Duck Meat IgE
Use
The Duck Meat IgE test is utilized for patients suspected of having an allergy to duck meat. It measures the serum levels of specific IgE antibodies to duck meat allergens, thus helping in the diagnosis of allergic reactions. This test can aid clinicians in making informed decisions on allergy management and avoidance strategies for patients with suspected duck meat allergies.
Special Instructions
Ensure proper collection by using a serum gel tube or a plain red-top tube. Adequate specimen handling and refrigeration are crucial to maintain sample integrity during transport and storage until testing.
Limitations
The results of the Duck Meat IgE test should be interpreted in the context of a comprehensive allergy workup. False positives or negatives can occur, and the test does not quantify the severity of allergic reactions. Cross-reactivity with other allergens may affect specificity. Certain factors, such as high lipid content or hemolysis in the sample, can lead to rejection or erroneous results.
New York Approved
Methodology
Immunoassay (EIA)
Biomarkers
LOINC Codes
- 6101-0
- 6101-0
Result Turnaround Time
4-7 days
Related Documents
For more information, please review the documents below
Specimen
Serum
Volume
0.5 mL
Minimum Volume
0.5 mL
Container
Red or SST
Collection Instructions
Draw blood in a plain red-top tube(s), serum gel tube is acceptable. Spin down and send 0.5 mL of serum refrigerated in a plastic vial.
Causes for Rejection
Hemolysis, Lipemia, Icterus
Stability Requirements
| Temperature | Period |
|---|---|
| Room Temperature | 28 days |
| Refrigerated | 28 days |
| Frozen | 365 days |