COMPENDIUM ON FUNCTIONAL MEDICINE - Flipbook - Page 506
Cross-reactivity between foods (e.g., between gluten, dairy,
coffee, and oats) can maintain immune activation even after
gluten removal if hidden food reactivities are not identified.
Heat-altered food proteins can provoke different immune
responses compared to their raw forms, explaining why some
patients only react to cooked foods or experience "mysterious"
symptom flares after meals.
Array 10-90 serves as an essential early detection tool for
preventing diet-induced autoimmune escalation and for
optimizing customized anti-inflammatory nutrition protocols.
In Summary
Array 10-90 screens for IgG and IgA immune reactivity against 90
commonly consumed foods in raw and cooked forms. It provides
an efficient, affordable alternative to broader food reactivity
panels without sacrificing clinical relevance. Early detection of
food-triggered immune stress allows for timely intervention, gut
healing, inflammation control, and prevention of chronic disease
progression.
References:
[1] Vojdani A. The Role of Environmental Triggers in Autoimmunity
and Immune Dysfunction. Altern Ther Health Med. 2014;20 Suppl
2:44-52.
[2] Vojdani A. Heat-Altered Protein Structures and Immune
Cross-Reactivity. Autoimmune Dis. 2014;2014:325859.
[3] Fasano A. Intestinal Permeability and Its Regulation by Zonulin:
Diagnostic and Therapeutic Implications. Clin Gastroenterol
Hepatol. 2012;10(10):1096-1100.
[4] Sicherer SH, Sampson HA. Food Allergy: Epidemiology,
Pathogenesis, Diagnosis, and Treatment. J Allergy Clin Immunol.
2014;133(2):291-307.
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