Galactose-alpha-1,3 galactose (Alpha-Gal) IgE

Test Code: 30039
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Clinical and Procedure
Clinical Utility

The Galactose-alpha-1,3-galactose (Alpha-Gal) IgE test more specifically defines the etiology of allergic responses to meat allergens in patients with a delayed onset of symptoms (3 to 6 hours after meal). IgE to Alpha-Gal is the likely cause of anaphylactic reactions in individuals who develop hypersensitivities to beef, pork and/or lamb as adults.

Procedure

Solid phase immunoassay with alpha-galactose-1-3-galactose as the bound antigen. Calibrated against total IgE standards from WHO Reference 75/502 to generate results in kilounits of IgE. This test has not been cleared or approved for diagnostic use by the U.S. Food and Drug Administration.

Turnaround Time

1-2 business days from receipt of specimen

Specimen Information
Specimen Type Test Code CPT Code NY Approved Volume Assay Range Special Instructions
serum 30039 86008 Yes

0.5 mL (min. 340 uL)

0.1 -100 kU/L
  • Collect 1-2 mL whole blood in red top tube.
  • Centrifuge and transfer 0.5 mL serum into a transfer tube.
  • Ship at ambient or frozen temperature Monday through Friday.
  • Specimens are stable for 4 weeks refrigerated or ambient; freeze for longer storage.

The reference range for Alpha Gal IgE is < 0.10. Level at or above 0.1 indicates IgE is detected and patient is at risk for an allergic reaction.

Causes for Rejection

Lipemic samples may lead to rejection

Disclaimer

Specimens are approved for testing in New York only when indicated in the Specimen Information field above.

The CPT codes provided are based on Eurofins Viracor's interpretation of the American Medical Association's Current Procedural Terminology (CPT) codes and are provided for general informational purposes only. CPT coding is the sole responsibility of the billing party. Questions regarding coding should be addressed to your local Medicare carrier. Eurofins Viracor assumes no responsibility for billing errors due to reliance on the CPT codes illustrated in this material.

References

Altmann, F. The role of protein glycosylation in allergy. Int Arch Allergy Immunol 2009; 142: 99-115.

Commins, S.P., et. al., Delayed anaphylaxis, angioedema, or urticaria after consumption of red meat in patients with IgE antibodies specific for galactose-a-1,3-galactose. J Allergy Clin Immunol 2009; 123(2): 426-433.

Commins, S.P., et. al., Anaphylaxis syndromes related to a new mammalian cross-reactive carbohydrate determinant. J Allergy Clin Immunol 2009; 124(4): 652-657.

Van Nunen, S. A. et. al., An association between tick bite reactions and red meat allergy in humans. Med J Aust 2009; 190: 510-511.

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