Allergen, Food, Sardine IgE
Also known as: SARDIN IGE
Use
The Allergen, Food, Sardine IgE test is used to measure the levels of IgE-antibody specific to sardine allergens in the blood. This test helps in the diagnosis of allergies to sardines, which can manifest in symptoms such as hives, difficulty breathing, or gastrointestinal issues after consuming sardine-containing foods. It assists clinicians in correlating results with clinical history and physical examination findings.
Special Instructions
Patient encounters should be limited to reduce variability in IgE levels. Serum should be separated from cells as soon as possible or within two hours of collection. For multiple allergen tests, refer to the ARUP 'Allergen Specimen Collection Instructions' available online.
Limitations
The clinical relevance of IgE levels between 0.10-0.34 kU/L is undetermined and should be interpreted by specialists. The test results may not correlate with clinical response severity or skin testing outcomes. A negative result does not rule out an allergy or anaphylactic potential. Correlating test results with clinical history and in vivo allergen reactivity is crucial for accurate diagnosis.
New York Approved
Methodology
Immunoassay (Fluorescent Enzyme Immunoassay)
Biomarkers
LOINC Codes
- 11197-1
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 to an ARUP Standard 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 |