Allergens, Food, Profile 13
Also known as: FOOD 13
Use
This test measures allergen-specific IgE levels to 13 common foods including Carrot, Chicken, Codfish, Corn, Egg White, Egg Yolk, Milk, Oat, Peanut, Rice, Soybean, Tomato, and Wheat. It aids in the diagnosis of food allergies. However, allergen-specific IgE levels may not directly correlate with the severity of clinical symptoms or skin test reactions. Correlation with clinical history and in vivo reactivity to specific allergens is essential for proper diagnosis and management. Allergen results in the range of 0.10-0.34 kU/L are intended for specialist use as the clinical relevance is undetermined.
Special Instructions
Avoid multiple patient encounters during specimen collection as well as multiple specimen tubes. Ensure adequate serum volume for testing. Transport and store specimens under refrigerated conditions to maintain stability.
Limitations
Quantitative results reflect allergen-specific IgE levels but may not correlate with clinical response. Results need to be interpreted in the context of a comprehensive clinical evaluation. A negative result does not preclude the possibility of clinical allergy or anaphylaxis.
FDA ApprovedNew York Approved
Methodology
Immunoassay (Other)
Biomarkers
LOINC Codes
- 6061-6
- 6836-1
- 6106-9
- 7258-7
- 6206-7
- 6248-9
- 6266-1
- 6276-0
- 6082-2
- 6190-3
- 48767-8
- 6230-7
- 6087-1
- 6107-7
Result Turnaround Time
1-3 days
Related Documents
For more information, please review the documents below
Specimen
Serum
Volume
1.45 mL
Minimum Volume
0.72 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 year |