Allergen, Food, Cashew IgG
Also known as: CASHEW IGG
Use
The Allergen, Food, Cashew IgG test is used for the quantitative measurement of IgG antibodies specific to cashew allergens. The presence of these antibodies in the serum can be indicative of an immune response to cashew intake, although their clinical significance is debatable and may not correlate with allergic symptoms. This test helps in assessing potential immune reactions to cashew consumption, providing additional insights in the context of clinical allergy investigations.
Special Instructions
Not provided.
Limitations
This test has not been cleared or approved by the FDA and is a laboratory-developed test. It should be noted that the presence of IgG antibodies to food allergens does not necessarily correlate with clinical allergy or intolerance. Interpret results in conjunction with other clinical findings, as IgG levels alone are not indicative of food allergy. Cross-reactivity with other nut proteins may occur, and lipemic, icteric, or hemolyzed specimens may affect the accuracy of results.
Methodology
Immunoassay (Fluorescent Enzyme Immunoassay)
Biomarkers
Cashew IgG
Protein
LOINC Codes
- 63109-3 - Cashew nut 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. Use a plain red or serum separator tube (SST).
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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