Wheat IgG
Use
Measurement of immunoglobulin G (IgG) antibodies specific to wheat (Triticum aestivum) to aid investigation of potential immune reactivity to wheat proteins. Reference ranges for food‑specific IgG have not been established, limiting interpretation of results. Useful as a research context under clinical guidance but should not be used for diagnosis of allergy or intolerance without correlation to clinical presentation and additional validated testing.
Special Instructions
This test was developed and its performance characteristics determined by Eurofins Viracor and is not FDA‑cleared or approved. It is not available to New York State clients. Specimen collection: centrifuge and aliquot 0.5 mL of serum into plastic vial, preferably red‑top tube; acceptable serum gel. Submit refrigerated; sample stability: refrigerated 28 days, ambient 7 days, frozen 365 days.
Limitations
Reference ranges have not been established for food‑specific IgG tests, so results must be interpreted with caution and clinical correlation. The test is not FDA‑cleared or approved. Not available to New York clients. Analytical specificity or clinical diagnostic utility for food intolerance or allergy is not established.
Methodology
Immunoassay (FEIA)
Biomarkers
LOINC Codes
- 35537-0
- 35537-0
Result Turnaround Time
5-7 days
Related Documents
For more information, please review the documents below
Specimen
Serum
Volume
0.5 mL serum
Minimum Volume
See Specimen Required
Container
Red top (preferred); Serum gel acceptable; plastic vial for submission
Collection Instructions
Centrifuge and aliquot 0.5 mL of serum into a plastic vial; send refrigerated
Stability Requirements
| Temperature | Period |
|---|---|
| Room Temperature | 7 days |
| Refrigerated | 28 days |
| Frozen | 365 days |