The red meat allergy syndrome is associated with antibodies to alpha-gal, an oligosaccharide in mammalian tissue.
Meats affected: beef, pork, lamb
Target: alpha-Gal glycan (galactose-alpha-1,3-galactose)
Antibody type: typically IgE
Clinical features:
(1) history of tick bite (Lone Star tick or Amblyomma americanum, other) or parasitic infestation
(2) allergic reaction following exposure to red meat, ranging from urticaria and hives to anaphylaxis
(3) onset may be delayed 3 to 6 hours after a meal with a meat exposure
Other diagnoses and food allergies should be exclude.
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Specialty: Immunology/Rheumatology, Nutrition, Pedatrics
