Allergen, Food, Pork IgG
Also known as: PORK IGG
Use
The Allergen, Food, Pork IgG test is used to detect the presence of IgG antibodies specific to pork allergens in serum. It helps in understanding immune response to pork allergens, which can be significant in the context of allergic reactions or sensitivities. This test provides a quantitative measurement of allergen-specific IgG antibodies, aiding in the diagnosis and management of food allergies related to pork consumption.
Special Instructions
Please ensure adequate specimen volume for allergen testing. Use the serum separator tube for collection and follow the specified specimen preparation guidelines. Unacceptable conditions include hemolyzed, icteric, or lipemic specimens. Ensure that serum is separated from cells within two hours of collection.
Limitations
This test has not been cleared or approved by the US Food and Drug Administration. It is developed as a Laboratory Developed Test (LDT) and performed in a CLIA certified laboratory for clinical purposes. Results should be interpreted in the context of other clinical findings. The performance characteristics of the test have been determined by ARUP Laboratories, and results are not directly indicative of an immediate allergic response.
Methodology
Immunoassay (Quantitative ImmunoCAP Fluorescent Enzyme Immunoassay)
Biomarkers
LOINC Codes
- 35543-8
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 within 2 hours of collection. Transfer 0.5 mL serum to an ARUP standard transport tube.
Storage Instructions
Refrigerate specimen during storage and transport.
Causes for Rejection
Hemolyzed, icteric, or lipemic specimens.
Stability Requirements
| Temperature | Period |
|---|---|
| Room Temperature | 48 hours |
| Refrigerated | 2 weeks |
| Frozen | 1 year |