This unique, revolutionary panel measures reactivity to 180 food antigens in the cooked, raw, modified or processed form on the same panel. Assists in early detection of dietary-related triggers of autoimmune reactivity and monitors the effectiveness of customized dietary protocols.
The hallmark feature of Cyrex’s innovative Array 10 – Multiple Food Immune Reactivity Screen™ is the raw and/or cooked food antigens. Cyrex assesses immune reactivity to food antigens that are prepared in the manner in which most consume them. Traditionally, food immune reactivity testing is performed on raw food antigens.
The field of IgG food sensitivity testing was first pioneered by Dr Aristo Vojdani, nearly four decades ago. In this last decade the importance of IgG reactivity in formation of autoimmunity has become more established, benefiting millions worldwide.
Dr Vojdani has continued to define this field through many, one of his biggest contributions, has been the next generation in IgG food testing, the Array 10 – Multiple Food Immune Reactivity Screen™. This is truly personalized testing, the first of its kind worldwide.
It is an approach which requires many innovations. It needs deep knowledge of the processes of denaturing of proteins when they are altered during preparation, the related immune reactivity, and the lab processes necessary to reliably standardize and QC the outcome.
Cyrex is proud to offer its customers the result of decades of scientific and laboratory innovations by Dr Vojdani which has culminated in to the Array 10 – Multiple Food Immune Reactivity Screen™.
Individuals may react to the raw form, cooked form, or both. The phenomenon of reacting to one form, but not the other is called the P-K Reaction after the first recorded study published nearly a century ago (1921). Carl Prausnitz and Heinz Küstner didn’t understand the mechanism involved in the reactivity against cooked, but not raw fish. Prausnitz surmised that he must use a cooked fish extract for the test, in order to match Küstner’s physical reaction to cooked fish. It was determined, that Küstner reacted to fish antigens that had denatured proteins.
Denaturation refers to the physical changes of a protein when exposed to external conditions. Heat, acid, salt, alcohol and mechanical disruption can cause food proteins to denature. When a protein is denatured by heat, most of the original structure is lost. Thus, heating a food protein can increase or decrease antigenicity, depending upon the protein involved and on the individual patient.
A food reactivity is different than an immediately life-threatening food allergy.
Food reactivity is a delayed immune response; reactive foods can cause inflammation that creates reactions such as: stomach/bowel upsets; bloating; headache/migraines; wheezing/runny nose; fatigue.
When foods cause inflammation they divert the body’s energy from its main job of healing and repair. Inflammation contributes to the aging process and a major contributor to the aging of the cardiovascular and nervous system. It is now recognized as one of the key risk factors for heart disease, diabetes, high cholesterol, stroke and cognitive and neurological disorders.
Cyrex addresses the IgG and IgA immune reactions to food proteins and the chemicals in foods potentially causing disorders that already affect over 53 million Americans.
Food allergy is an immediate immune response that occurs soon after eating a certain food. Even a tiny amount of the allergy-causing food can trigger signs and symptoms such as digestive problems, hives or swollen airways. In some people, a food allergy can cause severe symptoms or even a life-threatening reaction known as anaphylaxis.
The Result Of 30 Years Of Scientific Development
Heating food above 118°F changes its protein structure and therefore its antigenicity. Array 10 is testing for both raw and cooked forms of common foods on the same panel.
Cyrex tests for reactivity to cross-reactive antigens, such as food aquaporin and shrimp tropomyosin, which are known to cross-react with human tissues, as well as pan-antigens such as parvalbumin and latex hevein.
Testing for reactivity to individual food proteins is just the first step. Cyrex takes it to the next level by also testing for reactivity to common food combinations.
Many food products especially gluten-free products, use gums often as a substitute for gluten to hold ingredients together. Cyrex tests for reactivity to such large gum molecules.
Binding isolates, such as plant-derived lectins and agglutinins, have an affinity for specific human tissues. Cyrex tests for reactivity to such binding isolates.
Artificial food colors are small-molecule chemicals. Cyrex measures patients’ reactivity by assessing levels of antibodies to such chemicals bound to human tissue.
Cyrex targeted protein amplification process detects both the whole food immune reactivity AND the possible reactivity to a much smaller specific peptide within that whole food.
Oils once thought to be free of proteins do contain hidden proteins, called Oleosins. Cyrex tests for reactivity to Oleosins.
Meat glue is a combination of transglutaminase with other ingredients and is used to turn small pieces of meat into larger pieces of meat. Rather than testing for reactivity to meat alone, Cyrex tests for reactivity to meat glue as well.
Some patients produce more IgA than IgG, or vice-versa. By combining the two on one panel, Cyrex reduces the possibility of missing reactivity.
Array 3X — Wheat Gluten Proteome Reactivity & Autoimmunity
Array 4 — Gluten-Associated Cross-Reactive Foods & Foods Sensitivity
Quality Behind Every Test
Cyrex uses advanced proprietary extraction and purification techniques to ensure that it assesses reactivity to the un-adulterated antigen, resulting in greater specificity. This process is critical to attaining accurate results.
As foods contain different levels of protein. Cyrex technology uses proprietary protein concentrations for each antigen to ensure that optimum protein ratios are achieved to detect immune reactivity.
To achieve Cyrex quality, we validate each food antigen individually, rather than applying one arbitrarily chosen reference curve to an entire group of different foods.
Cyrex runs each patient specimen in side-by-side duplicate. Correlation between the parallel tests must be met before reporting results.
Aristo Vojdani, PhD, MSc, CLS, is Cyrex Chief Scientific Advisor and developed all the Cyrex tests. His on-going research focuses on the role of environmental triggers in autoimmune, complex and devastating diseases. His pioneering research has resulted in the development of more than 300 antibody assays for the detection of root causes of many autoimmune disorders and other diseases. He holds sixteen US patents for laboratory testing and has published more than 175 articles in different journals. His book Food-Associated Autoimmunities: When Food Breaks Your Immune System was published by A&G Press. Dr. Vojdani has received the Herbert J. Rinkel Award, the Linus Pauling, PhD Award, and the Personalized Lifestyle Medicine Institute’s 2018 Lifetime Achievement Award.
Presently, Dr Vojdani is an Adjunct Associate Professor in the Dept. of Preventive Medicine at Loma Linda University in California, USA, and an Adjunct Professor at the Lincoln College of Professional, Graduate and Continuing Education at the National University of Health Sciences. He lectures at scientific and medical conferences around the world, spreading his knowledge and thereby improving the lives of patients once thought lost.
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