Allergens, Food, Profile 9
Also known as: FOOD PAN 9
Use
This test is used to measure allergen-specific IgE antibodies in the blood to detect and monitor sensitivity to a panel of common food allergens. These allergens include Chicken, Codfish/Whitefish, Egg White, Milk (Cow's), Peanut, Shrimp, Soybean, Tomato, and Wheat. The test results help in the diagnosis of food allergies and are intended for use under the guidance of healthcare professionals specializing in allergies.
Special Instructions
Not provided.
Limitations
Allergen results of 0.10-0.34 kU/L are intended for specialist use as the clinical relevance is undetermined. The concentrations of allergen-specific IgE may not correlate with the degree of clinical response or results from skin testing. The correlation of allergy laboratory results with clinical history and in vivo reactivity to specific allergens is essential. A negative test may not rule out clinical allergy or even anaphylaxis.
New York Approved
Methodology
Immunoassay (Fluorescent Enzyme Immunoassay)
Biomarkers
LOINC Codes
- 6836-1 - Chicken Serum Prot IgE Qn
- 6106-9 - Egg White IgE Qn
- 7258-7 - Cow Milk IgE Qn
- 6206-7 - Peanut IgE Qn
- 6246-3 - Shrimp IgE Qn
- 6248-9 - Soybean IgE Qn
- 6266-1 - Tomato IgE Qn
- 6276-0 - Wheat IgE Qn
- 6082-2 - Codfish IgE Qn
- 48767-8 - Annotation comment Imp
Result Turnaround Time
1-3 days
Related Documents
For more information, please review the documents below
Specimen
Serum
Volume
1.05 mL
Minimum Volume
0.56 mL
Container
ARUP Standard Transport Tube
Collection Instructions
Separate serum from cells ASAP or within 2 hours of collection.
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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