Chocolate/Cacao
Use
The Chocolate/Cacao test is used to identify allergies related to chocolate and cacao. By measuring specific IgE antibody levels in serum, the test helps in diagnosing potential allergic responses to chocolate consumption, guiding dietary recommendations and allergy management strategies for patients exhibiting symptoms of a chocolate allergy, such as hives, itching, or digestive discomfort.
Special Instructions
It is important for physicians to note the potential need for confirmatory or reflex tests based on initial results. Ensure specimens are collected into a red-top tube or gel-barrier tube and stored appropriately to maintain sample integrity, as stability is affected by temperature conditions.
Limitations
The test is primarily focused on detecting IgE antibodies linked to chocolate/cacao allergy and may not cover other allergens in chocolate products such as nuts. False negatives may occur, especially in cases of non-IgE-mediated allergic reactions. Results should be interpreted in conjunction with a clinical evaluation of the patient. Interference from high levels of total IgE or other specific IgE antibodies may affect accuracy.
Methodology
Immunoassay (Multiplex Protein Panel)
Biomarkers
LOINC Codes
- 6080-6
- 6080-6
Result Turnaround Time
3-5 days
Related Documents
For more information, please review the documents below
Specimen
Serum
Volume
0.2 mL
Minimum Volume
Not provided
Container
Red-top tube or gel-barrier tube
Storage Instructions
Room temperature
Stability Requirements
| Temperature | Period |
|---|---|
| Room Temperature | 14 days |
| Refrigerated | 14 days |
| Frozen | 3 months |