Allergen, Food, Wheat IgG
Also known as: WHEAT IGG
Use
The Allergen, Food, Wheat IgG test is used to detect allergen-specific immunoglobulin G (IgG) antibodies to wheat proteins in serum. This test may help in assessing someone with symptoms that could be associated with food sensitivities or intolerances, particularly those related to wheat consumption, including digestive disorders and certain allergic reactions. However, it should be noted that the clinical relevance of IgG testing for food sensitivities is still debated.
Special Instructions
Please ensure the serum is separated from cells as soon as possible or within two hours of collection to maintain the specimen's integrity. Use an ARUP standard transport tube for transferring the serum. Ensure compliance with the detailed specimen collection instructions available on ARUP's website.
Limitations
This test has not been cleared or approved by the FDA and should be used for clinical purposes in a CLIA certified laboratory. It is important to recognize that the detection of IgG antibodies to foods is not necessarily indicative of a clinical allergy, as IgG antibodies can be present in normal individuals. The interpretation of results must consider clinical presentation and other diagnostic evaluations.
Methodology
Immunoassay (Fluorescent Enzyme Immunoassay)
Biomarkers
LOINC Codes
- 35537-0
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 as soon as possible 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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