Mango (f91)0585
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.
FEIA (Fluorescence Enzyme Immunoassay), ImmunoCAP (Solid-phase Immunofluorescence) – quantitative determination of sensitization level.
- Diagnosis of allergic reactions to mango.
- Assessment of sensitization level and risk of allergy development.
- Monitoring therapy effectiveness.
- Evaluation of sensitization level after allergen avoidance.
- Assessment of immune system status.
- Blood should be drawn in the morning on an empty stomach or 4 hours after eating.
- Drinking plain still water is allowed.
- Do not smoke for 30 minutes before the test.
- For children under 1 year – no food 30-40 minutes before the test; for children 1-5 years – 2-3 hours fasting.
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.