Gliadin (f98) (Wheat) IgE Component

Test Code

18736

CPT Codes
86008

Preferred Specimen

1 mL serum

Minimum Volume

0.5 mL

Transport Temperature

Room temperature

Specimen Stability

Room temperature: 14 days
Refrigerated: 14 days
Frozen: 30 days

Methodology
Immunoassay (IA)

Setup Schedule

Set up: Mon-Sat; Report available: 1-3 days

Reference Range

<0.10 kU/L

Clinical Significance

Gliadins are wheat proteins which are poorly soluble in saline and require extraction using alcohol. They may not be well-represented in wheat extract (f4). Positive results with gliadin (f98) indicate sensitization to wheat despite negative results for wheat extract. The most well-characterized gliadin is omega-5-gliadin (Tri a 19 or f416), an important allergen in childhood wheat allergy which is also strongly associated with the wheat-dependent exercise-induced anaphylaxis (WDEIA) syndrome.

The CPT Codes provided in this document are based on AMA guidelines and are for informational purposes only. CPT coding is the sole responsibility of the billing party. Please direct any questions regarding coding to the payor being billed. Any Profile/panel component may be ordered separately. Reflex tests are performed at an additional charge.