Allergen, Food, Chickpea (Garbanzo Bean) IgE
Also known as: CHICKPEA
Use
This test measures the level of IgE antibodies specific to chickpea (garbanzo bean) proteins. The results help in assessing the allergic sensitization to chickpeas, potentially indicating susceptibility to allergic reactions upon ingestion. Although the test detects the presence of allergen-specific IgE antibodies, the concentrations may not always correlate with the severity of allergic reactions. It is crucial to interpret the test results along with the patient's clinical history and other diagnostic findings to assess the risk of clinical allergy, as the presence of specific IgE can indicate sensitization rather than definite allergy.
Special Instructions
Not provided.
Limitations
The concentration of allergen-specific IgE antibodies may not directly correlate with the severity of clinical response in case of allergen exposure. Moreover, a negative test doesn't rule out the possibility of clinical allergy or anaphylaxis. IgE levels between 0.10-0.34 kU/L are for specialist use, as their clinical significance is undetermined. Results must be correlated with the patient's clinical history and potential in vivo reactivity upon allergen challenge.
FDA ApprovedNew York Approved
Methodology
Immunoassay (Fluorescent Enzyme Immunoassay)
Biomarkers
Chickpea IgE
Analyte
LOINC Codes
- 0055200
- 7573-9 - Chickpea 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
Collect using serum separator tube, separate serum from cells within 2 hours, transfer to transport tube.
Patient Preparation
Avoid multiple patient encounters before sample collection.
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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