Allergen, Food, Malt IgG
Also known as: MALT IGG
Use
The Allergen, Food, Malt IgG test is used for detecting the presence of allergen-specific IgG antibodies in the blood. IgG antibody levels to specific foods might be associated with allergic reactions and can help in understanding immune responses to food consumption. The test is specifically designed for clinical purposes to aid in the diagnosis or management of potential allergic conditions related to malt consumption.
Special Instructions
Use a serum separator tube (SST) to collect the serum. After collection, separate serum from cells as soon as possible or within two hours. This test requires at least 0.25 mL of serum, but optimally 0.5 mL should be transferred to an ARUP standard transport tube for processing. Follow the specific collection instructions available at the ARUP testing resources webpage.
Limitations
This test cannot be used to determine IgE-mediated food allergies and may not reflect active clinical symptoms related to food allergies. The concentration of allergen-specific IgG antibodies does not directly correlate with clinical symptoms, and it is not used as a predictive measure for allergenic potential. The results should be taken into consideration with clinical findings and other allergy tests for comprehensive evaluation.
Methodology
Immunoassay (Fluorescent Enzyme Immunoassay)
Biomarkers
LOINC Codes
- 51922-3
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.
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 |