Allergen, Food, Cheese Mold IgG
Also known as: CHSMLD IGG
Use
The Allergen, Food, Cheese Mold IgG test evaluates the presence and level of IgG antibodies specific to a cheese mold allergen in the patient’s serum. It is used to assess allergic responses and intolerances related to cheese mold, which can be vital in diagnosing food allergies and managing dietary restrictions for susceptible individuals. Detecting the IgG antibodies helps in understanding the immune response to cheese mold and adjusting the patient's diet accordingly.
Special Instructions
Not provided.
Limitations
This test is not FDA-cleared or approved and is classified as a laboratory-developed test (LDT). It is intended for clinical purposes and performed under CLIA certification. The results are quantitative and should be interpreted in the context of the patient’s clinical picture. Values below 2.00 mcg/mL suggest the absence of allergen-specific IgG antibodies. However, the presence of these antibodies does not necessarily correlate with clinical symptoms, and other diagnostic evaluations should be considered.
Methodology
Immunoassay (Fluorescent Enzyme Immunoassay)
Biomarkers
IgG antibody to Cheese Mold
Protein
LOINC Codes
- 60364-7 - Cheese Mold 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
Plain red or serum separator tube (SST)
Collection Instructions
Separate serum from cells as soon as possible, within 2 hours of collection.
Storage Instructions
Refrigerated storage required.
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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