Copy of Blog Feature April 2022 - 2

Cyrex Array 4: Testing for Gluten-Associated Cross-Reactive Foods

Hi, I’m Dr. Marie Starling

As your Denver Functional Medicine specialist, we help people like you reach their full potential. We specialize in adjunctive care for internal disorders, autoimmune conditions, IBS, thyroid symptoms, diabetes, adrenal fatigue and other complex health issues.

By Jessica Yoches, CNTP, MNT

Even with the elimination of gluten from the diet for over six months, many patients that are gluten sensitive or that have Celiac Disease still experience gluten-like responses from foods they are consuming. If the patient is avoiding gluten, why is this reaction occurring? Many foods have dietary proteins or peptides that look similar to and cross react with gluten or gliadin.

There is “antigenic similarity”, or “cross-reaction”, among many grains and other dietary proteins such as casein with gluten. The protein casein in dairy is a common culprit; about 50% of patients with Celiac Disease also have reactions to casein. These cross-reactive proteins are called antigens. The other grains that cross-react with gluten include: rice, corn, soy, millet, oats, rye, spelt, potatoes, yeast, tapioca, instant coffee, buckwheat, sesame, sorghum, teff, eggs, hemp, quinoa, and amaranth.

Each patient has a unique set of foods and proteins to which they react.

The introduction of new foods on a gluten free diet can cause reactions, or the overconsumption of grains or foods to replace gluten creates new sensitivities.

Accidental consumption of gluten also happens from products such as chewing gum or products that contain “spices” or “natural flavors.”

Most gluten-free products contain other grains that often cross-react with gluten and continue to cause reactions for the gluten sensitive patient.

The Array 4 will detect antibodies to these foods and grains that cross-react with gluten, and will also check for dairy sensitivities, giving a fuller perspective on the patients individual sensitivities and what could be causing their continued reactions.

Functional Versus Cross-Reactive Antibody-Antigen Responses

Why is the Cyrex Array 4 blood test used and for whom is it run?

  • The Array 4 tests foods with cross-reactions to gluten in patients unresponsive or with minimal improvements to gluten free diets.
  • The test is run for patients with Celiac Disease (CD) or with Non-Celiac Gluten Sensitivity (NCGS).
  • It’s also used for patients with gut dysbiosis that standard therapy is not resolving, or for patients with autoimmune disease.

What is the Array 4 looking for?

  • It detects sensitivities to other proteins in foods for patients with CD or NCGS to see foods they are eating are cross-reacting with gluten.
  • It also tests for sensitivities to dairy products, common in those with CD or NCGS

What Food Antigens are tested?

The following foods contain proteins cross-reactive with gluten and are tested:

  • 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


The green column means no reaction, whereas the yellow and pink columns both indicate reactions. Full and personalized explanations of the labs are discussed in patient appointments.