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Test Code MLKCP or LAB3558 IgE Milk Component Allergen Panel, Serum

Important Note

Please note: If the whole allergen for Milk (LAB586) is positive, the IgE Milk Component Panel is reflex ordered to provide additional diagnostic information.

Profile Information

Test ID Reporting Name Available Separately? Always Performed?
MILKAL IgE Milk Y Y
CASEIA IgE Casein N Y
ALLACA IgE Alpha Lactalbumin N Y
BLACA IgE Beta Lactoglobulin N Y

Note: An interpretive comment is also provided.

Specimen Requirements

Container Type:

Optimal: Gold

Acceptable: Red 

 
Optimal Collection Volume: 

4.5mL; full tube
Minimum Volume:

3 mL
Collection Instructions:

Gently invert the sample 5-6 times after collection.
Specimen Transport:

Refrigerate
Processing Instructions: 

1. Allow the specimen to clot for 30 minutes.

2. Centrifuge specimen within 2 hours of collection.

3. After centrifugation, specimen tubes without a gel barrier should have the serum aliquoted to a false bottom container.

4. Keep serum refrigerated until testing can be performed.

Specimen Stability

Specimen Type Temperature Time
Serum Refrigerated 7 days
Room Temperature 24 hours

Specimen Rejection Criteria

Quantity not sufficient

Useful For

Determining a diagnosis of an allergy to milk components alpha-lactalbumin, beta-lactoglobulin, and casein.

Methodology

Phadia ImmunoCAP - Fluorescence enzyme immunoassay

Reference Ranges

Specific IgE - All Ages
Value (kU/L) Interpretation Class
< 0.10 Negative Negative
0.10 - 0.35 Equivocal/Very Low Class 0/1
0.36 - 0.70 Low level of allergy, indicative of ongoing sensitization Class 1
0.71 - 3.50 Moderate level of allergy, indicative of stronger ongoing sensitization Class 2
3.51 - 17.50 High level of allergy, indicative of high-level sensitization Class 3
17.51 - 50.00 Very high level of allergy, indicative of very high-level sensitization Class 4
50.01 - 100.00 Very high level of allergy, indicative of very high-level sensitization Class 5
> 100.00 Very high level of allergy, indicative of very high-level sensitization Class 6

Interpretive

The finding of a positive “whole” antibody is important in identifying patients sensitized to particular foods. Subsequent food allergen component testing can provide additional information useful for patient management. Component testing results may also be used by an allergist/specialist to determine if an oral food challenge is appropriate.

 

Characteristics of the IgE Milk Component Panel are described in the table below.

 

Allergen Characteristics
Cow's milk (whole)
  • It may predict the likelihood of milk sensitivity but may not be solely predictive of allergy duration or reactions to milk as an ingredient in baked foods
  • 75% of children with a milk allergy to not react to baked milk
Alpha-lactalbumin (component)
  • Susceptible to heat denaturation
  • Higher risk of a reaction to fresh milk
  • Lower risk of a reaction to milk as a baked ingredient
  • The patient is likely to "outgrow" his or her milk allergy
Beta-lactoglobulin (component)
  • Susceptible to heat denaturation
  • Higher risk of a reaction to fresh milk
  • Lower risk of a reaction to milk as a baked ingredient
  • The patient is likely to "outgrow" his or her milk allergy
Casein (component)
  • Resistant to heat denaturation
  • Higher risk of a reaction to all forms of milk
  • The patient is unlikely to "outgrow" his or her milk allergy

 

Day(s) Performed

Monday through Friday

Expected TAT

Same day or 1-3 days

Performing Laboratory

Bronson Laboratory, Chemistry - Kalamazoo

Sample Retention Time

7 days

CPT Code

  • 86003 - whole allergen
  • 86008 - per component