Allergen, Food, Chocolate IgG
Also known as: CHOCO IGG
Use
The Allergen, Food, Chocolate IgG test is used to quantitatively measure the level of IgG antibodies specific to chocolate allergens. This test helps in determining immunological response and identifying potential sensitivities or allergies related to chocolate consumption. The therapeutic application is in the context of managing and understanding food-related reactions in patients who present with food sensitivities or allergic manifestations, but the clinical relevance of IgG antibodies alone is still under review.
Special Instructions
Not provided.
Limitations
This test is not cleared or approved by the US Food and Drug Administration and is developed by ARUP Laboratories as a Laboratory Developed Test (LDT). The presence of IgG antibodies may not necessarily correlate with clinical symptoms or an allergic reaction. This test should be interpreted in conjunction with the patient's clinical history and symptoms as it does not diagnose specific food allergy in isolation.
Methodology
Immunoassay (Fluorescent Enzyme Immunoassay)
Biomarkers
Theobroma cacao IgG
Protein
LOINC Codes
- 35554-5
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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