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
Not provided.
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
Malt IgG
Analyte
LOINC Codes
- 51922-3 - Malt 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.
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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