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Tri a 19 (omega-5-gliadin) (f416) (Wheat) IgE Component
Test Code18734
CPT Codes
86008
Preferred Specimen
1 mL Serum
Minimum Volume
0.5 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 1 to 3 days.
Clinical Significance
Gliadins are wheat proteins which are poorly soluble in
saline and require extraction using alcohol.
Omega-5-gliadin (Tri a 19 or f416), is a well-characterized
gliadin which is an important allergen in childhood wheat
allergy and is also strongly associated with the
wheat-dependent exercise-induced anaphylaxis (WDEIA)
syndrome.
saline and require extraction using alcohol.
Omega-5-gliadin (Tri a 19 or f416), is a well-characterized
gliadin which is an important allergen in childhood wheat
allergy and is also strongly associated with the
wheat-dependent exercise-induced anaphylaxis (WDEIA)
syndrome.
