Allergen, Food, Cheese Mold
Also known as: CHEESEMOLD
Use
This test measures specific IgE antibodies to cheese mold allergens using a quantitative ImmunoCAP fluorescent enzyme immunoassay. It is used to assess allergic sensitization to these specific allergens, which can help guide dietary management and therapeutic decisions. Allergen results of 0.10-0.34 kU/L are intended for specialist use as the clinical relevance is undetermined, and concentrations may not correlate with clinical response or skin testing results. The comprehensive interpretation of allergen-specific IgE results, taking into account clinical history and in vivo reactivity, is crucial for effective allergy management.
Special Instructions
Not provided.
Limitations
Allergen-specific IgE concentrations, while reflective of the concentration of antibodies, do not necessarily correlate with the severity of allergic reactions. A negative result does not rule out clinical allergy or anaphylaxis. The results should be integrated with the patient's clinical context, including history and physical findings, for accurate interpretation.
FDA ApprovedNew York Approved
Methodology
Immunoassay (Fluorescent Enzyme Immunoassay)
Biomarkers
Cheese Mold IgE
Protein
LOINC Codes
- 6068-1 - Cheese Mold 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
Use a serum separator tube and separate serum from cells ASAP or within 2 hours of collection.
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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