Pea Green IgG
Use
The Pea Green IgG test is used to detect immunologic sensitization to the pea allergen, Pisum sativum. Although the presence of food-specific IgG is not indicative of a food allergy, it can be valuable in identifying foods for diet elimination and challenge in patients presenting with food-related complaints. The test should be ordered by physicians who understand its limitations, as the results alone do not serve as evidence of a food allergy but indicate possible sensitization.
Special Instructions
The test results should be interpreted by a physician who is aware of the clinical context and limitations of food-specific IgG testing. It is crucial to note that reference ranges for this test have not been established, and it should not be solely relied upon to diagnose food allergies.
Limitations
Presence of food-specific IgG indicates sensitization rather than a definitive food allergy diagnosis. The clinical utility of food-specific IgG tests is not fully established, and these tests should be used for selecting foods for further evaluation through elimination and challenge in a clinical setting. Results may be influenced by cross-reactivity with other allergens, and further testing might be required to confirm sensitization or allergic reactions.
Methodology
Immunoassay (Enzyme Immunoassay (FEIA))
Biomarkers
LOINC Codes
- 60389-4
- 60389-4
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
Red-top tube or serum gel tube, spun down and sent refrigerated in a plastic vial.
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 in a plastic vial.
Causes for Rejection
Hemolysis, Lipemia, Icterus, and other unspecified conditions.
Stability Requirements
| Temperature | Period |
|---|---|
| Room Temperature | 7 days |
| Refrigerated | 28 days |
| Frozen | 365 days |