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Updated Test Information:
Food Allergy Panel
Profile, Basic, General
An allergen is a type of antigen that initiates an immune response. After this initiation, also called sensitization, an allergic individual will produce IgE against that allergen. Specific IgE can be used to determine allergen sensitization, potential anaphylaxis response, and aid in disease management. Assay results should be used in conjunction with clinical findings and other serological tests.
|Alternate Specimen Type||
Plasma (Na-Heparin or EDTA)
|Additional Processing Details||
Caution: Serum/plasma samples are not to be repeatedly frozen and thawed, since this can cause analyte deterioration. They are to be thawed only once.
Stored at 2-8˚C: 7 Days
Specimens may be kept at controlled room temperature for shipping purposes only. Otherwise, they should be stored at 2-8˚C if assayed within 7 days or -20˚C for longer-term storage.
Fluorescent enzyme immunoassay (FEIA)
Monday-Saturday, alternating days
Almond, Cashew, Cod (fish), Egg White, Hazelnut, Milk (Cow), Peanut, Salmon, Scallop, Sesame, Shrimp, Soybean, Tuna, Walnut (Nut), Wheat
|Minimum Sample Volume||
|Pediatric Min. Volume (if applicable)||
|Reference Range File|
6106-9, 7258-7, 6206-7, 6248-9, 6242-2, 6276-0, 23801-4, 6273-7, 6718-1, 6019-4, 7691-9, 6246-3, 6082-2, 6237-2,6270-3