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Multiple Food Immune Reactivity Screen 180 Foods – Cyrex Array 10

Multiple Food Immune Reactivity Screen 180 Foods – Cyrex Array 10

There is an increasing awareness that foods may play a much larger role in immune reactivity than previously thought.  We all eat food, and foods are a constant and sustained source of antigens, much more so than other things we may be exposed

What is being measured

The test looks at levels of IgA and IgG antibodies that are created when you react to a food.

This unique, revolutionary panel measures reactivity to 180 food antigens in the cooked, raw, modified or processed form on the same panel.

Cyrex has developed a new way of testing for food immune reactivity.  This method arises from a foundation of science and medicine- Scroll to the end for more info about getting the test if this bit is too technical for you.

1. Array 10 assesses immune reactivity to raw and cooked food proteins.
This reflects how foods are most commonly eaten. This is necessary because when food is heated or cooked, its protein structure changes.  The foods being assessed should best duplicate what patients eat.  Cyrex is the only laboratory to test for both raw foods which are eaten raw and cooked foods that are eaten cooked.

2. Reactive, Pan-Antigen Isolates.
Specific food antigens are known to cross-react with human tissues.  If a person makes antibodies to these specific food antigens, and the person has barrier permeability, those antibodies to the specific food antigen can begin attacking human tissue.  This can result in tissue damage, autoimmune reactivity and eventually autoimmune disease.  Some cross-reactive food antigens include, gliadin, casein, food aquaporin, shrimp tropomyosin, and fish parvalbumin.  Pan-antigens are proteins that are common among multiple sources.  Examples of pan-antigens include shrimp tropomyosin, fish parvalbumin and hevein found in latex and some fruits, nuts and vegetables. Tropomyosin is found in a variety of fish and crustaceans, which has been shown to cross-react with human tropomyosin.  Fish parvalbumin is found in a variety of fish species and is known to cross-react with human parvalbumin.

4. Tissue-Bound Artificial Food Colors
Artificial food colorings are used extensively in foods, and humans are regularly exposed to them by ingestion.  These chemical colorants form adducts (bonds or “bridges”) with proteins in humans; therefore, measuring the antibodies to these colorants will indicate whether or not they are responsible for a patient’s immune or autoimmune reaction.  A patient may not react to a particular food; however, they may react to the food once its protein is bound with an artificial colorant.  It is important to note that we are talking about food proteins binding to artificial food colorants, and vice-versa.  The binding of artificial colorants to a food protein may increase the food’s antigenicity and ability to cause an enhanced immune reaction in patients.

5. Large Gum Molecules.
Gums (xantham gum, gum arabic, guar gum) are in many foods, especially gluten-free and dairy-free processed products.  They can also be found in soups, juices, jams, salad dressings, soy products, dairy products such as milk and yogurt, and others.  Gums are large molecules (200,000-5,000,000 Daltons) and parts of their molecules have the same molecule sequences as other food proteins; this is known as molecular mimicry.  These can cross-react with other food proteins, causing an immune reaction in patients.

6. Binding Isolates (Lectins and Agglutinins)
Lectins are glycoproteins that bind carbohydrates, and agglutinins bind cells together. Lectins and agglutinins are found in about 30% of foods. Lectin is only one among hundreds of proteins found in beans, so it is normally not possible to accurately measure the lectin antibody when it is mixed with many other proteins.  However, by using purified lectins, the most antigenic protein in beans, peanuts, etc., the testing becomes the most accurate and specific method to detect antibodies to these inflammatory food antigens.  Array 10 includes lentil and pea lectins, as well as, beans, soybean and peanut agglutinins.

7. Amplified Antigenic Proteins and Peptides.
Array 10 includes specific proteins and peptides that are within the entire food proteins. Examples include shrimp tropomyosin and shrimp protein, cashew vicilin and cashew proteins, pineapple bromelain and pineapple proteins, and rice endochitinase and rice proteins.  These antigens are highly purified recombinant proteins (proteins made via biomolecular engineering) and synthetic peptides (short chains of amino acids).  By targeting specific antigens within the entire food proteins, Array 10 increases the sensitivity and specificity for food immune reactions.

8. Oleosins
Cyrex tests for oleosins, which are the oil proteins found in seeds and nuts.  Some patients may not have a reaction to the proteins in seeds or nuts such as sesame, peanuts, and others; however, they may react to the protein oil in a seed or nut.  This is why a patient may react to both peanut and peanut oleosins, or may have a reaction only to peanut oleosins. In the latter case testing only for peanut and not peanut oleosins would give a false negative

9. Meat Glue.
Meat glue, also known as transglutaminase or thrombian, is a powder used in the food manufacturing industry to adhere smaller pieces of meat to make one large fillet, or to turn flakes of white fish into imitation crab meat, or form chicken scraps into nuggets. It is also used to thicken some milks, yogurts and egg whites. According to the packaging label on meat glue there is also maltodextrin and sodium casein ate with transglutaminase.

10. Dual body detection System.
Both IgG and IgA isotope are involved in the immune response, Array 10 measures IgG and IgA antibodies for each food. Clinically IgA is an indication of the mussel immune response and IgG is an indication of the circulatory immune response. By measuring both this ensures and enhances the detection of food immune reactivity.

Which Foods are being tested

Please note laboratories do change their list of foods test3ed from time to time and don’t always update us so this is the most up to date list we have at this time. If you want to know about a specific food then please double check with us first.

Dairy and Eggs, Modified

Egg White, cooked
Egg Yolk, cooked
Goat’s Milk
Soft Cheese + Hard Cheese
Yogurt

Grains, raw and modified 

Rice, white + brown, cooked
Rice Cake
Rice Protein
Rice Endochitinase
Wild Rice, cooked
Wheat + Alpha-Gliadins

Beans and legumes, modified

Black Bean, cooked
Bean Agglutinins
Dark Chocolate + Cocoa
Fava Bean, cooked
Garbanzo Bean, cooked
Kidney Bean, cooked
Lentil, cooked
Lentil Lectin
Lima Bean, cooked
Pinto Bean, cooked
Soybean Agglutinin
Soybean Oleosin +
Aquaporin
Soy Sauce, gluten-free
Tofu

 NUTS and SEEDS, Raw and Modified

Macadamia Nut, raw + roasted
Almond
Almond, roasted
Brazil Nut, raw + roasted
Cashew
Cashew, roasted
Cashew Vicilin
Chia Seed
Flax Seed
Hazelnut, raw + roasted
Mustard Seed
Pecan, raw + roasted
Peanut, roasted
Peanut Butter
Peanut Agglutinin
Peanut Oleosin
Macadamia Nut, raw + roasted
Pistachio, raw + roasted
Pumpkin Seeds, roasted
Sesame Albumin
Sesame Oleosin
Sunflower Seeds, roasted
Walnut

VEGETABLES, Raw and Modified

Artichoke cooked
Asparagus
Asparagus cooked
Beet, cooked
Bell Pepper
Broccoli
Broccoli, cooked
Brussels Sprouts, cooked
Cabbage, red + green
Cabbage, red + green, cooked
Canola Oleosin
Carrot
Carrot, cooked
Cauliflower, cooked
Celery
Chili Pepper
Corn + Aquaporin, cooked
Popped Corn
Corn Oleosin
Cucumber pickled
Eggplant, cooked
Garlic
Garlic, cooked
Green Bean, cooked
Lettuce
Mushroom, raw + cooked
Okra, cooked
Olive, green + black pickled
Onion + Scallion
Onion + Scallion cooked
Pea, cooked
Pea Protein
Pea Lectin
Potato, white, cooked (baked)
Potato, white, cooked (fried)
Pumpkin + Squash, cooked
Radish
Safflower + Sunflower Oleosin
Seaweed
Spinach + Aquaporin
Tomato + Aquaporin
Tomato Paste
Yam + Sweet Potato, cooked
Zucchini, cooked

 FRUIT, Raw and Modified

Apple
Apple Cider
Apricot
Avocado
Banana
Banana, cooked
Latex Hevein
Blueberry
Cantaloupe + Honeydew Melon
Cherry
Coconut, meat + water • Cranberry
Date
Fig
Grape, red + green
Red Wine
White Wine
Grapefruit
Kiwi
Lemon + Lime
Mango
Orange
Orange Juice
Papaya
Peach + Nectarine
Pear
Pineapple
Pineapple Bromelain
Plum
Pomegranate
Strawberry
Watermelon

FISH and SEAFOOD, Raw and Modified

Cod, cooked
Halibut, cooked
Mackerel, cooked
Red Snapper, cooked
Salmon
Salmon, cooked
Sardine + Anchovy, cooked
Sea Bass, cooked
Tilapia, cooked
Trout, cooked
Tuna
Tuna, cooked
Whitefish, cookeD
Crab + Lobster, cooked
Imitation Crab, cooked
Clam, cooked
Oyster, cooked
Scallops, cooked
Squid (Calamari), cooked
Shrimp, cooked
Shrimp Tropomyosin
Parvalbumin

MEATS, Modified

Beef, cooked medium
Chicken, cooked
Lamb, cooked
Pork, cooked

Turkey, cooked
Gelatin
Meat Glue

HERBS, Raw

Basil
Corriander / Cilantro
Cumin
Dill
Mint
Oregano
Parsley
Rosemary
Thyme

SPICES, Raw

Cinnamon
Clove
Ginger
Nutmeg
Paprika
Turmeric (Curcumin)
Vanilla

GUMS

Beta-Glucan
Carrageenan
Gum Guar
Gum Tragacanth
Locust Bean Gum
Mastic Gum + Gum Arabic
Xanthan Gum

BREWED BEVERAGES and ADDITIVES

Coffee Bean Protein, brewed
Black Tea, brewed
Green Tea, brewed
Honey, raw + processed
Food Coloring

Before Taking A CYREX Test

While Cyrex is unable to provide an exhaustive list of medications due to the interactive complexities and varieties of medications and patient circumstances, the following has been noted:

a. Immunosuppressant and corticosteroid drugs can reduce antibody production and cause false negative results.
b. Limited assessments on the effects of aspirin, acetaminophen, and antipsychotics on Arrays 1-4 have been performed. No noticeable effects were observed.
c. Inhalers can affect the results of Cyrex’s oral fluid testing (Array 1). Wait two weeks after completion of inhalant dosages before collecting the specimen.
d. Unknown cross-reactive epitopes from foods and microorganisms may stimulate the antibody production in the absence of a true antigen. Cyrex has already developed Array 4 in order to recognize the most common antigens in this regard.
e. A gluten-free diet can cause false negative results on gluten protein/peptide tests.
f. Certain conditions, such as ileal pouch surgery, may cause a false positive celiac serology.1

PLEASE DO NOT STOP ANY MEDICATION UNLESS YOUR DOCTOR AUTHORISES IT.

PLEASE FOLLOW THE TEST INSTRUCTIONS THAT WILL COME WITH THE TEST

Specimen requirements

Blood test that requires a blood sample. The blood sample will need to be centrifuged.

You can attend one of two laboratories in London to have the sample taken or you will need to arrange for a blood sample to be collected by a nurse at your G.P. service or at a private clinic or hospital. Any fee for this service is not included in with the test fee.

Returning your sample

You will need to send your sample back to the lab via a next day postal service – If you are in the UK, Royal mail offer a suitable next day service. If you are outside of the UK then please check with your postal service for options. The cost of the test does not cover the return postage.

Please note that samples should only be posted on Monday – Thursday so that they do not arrive over the weekend when the lab is closed.

Turnaround time

14 days or sooner.