Meat Allergy – ACAAI Public Website

Symptoms

Food allergies develop when the body’s The immune system plays a role in the control of cancer and other diseases, but also is the culprit in the phenomena of allergies, hypersensitivity and the rejection of transplanted organs, tissues and medical implants.</span>” rel=”tooltip”>immune system becomes sensitized and overreacts to food proteins that typically causes no problem in most people.

• Vomiting
• Stomach cramps
• Indigestion
• Diarrhea
• Wheezing
• Shortness of breath, difficulty breathing
• Repetitive cough
• Tightness in throat, hoarse voice
• Weak pulse
• Pale or blue coloring of the skin
• Hives
• Swelling, can affect the tongue and/or lips
• Dizziness
• Confusion
• ” rel=”tooltip”>Anaphylaxis, a severe, potentially life-threatening allergic reaction

Triggers

Eating meat from mammals, and sometimes poultry.

If you are allergic to meat, your body considers meat to be a physical threat. The first time you have this response, your immune system makes specific immunoglobulin E (IgE) antibodies to fight the threat; these antibodies attach to immune cells throughout your body.

After that, each time you eat meat, the allergen binds to the IgE antibodies and causes the cells to release "}" data-sheets-userformat="{"2":8963,"3":{"1":0},"4":[null,2,16777215],"11":4,"12":0,"16":10}">Histamine is a chemical present in cells throughout the body that is released during an allergic reaction. Histamine is one of the substances responsible for the symptoms of inflammation and is the major reason for a nose running, sneezing, and itching in allergic rhinitis. It also stimulates acid production by the stomach and narrows the bronchi or airways in the lungs.</span>” rel=”tooltip”>histamine and other chemicals to try to protect you.

Depending on the tissue in which these antibodies are released, these chemicals will cause you to have symptoms that can range from mild to severe. A severe allergic reaction can include anaphylaxis, a potentially life-threatening reaction that must be treated immediately with It is one of two chemicals (the other is norepinephrine) released by the adrenal gland. Epinephrine increases the speed and force of heart beats and thereby the work that can be done by the heart. It dilates the airways to improve breathing and narrows blood vessels in the skin and intestine so that an increased flow of blood reaches the muscles and allows them to cope with the demands of exercise. Epinephrine has been produced synthetically as a drug since 1900. It remains the drug of choice for treatment of anaphylaxis."}" data-sheets-userformat="{"2":8963,"3":{"1":0},"4":[null,2,16777215],"11":4,"12":0,"16":10}">Epinephrine is a naturally occurring hormone, also called adrenaline. It is one of two chemicals (the other is norepinephrine) released by the adrenal gland. Epinephrine increases the speed and force of heart beats and thereby the work that can be done by the heart. It dilates the airways to improve breathing and narrows blood vessels in the skin and intestine so that an increased flow of blood reaches the muscles and allows them to cope with the demands of exercise. Epinephrine has been produced synthetically as a drug since 1900. It remains the drug of choice for treatment of anaphylaxis.</span>” rel=”tooltip”>epinephrine.

A bite from the Lone Star tick can cause people to develop an allergy to red meat, including beef and pork. This specific allergy is related to a carbohydrate called alpha-gal and is best diagnosed with a blood test. Although reactions to foods typically occur immediately, in the instance of allergic reactions to alpha-gal, symptoms often take several hours to develop. Owing to the significant delay between eating red meat and the appearance of an allergic reaction, it can be a challenge to connect the culprit foods to symptoms. Therefore, an expert evaluation from an allergist familiar with the condition is recommended. The Lone Star tick has been implicated in initiating the red meat allergy in the US, and this tick is found predominantly in the Southeast, from Texas to Iowa and into New England.

Diagnosis

Symptoms of meat allergy can vary from person to person, and you may not always experience the same symptoms during every reaction. Allergic reactions to food can affect the skin, respiratory tract, gastrointestinal tract, and cardiovascular system. Meat allergies may also develop at various ages.

If you suspect that you have a meat allergy, it’s time to see an allergist. They can determine which tests to perform and whether a food allergy exists, and then work with you on managing your allergy.

To make a diagnosis, allergists ask detailed questions about your medical history and your symptoms. Be prepared to answer questions about:

• What and how much you ate
• How long it took for symptoms to develop
• What symptoms you experienced and how long they lasted.
• Whether you have eaten the meat again or in different forms without developing symptoms.

Your allergist will usually perform a skin test and/or order a blood test. These indicate whether food-specific immunoglobulin E (IgE) antibodies are present in your body.

• Skin tests provide results in about 15 minutes. The skin on your forearm or back is pricked with a small sterile probe that contains a tiny amount of the food allergen. The tests, which are not painful but can be uncomfortable, are considered positive if a large enough wheal (resembling the bump from a mosquito bite) develops at the site.
• Blood tests measure the amount of IgE "}" data-sheets-userformat="{"2":8963,"3":{"1":0},"4":[null,2,16777215],"11":4,"12":0,"16":10}">An antibody is a protein (also called an immunoglobulin) that is manufactured by lymphocytes (a type of white blood cell) to neutralize an antigen or foreign protein. Bacteria, viruses and other microorganisms commonly contain many antigens, as do pollens, dust mites, molds, foods, and other substances. Although many types of antibodies are protective, inappropriate or excessive formation of antibodies may lead to illness. When the body forms a type of antibody called IgE (immunoglobulin E), allergic rhinitis, asthma or eczema may result when the patient is again exposed to the substance which caused IgE antibody formation (allergen).</span>” rel=”tooltip”>antibody to the specific food(s) being tested. Results are typically available in about one week and are reported as a numerical value.

Your allergist will use the results of these tests, along with the clinical history you provide, in making a diagnosis. While your history and these diagnostic tools can signal a food allergy, an allergist may need to conduct additional tests before confirming your diagnosis.

In some cases, an allergist may wish to conduct an oral food challenge, which is the gold standard for food allergy diagnosis. It can be costly and time-consuming. In some cases it is potentially dangerous, so it is not routinely performed to confirm an allergy when the clinical history and testing are consistent with a food allergy. It is more often performed when the history and/or testing are not consistent with or conclusive enough of a true food allergy.

During an oral food challenge, the patient is fed tiny amounts of the suspected trigger food in increasing doses over a period of time under strict supervision by an allergist. Emergency medication and emergency equipment are on hand during this procedure.

Oral food challenges also may be performed to determine if a patient has outgrown a food allergy.

Management and Treatment

Once a meat allergy is diagnosed, the best treatment is to avoid the trigger. Carefully check ingredient labels of food products and learn whether what you need to avoid is known by other names.

Be extra careful when you eat out. Waiters, and sometimes the kitchen staff, may not always know the ingredients of every dish on the menu.

Anyone with a food allergy must make some changes in what they eat. Your allergist can direct you to helpful resources, including special cookbooks, patient support groups, and registered dietitians who can help you plan meals.

Managing a severe food reaction with epinephrine

A food allergy, including a meat allergy, can cause symptoms that range from mild to life-threatening; the severity of each reaction is unpredictable. People who have previously experienced only mild symptoms may suddenly experience a more severe reaction, including anaphylaxis. In the US, food allergy is the leading cause of anaphylaxis outside the hospital setting.

Epinephrine is the first-line treatment for anaphylaxis, which results when exposure to an allergen triggers a flood of chemicals that can send your body potentially into shock if not treated promptly. Anaphylaxis can occur within seconds or minutes, can worsen quickly, and can be deadly.

Once you’ve been diagnosed with a food allergy, your allergist will likely prescribe an epinephrine auto-injector and teach you how to use it. Check the expiration date of your auto-injector, note the expiration date on your calendar, and ask your pharmacy about reminder services for prescription renewals.

If possible, have two epinephrine auto-injectors available, especially if you are going to be far from emergency care, as the severe reaction may reoccur. Epinephrine should be used immediately if you experience severe symptoms such as shortness of breath, repetitive coughing, generalized hives, tightness in your throat, trouble breathing or swallowing, or a combination of symptoms from different body areas such as hives, rashes, or swelling on the skin coupled with vomiting, diarrhea, or abdominal pain.

Even if you are uncertain whether a reaction calls for epinephrine, you should use it, as the benefits of epinephrine far outweigh the risk.

Common side effects of epinephrine may include anxiety, restlessness, dizziness, and shakiness. If you have certain pre-existing conditions, you may be at a higher risk for adverse effects with epinephrine.

Your allergist will provide you with a written emergency treatment plan that outlines which medications should be given and when.

Once epinephrine has been administered, immediately call 911 and inform the dispatcher that epinephrine was given.

Other medications may be prescribed to treat symptoms of a food allergy, including antihistamines and albuterol, but it is important to note that there is no substitute for epinephrine: It is the only medication that can reverse the life-threatening symptoms of anaphylaxis. These other medications can be given after using epinephrine, and antihistamines alone may be given for milder allergic reactions per your food allergy action plan.

Managing Food Allergies in Children

Because fatal and near-fatal food allergy reactions, like other food allergy symptoms, can develop when a child is not with his or her family, make sure your child’s school, daycare, or other program has a written emergency action plan with instructions on preventing, recognizing, and managing these episodes in class and during activities such as sporting events and field trips.

If your child has been prescribed an auto-injector, be sure that you and those responsible for supervising your child understand how to use it. See an allergist for expert care and relief from meat allergy.

Red Meat Allergy: Symptoms, Causes, Diagnosis, Treatment

Red meat isn’t one of the top eight major food allergens, and an allergy to this food is a rather new discovery. But it’s on the rise.

In the United States, red meat allergies were first reported in 2009 with 24 cases. As of 2021, the number increased to 34,000 confirmed cases.

Specifically, there was a 32% increase in cases of this allergy in the southeastern United States, where Lone Star ticks are common. These insects’ bites may trigger red meat allergies.

Currently, it’s estimated that up to 3% of people in the United States are allergic to red meat.

This article will tell you everything you need to know about red meat allergies.

Some evidence suggests that red meat allergy in the United States may be triggered by tick bites, specifically from Lone Star ticks. Other tick species have been linked to this allergy in other countries.

Although people of all ages can develop this allergy, most cases have been reported in adults who have been bitten by ticks.

A tick bite may trigger an immune response to galactose-alpha-1,3-galactose (also known as alpha-gal), a sugar that’s found in mammalian red meat, which humans tend to eat.

Alpha-gal reactions are recognized as a common cause of allergic reactions to red meat. It’s also possible, though rare, to have a red meat allergy unrelated to alpha-gal syndrome.

Not everyone who gets bitten by a Lone Star tick will develop an allergy. More research is needed to understand how ticks may trigger this reaction and what the risk factors are for its development.

(In case you’re wondering whether Lyme disease — another well-known tick-borne disease — causes red meat allergies, no evidence suggests that the two conditions are related.)

Red meat allergy and COVID vaccines

You may be concerned about red meat allergies and the COVID-19 vaccine. The mRNA vaccines do not contain animal materials, which means their ingredients do not contain alpha-gal.

The Centers for Disease Control and Prevention recommends that people who have had allergic reactions unrelated to the ingredients in the COVID-19 vaccine receive the vaccination.

If you have concerns about your allergies and the COVID-19 vaccine, consult a healthcare professional.

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Symptoms of a red meat allergy can include:

• hives or an itchy rash
• digestive upset such as nausea, vomiting, heartburn, indigestion, diarrhea, and severe stomach pain
• difficulty swallowing
• swelling of lips, throat, tongue, or eyelids
• dizziness or faintness
• a drop in blood pressure
• shortness of breath or difficulty breathing

Alpha-gal syndrome is unique in that symptoms do not begin until 3 to 6 hours after eating red meat or dairy byproducts or after exposure to products that contain alpha-gal. Often, it can take longer.

In contrast, symptoms of other food allergies, such as hives, vomiting, and difficulty breathing, typically start within 2 hours of eating the food.

Symptoms and severity vary from person to person, and you may not have the same reaction with each exposure.

If you experience difficulty breathing at any time, go to the nearest emergency room.

An allergist can diagnose red meat allergy through a detailed history consistent with alpha-gal type allergy.

Healthcare professionals can confirm suspected alpha-gal syndrome with a blood test showing sensitization to alpha-gal. They may also use a blood test showing sensitization to mammalian meats.

Additionally, an allergy skin test documenting reactions to red meat may be useful.

If you have a red meat allergy, the only treatment is to limit or avoid red meat. If alpha-gal syndrome is the cause of your allergy, you may also need to limit or avoid foods that contain alpha-gal.

Alpha-gal can be found in:

• mammalian meats, including pork, beef, rabbit, lamb, and venison (organ meats have more alpha-gal than other cuts)
• other products made from mammals, including gelatin, dairy, lard, tallow, suet, meat broth, bouillon, stock, and gravy
• Rocky Mountain or prairie oysters (which are bull testicles, not real oysters)

Alpha-gal is not found in poultry — such as chicken, turkey, duck, and quail — or other birds. There is also no alpha-gal in eggs, fish and seafood, or reptiles.

Keep in mind that red meat allergy differs for everyone. Some people may be able to eat small portions of foods containing allergens without experiencing symptoms, while others cannot. For example, most people with red meat allergies can tolerate cow’s milk.

Remember to read the ingredient lists of products and medications. Ingredients that contain alpha-gal include gelatin, glycerin, magnesium stearate, and bovine extract.

If you’re limiting or avoiding red meat, be sure to replace it with poultry, eggs, seafood, or plant proteins to ensure that you’re still following a balanced diet. Your diet can also include soy, pulses, nuts, seeds, and whole grains, none of which contain alpha-gal.

A registered dietitian can help

If you need to adjust your eating habits to accommodate a new allergy, consider working with a weight-neutral registered dietitian (RD) to make sure you’re still enjoying varied, balanced, and nourishing foods.

Concerned about costs? Many health professionals, including some RDs, accept health insurance and Medicare or can adjust fees based on a sliding scale to help make their services more affordable.

You can learn more about finding affordable medical care in your community here or explore telemedicine options here.

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You can reduce your risk of developing red meat allergy caused by alpha-gal syndrome by preventing tick bites.

Before you go outdoors, consider the following tips:

• Know where to expect ticks. They usually reside in wooded, grassy, or brushy areas.
• Treat clothing and gear with products containing 0. 5% permethrin. You can also buy products that are pretreated.
• Use Environmental Protection Agency-registered insect repellents.

You can minimize contact with ticks when you’re outdoors by avoiding wooded and brushy areas and wearing long pants and closed-toed shoes with socks. Walk in the center of the trails, if possible.

When you return from the outdoors:

• Check your whole body for ticks. Pay special attention to your underarms, in and around your ears, inside your belly button, the backs of your knees, around your waist, your pubic area, and your hair. Here’s how to remove a tick from your body if you find one.
• Inspect your clothing. Remove any ticks you find on clothes, wash the clothes, and dry them on high heat for at least 10 minutes.
• Examine your pets and gear for ticks.
• Shower within 2 hours of coming indoors.

Does red meat allergy go away?

To date, there are no reports of a red meat allergy going away. However, there’s emerging evidence that alpha-gal syndrome may subside over 1 to 5 years in most people.

Can you develop a red meat intolerance later in life?

Yes. In fact, most cases of red meat allergy develop in adulthood.

How do you test for red meat intolerance?

Remember: An intolerance is different from an allergy.

Allergies can affect your digestive system. However, an allergy is due to your immune system’s hypersensitivity to an allergen. This reaction produces hives, vomiting, and other symptoms. Diarrhea and bloating are less common symptoms.

Intolerance is not specifically due to your immune system, and digestive symptoms are its most common manifestations.

An allergist will likely take a thorough medical history, perform a physical examination, and order a blood test to rule out an allergy. An allergy skin test may also be necessary.

If you don’t have an allergy, you may have an intolerance. There is no way to test for an intolerance besides monitoring your food intake and symptoms.

Red meat allergies are on the rise. Based on current evidence, alpha-gal syndrome, which is triggered by Lone Star tick bites in the United States, is a common cause.

You can’t treat or reverse a red meat allergy, but you can limit or stop red meat consumption to prevent symptoms. If you have alpha-gal syndrome, you may also need to avoid byproducts of red meat, although dairy is typically well tolerated.

There’s still a lot we don’t know about the causes, treatment, and duration of red meat allergies. Consult a healthcare professional if you think you’ve been bitten by a Lone Star tick, especially if you develop any symptoms after a bite.

Gluten allergy: causes, symptoms, diagnosis

September 21, 2021

Today, on the shelves of stores you can find a large number of products with the inscription “Gluten-free”, i.e. gluten free. How many people are allergic to gluten? What are the symptoms of this disease? Is there a difference between allergies and gluten intolerance in celiac disease? We answer these and other questions in our article.

What is gluten and why is it harmful?

Gluten (another name for gluten) is the unifying name for a group of similar proteins found in cereals: wheat (gliadin), rye (secalin), barley (hordein), oats (avenin). It is due to these proteins that the dough becomes so soft and elastic when it is kneaded.

Cereals, although they occupy an important place in the diet of many people, can still harm the body. Intolerance or allergies can cause digestive disorders, chronic bowel disorders, and so on.

Gluten intolerance (celiac disease) and allergies

Truly gluten is dangerous only for 2% of people, it is they who have a diagnosis of celiac disease – a genetic chronic disease in which products containing gluten (yogurts, pastries, pasta, sauces, etc.) damage the small intestinal mucosa, which is responsible for absorption of nutrients. Therefore, people with this disease often suffer from a lack of vitamins and minerals, even with a varied diet.

The clinical picture of celiac disease is very diverse, someone can proceed for a long time with little or no symptoms. Most often, the first symptoms occur in children 1.5-2 months after the introduction of complementary foods. The diagnosis can only be made by a gastroenterologist. Celiac disease is characterized by: bloating, liquid, foamy, fetid stools, weight loss.

Allergy to gluten is an acquired condition that can occur during life. The patient’s immune system, for one reason or another, begins to perceive the cereal protein as alien and dangerous and form protective reactions to it.

There is gluten intolerance unrelated to celiac disease. All these three states account for 0.8% -6% of the world’s population.

Causes and symptoms of gluten allergy

In adults, an allergic reaction to cereal proteins can occur at any time in life – the moment the body considers them an aggressor. The exact reasons for this have not been fully established. There is a pattern that people whose family members suffer from various allergies, such as eczema or asthma, are at greater risk of developing an allergy to any food. In children, as the digestive and immune systems develop, allergies can go away.

The main symptoms of an allergic reaction to gluten are:

Allergic reaction triggers

Since barley, wheat, rye contain gluten in large quantities, the main provocateurs of the body’s response will be products prepared from them:

• Bread, crispbread, gingerbread, cookies, biscuits

• Pancakes and waffles

• Pasta, including pasta

• Crackers and croutons

• Dry breakfasts

Many sauces and seasonings contain gluten-containing elements, so they can also cause a reaction:

It must also be remembered that many varieties of alcohol are made using cereals. First of all, beer and other malt drinks should be excluded from the diet, be wary of:

Various grains are used in the production of processed meat, therefore it is better to refrain from eating:

It is important to remember that wheat-based ingredients can be found not only in food, but also in non-food products:

• toothpaste

• Cosmetics: lipstick, foundation

• Medicines and vitamins

• Shower gels, peels, scrubs

Remember that even if it says gluten-free on the label, you should always read the ingredients.

Diagnostics

A number of symptoms of gluten allergy, such as gastrointestinal symptoms, can overlap with signs of other diseases, so it is important to get an accurate diagnosis.

An allergist first examines the patient’s medical history, in particular, learns about family members suffering from allergic reactions to food or others. After that, tests are prescribed – determining the level of immunoglobulin E in the blood or skin tests.

Only after the diagnosis is confirmed, treatment is prescribed. You do not need to engage in self-diagnosis, it is better to contact specialists. So, in the medical center “AllergoCity” qualified allergologists-immunologists receive daily, even on weekends and holidays. You can make an appointment with a doctor by phone or through the feedback form on the website.

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Allergens in pizza: what you need to know?

03/29/2023 at 11:00:00
Views: 241

Why is pizza such a popular and beloved dish around the world? It’s simple – it is famous for its variety of flavors and aromas, depending on many factors (for example, dough, sauce, toppings and spices). Every day, thousands of people order it in pizzerias or cook it at home. But not everyone knows that some ingredients can cause allergic reactions. In this article, we will cover the most common allergens in pizza and what you need to know to avoid problems.

The first and perhaps the most common allergen in pizza is gluten. Gluten is a protein found in wheat, rye and barley. For people with celiac disease or other forms of gluten sensitivity, eating pizza that contains classic flour can lead to unpleasant symptoms, such as stomach pain or gastrointestinal upset. If you suffer from gluten sensitivity, choose pizza made with gluten-free dough. This will not only allow you to enjoy your favorite dish without unpleasant consequences, but also give you the opportunity to try new tastes and textures!

The second allergen worth mentioning is milk protein. Many types of pizza contain dairy products, such as various types of cheeses: mozzarella, parmesan. For people who are lactose intolerant or allergic to milk protein, this can be a serious problem. If you suffer from these forms of allergies, choose a vegetarian pizza made without cheese. You can also try dairy alternatives, such as vegan cheese or plant-based milk.

The third allergen that can be found in pizza is soy protein. Products such as soy sauce or soybean oil are not common but can be used as ingredients in pizza sauce or toppings. For people with allergies to soy protein, eating such foods can cause unpleasant symptoms such as itching, swelling of the throat, and sometimes anaphylactic shock. If you have a food allergy, check the ingredient list carefully before ordering pizza to avoid soy products!

Another allergen that is often found in pizza is fish or shellfish. Some varieties of pizza, especially those made in a marine style, contain various seafood such as shrimp, mussels or squid. For people with allergies to fish or shellfish, eating these foods can cause a severe reaction. When ordering pizza at a restaurant, make sure you are aware of your allergies and ask chefs to avoid using these ingredients.

In addition, certain ingredients in pizza can be allergens in certain food allergies (peppers, mushrooms, etc.) so if you suffer from any form of allergy, always read the ingredients list carefully before ordering a pizza. If you are not sure about the content of a particular component, it is better to refrain from using it in order to avoid unpleasant consequences.

How to avoid problems with allergens in pizza?

Read the labels on packages

If you’re buying pre-made pizza from the store, look at the labels on the packaging. In most cases, it indicates all the components that make up the pizza, including allergens. If you know you’re allergic to a particular product, make sure it’s not on the ingredient list.

Contact the chef

When ordering pizza at a restaurant or pizzeria, do not hesitate to contact the chef or waiter and ask if the dish contains any allergens. Our administrators will be happy to advise you and help you place an order for pizza that is as safe as possible for your health.