Allergen, Food, Gluten IgG
Also known as: GLUTEN IGG
Use
The Allergen, Food, Gluten IgG test is used to measure the presence of IgG antibodies specific to gluten allergens in the blood. It helps assess exposure to gluten and can be part of a comprehensive allergy workup, although it is not typically used to diagnose celiac disease. Values less than 2.00 mcg/mL indicate absent or undetectable levels of allergen-specific IgG antibodies.
Special Instructions
This test is not New York state approved. Ensure adequate volume for allergen testing. Use plain red or serum separator tube (SST) for collection. Storage instructions must be followed to maintain specimen integrity.
Limitations
The test has not been cleared or approved by the US Food and Drug Administration and its performance characteristics were determined by ARUP Laboratories. Values above the reference range indicate the presence of gluten-specific IgG but do not confirm celiac disease. Testing was performed in a CLIA certified laboratory and is intended for clinical purposes.
Methodology
Immunoassay (Fluorescent Enzyme Immunoassay)
Biomarkers
LOINC Codes
- 63091-3
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
ARUP standard transport tube
Collection Instructions
Collect using a plain red or serum separator tube (SST). Separate serum from cells ASAP or within 2 hours of collection.
Storage Instructions
Refrigerated. Ambient: 48 hours; Refrigerated: 2 weeks; Frozen: 1 year
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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