Creatine Kinase, MB and Relative Percent
Also known as: CKMB PCT
Use
The Creatine Kinase, MB and Relative Percent test is primarily used in the diagnosis and management of myocardial infarction (MI) or acute coronary syndrome. Creatine kinase MB (CK-MB) is an enzyme found in the heart muscles, and its levels increase when there is damage to the heart. This test helps in determining the extent of heart muscle damage and is critical in assessing patients with symptoms of acute coronary syndrome or suspected heart attacks, alongside troponin testing.
Special Instructions
Not suitable for standalone diagnosis without clinical correlation and other diagnostic markers such as troponin. Ideal for use in conjunction with other cardiac biomarkers for comprehensive cardiac assessment. It may require clinic-based blood collection and swift processing due to enzyme lability.
Limitations
CK-MB levels can be elevated in conditions other than myocardial infarction, such as muscle trauma or diseases affecting skeletal muscles. It is also important to note that elevated levels of CK-MB can be transient and may return to normal even if a cardiac event has occurred, necessitating timely sample collection and analysis. Analytical interference from hemolysis or grossly lipemic specimens can affect test results, and stability is limited at room temperature.
FDA ApprovedNew York Approved
Methodology
Immunoassay (CLIA)
Biomarkers
LOINC Codes
- 2157-6
- 13969-1
- 12189-7
Result Turnaround Time
1 day
Related Documents
For more information, please review the documents below
Specimen
Serum
Volume
2 mL
Minimum Volume
0.5 mL
Container
Serum Separator Tube (SST)
Collection Instructions
Allow specimen to clot for 15-20 minutes at room temperature. Separate from cells ASAP or within 2 hours of collection. Transfer to an ARUP Standard Transport Tube.
Storage Instructions
Frozen
Causes for Rejection
Specimens containing particulate material. Grossly hemolyzed specimens.
Stability Requirements
| Temperature | Period |
|---|---|
| Room Temperature | 12 hours |
| Refrigerated | 72 hours |
| Frozen | 1 month |