Allergen, Food, Malt
Also known as: MALT
Use
The Allergen, Food, Malt test is used to measure the level of immunoglobulin E (IgE) specific to malt allergens in the blood. This measurement helps in evaluating allergic reactions and symptoms in patients with a suspected allergy to malt, which can be found in barley and wheat products. The test results can guide clinicians in diagnosing and managing food allergies, and in assessing the risk of IgE-mediated responses in patients.
Special Instructions
Not provided.
Limitations
The concentrations of allergen-specific IgE detected by this test may not correlate directly with the degree of clinical response in patients. A negative result does not exclude the possibility of clinical allergy or anaphylactic reactions. It is important to correlate laboratory results with clinical history and other in vivo tests to determine the significance of the findings. A result in the range of 0.10-0.34 kU/L has undetermined clinical relevance and should be interpreted by a specialist.
FDA ApprovedNew York Approved
Methodology
Immunoassay (Fluorescent Enzyme Immunoassay)
Biomarkers
Malt IgE
Analyte
LOINC Codes
- 6166-3 - Malt 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 in serum separator tube. Separate serum from cells ASAP or within 2 hours. Transfer to transport tube.
Patient Preparation
Multiple patient encounters should be avoided.
Storage Instructions
Refrigerated storage preferred.
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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