Allergen, Food, Avocado IgG
Also known as: AVOCADOIGG
Use
The Allergen, Food, Avocado IgG test measures the level of allergen-specific IgG antibodies in the serum to assess sensitivity to avocado. While IgG testing for food allergens is sometimes used by practitioners to evaluate immune response, its clinical relevance and utility in diagnosing food allergies are debated. The test helps in identifying immune reactions but should be interpreted with clinical context and not used as a standalone diagnostic tool for food allergies.
Special Instructions
This test is not approved for use in New York state. Ensure that serum is separated from cells within 2 hours of collection and transferred to an ARUP standard transport tube. Refer to allergen specimen collection instructions at ARUP's website for further guidance.
Limitations
The test is a laboratory-developed test (LDT) that has not been cleared or approved by the FDA. Results indicating levels below 2.00 mcg/mL suggest absent or undetectable allergen-specific IgG antibodies. Results should be considered within the broader clinical context, and the test is not definitive for diagnosing food allergies.
Methodology
Immunoassay (Fluorescent Enzyme Immunoassay)
Biomarkers
LOINC Codes
- 60398-5
Result Turnaround Time
1-8 days
Related Documents
For more information, please review the documents below
Specimen
Serum
Volume
0.5 mL
Minimum Volume
0.25 mL
Container
ARUP standard transport tube
Collection Instructions
Separate serum from cells ASAP or within 2 hours of collection.
Storage Instructions
Refrigerated
Causes for Rejection
Hemolyzed, icteric, or lipemic specimens.
Stability Requirements
| Temperature | Period |
|---|---|
| Room Temperature | 48 hours |
| Refrigerated | 2 weeks |
| Frozen | 1 year |
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