AutoICD API

7213-2

Laboratory

Parmesan Cheese triggered histamine release [Units/volume] in Blood

LOINC 6-Axis Classification

Component

Cheese parmesan basophil bound Ab

Property

ACnc

Time Aspect

Pt

System

Bld

Scale Type

Qn

Method Type

LHR

Details

Class

ALLERGY

Order/Observation

Both

Short Name

Parmesan BasoBnd Ab Qn

Display Name

Parmesan Cheese triggered histamine release Qn (Bld)

Related Names

ABSAbyAllergenAllergensALLERGY TESTINGAntbyAntiAntibodiesAntibodyArbitrary concentrationAssociatedAutoantibodiesAutoantibodyBasoBasoBnd AbBasophil releaseBasophilsBasosBloodbndBphf067f67Leukocyte histamine reactionLeukocyte histamine releasePoint in timeQNTQuanQuantQuantitativeRandomWBWBC releaseWhole blood

Frequently Asked Questions

What is LOINC code 7213-2?

LOINC code 7213-2 identifies "Parmesan Cheese triggered histamine release [Units/volume] in Blood". It measures Cheese parmesan basophil bound Ab in Bld.

What does 7213-2 measure?

This code measures Cheese parmesan basophil bound Ab in Bld. It belongs to the ALLERGY class in the LOINC classification.

What is LOINC?

LOINC (Logical Observation Identifiers Names and Codes) is a universal standard for identifying laboratory and clinical observations. It is maintained by the Regenstrief Institute and used worldwide for health data exchange.