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Red Meat Allergy After Tick Bites
The field of food allergies is constantly evolving in terms of disorders and treatments. A relatively new and interesting allergy is one to red meat. Patients may develop symptoms of an allergic reaction such as hives, swelling and difficulty breathing several hours after the consumption of common meats such as beef, lamb, and pork. Most allergic reactions to food occur immediately after food exposure. However, this type of meat allergy usually occurs several hours later. An uncommon allergic reaction known as delayed onset anaphylaxis.
The allergy develops after certain types of tick bites, which trigger an immunologic reaction in the body to make allergic antibodies called IgE to a sugar present on the animal muscle. This carbohydrate is known as alpha-gal. The sugar molecule is concentrated in the fatty portion of the meat so leaner cuts of meat tend to be less allergenic. This also may explain why the allergic reactions are delayed since fat is digested much slower in the human body.
The meat of lower mammals, such as cows and pigs, seems to be rich in alpha-gal and hence is the main trigger of reactions. Poultry (chicken, turkey, etc.) and fish are not mammals and therefore their meat is usually safe to eat for patients with this allergy.
Gelatin is found in several common food products such as jello and marshmallows and may trigger reactions as well since it is derived commonly from beef and pork. Certain medications such as replacement pancreatic enzymes and cancer drugs also contain alpha-gal, and may need to be avoided in allergic patients.
Alpha-gal allergy testing is available via a simple blood test. If you feel you have this type of allergy or are having allergic reactions with an unknown trigger, please make an appointment for evaluation with a board certified allergist.
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