Allergen, Food, Wheat and nGliadin With Reflex to Components, IgE
Also known as: WHEAT R
Use
This test is used to quantify the presence of allergen-specific IgE antibodies to wheat and non-glidin components in patients. The presence of IgE antibodies in certain ranges might indicate potential allergic reactions; however, these concentrations may not directly correlate with clinical reactions or results from skin testing. It is important to correlate the laboratory results with clinical history and in vivo testing to determine the significance of the findings.
Special Instructions
The assay will initially test for wheat whole allergen and purified gliadin. If results are ≥0.1 kU/L, additional tests for wheat components Tri a 14 and Tri a 19 will be ordered, incurring additional charges. Multiple patient encounters should be avoided for accurate results.
Limitations
Results between 0.10-0.34 kU/L may have undetermined clinical relevance and should be interpreted by specialists. Concentrations of allergen-specific IgE in this range might not correlate with clinical responses or skin testing results. A negative result does not rule out the possibility of a clinical allergy or even anaphylactic reactions.
New York Approved
Methodology
Immunoassay (Multiplex Protein Panel)
Biomarkers
LOINC Codes
- 6276-0
- 82583-6
- 6276-0
- 82583-6
Result Turnaround Time
1-3 days
Related Documents
For more information, please review the documents below
Specimen
Serum
Volume
0.5 mL
Minimum Volume
0.35 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
Refrigerated.
Causes for Rejection
Hemolyzed, icteric, or lipemic specimens.
Stability Requirements
| Temperature | Period |
|---|---|
| Room Temperature | 48 hours |
| Refrigerated | 2 weeks |
| Frozen | 1 month |