Allergen, Food, Whole Egg, IgG
Also known as: WHOLE EGG
Use
This test is used for the quantitative detection of whole egg IgG antibodies in serum, measured using a Quantitative ImmunoCAP Fluorescent Enzyme Immunoassay. It is intended to help diagnose and monitor patients with potential egg allergies or sensitivities. Levels less than 2.00 mcg/mL represent absent or undetectable levels of allergen-specific IgG antibody, which may be used by clinicians in assessing patient exposure or immune response to whole egg allergens.
Special Instructions
Not provided.
Limitations
The test is developed for clinical purposes and is performed in a CLIA certified laboratory, but it has not been cleared or approved by the US Food and Drug Administration (FDA). The test may not cover all allergens or represent clinical symptoms, and varying IgG levels may not correlate directly with allergic symptoms.
Methodology
Immunoassay (Fluorescent Enzyme Immunoassay)
Biomarkers
LOINC Codes
- 45201-1 - Whole Egg 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
Plain red or 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 |
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