Lab Test

Barley (Allergen Specific IgE)

Barley (f6) , Antrim #31454, EPIC: LAB5575, SOFT: EBAR

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

0,Centrifuged SST tubes may be transported and stored at ambient temperatures (2o to 30o C; 36o to 86o F) for up to 48 hours. DO NOT FREEZE TUBES CONTAINING BLOOD. For longer storage, the serum should be removed from the gel and refrigerated (2o - 8o C) or frozen at -20o C or below.

Red-top tubes and Microtainers® may be stored at ambient temperatures for up to 16 hours and for up to 3 days at refrigerator temperatures (2o - 8o C). DO NOT FREEZE TUBES CONTAINING BLOOD. For longer storage, the serum should be removed from the clot and refrigerated (2o - 8o C) or frozen at - 20o C or below.

0,Serum specimens (pour-overs) may be stored at room temperature (20o to 26o C; 68o to 79o F) for up to 1 week, refrigerator temperature (2o to 8o C; 36o to 47o F) for two weeks, and at -20o C (-4o F) for up to 3 months. Specimens stored at - 70o C (-94o F) can be stored indefinitely.

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

Sensitivity to grains including barley, rye, oats and wheat occur in over 100,000 people in the United States. This reaction is entitled Celiac Sprue Disease and is attributed to an allergic reaction to gluten, a protein component found in grains. Gluten is composed of two main components, the portion responsible for the reactivity known as prolamines and the crude leftover fibers known as glutenins. The primary prolamine group that accounts for the reactivity of barley is horedin.

Symptoms of barley allergy include chronic diarrhea, abdominal swelling and tenderness, weight loss, fatigue, iron deficiency, and other nutrient deficiencies resulting from malabsorption.

Individuals with food allergies usually have other allergies as well, including allergies to pollen or dust. Allergic response to barley may predispose an individual to an allergic reaction to other members of the grain family including wheat, rye, oats and also millet and buckwheat.

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.

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.

CPT Code

86003

Test Codes

Antrim #31454, EPIC: LAB5575, SOFT: EBAR

Last Updated

7/11/2019

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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.