Allergen, Food, Egg White IgG
Also known as: EGG IGG
Use
This test measures the presence of IgG antibodies specific to egg white allergens. IgG antibody testing may be used to assess allergen exposure and is often part of a broader assessment for food allergies or sensitivities. While IgG levels can indicate the presence of antibody response to allergens, the clinical utility of IgG testing in diagnosing food allergies is debated and its results should be interpreted in conjunction with clinical findings.
Special Instructions
Refrigerated transport is required for specimen stability. Hemolyzed, icteric, or lipemic specimens are not acceptable for this test. Rapid separation of serum from cells is essential to ensure sample integrity.
Limitations
This test is not approved for use in New York state, and samples should not be submitted to ARUP for testing from New York state. The test is a laboratory-developed test and has not been cleared or approved by the FDA. Results less than 2.00 mcg/mL indicate absent or undetectable levels of allergen-specific IgG, and should be used in conjunction with clinical evaluation and patient history.
Methodology
Immunoassay (Multiplex Protein Panel)
Biomarkers
LOINC Codes
- 35535-4
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 0.5 mL serum to an ARUP standard transport tube.
Storage Instructions
Refrigerated transport.
Causes for Rejection
Hemolyzed, icteric, or lipemic specimens.
Stability Requirements
| Temperature | Period |
|---|---|
| Room Temperature | 48 hours |
| Refrigerated | 2 weeks |
| Frozen | 1 year |