Allergen, Food, Anchovy IgE
Also known as: ANCHOVY
Use
The Allergen, Food, Anchovy IgE test is utilized to detect and quantify allergen-specific IgE antibodies to anchovy in patient serum. This test assists in diagnosing potential IgE mediated allergic reactions and food allergies to anchovy. The quantitative results are indicative of the level of sensitization to the allergen, but they may not directly correlate with the severity of clinical symptoms. The interpretation should be integrated with the patient's clinical history and in vivo reactivity to the allergen.
Special Instructions
Please review the specimen collection and handling instructions to ensure adequate volume for allergen testing. Multiple patient encounters should be avoided before collection.
Limitations
The test results of 0.10-0.34 kU/L should be used with discretion as the clinical relevance in this range is undetermined. While increasing IgE values generally reflect heightened sensitization, they might not correspond precisely to the clinical response severity or results from skin tests conducted with the same allergen. A negative IgE test result does not eliminate the possibility of clinical allergies, including anaphylactic reactions. Correlating laboratory results with the patient's clinical history and direct challenges with the allergen is crucial for an accurate diagnosis.
New York Approved
Methodology
Immunoassay (Fluorescent Enzyme Immunoassay)
Biomarkers
LOINC Codes
- 7079-7
- 7079-7
Result Turnaround Time
1-3 days
Related Documents
For more information, please review the documents below
Specimen
Serum
Volume
0.5 mL
Minimum Volume
0.25 mL
Container
ARUP Standard Transport Tube
Collection Instructions
Separate serum from cells ASAP or within 2 hours of collection.
Patient Preparation
Multiple patient encounters should be avoided.
Causes for Rejection
Hemolyzed, icteric, or lipemic specimens.
Stability Requirements
| Temperature | Period |
|---|---|
| Room Temperature | 48 hours |
| Refrigerated | 2 weeks |
| Frozen | 1 year |