Allergen, Food, Wheat Component rTri a 19 Omega 5-Gliadin, IgE
Also known as: TRI A 19
Use
The Allergen, Food, Wheat Component rTri a 19 Omega 5-Gliadin, IgE test is used to quantify allergen-specific IgE to the Tri a 19 component in wheat. It helps in assessing potential allergic reactions to this specific component. Results indicating low levels may still be clinically significant and should be correlated with clinical history and in vivo reactivity. The test is useful for specialists in allergy diagnosis and treatment.
Special Instructions
For accurate allergen testing, ensure proper specimen collection and handling. Avoid multiple patient encounters and refer to the "Allergen Specimen Collection Instructions" for detailed guidance. The test is performed using a Serum separator tube.
Limitations
Results ranging between 0.10-0.34 kU/L have undetermined clinical relevance and should be interpreted in conjunction with the patient's clinical history and potential in vivo allergen reactivity. Negative results do not rule out the possibility of clinical allergy or anaphylaxis. Results may not correlate with the degree of clinical response or skin testing outcomes for specific allergens.
New York Approved
Methodology
Immunoassay (CLIA)
Biomarkers
LOINC Codes
- 58752-7
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; refrigerate.
Patient Preparation
Multiple patient encounters should be avoided.
Storage Instructions
Refrigerated storage required.
Causes for Rejection
Hemolyzed, icteric, or lipemic specimens.
Stability Requirements
| Temperature | Period |
|---|---|
| Room Temperature | 48 hours |
| Refrigerated | 2 weeks |
| Frozen | 1 month |