Allergen, Food, Baker's Yeast/Brewer's Yeast
Also known as: BAKE YEAST
Use
The Allergen, Food, Baker's Yeast/Brewer's Yeast test is used to detect allergen-specific IgE antibodies to the yeast Saccharomyces cerevisiae. It aids in assessing allergic responses to baker's yeast and brewer's yeast, commonly used in baking and brewing processes. The quantitative results, reported in kU/L, provide a probability score for IgE mediated clinical reactions, which helps in understanding the potential for allergic responses upon exposure to these allergens. The test is crucial for patients with suspected yeast allergies to guide dietary and lifestyle modifications.
Special Instructions
Not provided.
Limitations
While the test provides quantitative IgE levels, these may not correlate directly with the severity of clinical allergic responses or with in vivo skin testing results. Allergic reactions may still occur even if the test result is negative, as this test might not detect all possible allergen-specific IgEs or manifestations. Clinical correlation with patient's history and other diagnostic evaluations is essential for accurate allergy assessment.
FDA ApprovedNew York Approved
Methodology
Immunoassay (Fluorescent Enzyme Immunoassay)
Biomarkers
Allergen-specific IgE
Protein
LOINC Codes
- 6287-7 - Baker's yeast IgE Qn
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. Transfer 0.5 mL serum to an ARUP Standard Transport Tube.
Patient Preparation
Multiple patient encounters should be avoided.
Storage Instructions
Refrigerated.
Causes for Rejection
Hemolyzed, icteric, or lipemic specimens.
Stability Requirements
| Temperature | Period |
|---|---|
| Room Temperature | 48 hours |
| Refrigerated | 2 weeks |
| Frozen | 1 year |
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