Sole (f337) IgG4 details
What Sole (f337) IgG4 shows
This test measures IgG4 antibodies to sole proteins in your blood. IgG4 is a type of antibody the body commonly makes in response to foods you eat regularly, so a detectable level mainly reflects exposure and tolerance rather than allergy. Some people use food IgG4 results when exploring food-related symptoms, but their link to symptoms is debated, and major allergy organizations do not recommend them for diagnosing food allergy or intolerance. A higher result does not show that the food is causing your symptoms. This test is different from IgE testing, which looks for allergic sensitization.
Tests that include Sole (f337) IgG4
This panel tests for specific IgG4 antibodies to 9 foods.
- Almond (f20) IgG4 Measures IgG4 antibodies to almond, which mainly reflect that you have eaten it; their link to food-related symptoms is debated.
- Barley (f6) IgG4 Measures IgG4 antibodies to barley, which mainly reflect that you have eaten it; their link to food-related symptoms is debated.
- Carrot (f31) IgG4 Measures IgG4 antibodies to carrot as part of a food panel; food IgG4 mainly reflects exposure, and its link to symptoms is debated.
- Codfish (f3) IgG4 Measures IgG4 antibodies to codfish as part of a food panel; food IgG4 mainly reflects exposure, and its link to symptoms is debated.
- Cotton Seed IgG4 Measures IgG4 antibodies to cottonseed, which reflect exposure to this food protein; how food IgG4 relates to symptoms is debated.
- Garlic (f47) IgG4 Measures IgG4 antibodies to garlic, a marker of dietary exposure whose link to food-related symptoms is debated.
- Mango (f91) IgG4 Measures IgG4 antibodies to mango, which mainly reflect that you have eaten this food; their link to food-related symptoms is debated.
- Sole (f337) IgG4 Measures IgG4 antibodies to sole, which reflect your immune system's exposure to this fish; their link to food symptoms is debated.
- Yeast (Saccharomyces spp.) IgG4 Measures IgG4 antibodies to Saccharomyces yeast found in bread, beer and fermented foods, which mainly reflect exposure; their link to symptoms is debated.
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