Cyrex Labs Food Panels
Cyrex Labs Food Panels
Cyrex Labs Food Sensitivity Testing
There is a new generation of testing available for celiac disease, gluten sensitivity, gut permeability and autoimmune antibody reactivity. These tests were developed from the updated understanding and research into how and what type of erosion of the gut can lead to food sensitivities, gut dysbiosis and autoimmunity and vice versa, how food sensitivities and gut dysbiosis can lead to further food sensitivities and gut erosion.
Cyrex Labs has a battery of leading edge blood tests to determine the type and level of gluten sensitivity and celiac disease, gluten cross-reactive foods, along with an intestinal antigenic permeability screen.
The latest in their battery of blood tests is the 25 panel autoimmune antibody screen and the 180 food allergy panel.
Array 2 Intestinal Antigenic Permeability Screen (blood)
The Array 2 is one of the most up to date tests for intestinal permeability. The intestinal barrier system plays an important role in the overall health of our clients. There are several enzymes and inflammatory components that are associated with the erosion of the gut and autoimmune reactivity. This screen evaluates the IgG, IgA and IgM antibodies that target these components and cause destruction of the intestinal barrier system that can lead to autoimmunity.
Occludin/zonulin are proteins that open the tight junctions of the intestinal barrier system to produce what is called a leaky gut. “The actomysin network anchors junctions and provides structure to epithelial cells.” The lipopolysaccharides are found in the outer membrane of antigens and their release can lead to immune responses and intestinal barrier destruction. Antibodies to these proteins and endotoxins are screened for in this test. This array should be run on any client who has a family history of autoimmunity, neurodegeneration and celiac disease, who complains of food intolerances or has chronic health issues and a multiplicity of symptoms.
You can use this test to not only determine the mechanisms of intestinal permeability, but also as a re-test to ascertain if the gut restoration program has been successful.
Array 3 Wheat/Gluten Proteome Reactivity & Reactivity (blood)
The philosophy that celiac disease, which is an autoimmune condition, is only relegated to the intestines is still part of the medical lexicon even to this day. But, current research has shown that celiac disease is not just relegated to the digestive system.
Two-thirds of those with celiac disease do not have intestinal symptoms nor have intestinal damage. In addition, this research has exploded the myth that celiac disease is only genetically driven. There are now considered to be two types of gluten intolerance: celiac disease and non-celiac gluten sensitivity.
In fact, celiac disease and/or non-celiac gluten sensitivity may affect many other areas of the body as well, particularly the skin and brain. It has been directly related to most autoimmune conditions such as multiple sclerosis, Hashimoto’s thyroiditis, autism, Rheumatoid Arthritis, Type I Diabetes and more.
In fact, Dr. Aristo Vojdani, et.al. in an article in the European Journal of Inflammation have stated that an “immune evaluation of patients with gluten sensitivity or celiac disease…….should include antibody measurement against thyroglobulin, thyroid peroxidase,” and various areas of the brain.
Current laboratory testing includes only tissue transglutaminase(tTG) and gliadin antibodies (gliadin is the protein in gluten) to diagnose celiac disease. If a person is positive for these antibodies, they will receive a diagnosis of celiac disease. But, this is only a diagnosis of celiac related to the intestines. Most people with celiac do not suffer damage to the intestines and therefore remain undiagnosed.
Unfortunately, many people who should avoid eating gluten are told that they can continue to eat gluten grains even though they may have either celiac unrelated to the intestines or non-celiac gluten sensitivity. Many people suffer with celiac and non-celiac gluten sensitivity for years before being diagnosed. Since it takes ten to twelve years to diagnose, there is a great likelihood that they have or will develop health issues related to gluten sensitivity, particularly autoimmunity of all types.
New Cutting-Edge Testing
Research now shows that more than one enzyme is involved in celiac disease and the wheat kernel is “composed of hundreds of potentially antigenic protein components.”
Gluten/gliadin is only a small portion of these components. Thus a new approach to testing had to be developed to reflect the new research findings and provide a more complete assessment of celiac and non-celiac gluten sensitivity. Cyrex Labs, under the direction of Dr. Aristo Vojdani, one of the foremost research immunologists and experts on how foods and environmental toxins lead to autoimmunity, has developed a blood test that is the new standard in testing for celiac and non-celiac gluten sensitivity.
Research at Cyrex Labs has demonstrated that “different gluten-reactive and celiac disease patients recognize an array of gluten antigens. For example, one patient reacts to omega-gliadin, but not to alpha gliadin. The second patient reacts to all gliadin peptides, and the third patient reacts only to wheat germ agluttinin.” (2)
This array screens for the different parts of the wheat molecule such as, wheat germ, alpha, gamma and omega gliadin, glutenin, glutemorphin, and three different transglutaminase enzymes – tTG 2 (gut) tTG3 (skin), tTG6 (brain) – and more.
Because this array screens for a host of proteins, enzymes and peptides, it increases the likelihood that gluten sensitivity and celiac disease can be detected.
Array 4 Gluten-Associated & Cross-Reactive Foods Sensitivity (blood)
Those with increased gut permeability and with gluten sensitivity and/or celiac disease can have continued symptoms even though gluten has been removed from the diet. This may be due to other foods that are cross-reactive with gluten/gliadin.
With gluten sensitivity, the immune system has created antibodies for the gliadin molecule or other wheat proteomes. With cross-reactivity, the immune system can also target proteins from other foods that are similar to the wheat/gluten molecule. Antibodies are then produced for these cross-reactive foods because of their similarities to gluten/gliadin.
The casein protein found in dairy is one of those cross-reactive foods that may cause persistent symptoms similar to those associated with gluten sensitivity. The IgG and IgA antibodies are tested for foods such as milk, cheese, butter, milk chocolate, sesame, hemp, buckwheat, rice, corn, yeast and many other foods.
Many who have gluten sensitivity will have sensitivities to these other foods as well, along with a leaky gut. It may be important to identify the other cross-reactive foods to further tailor a dietary recovery plan that may prevent further autoimmunity.
Array 10 Multiple Food Reactivity Screen
This is the most exciting food reactivity test to come along in a long time. It tests for both IgG and IgA antibody responses to real foods, food combinations, raw and cooked food, meat glue (found in deli products), gums found in supplements and food products as substitutes for gluten, lectins in legumes, a host of vegetables & fruits, various meat proteins, artificial food colors, food enzymes, proteins in oils called oleisins, and smaller peptide proteins within whole foods. This array tests for 180 different foods.
Since it has dual antibody detection, both IgA and IgG, this reduces the possibility of missing any reactivity.
We have already run several panels and people are grateful to know the last few foods that may be aggravating their autoimmune condition or keeping their blood sugar unstable. We recommend it for those of you who seek a life-long health and wellness strategy; who present with unexplained symptoms whether gastrointestinal, neurological, dermatological or behavioral in nature.
Give us a call and we can tell you more about the test.