Allergen, Food, Sole IgE
Also known as: SOLE
Use
The Allergen, Food, Sole IgE test is intended to measure the concentration of allergen-specific IgE antibodies in serum to determine sensitization to sole (Solea solea, Black Sole, Dover Sole, Tongue, True Sole). The results can help evaluate the probability of IgE-mediated clinical reactions. It should be used in conjunction with clinical history and in vivo reactivity to specific allergens, as the IgE concentrations may not correlate with the degree of clinical response or skin testing results.
Special Instructions
Multiple patient encounters should be avoided prior to sample collection. Follow the specified specimen handling instructions closely to ensure sample integrity. For multiple allergen orders, refer to the 'Allergen Specimen Collection Instructions' available on the ARUP website.
Limitations
The test uses a quantitative ImmunoCAP fluorescent enzyme immunoassay and results are reported in kilounits per liter (kU/L). Allergen results ranging from 0.10-0.34 kU/L are clinically undetermined and for specialist use. Results may not exclude clinical allergy or anaphylaxis. Increasing allergen-specific IgE concentrations may not have a consistent correlation with clinical response.
New York Approved
Methodology
Immunoassay (Fluorescent Enzyme Immunoassay)
Biomarkers
LOINC Codes
- 7709-9
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 the specimen in a serum separator tube. Separate serum from cells as soon as possible or within 2 hours of collection and transfer to the transport tube.
Patient Preparation
Multiple patient encounters should be avoided.
Storage Instructions
Store refrigerated.
Causes for Rejection
Hemolyzed, icteric, or lipemic specimens.
Stability Requirements
| Temperature | Period |
|---|---|
| Room Temperature | 48 hours |
| Refrigerated | 2 weeks |
| Frozen | 1 year |