| A B C D E F G H I J K L M N O P Q R S T U V W X Y Z # |
Gliadin (f98) IgE Component and Wheat (f4) IgE with Reflex to Tri a 14
Test Code18737
CPT Codes
*ERRO (x0)
Includes
Gliadin (f98) (Wheat) IgE Component; Wheat (f4) IgE with Reflex to Tri a 14; Tri a 14 (f433) (Wheat) IgE Component
Preferred Specimen
2 mL Serum
Minimum Volume
1 mL Serum
Transport Container
Serum
__SST (red-top) (preferred)
__Red-top (no gel)
__SST (red-top) (preferred)
__Red-top (no gel)
Transport Temperature
Serum: Room temperature preferred; Refrigerated acceptable;
_Frozen acceptable
_Frozen acceptable
Specimen Stability
Serum
__Room temperature: 14 Days
__Refrigerated: 14 Days
__Frozen: 30 Days
__Room temperature: 14 Days
__Refrigerated: 14 Days
__Frozen: 30 Days
Methodology
Immunoassay
Setup Schedule
A.M. Sets up 6 days a week.
Report Available
Reports in 2 to 4 days.
Clinical Significance
Testing for IgE antibodies to wheat using whole wheat
extract (f4) has high sensitivity but low specificity due
to cross-reactivity with proteins also present in rye and
barley, as well as grass pollen. Wheat component testing
may help manage patients with suspected wheat allergy.
Positive results with Tri a 14 (f443), a protein with
little or no cross-reactivity with grass pollen, may help
to confirm true sensitization to wheat. On the other hand,
some gluten proteins may not be well-represented in wheat
extract. Gliadins are wheat proteins which are poorly
soluble in saline and require extraction using alcohol.
Positive results with gliadin (f98) indicate sensitization
to wheat despite negative results for wheat extract.
extract (f4) has high sensitivity but low specificity due
to cross-reactivity with proteins also present in rye and
barley, as well as grass pollen. Wheat component testing
may help manage patients with suspected wheat allergy.
Positive results with Tri a 14 (f443), a protein with
little or no cross-reactivity with grass pollen, may help
to confirm true sensitization to wheat. On the other hand,
some gluten proteins may not be well-represented in wheat
extract. Gliadins are wheat proteins which are poorly
soluble in saline and require extraction using alcohol.
Positive results with gliadin (f98) indicate sensitization
to wheat despite negative results for wheat extract.
