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Gluten Cross Reactivity

Gluten Cross Reactivity 1
a set of five gluten free grains (sorghum, teff, amaranth,brown rice and quinoa) - top view of leaf shape bowl against grunge, painted wood

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. This is significant because too many patients suffering from celiac disease and gluten sensitivity do not enjoy the good health they deserve. Instead, they suffer a variety of symptoms and many develop serious autoimmune diseases. Such autoimmune diseases could potentially be prevented if the individuals’ gut lesions and leaky gut had been remedied.

Why is this? In some cases, it means the celiac disease patient is experiencing a phenomenon called gluten cross reactivity.

What is Cross-Reactivity?

Cross-reactivity is a process whereby the body consumes a protein (e.g. milk) that has similarities to the protein gluten. Due to this similarity (known as molecular mimicry), the body’s immune system reacts to this food as if it were gluten, creating symptoms that the patient attributes to gluten consumption.

Is milk gluten? No. But if cross-reactivity is occurring, it may as well be as far as the patient’s immune system is concerned.

In other words, the ingestion of these cross-reactive foods can irritate and inflame the immune system in much the same way as if gluten was being ingested.

Therefore in patients who are not feeling optimal despite maintaining a gluten-free diet, or continue to have a leaky gut or autoimmune disease, testing for cross-reactive foods can be a great diagnostic tool.

In Gluten Cross-Reactivity, the body may mistake another food for gluten and reacts 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:

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

Recommended for Patients Who

Wheat/Gluten Sensitivity and Autoimmunity 3

Antigens Tested

  1. Rye, Barley, Spelt, Polish Wheat IgG + IgA Combined
  2. Cow’s Milk IgG + IgA Combined
  3. Alpha-Casein & Beta-Casein IgG + IgA Combined
  4. Casomorphin IgG + IgA Combined
  5. Milk Butyrophilin IgG + IgA Combined
  6. Whey Protein IgG + IgA Combined
  7. Chocolate (Milk) IgG + IgA Combined
  8. Oats IgG + IgA Combined
  9. Yeast IgG + IgA Combined
  10. Coffee IgG + IgA Combined
  11. Sesame IgG + IgA Combined
  12. Buckwheat IgG + IgA Combined
  13. Sorghum IgG + IgA Combined
  14. Millet IgG + IgA Combined
  15. Hemp IgG + IgA Combined
  16. Amaranth IgG + IgA Combined
  17. Quinoa IgG + IgA Combined
  18. Tapioca IgG + IgA Combined
  19. Teff IgG + IgA Combined
  20. Soy IgG + IgA Combined
  21. Egg IgG + IgA Combined
  22. Corn IgG + IgA Combined
  23. Rice IgG + IgA Combined
  24. Potato IgG + IgA Combined

Special Note

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 order this test- Cyrex Lab Testing Array 4