Allergen, Food, Clam
Also known as: CLAM
Use
The Allergen, Food, Clam test measures the level of IgE antibodies specific to clam allergens using a quantitative ImmunoCAP fluorescent enzyme immunoassay. It is primarily used to support the diagnosis and management of allergic responses through the detection of clam-specific IgE, which can indicate an allergic sensitization to clams. The results assist healthcare providers in correlating the clinical history and in vivo response to allergens when planning patient management. This test is part of broader allergy diagnostics typically used when food allergies are suspected, providing a quantitative measure that helps to substantiate clinical findings and guide appropriate interventions.
Special Instructions
Avoid multiple patient encounters to prevent variability in results. For multiple allergen orders, refer to 'Allergen Specimen Collection Instructions' at www.aruplab.com.
Limitations
Allergen-specific IgE concentrations may not correlate with the degree of clinical response, nor do they substitute for clinical evaluation. A negative result does not exclude the possibility of allergy or even severe allergic reactions, such as anaphylaxis. The interpretation of results should be done with caution, considering the clinical context and history of the patient alongside the provided IgE scoring range. The presence of allergen-specific IgE indicates sensitization but not necessarily clinical allergy.
Methodology
Immunoassay (Quantitative ImmunoCAP Fluorescent Enzyme Immunoassay)
Biomarkers
LOINC Codes
- 6076-4
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 as soon as possible or within two hours of collection. Transfer to an ARUP Standard Transport Tube.
Causes for Rejection
Hemolyzed, icteric, or lipemic specimens.
Stability Requirements
| Temperature | Period |
|---|---|
| Room Temperature | 48 hours |
| Refrigerated | 2 weeks |
| Frozen | 1 year |
