Allergen, Food, Whey IgG
Also known as: WHEY IGG
Use
The Allergen, Food, Whey IgG test is used to determine the presence of IgG antibodies specific to whey proteins in the blood, which can help in identifying potential food sensitivities or allergies. Values less than 2.00 mcg/mL indicate absent or undetectable levels of allergen-specific IgG antibody, while higher values may suggest sensitivity or exposure to whey proteins. This test provides quantitative measurement of IgG antibodies, which are often used in the context of diagnosing food-related hypersensitivity reactions.
Special Instructions
Not provided.
Limitations
This test is not approved for use in New York state, and samples should not be submitted to ARUP if from New York. Hemolyzed, icteric, or lipemic samples are not acceptable, as these conditions can interfere with the test results. The test is developed as a Laboratory Developed Test (LDT) under CLIA regulations and has not been cleared or approved by the FDA.
Methodology
Immunoassay (Fluorescent Enzyme Immunoassay)
Biomarkers
Whey IgG
Protein
LOINC Codes
- 59058-8 - Cow Whey 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.
Patient Preparation
Collect using a plain red or serum separator tube (SST).
Storage Instructions
Refrigerated storage is required.
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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