Allergen, Food, Wheat
Also known as: WHEAT
Use
The Allergen, Food, Wheat test is used to detect the presence of specific immunoglobulin E (IgE) antibodies to wheat proteins. It helps in identifying patients who are sensitized to wheat and may be at risk for allergic reactions upon exposure. This test can aid in the diagnosis of wheat allergy, especially in conjunction with a patient's clinical history and other diagnostic procedures like skin testing. The presence of IgE antibodies indicates sensitization, which may correlate with clinical manifestations upon exposure to wheat.
Special Instructions
Not provided.
Limitations
This test does not provide information on the severity of an allergic reaction or predict the risk of anaphylaxis. Concentrations of IgE antibodies may not always correlate with the degree of clinical reaction or results from skin testing. The test results should be interpreted by a specialist, considering the patient's clinical history and potential in vivo reactivity to wheat. A negative test does not conclusively rule out the possibility of clinical allergy or anaphylaxis.
FDA ApprovedNew York Approved
Methodology
Immunoassay (Fluorescent Enzyme Immunoassay)
Biomarkers
Wheat IgE
Protein
LOINC Codes
- 6276-0 - Wheat 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
Separate serum from cells ASAP or within 2 hours of collection.
Patient Preparation
Multiple patient encounters should be avoided.
Storage Instructions
Transport and store refrigerated.
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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