Allergen, Food, Scallop IgG
Also known as: SCALLOPIGG
Use
The Allergen, Food, Scallop IgG test is used to quantify the presence of allergen-specific IgG antibodies in the serum. Elevated levels of IgG antibodies to scallop may indicate a previous exposure to the allergen but do not typically correlate with clinical symptoms of allergy. The test can assist in assessing exposure, and potential food sensitivities, but not food allergies which are usually mediated by IgE antibodies.
Special Instructions
Please ensure adequate serum volume for allergen testing by consulting the Specimen Collection and Handling Instructions at www.aruplab.com/testing/resources/specimen. Proper sample handling includes separating serum from cells as soon as possible, ideally within two hours of collection.
Limitations
The presence of IgG specific to food allergens such as scallops may occur naturally without inducing symptoms. This test should not be used alone to diagnose food allergies, as they are typically IgE-mediated. Additionally, results will vary between individuals, and elevated levels do not necessarily imply a pathological condition. The test has not been cleared by the FDA but is performed in a CLIA-certified lab.
Methodology
Immunoassay (Quantitative ImmunoCAP Fluorescent Enzyme Immunoassay)
Biomarkers
LOINC Codes
- 60401-7
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
Plain red or serum separator tube (SST)
Collection Instructions
Separate serum from cells ASAP or within 2 hours of collection. Transfer to an ARUP 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 |