Allergen, Food, Whey IgE
Also known as: WHEY
Use
The Allergen, Food, Whey IgE test measures the specific IgE antibodies to whey proteins in patients suspected of having an allergic reaction to whey. The results provide an indication of potential allergen sensitivity, which is essential for diagnosing IgE-mediated allergic conditions. However, the correlation of these laboratory results with clinical history and in vivo reactivity to specific allergens is necessary since laboratory results may not always correlate with clinical responses, including skin testing.
Special Instructions
Not provided.
Limitations
Allergen results showing 0.10-0.34 kU/L present undetermined clinical relevance and are intended for specialist interpretation. It is important to note that increasing concentrations of allergen-specific IgE do not always correlate with the degree of clinical response or skin test outcomes when exposed to a specific allergen. A negative result does not rule out a clinical allergy or potential anaphylaxis. Variability in test results can occur, affected by the specimen's nature or collection method.
New York Approved
Methodology
Immunoassay (Fluorescent Enzyme Immunoassay)
Biomarkers
Whey IgE
Analyte
LOINC Codes
- 7774-3 - Cow Whey 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
Collect using a serum separator tube. Separate serum from cells as soon as possible, ideally 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 year |
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