Allergen, Food, Beef IgG
Also known as: BEEF IGG
Use
The Allergen, Food, Beef IgG test is used to measure the levels of allergen-specific IgG antibodies to beef in the serum. These measurements can help in the assessment of individuals who may have allergic reactions to beef. IgG antibodies are typically evaluated in the context of understanding immune response and potential allergenic exposures. Elevated levels of IgG antibodies might indicate an immune response, but their clinical significance regarding food allergies is controversial, and it should be interpreted with caution.
Special Instructions
Not provided.
Limitations
While the test can identify the presence of IgG antibodies specific to beef, it does not necessarily correlate with clinical symptoms. The presence of IgG antibodies to foods does not indicate an allergy by itself; clinical correlation with patient history and symptoms is necessary. Furthermore, the test has not been cleared or approved by the US Food and Drug Administration. It was developed and its performance characteristics were determined by ARUP Laboratories as a Laboratory Developed Test.
Methodology
Immunoassay (Fluorescent Enzyme Immunoassay)
Biomarkers
Beef IgG
Protein
LOINC Codes
- 35529-7 - Beef IgG-mCnc
Result Turnaround Time
1-8 days
Related Documents
For more information, please review the documents below
Specimen
Serum
Volume
0.5 mL
Minimum Volume
0.25 mL
Container
ARUP standard transport tube
Collection Instructions
Separate serum from cells ASAP or within 2 hours of collection. Transfer 0.5 mL serum to an ARUP standard transport tube.
Storage Instructions
Refrigerated
Causes for Rejection
Hemolyzed, icteric, or lipemic specimens.
Stability Requirements
| Temperature | Period |
|---|---|
| Room Temperature | 48 hours |
| Refrigerated | 2 weeks |
| Frozen | 1 year |
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