Food Allergy Panel, Reflex to ComponentsPrint this page
Updated Test Information:
Food Allergy Panel, Reflex to Components
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. Testing the individual components of an allergen, referred to as component resolved diagnosis (CRD), improves the predictive value for determining severity of allergen sensitization. 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||
Preferred: Centrifuge serum samples (SST, Red Top) within 2 hours of collection.
Stored at 2-8˚C: 7 Days
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|
If Milk IgE is positive, a Milk Component Panel will be performed. The Milk Component Panel includes: Alpha-lactalbumin IgE, Beta-lactoglobulin IgE, and Casein IgE.
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