Maize/Corn (f8) IgG details
What Maize/Corn (f8) IgG shows
This test measures IgG antibodies to proteins in corn (maize). Your immune system commonly makes IgG to foods you eat regularly, so the result mainly reflects exposure to corn (maize) rather than an allergy. Food IgG tests are sometimes used to look at possible food sensitivities, and a higher result generally means more frequent or recent exposure. However, the link between food IgG levels and symptoms is debated, and this test does not measure the IgE antibodies involved in classic food allergy. Results are best discussed with a clinician alongside your symptoms and diet, rather than used on their own to cut out foods.
Tests that include Maize/Corn (f8) IgG
IgE-assays are the best-studied and most accepted serologic tests for evaluating food allergy status. However, some clinicians also use IgG tests when evaluating individuals for food allergies, sensitivities, or tolerance. Food-specific IgG is generally believed to be a normal physiological response to food exposures. Therefore, many professional organizations, including the American Academy of Allergy, Asthma & Immunology, the Canadian Society of Allergy and Clinical Immunology, and the European Academy of Allergy and Clinical Immunology, recommend against using IgG testing to diagnose food allergies or food intolerances/sensitivities [1-3].
- Cacao (Chocolate) (f93) IgG Measures IgG antibodies to cacao, the source of chocolate, as part of a food panel; food IgG reflects exposure, and its link to symptoms is debated.
- Casein (f78) IgG Measures IgG antibodies to casein, the main milk protein, as part of a food panel; food IgG mainly reflects exposure, and its link to symptoms is debated.
- Codfish (f3) IgG Measures IgG antibodies to codfish as part of a food panel; food IgG mainly reflects exposure, and its link to symptoms is debated.
- Coffee (f221) IgG Measures IgG antibodies to coffee as part of a food panel; food IgG mainly reflects exposure, and its link to symptoms is debated.
- Egg White (f1) IgG Measures IgG antibodies to egg white, which reflect exposure to this common food; the link between food IgG and symptoms is debated.
- Maize/Corn (f8) IgG Measures IgG antibodies to corn (maize), which mainly reflect that you have eaten this food; their link to food-related symptoms is debated.
- Peanut (f13) IgG Measures IgG antibodies to peanut, which mainly reflect that you have eaten this food; their link to food-related symptoms is debated.
- Soybean (f14) IgG Measures IgG antibodies to soybean proteins, which mainly reflect how often you eat soy; their link to food-related symptoms is debated.
- Tomato (f25) IgG Measures IgG antibodies to tomato, which mainly reflect how often you eat it; their link to food-related symptoms is debated.
- Wheat (f4) IgG Measures IgG antibodies to wheat proteins, which mainly reflect how often you eat wheat; their link to food-related symptoms is debated.
- Yeast (f45) IgG Measures IgG antibodies to baker's and brewer's yeast, which mainly reflect dietary exposure; their link to food-related symptoms is debated.
This panel tests for specific IgG antibodies to 6 common foods.
- Cacao (Chocolate) (f93) IgG Measures IgG antibodies to cacao, the source of chocolate, as part of a food panel; food IgG reflects exposure, and its link to symptoms is debated.
- Casein (f78) IgG Measures IgG antibodies to casein, the main milk protein, as part of a food panel; food IgG mainly reflects exposure, and its link to symptoms is debated.
- Egg White (f1) IgG Measures IgG antibodies to egg white, which reflect exposure to this common food; the link between food IgG and symptoms is debated.
- Maize/Corn (f8) IgG Measures IgG antibodies to corn (maize), which mainly reflect that you have eaten this food; their link to food-related symptoms is debated.
- Wheat (f4) IgG Measures IgG antibodies to wheat proteins, which mainly reflect how often you eat wheat; their link to food-related symptoms is debated.
- Yeast (f45) IgG Measures IgG antibodies to baker's and brewer's yeast, which mainly reflect dietary exposure; their link to food-related symptoms is debated.
This panel tests for specific IgG antibodies to 13 foods.
- Apple (f49) IgG Measures IgG antibodies to apple, which mainly reflect that you have eaten it; their link to food-related symptoms is debated.
- Banana (f92) IgG Measures IgG antibodies to banana, which mainly reflect that you have eaten it; their link to food-related symptoms is debated.
- Beef (f27) IgG Measures IgG antibodies to beef, which mainly reflect that you have eaten it; their link to food-related symptoms is debated.
- Cacao (Chocolate) (f93) IgG Measures IgG antibodies to cacao, the source of chocolate, as part of a food panel; food IgG reflects exposure, and its link to symptoms is debated.
- Casein (f78) IgG Measures IgG antibodies to casein, the main milk protein, as part of a food panel; food IgG mainly reflects exposure, and its link to symptoms is debated.
- Chicken Meat (f83) IgG Measures IgG antibodies to chicken meat as part of a food panel; food IgG mainly reflects exposure, and its link to symptoms is debated.
- Egg White (f1) IgG Measures IgG antibodies to egg white, which reflect exposure to this common food; the link between food IgG and symptoms is debated.
- Maize/Corn (f8) IgG Measures IgG antibodies to corn (maize), which mainly reflect that you have eaten this food; their link to food-related symptoms is debated.
- Orange (f33) IgG Measures IgG antibodies to orange, which mainly reflect that you have eaten this food; their link to food-related symptoms is debated.
- Potato (f35) IgG Measures IgG antibodies to potato, which reflect your immune system's exposure to this food; their link to food symptoms is debated.
- Soybean (f14) IgG Measures IgG antibodies to soybean proteins, which mainly reflect how often you eat soy; their link to food-related symptoms is debated.
- Tomato (f25) IgG Measures IgG antibodies to tomato, which mainly reflect how often you eat it; their link to food-related symptoms is debated.
- Wheat (f4) IgG Measures IgG antibodies to wheat proteins, which mainly reflect how often you eat wheat; their link to food-related symptoms is debated.
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