Allergen, Food, Black Olive IgE
Also known as: OLIVE IGE
Use
This test is used to measure the concentration of allergen-specific IgE antibodies against black olives in the serum. These measurements provide clinicians with valuable information in diagnosing potential allergic reactions to black olives. While increasing ranges indicate higher concentrations of allergen-specific IgE, these values may not directly correlate with the severity of an allergic response or skin testing results. Assessment should always be contextualized with the patient's clinical history and testing results of specific allergens, aiding in accurate diagnosis and management of food allergies.
Special Instructions
Not provided.
Limitations
Allergen-specific IgE concentrations may not correlate with the severity of clinical allergic reactions. The results should be interpreted in conjunction with the patient's history and the clinician's findings. A negative result does not rule out the possibility of an allergen-induced reaction, and cross-reactivity with other allergens is possible. The test has not been FDA-cleared or approved but is performed under CLIA-certified laboratory conditions for clinical purposes.
New York Approved
Methodology
Immunoassay (Fluorescent Enzyme Immunoassay)
Biomarkers
Black Olive IgE
Protein
LOINC Codes
- 21428-8 - Olive 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 serum to the transport tube.
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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