Allergen, Food, Garlic IgG
Also known as: GARLIC IGG
Use
The Allergen, Food, Garlic IgG test measures the levels of IgG antibodies specific to garlic allergens in the patient's serum. It is used to assess if the patient has been exposed to the garlic allergen and helps in understanding the immune response to garlic. Elevated levels of IgG antibodies may indicate an exposure or sensitivity to garlic, which can be a cause of adverse food reactions or hypersensitivity.
Special Instructions
Not provided.
Limitations
The test has not been cleared or approved by the US Food and Drug Administration, and it is a Laboratory Developed Test performed in a CLIA certified laboratory. As with any IgG testing, the presence of IgG antibodies alone does not confirm an allergy and should be interpreted in conjunction with clinical evaluation and patient history. Test results may be influenced by factors such as hemolysis, lipemia, or icterus, which are conditions leading to specimen rejection.
Methodology
Immunoassay (Fluorescent Enzyme Immunoassay)
Biomarkers
Garlic IgG
Protein
LOINC Codes
- 60374-6 - Garlic 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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