Potato, White
Use
The Potato, White test measures the levels of specific Immunoglobulin E (IgE) antibodies in the serum to identify allergic sensitizations to white potato proteins. It is used to assess potential allergic reactions that may cause symptoms such as itching, hives, or asthma. The test aids in diagnosing food allergies and is often part of a broader allergy assessment program to understand a patient's specific allergic triggers.
Special Instructions
Specimen collection requires a red-top or gel-barrier tube. Ensure that the sample is handled according to stability requirements to maintain integrity. Room temperature samples are stable for up to 14 days, refrigerated samples for 14 days, and frozen samples for 3 months. Avoid subjecting the specimen to more than three freeze/thaw cycles.
Limitations
This test only measures the presence of IgE antibodies specific to white potato and may not detect all forms of potato allergies. False negatives can occur if the allergen extract used does not contain the specific allergenic proteins causing a patient's symptoms. The test does not indicate the severity of allergic reactions and should be interpreted alongside clinical history and additional tests if necessary.
Methodology
Immunoassay (Thermo Fisher ImmunoCAP®)
Biomarkers
LOINC Codes
- 6220-8
- 6220-8
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 |