Gluten, IgE
Use
The Gluten, IgE test measures the amount of immunoglobulin E (IgE) specific to gluten in the blood. Elevated levels can indicate an allergic reaction to gluten, a protein found in wheat, barley, and rye. This test is useful for diagnosing gluten sensitivity or allergy, which can cause symptoms such as gastrointestinal distress, skin rashes, and respiratory issues. It is particularly relevant for individuals suspected of having celiac disease or non-celiac gluten sensitivity.
Special Instructions
The test uses the Thermo Fisher ImmunoCAP® method, which is a reliable immunoassay for detecting specific IgE antibodies. Patients should be advised that the test results may be influenced by certain medications or underlying health conditions. Coordination with healthcare providers for proper interpretation and follow-up is recommended.
Limitations
This test specifically measures IgE antibodies to gluten and does not detect IgG or IgA antibodies, which may also be relevant in some clinical scenarios. It cannot be used to diagnose celiac disease definitively, as celiac disease is primarily mediated by IgA antibodies. False negatives may occur if the patient has not been exposed to gluten recently or if the immune response is suppressed. Results should be interpreted alongside clinical history and other diagnostic tests.
Methodology
Immunoassay (Thermo Fisher ImmunoCAP®)
Biomarkers
LOINC Codes
- 6125-9
- 6125-9
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 |