Figure 5: Influence of interference factors on the detection of Hsp70 in serum using the lipHsp70 ELISA. (A) Serum samples of seven healthy individuals were taken before (dark grey bar) and two hours after intake of a high-fat diet (light grey bar). Hsp70 serum levels were determined using the lipHsp70 ELISA. No significant differences in the Hsp70 serum values were detected before and after food intake. (B) Serum samples were subjected to three repeated cycles of freezing and thawing and Hsp70 levels were determined after each cycle. No significant differences in the Hsp70 values were detected after repeated freezing and thawing using the lipHsp70 ELISA. (C) Serum samples were spiked with increasing amounts of lysed, autologous erythrocytes and Hsp70 levels were determined using the lipHsp70 ELISA (n=3). Up to a haemoglobin concentration of 9.6 mg/dl in the serum the Hsp70 values remained unaffected; higher serum haemoglobin concentrations resulted in a significant increase in the Hsp70 values. **p<0.01, ***p<0.001 (t‑test).