Hazelnut, Allergen IgE

Test Codes

EPIC: LAB3623, Beaker: EHAZ1, CHW: LAB3623

Department

Send Outs

Specimen Collection Criteria

Collect: One Gold-top SST tube.

Physician Office/Draw Specimen Preparation

Let specimen clot for 30 minutes then centrifuge to separate serum from cells. Transfer serum to plastic transport tube and maintain at refrigerate (2-8°C or 36-46) prior to transport.

Preparation for Courier Transport

Transport: 3.0 mL serum, refrigerated at (2-8°C or 36-46°F). (Minimum: 2.0 mL)

Rejection Criteria

Specimens not collected and processed as indicated.

In-Lab Processing

Let specimen clot for 30 minutes then centrifuge to separate serum from cells. Transfer serum to plastic transport tube and maintain refrigerated at (2-8°C or 36-46) prior to transport.

Transport: 3.0 mL serum, refrigerated (2-8°C or 36-46°F). (Minimum: 2.0 mL)

Storage

Specimen Stability for Testing:

Room Temperature (20-26°C or 68-78.8°F): 12 hours
Refrigerated (2-8°C or 36-46°F): 7 days
Frozen (-20°C/-4°F or below): Aliquot for longer storage.

Specimen Storage in Department Prior to Disposal: 30 days

Specimen retention time is determined by the policy of the reference laboratory. Contact the Send Outs Laboratory with any questions.

Laboratory

Sent to Corewell Health Reference Laboratory, Grand Rapids, MI.

Performed

Monday – Friday. 
Results available in 1-3 days.

Reference Range

<0.35 kU/L

Test Methodology

ImmunoCAP® System Fluorescence Enzyme Immunoassay (FEIA)

Clinical Utility

IgE antibodies to rCor a 1 (Hazelnut PR-10 Protein) are primarily associated with localized reactions to hazelnut and a lower risk of systemic reactions.

IgE antibodies to rCor a 8 (Hazelnut LTP) may be associated with both local and systemic reactions, including anaphylaxis. This antigen may also cross react with antibodies to peach antigens.

IgE antibodies to rCor a 9 ((Hazelnut Storage Protein) are associated with a higher risk of systemic reactions, including anaphylaxis.

IgE antibodies to rCor a 14 (Hazelnut Storage Protein) are associated with a higher risk of systemic reactions, including anaphylaxis.

Component testing for Hazel Nut must be ordered as follow-up to whole allergen results. They are not available as reflex tests. Patient specimens are stored frozen for 30 days.

Component testing measures IgE antibodies to individual proteins unlike whole allergen testing which measures the presence of specific immunoglobulin E (sIgE) antibodies to a combination of allergenic and non-allergenic proteins. This next generation testing identifies the source of sensitization and helps the clinician assess the risk of systemic reaction.

Results of component testing can assist with patient selection for oral food challenge as well as possible management recommendations such as immunotherapy and/or allergen avoidance/food elimination. Because of the diagnostic and management complexities associated with food allergy, referral to an allergy and immunology specialist should be considered when evaluating a patient with suspected food allergies.

Clinical Disease

Birch-alder-hazel pollen-sensitive individuals may react to ingestion of hazelnuts and possibly to apple and other fruits in the Rosaceae family. Persons with birch pollen sensitivity are noted to have hypersensitivity (53%) to hazel nuts compared to individuals that do not have an allergy to birch pollen(7%).

True food allergy is less common than popularly believed. It is estimated that only 1 to 4% of the general population suffers from a definite food allergy. Food allergy tends to be more common in children (up to 6%) than adults. In selected groups, such as children with eczema, the prevalence of food allergy may be as high as 25%.

The majority of the food allergies are due to the consumption of milk, egg, wheat, peanut, soy, tree nuts, fish and shellfish, however, allergic responses can occur with all types of food in a sensitized individual.

General symptoms of an allergy to food include nausea, vomiting, diarrhea, hives, itching, swelling of the mouth, tongue and/or lips, wheezing, and constriction of the airways in more severe reactions. Individuals with food allergies will typically show symptoms of an allergic response within 45 minutes of ingestion of food. Reactions to food ingestion occurring several hours after consumption is usually not related to allergies.

An anaphylactic reaction to food, which is life-threatening, occurs in approximately 1 million individuals each year according to the National Institutes of Health. Anaphylactic reactions are most commonly found in patients with allergies to peanuts, nuts, eggs, fish and shellfish. Anaphylactic responses occur approximately 5-15 minutes after food consumption and can lead to difficulty in breathing, constriction of the airways, and unconsciousness.

Certain factors such as alcohol consumption and exercise appear to enhance the reactivity to a food allergen in sensitized individuals. Individuals with food allergies usually have other allergies as well, including allergies to pollen or dust.

CPT Codes

86008

Contacts

Last Updated

4/1/2026