Allergen, Food, Egg Whole
Also known as: EGGWHOLE
Use
The Allergen, Food, Egg Whole test measures the concentration of allergen-specific IgE antibodies to egg whole, which can help diagnose egg allergies. The test provides quantitative measurements of IgE levels, which can be used to assess the likelihood of an IgE-mediated allergic reaction to egg. The results need to be correlated with clinical history and other allergy testing methods as the concentration of IgE may not directly correlate with the severity of clinical reactions.
Special Instructions
Not provided.
Limitations
While the test results indicate the presence and levels of specific IgE antibodies, these may not correspond directly to clinical symptoms or skin test results when exposed to the allergen. The correlation of test results with clinical history and in vivo reactivity is essential. A negative result does not rule out clinical allergy or the possibility of anaphylaxis. The clinical relevance of results in the 0.10-0.34 kU/L range is undetermined and intended for specialist interpretation.
FDA ApprovedNew York Approved
Methodology
Immunoassay (Fluorescent Enzyme Immunoassay)
Biomarkers
Egg Whole IgE
Analyte
LOINC Codes
- 7291-8 - Whole Egg 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 serum using a serum separator tube. Separate serum from cells ASAP or within 2 hours of collection.
Patient Preparation
Multiple patient encounters should be avoided.
Storage Instructions
Refrigerated transport is required.
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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