Allergen, Food, Dill IgE
Also known as: DILL
Use
The Allergen, Food, Dill IgE test quantitatively determines the level of IgE antibodies specific to dill allergen in a patient's serum. This test aids in the diagnosis of IgE-mediated allergic disorders related to dill exposure. Clinical correlation with patient history and in vivo reactivity is essential, as the concentration of allergen-specific IgE may not directly correlate with clinical symptoms.
Special Instructions
Patients should avoid multiple encounters on the same day to prevent changes in serum levels. Serum should be separated from cells within 2 hours of collection to ensure sample integrity. Refer to ARUP's 'Allergen Specimen Collection Instructions' for multi-allergen orders.
Limitations
Concentrations of allergen-specific IgE may not always correlate with the degree of clinical allergic reaction. Clinical history and in vivo reactivity must be considered to provide a comprehensive assessment. A negative result does not rule out allergies or anaphylaxis. Test performance characteristics were determined by ARUP Laboratories but not cleared by the FDA.
New York Approved
Methodology
Immunoassay (Fluorescent Enzyme Immunoassay)
Biomarkers
LOINC Codes
- 7280-1
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 serum 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 |