Allergen, Food, Cheddar Cheese IgG
Also known as: CHEDCHEESE
Use
This test measures IgG antibody levels specific to Cheddar Cheese. It is used to evaluate potential adverse reactions related to the consumption of foods containing Cheddar Cheese. Although the presence of IgG antibodies is common and not necessarily indicative of an allergic condition, high levels may indicate intolerance or sensitivity to the food tested, providing guidance for dietary adjustments.
Special Instructions
This test is not approved by the New York State Department of Health. Samples should not be submitted to ARUP if the testing is for New York state residents. Clinicians should ensure that proper specimen collection and handling procedures are followed to prevent sample rejection.
Limitations
The presence of IgG antibodies does not confirm food allergy but may indicate continuous exposure to the allergen or food intolerance. IgG testing should not be used as the sole diagnostic tool for food allergies, as clinical correlation with patient symptoms is necessary. IgG antibody levels can be influenced by factors such as recent food intake, immune response variability, and cross-reactivity with similar proteins.
Methodology
Immunoassay (Multiplex Protein Panel)
Biomarkers
LOINC Codes
- 63092-1
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
Plain red or serum separator tube (SST)
Collection Instructions
Separate serum from cells ASAP or within 2 hours of collection. Transfer to an ARUP standard transport tube.
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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