Allergen, Food, Egg Yolk IgG
Also known as: EGGYOLKIGG
Use
This test is used to quantitatively measure the levels of egg yolk-specific IgG antibodies in serum. It assists in the assessment of IgG-mediated responses to egg yolk, which can be relevant for patients undergoing allergy testing or evaluating food sensitivity. The test utilizes ImmunoCAP technology to provide specific and reproducible results, making it a reliable tool for clinicians in the diagnosis of allergen-specific IgG responses.
Special Instructions
Ensure volume requirements are met by reviewing the Specimen Collection and Handling Instructions. Do not submit samples to New York state as the test is not approved there. Refer to the 'Allergen Specimen Collection Instructions' on the ARUP website for detailed guidance on specimen preparation and transport.
Limitations
This test has not been cleared or approved by the FDA; it is performed in a CLIA certified laboratory and intended for clinical purposes. Blood samples that are hemolyzed, icteric, or lipemic are not acceptable. IgG testing for allergens should not be used alone for diagnosis without considering the patient's clinical presentation. Interpretation should account for possible cross-reactivity and varying levels due to dietary intake or environmental exposure.
Methodology
Immunoassay
Biomarkers
LOINC Codes
- 35536-2
- 35536-2
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
Collect in a serum separator tube (SST) and transfer serum to a transport tube within 2 hours of collection. Separate serum from cells ASAP.
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 |