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Beaumont Laboratory

Kiwi Fruit (Allergen Specific IgE)

Kiwi Fruit (f84), Antrim #31524, EPIC: LAB5656, SOFT: EKIW

Specimen Collection Criteria

Collect: One Gold-top SST tube.

Twenty individual allergen assays or allergen screens can be performed on one 5 mL Gold-top SST tube. Each allergen assay requires 100 mcL of serum.

Physician Office/Drawsite Specimen Preparation

Let specimen clot 30-60 minutes then immediately centrifuge to separate serum from cells. Refrigerate (2-8°C or 36-46°F) the centrifuged collection tube within two hours of collection.

Preparation for Courier Transport

Transport: Centrifuged collection tube, refrigerated (2-8°C or 36-46°F).

Rejection Criteria

  • Plasma specimens.
  • Severely lipemic or hemolyzed specimens.
  • Storage

    Specimen Stability for Testing:

    Centrifuged SST Tubes and Microtainers® with Separator Gel
    Room Temperature (20-26°C or 68-78.8°F): 2 hours
    Refrigerated (2-8°C or 36-46°F): 7 days
    Frozen (-20°C/-4°F or below): Unacceptable

    Red-top Tubes and Microtainers® without Separator Gel
    Room Temperature (20-26°C or 68-78.8°F): 2 hours
    Refrigerated (2-8°C or 36-46°F): Unacceptable
    Frozen (-20°C/-4°F or below): Unacceptable

    Serum Specimens (Pour-Overs)
    Room Temperature (20-26°C or 68-78.8°F): 2 hours
    Refrigerated (2-8°C or 36-46°F): 7 days
    Frozen (-20°C/-4°F or below): 1 month

    Specimen Storage in Department Prior to Disposal:

    Refrigerated (2-8°C or 36-46°F): 7 days

    Laboratory

    Royal Oak Special Testing Laboratory.

    Performed

    Monday - Friday.
    Results available the next business day.

    Reference Range

    Allergy Reference Range: Less than 0.35 kU/L. 

    Range (kU/L) Class Interpretation
    Less than or equal to 0.34 0 Negative
    0.35-0.69 1 Low
    0.70-3.49 2 Medium
    3.50-17.49 3 High
    17.50-49.99 4 Very High
    50.0-100.0 5 Very High
    Greater than 100 6 Very High

    Test Methodology

    Fluorescence Enzyme Immunoassay (FEIA).

    Interpretation

    The allergen class may not be predictive of clinical disease in some patients. The diagnosis of allergy should be based upon patient history and clinical findings. The diagnosis of allergy should not be based upon laboratory findings alone.

    Clinical Utility

    A positive test result (class 1 or greater) is indicative of the presence of allergen-specific IgE and suggests an increased likelihood of allergic disease.

    Clinical Disease

    Persons sensitive to birch pollen may elicit immediate contact reactions to kiwi, plums, peaches, cherries, celery, parsnips, and potatoes (1). Patients with kiwi sensitivity are also at increased risk of latex allergies.

    True food allergy is less common than popularly believed. It is estimated that only 1 to 4% of the general population suffers from a definite food allergy. Food allergy tends to be more common in children (up to 6%) than adults. In selected groups, such as children with eczema, the prevalence of food allergy may be as high as 25%.

    The majority of the food allergies are due to the consumption of milk, egg, wheat, peanut, soy, tree nuts, fish and shellfish, however, allergic responses can occur with all types of food in a sensitized individual.

    General symptoms of an allergy to food include nausea, vomiting, diarrhea, hives, itching, swelling of the mouth, tongue and/or lips, wheezing, and constriction of the airways in more severe reactions. Individuals with food allergies will typically show symptoms of an allergic response within 45 minutes of ingestion of food. Reactions to food ingestion occurring several hours after consumption is usually not related to allergies.

    An anaphylactic reaction to food, which is life-threatening, occurs in approximately 1 million individuals each year according to the National Institutes of Health. Anaphylactic reactions are most commonly found in patients with allergies to peanuts, nuts, eggs, fish and shellfish. Anaphylactic responses occur approximately 5 - 15 minutes after food consumption and can lead to difficulty in breathing, constriction of the airways, and unconsciousness.

    Certain factors such as alcohol consumption and exercise appear to enhance the reactivity to a food allergen in sensitized individuals. Individuals with food allergies usually have other allergies as well, including allergies to pollen or dust.

    Reference

    1. Middleton, Elliott, Jr., M.D., Charles E. Reed, M.D., Elliot F. Ellis, M.D., N. Franklin Adkinson, Jr., M.D., John W. Yunginger, M.D., William W. Busse, M.D. Allergy: Principles and Practice, 4th ed. Mosby: St. Louis, 1993, pg. 1643.

    CPT Code

    86003.

    Test Codes

    Antrim #31524, EPIC: LAB5656, SOFT: EKIW

    Last Updated

    10/27/2017

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    This directory currently reflects information only for specimens collected and/or processed at the Farmington Hills, Grosse Pointe, Royal Oak, and Troy campuses.