Mango (f91) IgG4 details
What Mango (f91) IgG4 shows
This test measures IgG4 antibodies to proteins in mango. Your immune system commonly makes IgG4 to foods you eat regularly, so the result mainly reflects exposure to mango rather than an allergy. Food IgG4 tests are sometimes used to look at possible food sensitivities, and a higher result generally means more frequent or recent exposure. However, the link between food IgG4 levels and symptoms is debated, and this test does not measure the IgE antibodies involved in classic food allergy. Results are best discussed with a clinician alongside your symptoms and diet, rather than used on their own to cut out foods.
Tests that include Mango (f91) IgG4
This panel tests for specific IgG4 antibodies to 9 foods.
- Almond (f20) IgG4 Measures IgG4 antibodies to almond, which mainly reflect that you have eaten it; their link to food-related symptoms is debated.
- Barley (f6) IgG4 Measures IgG4 antibodies to barley, which mainly reflect that you have eaten it; their link to food-related symptoms is debated.
- Carrot (f31) IgG4 Measures IgG4 antibodies to carrot as part of a food panel; food IgG4 mainly reflects exposure, and its link to symptoms is debated.
- Codfish (f3) IgG4 Measures IgG4 antibodies to codfish as part of a food panel; food IgG4 mainly reflects exposure, and its link to symptoms is debated.
- Cotton Seed IgG4 Measures IgG4 antibodies to cottonseed, which reflect exposure to this food protein; how food IgG4 relates to symptoms is debated.
- Garlic (f47) IgG4 Measures IgG4 antibodies to garlic, a marker of dietary exposure whose link to food-related symptoms is debated.
- Mango (f91) IgG4 Measures IgG4 antibodies to mango, which mainly reflect that you have eaten this food; their link to food-related symptoms is debated.
- Sole (f337) IgG4 Measures IgG4 antibodies to sole, which reflect your immune system's exposure to this fish; their link to food symptoms is debated.
- Yeast (Saccharomyces spp.) IgG4 Measures IgG4 antibodies to Saccharomyces yeast found in bread, beer and fermented foods, which mainly reflect exposure; their link to symptoms is debated.
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