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Mango (Mangifera indica) is a tropical fruit of the Anacardiaceae family, widely cultivated worldwide. The variety of mango cultivars differs in appearance, taste, and use. The main sources of allergic reactions are the skin and pulp, as well as pollen. Many mango allergens are known to cause immediate-type hypersensitivity reactions, ranging from mild localized symptoms to severe systemic reactions, including anaphylaxis. The development of pollen-food allergy syndrome (PFAS) and oral allergy syndrome (OAS) is possible. Contact dermatitis is also frequently associated with mango allergy. Cross-reactivity with other plant allergens and pollen has been identified.
Mango is an important allergen with a wide geographic distribution. Several allergenic components have been identified, including Man i1, Man i2, Man i3, as well as allergens cross-reactive with other plants of the Anacardiaceae family and pollen. Cross-reactivity with birch pollen, celery, carrot, and latex increases the risk of food allergy development. Detecting sensitization to mango helps prevent severe allergic reactions and manage the patient's condition.
FEIA (Fluorescence Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination of sensitization level.
Please note that the research method and reference values may vary depending on the equipment and test systems used.