Allergen, Food, Mackerel
Also known as: MACKEREL
Use
This test is used to quantitatively measure the level of IgE antibodies to mackerel in the serum of patients. The presence of these antibodies is used to assess potential allergic responses to mackerel consumption. It aids in the diagnosis of food allergies specifically related to mackerel by detecting allergen-specific IgE concentrations which may correlate with hypersensitivity reactions.
Special Instructions
Specimens should be collected using a serum separator tube, with serum separated from cells as soon as possible, preferably within 2 hours. Multiple patient encounters should be avoided to prevent inaccurate results due to fluctuating conditions.
Limitations
This test may not fully correlate with clinical response or skin testing results. Concentrations of allergen-specific IgE detected in this test may not directly correlate with the severity of allergic reactions. A negative result does not rule out the possibility of an allergenic or anaphylactic response. Allergen results in the 0.10-0.34 kU/L range have undetermined clinical relevance and should be evaluated by a specialist in conjunction with the patient’s clinical history and in vivo reactivity.
New York Approved
Methodology
Immunoassay (Fluorescent Enzyme Immunoassay)
Biomarkers
LOINC Codes
- 7474-0
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
ARUP Standard Transport Tube
Collection Instructions
Separate serum from cells ASAP or within 2 hours of collection.
Patient Preparation
Multiple patient encounters should be avoided.
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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