Allergen, Rice IgG Unit Converter

Rice IgG measures the level of immunoglobulin G (IgG) antibodies in your blood that are directed against proteins found in rice (Oryza sativa). The test quantifies your immune system's IgG response to rice and is reported in mg/L (or µg/mL).

IgG antibodies are produced by the immune system after exposure to food proteins. They are distinct from IgE antibodies, which drive immediate allergic reactions such as hives, swelling, or anaphylaxis. IgG food testing is sometimes marketed as a tool for identifying delayed "food sensitivities."

Major allergy and immunology organizations (AAAAI, EAACI, and CSACI) consider food-specific IgG a normal marker of dietary exposure and immune tolerance, not evidence of a food intolerance or allergy. Elevated IgG to commonly eaten foods is expected in healthy individuals.

IgG antibodies against rice are produced by plasma cells throughout the body, primarily in gut-associated lymphoid tissue, lymph nodes, and the spleen, after the immune system encounters rice proteins during digestion.