Allergen, Food, Clam IgG
Also known as: CLAM IGG
Use
The Allergen, Food, Clam IgG test is used to determine the presence of allergen-specific IgG antibodies in the serum. These antibodies may indicate sensitization to clam allergens in individuals experiencing allergic-like symptoms when exposed to clam. Measuring specific IgG levels can aid in evaluating the immune response to dietary allergens and assist in dietary counseling.
Special Instructions
This test is not New York state approved. Samples from New York should not be sent to ARUP as there are no New York state-approved laboratories or Non-permitted Laboratory Requests accepted.
Limitations
The test is developed as a Laboratory Developed Test (LDT) and has not been cleared or approved by the US Food and Drug Administration. It should be noted that levels of allergen-specific IgG do not necessarily correlate with clinical symptoms or severity of an allergic reaction. Interpretation of results should involve clinical correlation with symptoms. Hemolyzed, icteric, or lipemic specimens are unacceptable as they may interfere with test results.
Methodology
Immunoassay (Fluorescent Enzyme Immunoassay)
Biomarkers
LOINC Codes
- 60368-8
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 ASAP or within 2 hours of collection. Transfer 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 |