Allergen, Food, Ovalbumin IgE
Also known as: OVALBUMIN
Use
This test measures the level of IgE specific to ovalbumin, a major protein allergen in egg whites. It helps in diagnosing egg allergies and guiding dietary restrictions or interventions in allergic individuals. The result needs correlation with the patient's clinical history and in vivo reactivity to ovalbumin. Concentrations of allergen-specific IgE may not directly correlate with clinical allergy severity or skin test outcomes.
Special Instructions
Avoid multiple patient encounters to prevent variation in test results. Serum must be separated from cells as soon as possible, ideally within 2 hours of collection for accurate results. Transport and handle the specimen according to the guidelines to prevent degradation or inaccurate readings.
Limitations
The test results may show allergen-specific IgE concentration which does not always correlate with clinical symptoms or allergy severity. A negative result does not conclusively rule out clinical allergy or even anaphylaxis. Cross-reactivity with other allergens might affect the accuracy. It is crucial to interpret the results considering the clinical history and current symptoms of the patient.
FDA ApprovedNew York Approved
Methodology
Immunoassay (Fluorescent Enzyme Immunoassay)
Biomarkers
LOINC Codes
- 7556-4
- 7556-4
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
ARUP Standard Transport Tube
Collection Instructions
Collect in a serum separator tube. Separate serum from cells ASAP or within 2 hours of collection. Transfer serum to the transport tube.
Patient Preparation
Multiple patient encounters should be avoided.
Storage Instructions
Refrigerated.
Causes for Rejection
Hemolyzed, icteric, or lipemic specimens.
Stability Requirements
| Temperature | Period |
|---|---|
| Room Temperature | 48 hours |
| Refrigerated | 2 weeks |
| Frozen | 1 year |