Details

Hazelnut (Allergen Specific IgE)

Filbert, Hazelnut (f17) , Antrim #31419, EPIC: LAB5649, SOFT: EHAZ

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

Birch-alder-hazel pollen-sensitive individuals may react to ingestion of hazelnuts and possibly to apple and other fruits in the Rosaceae family.Persons with birch pollen sensitivity are noted to have hypersensitivity (53%) to hazel nuts compared to individuals that do not have an allergy to birch pollen(7%).

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.

CPT Code

86003.

Test Codes

Antrim #31419, EPIC: LAB5649, SOFT: EHAZ

Last Updated

7/11/2019