Allergen, Food, Cinnamon
Also known as: CINNAMON
Use
The Allergen, Food, Cinnamon test is used to measure allergen-specific IgE levels in patients to assess their allergy status to cinnamon. It helps in diagnosing IgE-mediated hypersensitivity reactions to cinnamon, which can manifest as allergic rhinitis, asthma, or food allergies. The test employs quantitative ImmunoCAP technology, providing a detailed assessment of IgE levels, and aligns with clinical history and in vivo reactivity. Results should be used in conjunction with other clinical data to inform management decisions.
Special Instructions
Not provided.
Limitations
The clinical relevance of IgE levels between 0.10-0.34 kU/L is undetermined and intended for specialist evaluation. The results primarily reflect the concentration of allergen-specific IgE, which might not correlate directly with clinical responses or skin test results. Negative results do not rule out clinical allergy or anaphylaxis. The test is not FDA cleared; it is developed by ARUP Laboratories and performed in a CLIA-certified lab. Results must be correlated with the patient's clinical history and in vivo reactivity to allergens.
New York Approved
Methodology
Immunoassay (Fluorescent Enzyme Immunoassay)
Biomarkers
Cinnamon IgE
Analyte
LOINC Codes
- 6837-9 - Cinnamon 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.
Patient Preparation
Multiple patient encounters should be avoided.
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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