It is important to note that food allergies are quite common and affects both children and adults. The usual food allergies particularly in children include peanuts, cow’s milk, eggs, tree nuts, wheat, soy, fish and shellfish. Adults are often allergic to tree nuts, fish, shellfish and peanuts as well as fresh vegetables and fruits due to oral allergy syndrome linked to pollen allergies. Meat allergy such as to pork, beef, lamb and poultry is uncommon, since meats are cooked before eaten.
Remember that cooking reduces the allergenic quality of foods through the breakdown of the proteins responsible for allergic reactions. Allergic reactions to meats have occurred and the individual can experience a variety of reactions after consumption. The usual symptoms include urticaria and angioedema, respiratory symptoms (coughing, wheezing), gastrointestinal symptoms (diarrhea, nausea and vomiting) and anaphylaxis.
Poultry allergy
Allergic reactions to poultry such as turkey and chicken are less common. This is likely due to the cooking of the poultry meat before eating, which tends to be well-cooked than beef due to the concern for food poisoning.
In some individuals with egg allergy, they also have respiratory allergy (asthma and allergic rhinitis) due to the down feathers which is called as “bird-egg syndrome”.
Beef allergy
The type of meat allergy that is considered the most common is to beef. Remember that beef allergy is quite common in young children especially those who have eczema and even those who are allergic to cow’s milk.
Most individuals with beef allergy are also allergic to cow’s milk. In addition, those who are allergic might be highly sensitive to beef gelatin which results to allergic reactions to certain vaccines.
Pork allergy
Another type of meat allergy that has been reported is to pork as well as wild boar meat. In some individuals who have respiratory allergies to cat albumin, they might also be allergic to pork meat. This connection is called the “pork-cat syndrome” and triggered by the similar structures of cat albumin and pork albumin.
Allergy to galactose-alpha-1,3-galactose
It is important to note that galactose-alpha-1,3 galactose (alpha-gal) is a carbohydrate present in mammalians (including pork, beef and lamb) that has been known to trigger severe allergic reactions.
Allergic reactions to alpha-gal can occur 3-6 hours after eating mammalian meats far longer than the usual allergic reactions to foods, which occur within 30 minutes. Many individuals with allergic reactions to alpha-gal have been previously able to eat mammalian meats.
The traditional allergy testing to commercial allergen extracts of pork, beef and lamb are often negative among those with alpha-gal allergy. A diagnosis is made through skin testing to fresh cooked meat caused by an allergic reaction. The blood tests are also readily available to test for the presence of allergic antibodies to galactose-alpha-1,3-galactose.