Allergen, Food, Whitefish IgE
Also known as: WFISH
Use
The Allergen, Food, Whitefish IgE test is used to measure the level of IgE antibodies specific to whitefish allergens in the blood. It helps in diagnosing and managing allergic reactions to inhaled or ingested whitefish proteins. The test results must be correlated with clinical history and in-vivo reactivity to specific allergens. Increasing IgE concentrations may indicate a greater sensitivity to the allergen, though they do not necessarily correlate with the clinical severity of reactions.
Special Instructions
Multiple patient encounters should be avoided when conducting this test. It's crucial to separate serum from cells as soon as possible and transfer to the designated transport tube to ensure specimen integrity. For labs ordering multiple allergen tests, specific collection instructions are available at the ARUP website.
Limitations
The correlation between allergen-specific IgE levels and the degree of allergic reaction may vary, and low levels of IgE (0.10-0.34 kU/L) have undetermined clinical relevance. The test does not guarantee the exclusion of clinical allergies or anaphylactic reactions despite negative results, as clinical history and in vivo reactivity are essential for appropriate diagnosis.
New York Approved
Methodology
Immunoassay (Fluorescent Enzyme Immunoassay)
Biomarkers
LOINC Codes
- 7775-0
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
Collect specimen using a serum separator tube. Separate serum from cells ASAP or within 2 hours of collection.
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 |