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Gliadin (f98) (Wheat) IgE Component
Test Code18736
CPT Codes
*ERRO (x0)
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. 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.
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.
