions

Download Array #3 Sample Report

Download Array #4 Sample Report

Download Array #10 Sample Report