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
Not provided.
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 - Pea IgG-mCnc
- 60389-4 - Pea IgG-mCnc
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 |