Allergen, Food, Chicken
Also known as: CHICK
Use
The Allergen, Food, Chicken test measures the concentration of allergen-specific IgE in the blood to help in the diagnosis and management of individuals with suspected chicken allergy. The test evaluates the probability of an IgE-mediated clinical reaction based on specified class scoring levels. Healthcare providers use results to correlate with clinical history and in vivo reactivity to specific allergens for diagnosis and management of allergic patients.
Special Instructions
When ordering multiple allergens, refer to 'Allergen Specimen Collection Instructions' at www.aruplab.com/testing/resources/specimen. It is essential to correlate allergy laboratory results with clinical history and in vivo reactivity to allergens. A negative test may not rule out clinical allergy or anaphylaxis.
Limitations
Allergen results within 0.10-0.34 kU/L are for specialist use as the clinical relevance remains undetermined. The measured concentrations of allergen-specific IgE may not correlate with the degree of clinical response or skin testing results upon allergen exposure. Despite increasing IgE concentrations being reflective of reaction severity, a negative result does not exclude clinical allergy or even anaphylactic reactions.
FDA ApprovedNew York Approved
Methodology
Immunoassay (Fluorescent Enzyme Immunoassay)
Biomarkers
LOINC Codes
- 6836-1
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
SERUM separator tube
Collection Instructions
Separate serum from cells ASAP or within 2 hours of collection. Transfer to an ARUP Standard Transport Tube.
Patient Preparation
Multiple patient encounters should be avoided.
Storage Instructions
Refrigerated storage is recommended.
Causes for Rejection
Hemolyzed, icteric, or lipemic specimens.
Stability Requirements
| Temperature | Period |
|---|---|
| Room Temperature | 48 hours |
| Refrigerated | 2 weeks |
| Frozen | 1 year |