0055172
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Allergens, Food, Profile 19

FOODPRO 19
Example Reports
High
Normal

Ordering Recommendation

New York DOH Approval Status

This test is New York state approved.

Specimen Required

Patient Preparation

Multiple patient encounters should be avoided.

Collect

Serum separator tube. Multiple specimen tubes should be avoided.

Specimen Preparation

Separate serum from cells ASAP or within 2 hours of collection. Transfer 2.05 mL serum to an ARUP Standard Transport Tube. (Min: 0.96 mL)

Storage/Transport Temperature

Refrigerated.

Unacceptable Conditions

Hemolyzed, icteric, or lipemic specimens.

Remarks
Stability

After separation from cells: Ambient: 48 hours; Refrigerated: 2 weeks; Frozen: 1 year

Methodology

Quantitative ImmunoCAP Fluorescent Enzyme Immunoassay

Performed

Sun-Sat

Reported

1-3 days

Reference Interval

Allergens included: Egg White, Lettuce, Pork, Potato, Baker's Yeast, Malt, Corn, Peanut, Milk (Cow's), Beef, Chocolate, Chicken, Barley, Soybean, Tomato, Orange, Wheat, Rye, Oat.

Effective 02/18/2014

Reporting Range
(reported in kU/L)		 Probability of IgE Mediated
Clinical Reaction		 Class Scoring
Less than 0.10 No significant level detected 0
0.10 - 0.34 Clinical relevance undetermined 0/1
0.35 - 0.70 Low 1
0.71 - 3.50 Moderate 2
3.51 - 17.50 High 3
17.51 - 50.00 Very high 4
50.01 - 100.00 Very high 5
Greater than 100.00 Very high 6

Interpretive Data

Allergen results of 0.10-0.34 kU/L are intended for specialist use as the clinical relevance is undetermined. Even though increasing ranges are reflective of increasing concentrations of allergen-specific IgE, these concentrations may not correlate with the degree of clinical response or skin testing results when challenged with a specific allergen. 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.

Compliance Category

FDA

Note

Hotline History

N/A

CPT Codes

86003 x19

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Components

Component Test Code* Component Chart Name LOINC
0055008 Allergen, Food, Chicken IgE 6836-1
0055013 Allergen, Food, Egg White IgE 6106-9
0055019 Allergen, Food, Lettuce IgE 6161-4
0055020 Allergen, Food, Milk (Cow) IgE 7258-7
0055023 Allergen, Food, Orange IgE 6194-5
0055024 Allergen, Food, Peanut IgE 6206-7
0055026 Allergen, Food, Rye IgE 7674-5
0055031 Allergen, Food, Soybean IgE 6248-9
0055033 Allergen, Food, Tomato IgE 6266-1
0055034 Allergen, Food, Wheat IgE 6276-0
0055040 Allergen, Food, Oat IgE 6190-3
0055041 Allergen, Interp, Immunocap Score IgE 48767-8
0055051 Allergen, Food, Potato IgE 6220-8
0055056 Allergen, Food, Barley IgE 6037-6
0055078 Allergen, Food, Corn IgE 6087-1
0055079 Allergen, Food, Baker/Brewer's Yeast IgE 6287-7
0055096 Allergen, Food, Beef IgE 6039-2
0099642 Allergen, Food, Chocolate IgE 6080-6
0099744 Allergen, Food, Malt IgE 6166-3
0099780 Allergen, Food, Pork IgE 6219-0
* Component test codes cannot be used to order tests. The information provided here is not sufficient for interface builds; for a complete test mix, please click the sidebar link to access the Interface Map.

Aliases

Allergens, Food, Profile 19