Allergen, Food, Potato (White) IgG
Also known as: POTATO IGG
Use
The Allergen, Food, Potato (White) IgG test is intended to detect the presence of IgG antibodies specific to potato allergens in the patient's serum. It helps in identifying potential immune responses related to potato allergen exposure. IgG antibody levels can indicate sensitization to allergens and may assist clinicians in evaluating allergic responses in patients.
Special Instructions
Ensure proper specimen collection by using a plain red or serum separator tube. Separate serum from cells as soon as possible, and transfer at least 0.5 mL serum to an ARUP standard transport tube. Refer to 'Allergen Specimen Collection Instructions' for detailed guidance. Do not send hemolyzed, icteric, or lipemic specimens.
Limitations
This test is not FDA-approved, nor is it approved for use in New York state. The test has been developed and its performance characteristics determined by ARUP Laboratories. Results from this test should not be used as a sole criterion for clinical diagnosis without other corroborative information. Detection of IgG antibodies does not always correlate with the presence of clinical symptoms, and the test's sensitivity and specificity should be noted when interpreting results. Additional confirmatory tests may be required.
Methodology
Immunoassay (Fluorescent Enzyme Immunoassay)
Biomarkers
LOINC Codes
- 35544-6
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. Transfer 0.5 mL serum to an ARUP standard transport tube.
Storage Instructions
Refrigerated
Causes for Rejection
Hemolyzed, icteric, or lipemic specimens.
Stability Requirements
| Temperature | Period |
|---|---|
| Room Temperature | 1 week |
| Refrigerated | 1 month |
| Frozen | 1 year |