Parsley IgG
Use
The Parsley IgG test is used to detect and measure levels of food-specific IgG antibodies against Petrosilenum crispum (parsley). The clinical utility of food-specific IgG tests is not established; however, they can be utilized in specific clinical scenarios to aid in selecting foods for diet elimination and challenge processes in patients presenting with food-related complaints. It should be noted that the presence of IgG alone does not confirm a food allergy but rather indicates immunological sensitization to the allergen.
Special Instructions
This test should be ordered by clinicians who are aware of its limitations and know how to interpret the results. Optimal specimen requires 0.5 mL of serum. Specimens are best sent refrigerated.
Limitations
The Parsley IgG test has not been cleared or approved by the U.S. FDA. Reference ranges for food-specific IgG have not been established, and their clinical utility remains unproven. Results should not be used as standalone evidence of food allergy and should be considered only indicative of sensitization.
Methodology
Immunoassay (ELISA)
Biomarkers
LOINC Codes
- 63094-7
- 63094-7
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 after spinning down
Collection Instructions
Draw blood in a plain, red-top or serum gel tube. Spin down the blood and send 0.5 mL of serum refrigerated in a plastic vial.
Storage Instructions
Send specimen refrigerated.
Causes for Rejection
Hemolysis, lipemia, icterus, other issues, as applicable.
Stability Requirements
| Temperature | Period |
|---|---|
| Room Temperature | 7 days |
| Refrigerated | 28 days |
| Frozen | 365 days |