Allergen, Food, Haddock IgE
Also known as: HADDOCK
Use
The Allergen, Food, Haddock IgE test is used to measure the specific IgE antibodies to the Haddock allergen. It aids in diagnosing allergic responses to Haddock, a type of fish. The presence of IgE indicates sensitization to the allergen, which could correlate with allergic symptoms upon exposure. This test, however, must be used in conjunction with clinical history and other allergy testing results to determine clinical significance, as IgE levels do not always correlate linearly with the severity of allergic reactions.
Special Instructions
Multiple patient encounters should be avoided to reduce variability in results. Proper handling and rapid processing of serum samples are critical for accurate measurement of IgE levels.
Limitations
Allergen-specific IgE levels measured do not necessarily correlate with severity of clinical allergy symptoms or skin test results. Results within the range of 0.10-0.34 kU/L have an undetermined clinical relevance and are intended for use by specialists. Negative results do not rule out clinical allergy or even anaphylaxis, and the test should be complemented by a clinical evaluation of the patient's history and symptoms.
New York Approved
Methodology
Immunoassay (Fluorescent Enzyme Immunoassay)
Biomarkers
LOINC Codes
- 7384-1
Result Turnaround Time
1-3 days
Related Documents
For more information, please review the documents below
Specimen
Serum
Volume
0.5 mL
Minimum Volume
0.25 mL
Container
Serum separator tube
Collection Instructions
Separate serum from cells ASAP or within 2 hours of collection. Transfer to an ARUP standard transport tube.
Storage Instructions
Refrigerated
Causes for Rejection
Hemolyzed, icteric, or lipemic specimens.
Stability Requirements
| Temperature | Period |
|---|---|
| Room Temperature | 48 hours |
| Refrigerated | 2 weeks |
| Frozen | 1 year |
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