Multiple Food Immune Reactivity Screen™

MULTIPLE FOOD IMMUNE 10 REACTIVITY SCREEN 180 Real-World Food Antigens COOKED • RAW • MODIFIED ONE PANEL

Cooked Modified

Cooked

Raw

• Evaluate immune reactions to foods, raw • Seek a life-long health and wellness strategy. and/or modified, food enzymes, lectins and food additives, including meat glue, artificial • Present with unexplained symptoms whether colorings and gums. gastrointestinal, neurological, dermatological or behavioral in nature. • Early detection of dietary-related triggers of autoimmune reactivity. • Are suspected of having increased intestinal permeability, which is the gateway for • Monitor the effectiveness of customized environmentally-induced autoimmune dietary protocol in your patient. disorders. The Result of 30 Years of Scientific Development, Array 10™ Features Ten Advanced Proprietary Technologies by Cyrex Laboratories

PROTE IVE PA IED IN CT N IF R HEAT MODIFIED A -A CROSS-REACTIVE E E N D A TM R TM - T O C PROTEIN REACTIVITY PAN-ANTIGEN ISOLATES S I RAW T S G M I Heating food above 118°F changes Cyrex tests for reactivity to cross- O E V

T N

R I

A its protein structure and therefore reactive antigens, such as food

C E

COOKED Y its antigenicity. Array 10 is testing aquaporin and shrimp tropomyosin,

H TM  for both raw and cooked forms of  which are known to cross-react with

C  C TM  Y Y common foods on the same panel. Y Y human tissues, as well as pan-antigens R G R G E X LO EX LO such as parvalbumin and latex hevein. TEC H N O TEC H N O

D PROTE OLECULE O IN M R O R REAL WORLD EXPOSURE E E GUM LARGE MOLECULE F E G A D A R C TM E C TO REAL FOOD REACTIVITY A T N T L I I V I Testing for reactivity to individual Many food products especially B V

M food proteins is just the ﬁrst step. Y gluten-free products, use gums as a U

Y O

Cyrex takes it to the next level by G substitute for gluten to hold ingredients C TM

    also testing for reactivity to TM together. Cyrex tests for reactivity to C C Y Y Y Y R G common food combinations. R G such large gum molecules. EX LO EX LO TEC H N O TEC H N O

TI D GLU NIN UN REA G S BO C A IS LECTINS & AGGLUTINS - T TISSUE-BOUND ARTIFICIAL & O E RTIFICIA I TM A L V TM S U L ISOLATION TECHNOLOGY S I FOOD COLORING REACTIVITY A T N S I Y T I T Binding isolates, such as plant-derived Artiﬁcial food colors are small-molecule

I O

C lectins and agglutinins, have an afﬁnity FOOD COLORING chemicals. Cyrex measures patient’s E N

L for speciﬁc human tissues. Cyrex tests reactivity by assessing levels of antibodies

 TM    to such chemicals bound to human tissue. C for reactivity to such binding isolates. C TM Y Y Y Y R G R G E X LO EX LO TEC H N O TEC H N O

ENIC PRO TEIN ISO IG TE O LA T IN R T N AMPLIFIED ANTIGENICS I OIL PROTEIN A S P O / TM L TM D P PROTEINS AND PEPTIDES I N ISOLATION E E O I P

F T Cyrex targeted protein ampliﬁcation Oils once thought to be free of

I I

P process detects both the whole food proteins do contain hidden proteins,

E S

M immune reactivity AND the possible called Oleosins. Cyrex tests for A

  TM   reactivity to a much smaller speciﬁc reactivity to Oleosins. C C TM Y Y Y Y G peptide within that whole food. R G R E EX LO X LO TEC H N O TEC H N O

P D TED ROT IBO Y DE IA EI T T D N HIDDEN MEAT GLUE N E DUAL ANTIBODY E R A C E L T TM M A I DETECTION Meat glue is a combination of A O E C U IgG N T transglutaminase with other Some patients produce more IgA than M

I D

Y V ingredients and is used to turn small IgG, or vice-versa. By combining the Z I

Y pieces of meat into larger pieces two on one panel, Cyrex reduces the E

 of meat. Rather than testing for  possibility of missing reactivity. TM  IgA TM  C C Y Y reactivity to meat alone, Cyrex tests Y Y R G R G EX LO for reactivity to meat glue as well. EX LO TEC H N O TEC H N O Multiple Food Immune Reactivity Screen™

DAIRY and EGGS, Modified • Sunflower Seeds, roasted FRUIT, Raw and Modified • Imitation Crab, cooked • Egg White, cooked • Walnut • Apple • Clam, cooked • Egg Yolk, cooked VEGETABLES, • Apple Cider • Oyster, cooked • Goat’s Milk Raw and Modified • Apricot • Scallops, cooked • Soft Cheese + Hard Cheese • Squid (Calamari), cooked • Artichoke, cooked • Avocado • Yogurt • Shrimp, cooked • Asparagus • Banana • Shrimp Tropomyosin GRAINS, Raw and Modified • Asparagus, cooked • Banana, cooked • Parvalbumin • Rice, white + brown, cooked • Beet, cooked • Latex Hevein • Rice Cake • Bell Pepper • Blueberry MEAT, Modified • Rice Protein • Broccoli • Cantaloupe + • Beef, cooked medium • Rice Endochitinase • Broccoli, cooked Honeydew Melon • Chicken, cooked • Wild Rice, cooked • Brussels Sprouts, cooked • Cherry • Lamb, cooked • Wheat + Alpha-Gliadins • Cabbage, red + green • Coconut, meat + water • Pork, cooked BEANS and LEGUMES, Modified • Cabbage, red + green, cooked • Cranberry • Turkey, cooked • Black Bean, cooked • Canola Oleosin • Date • Gelatin • Bean Agglutinins • Carrot • Fig • Meat Glue • Dark Chocolate + Cocoa • Grape, red + green • Carrot, cooked HERBS, Raw • Fava Bean, cooked • Red Wine • Cauliflower, cooked • Basil • Garbanzo Bean, cooked • White Wine • Celery • Cilantro • Kidney Bean, cooked • Grapefruit • Chili Pepper • Cumin • Lentil, cooked • Kiwi • Corn + Aquaporin, cooked • Dill • Lentil Lectin • Lemon + Lime • Popped Corn • Mint • Lima Bean, cooked • Mango • Corn Oleosin • Oregano • Pinto Bean, cooked • Orange • Cucumber, pickled • Parsley • Soybean Agglutinin • Orange Juice • Eggplant, cooked • Rosemary • Soybean Oleosin + Aquaporin • Papaya • Garlic • Thyme • Soy Sauce, gluten-free • Garlic, cooked • Peach + Nectarine SPICES, Raw • Tofu • Green Bean, cooked • Pear • Pineapple • Cinnamon NUTS and SEEDS, Raw • Lettuce • Clove and Modified • Mushroom, raw + cooked • Pineapple Bromelain • Ginger • Almond • Okra, cooked • Plum • Nutmeg • Almond, roasted • Olive, green + black, pickled • Pomegranate • Paprika • Brazil Nut, raw + roasted • Onion + Scallion • Strawberry • Turmeric (Curcumin) • Cashew • Onion + Scallion, cooked • Watermelon • Vanilla • Cashew, roasted • Pea, cooked FISH and SEAFOOD, • Cashew Vicilin • Pea Protein Raw and Modified GUMS • Chia Seed • Pea Lectin • Cod, cooked • Beta-Glucan • Flax Seed • Potato, white, cooked (baked) • Halibut, cooked • Carrageenan • Hazelnut, raw + roasted • Potato, white, cooked (fried) • Mackerel, cooked • Gum Guar • Macadamia Nut, raw + roasted • Pumpkin + Squash, cooked • Red Snapper, cooked • Gum Tragacanth • Mustard Seed • Radish • Salmon • Locust Bean Gum • Pecan, raw + roasted • Safflower + Sunflower Oleosin • Salmon, cooked • Mastic Gum + Gum Arabic • Peanut, roasted • Seaweed • Sardine + Anchovy, cooked • Xanthan Gum • Peanut Butter • Spinach + Aquaporin • Sea Bass, cooked BREWED BEVERAGES • Peanut Agglutinin • Tomato + Aquaporin • Tilapia, cooked and ADDITIVES • Peanut Oleosin • Tomato Paste • Trout, cooked • Coffee Bean Protein, brewed • Pistachio, raw + roasted • Yam + Sweet Potato, cooked • Tuna • Black Tea, brewed • Pumpkin Seeds, roasted • Zucchini, cooked • Tuna, cooked • Green Tea, brewed • Sesame Albumin • Whitefish, cooked • Honey, raw + processed • Sesame Oleosin • Crab + Lobster, cooked • Food Coloring Food Immune Reactivity Testing Comprehensive and Unprecedented

SPECIMEN REQUIREMENT FOR ALL TESTS

Collect: 5 mL red top or tiger top Transport: 2 mL serum Only one collection required for all tests. One Array/s add-on order may be requested within 89 days of sample receipt. Specimens are stored for 90 days.

5040 N. 15th Avenue, Suite 307 | Phoenix, Arizona 85015 | Tel 602.759.1245 | Fax 602.759.8331

© 2015 Cyrex Laboratories, LLC. All Rights Reserved. Cyrex Laboratories, the logo, and other trademarks are trademarks of Cyrex and may not be used without permission. Cyrex is a CLIA-licensed laboratory.

A10BRO-V1-01202015 FOUR PILLARS OF EXCELLENCE Quality Behind Every Test

IFIC AT TM UR IO Antigen Puriﬁcation System P N

N S 698.2 Y E 662.9 Cyrex uses advanced proprietary extraction 638.5 875.5 913 744.5 S 5.5E+05 G 842.2

I T and puriﬁcation techniques to ensure that it

T E 2.5E+05 M 600 700 800 N m/z

800900 assesses reactivity to the un-adulterated A

TM C 1.5 antigen, resulting in greater speciﬁcity. This Y Y R G EX LO process is critical to attaining accurate results. TEC H N O

IGEN CO TM NT NC Optimized Antigen Concentration A E D N E T Z R As foods contain different levels of protein, I A

M T

I Cyrex technology uses proprietary protein

I O

T P

N concentrations for each antigen to ensure that O

TM C optimum protein ratios are achieved to detect Y Y R G EX LO immune reactivity. TEC H N O

IFIC EC VA P L TM S I N D Antigen-Speciﬁc Validation E A G T I To achieve Cyrex quality, we validate each food I

T O

N N antigen individually, rather than applying one A

TM arbitrarily chosen reference curve to an entire

C Y Y R group of different foods. E G X LO TEC H N O

X LA TM RE B Parallel TestingTechnology Y S C 2 Cyrex runs each patient specimen in side-by-side * QC TM * duplicate. Correlation between the parallel tests D DUAL E O VERIFICATION must be met before reporting results. U C N B A L E R A S S U

5040 N. 15th Avenue, Suite 307 | Phoenix, Arizona 85015 | Tel 602.759.1245 | Fax 602.759.8331

A10INS-V1-01132015