Tangerines are in the Rutaceae family of plants, also called citrus fruits. Other foods in the group are grapefruits, oranges, lemons and lime.

Tangerine oranges are also sometimes known as mandarins. 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.

There is a case study (link at the bottom) of anaphylaxis due to the consumption of tangerine seeds - most likely a cross reaction from a nut allergy (as there are commonly seed storage proteins in the seeds of fruits). This is a very rare occurrence tangerines and oranges are not usually considered to be cross reactive with tree nuts. You can read more about anaphylactic reactions to fruit HERE.

Tangerines contain furanocoumarins. These chemicals can get on the skin and in combination with ultraviolet light (sunlight) can cause a sunburn like rash. Furanocoumarins are found in higher concentrations in fresh herbs and are natural irritants which can cause allergic contact dermatitis. This is more common in occupations where you are frequently coming into contact with the food, like chefs, cooks, growers and pickers.

Citrus fruits are often considered to be high in histamine and are to be avoided by those following a low histamine diet. These fruits are in fact high in putrescine, another biogenic amine which can have similar symptoms. You can continue to eat citrus fruits if they do not cause any intolerance symptoms.

Tangerine is a low FODMAP food. FODMAP stands for Fermentable oligosaccharides, disaccharides, monosaccharides and polyols. Foods high in FODMAPs can cause symptoms of food intolerance, affecting the gastro intestinal system and this can be mistaken for a true IgE food allergy.

Tangerine is a food high in salicylates. Salicylates have the potential to cause worsening of asthma, swelling, itching and hives as well as food intolerance symptoms in people who are sensitive to salicylates.

You can read more about Food Intolerances on the dedicated Food Intolerance Page.

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.

You may have allergic contact dermatitis if you have skin problems after coming into contact with tangerine essential oils or are sensitive to the chemicals in the peel.

Common foods involved in LTP allergy include kiwi, strawberries, sunflower seeds, walnut, apple, mulberry, banana, pea, apricot, cherry, plum, almond, peach pomegranate, raspberry, tomato, grape, celery, peanut, asparagus, cabbage, broccoli, chestnut, lemon, tangerine, orange, hazelnut, lettuce, lentils, lupin, green bean, pear, mustard, wheat and maize.

Please note that the food list is not exhaustive, the most up to date information is on the Cross Reactivity Tool.

Let me know if you found any of these interesting or useful. If you spot an article or research that you think is interesting you can message me or tag me on Facebook or Twitter - links at the bottom of the page.