Allergen, Food, Barley IgG
Also known as: BARLEY IGG
Use
The Allergen, Food, Barley IgG test is used to evaluate the levels of IgG antibodies specific to barley allergens in the patient's serum. This test helps in the assessment of potential sensitivities or reactions to barley, which may be relevant in cases of suspected food allergies or intolerances.
Special Instructions
Ensure proper specimen collection by separating serum from the cells as soon as possible or within 2 hours of collection. Transfer the required volume of serum to an ARUP standard transport tube for analysis.
Limitations
This test is not approved by the New York Department of Health and should not be submitted to ARUP from New York State. The test values are specific to the laboratory-developed test and have not been cleared or approved by the US Food and Drug Administration.
Methodology
Immunoassay (Fluorescent Enzyme Immunoassay)
Biomarkers
LOINC Codes
- 51917-3
- 51917-3
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
Serum separator tube (SST)
Collection Instructions
Separate serum from cells immediately or within 2 hours and transfer to an ARUP standard transport tube.
Storage Instructions
Transport refrigerated.
Causes for Rejection
Hemolyzed, icteric, or lipemic specimens.
Stability Requirements
| Temperature | Period |
|---|---|
| Room Temperature | 48 hours |
| Refrigerated | 2 weeks |
| Frozen | 1 year |
Other tests from different labs that may be relevant