Allergen, Food, Baker's Yeast IgG
Also known as: YEAST IGG
Use
The Allergen, Food, Baker's Yeast IgG test measures the levels of IgG antibodies specific to baker's yeast. This test is used to assess an individual's immune response to baker's yeast, which can help in understanding dietary intolerance or hypersensitivity. Elevated IgG levels may indicate a heightened immune response, potentially resulting in dietary-related symptoms. However, this test is not used for diagnosing allergies as defined by the presence of IgE antibodies.
Special Instructions
Patients should ensure adequate serum volume for testing. Follow the specimen collection and handling instructions closely to avoid rejection due to hemolysis, icterus, or lipemia.
Limitations
This test is not intended for diagnosing allergies, as it measures IgG rather than IgE antibodies. Results should not be used as the sole basis for dietary restrictions or diagnoses without considering clinical evaluation and other diagnostic factors. Interpretation should be done cautiously in the context of clinical evaluation due to the nature of IgG responses in chronic exposure without causing symptoms.
Methodology
Immunoassay (Multiplex Protein Panel)
Biomarkers
LOINC Codes
- 35538-8
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
Collect serum in an SST, separate serum from cells within 2 hours of collection, and transfer to transport tube.
Storage Instructions
Refrigerate serum after separation from cells. Transport 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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