Anaphylactic reactions to oligosaccharides in red meat: a syndrome in evolution

Saleh H, Embry S, Nauli A +2 more2012Clinical and Molecular AllergyJournal Article

10.1186/1476-7961-10-5 PubMed Free full text

Immune/Innate

Abstract

Objective: While most allergic responses to food are directed against protein epitopes and occur within 30 minutes of ingesting the allergen, recent studies suggest that delayed reactions may occur, sometimes mediated by IgE antibodies directed against carbohydrate moieties. The objective of this review is to summarize the clinical features and management of delayed hypersensitivity reactions to mammalian meat mediated by IgE antibodies to galactose-alpha 1,3-galactose (alpha-gal), an oligosaccharide.

Key Biomarkers

IgE antibodies to galactose-alpha 1,3-galactose (alpha-gal)

Symptom Clusters

Delayed anaphylactic reactions to red meatHypersensitivity reactions

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