Mackerel
Also known as: Chub Mackerel, Pacific Mackerel
Use
This test is used to detect specific IgE antibodies to mackerel. It is part of the diagnostic process for allergic reactions, helping to identify if mackerel is the cause of an allergic response in patients exhibiting symptoms such as hives, abdominal pain, or respiratory distress after eating this type of fish. By confirming the presence of specific IgE to mackerel, clinicians can establish a more accurate diagnosis of fish allergy and differentiate it from other potential allergens, which is essential for proper management and dietary recommendations.
Special Instructions
Ensure specimen is collected in a red-top or gel-barrier tube. The serum should be at a volume of 0.2 mL for testing. Please follow standard procedures for serum collection and handling to avoid specimen rejection due to inadequate volume or improper container use.
Limitations
The test only measures the presence of specific IgE antibodies to mackerel and cannot determine the severity of an allergic reaction. Cross-reactivity with IgE antibodies to other fish species may occur, leading to false-positive results. Additionally, negative IgE results do not rule out the possibility of non-IgE-mediated allergic reactions such as food intolerance.
Methodology
Immunoassay (Thermo Fisher ImmunoCAP®)
Biomarkers
LOINC Codes
- 7474-0
- 7474-0
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 |