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Cane sugar sensitivity is specific to sugarcane-derived sweeteners and is distinct from glucose intolerance. Look for it in ingredient lists as sucrose, cane juice, or turbinado sugar.

A major grain trigger distinct from celiac disease. MRT measures inflammatory mediator release to wheat protein, not IgE-mediated gluten allergy. Found in bread, pasta, and many processed foods.

Canola oil (derived from rapeseed) is an MRT-tested substance. It is one of the most common cooking oils in processed foods and restaurant cooking. Look for it in fried foods, dressings, and baked goods.

Fructose is tested independently from cane sugar on the MRT panel. Found as high-fructose corn syrup, agave nectar, and crystalline fructose. MRT tests inflammatory mediator response, not malabsorption.

Corn derivatives are among the hardest triggers to avoid. Found as corn syrup, cornstarch, modified food starch, dextrose, maltodextrin, and citric acid in thousands of processed products.

Soy lecithin is one of the most ubiquitous food additives, used as an emulsifier in chocolate, baked goods, and margarine. Even small amounts can trigger mediator release in sensitive patients.

Soy-derived ingredients appear in a wide range of processed foods including soy lecithin, soybean oil, and textured soy protein. One of the most prevalent hidden triggers.

Cinnamon is tested on the MRT panel. Found in baked goods, cereals, spice blends, and flavored beverages. Contains coumarin, which is also separately tested on the chemical panel.

A chemical compound found in cinnamon, vanilla, and many artificial flavorings. Tested on the MRT chemical additives panel. Often hidden under "natural flavors" or "artificial flavoring" on labels.