Oat IgG
Use
The Oat IgG test is used to assess immunologic sensitization to oat antigens. It is particularly useful in special clinical situations where selecting foods for evaluation by diet elimination and challenge may be necessary for patients experiencing food-related complaints. This test should only be ordered by physicians familiar with its limitations, as the presence of food-specific IgG alone cannot be considered evidence of a food allergy but merely indicates sensitization to oat allergens.
Special Instructions
The utility of food-specific IgG tests has not been conclusively established. It is important for ordering physicians to be aware of and understand the limitations of these tests. Specimens must be collected and handled according to the specified instructions to ensure the integrity of the serum sample for testing. Proper handling is crucial for accurate test results.
Limitations
Reference ranges for food-specific IgG tests, including Oat IgG, have not been definitively established. Results should be interpreted with caution and in conjunction with clinical evaluation. The presence of food-specific IgG may only indicate immunologic sensitization, not necessarily a clinical allergy. The utility of such tests for diagnosing food allergies remains limited.
Methodology
Immunoassay (Enzyme Immunoassay (FEIA))
Biomarkers
LOINC Codes
- 51901-7
- 51901-7
Result Turnaround Time
3-7 days
Related Documents
For more information, please review the documents below
Specimen
Serum
Volume
0.5 mL
Minimum Volume
0.5 mL
Container
plastic vial; serum gel tube acceptable
Collection Instructions
Draw blood in a plain red-top tube(s), serum gel tube(s) is acceptable. Spin down and send 0.5 mL of serum refrigerated.
Causes for Rejection
Hemolysis: NA; Lipemia: NA; Icterus: NA; Thawing: Warm OK; Cold OK
Stability Requirements
| Temperature | Period |
|---|---|
| Room Temperature | 7 days |
| Refrigerated | 28 days |
| Frozen | 365 days |