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Test Code ALL.FOOD21 ALLERGY - FOOD PROFILE 21

Reference Values

 

Class

IgE kU/L

Interpretation

0

<0.35

Negative

1

0.35-0.69

Equivocal

2

0.70-3.49

Positive

3

3.50-17.4

Positive

4

17.5-49.9

Strongly positive

5

50.0-99.9

Strongly positive

6

≥100

Strongly positive

Reference values apply to all ages.

Performing Laboratory

Mayo Medical Laboratories in Rochester                                                         

Test Classification and CPT Coding

86003

 

Specimen Type

Serum

Specimen Required

Container/Tube:

Preferred: Red top                   

Acceptable: Serum gel

Specimen Volume: 4 mL    

Additional Information: See Allergens-IgE Antibodies in Special Instructions.

Forms: If not ordering electronically, submit an Allergen Request Form (Supply T236) with the specimen.

 

Method Name

Fluorescence Enzyme Immunoassay (FEIA)

 

Useful For

Testing for IgE antibodies may be useful to establish the diagnosis of an allergic disease and to define the allergens responsible for eliciting signs and symptoms.

 

Testing also may be useful to identify allergens which may be responsible for allergic disease and/or anaphylactic episode, to confirm sensitization to particular allergens prior to beginning immunotherapy, and to investigate the specificity of allergic reactions to insect venom allergens, drugs, or chemical allergens.

 

Testing Algorithm

Includes testing for rye, barley, soybean, oat, wheat, baker's yeast, orange, corn, tomato, white potato, eggwhite, cow milk, peanut, strawberry, banana, white bean, cocoa, pork, codfish, rice and green pea allergens.

Specimen Minimum Volume

2 mL

 

Specimen Stability Information

 

Specimen Type Temperature Time
Serum Refrigerated (preferred) 14 days
  Frozen  14 days

 

Test Classification

This test has been cleared or approved by the U.S. Food and Drug Administration and is used per manufacturer's instructions. Performance characteristics were verified by Mayo Clinic in a manner consistent with CLIA requirements.

Day(s) Performed

Monday through Friday; 9 a.m.-8 p.m., Saturday; 8 a.m.-3 p.m.