Allergy Resources

Tangerine Allergy


Key Allergens

The allergen associated with tangerine allergy is called Cit r 3.

Cit r 3 is a Lipid Transfer Protein (LTP), these proteins are resistant to heat and are found in many types of plants. Patients suffering from a more severe allergy to cooked fruit may be sensitised to this group of proteins.

Syndromes

You may be suffering from LTP Syndrome if you have reactions to various fruits, vegetables and nuts and your reactions continue to be severe after you have discarded the peel and have cooked the food.


Cross Reactivity

Common foods involved in LTP allergy include hazelnuts, almonds, walnuts, apples, dried fruit, lettuce and tomatoes.

Orange allergens have shown cross-reactivity with the major peach allergen Pru p 3.

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