Allergen, Food, Rice IgG
Also known as: RICE IGG
Use
The Allergen, Food, Rice IgG test is used to determine the levels of IgG antibodies specifically against rice proteins in the blood. This test is often utilized in the context of evaluating food sensitivities or intolerances where individuals may suspect that rice could be an aggravating factor. Elevated levels of IgG antibodies to rice may suggest a potential food sensitivity reaction.
Special Instructions
This is a Laboratory Developed Test (LDT) and should be ordered with consideration of its limitations. It is important to follow the specimen collection instructions to ensure the integrity of the sample. Note that this test is not approved for New York state, and samples should not be submitted from New York residents.
Limitations
Values below 2.00 mcg/mL are usually considered within the absent or undetectable range for allergen-specific IgG antibodies. The test has been developed and its performance characteristics determined by ARUP Laboratories but is not cleared or approved by the FDA. Its use should be approached cautiously, particularly in diagnosing or managing clinical conditions related to food sensitivities.
Methodology
Immunoassay (ELISA)
Biomarkers
LOINC Codes
- 35545-3
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
Serum separator tube (SST)
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 | 48 hours |
| Refrigerated | 2 weeks |
| Frozen | 1 year |