Allergen, Food, Vanilla
Also known as: VANILLA
Use
The Allergen, Food, Vanilla test is designed to measure the specific immunoglobulin E (IgE) antibodies present in a patient's serum that responds to the vanilla allergen. This assessment helps in the diagnosis of allergy to vanilla, a component commonly used in food and other products. The test provides an IgE concentration value which indicates the sensitization level of the individual to vanilla, which is used to correlate with clinical history and possible in vivo reactions to the vanilla allergen.
Special Instructions
The test should be scheduled such that multiple patient encounters are avoided in order to minimize potential pre-analytical variability.
Limitations
Results within the 0.10-0.34 kU/L range should be interpreted cautiously as their clinical relevance is undetermined and should ideally be used by specialists. While higher IgE levels typically indicate greater sensitization, they do not always correspond to the severity of an allergic reaction. Additionally, a negative test result does not absolutely rule out an allergy to vanilla, as cases of clinical allergy or anaphylaxis might still occur without elevated IgE levels in the serum.
New York Approved
Methodology
Immunoassay (Fluorescent Enzyme Immunoassay)
Biomarkers
LOINC Codes
- 7756-0
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
Separate serum from cells as soon as possible or within 2 hours of collection. Transfer serum to an ARUP Standard Transport Tube.
Patient Preparation
Multiple patient encounters should be avoided.
Storage Instructions
Refrigerated storage is recommended.
Causes for Rejection
Hemolyzed, icteric, or lipemic specimens.
Stability Requirements
| Temperature | Period |
|---|---|
| Room Temperature | 48 hours |
| Refrigerated | 2 weeks |
| Frozen | 1 year |