|Idiopathic anaphylaxis could be a reaction to meat|
A study led by Dr Scott Commins of the University of Virginia and presented at a recent meeting of the American Academy of Allergy, Asthma & Immunology suggest that the compound alpha-galactose which is produced in most mammals, and therefore found in meat, but not in humans, could be the cause of a number of hitherto unexplained anaphylactic reactions.
Twenty-five tested positive for alpha-galactose and no other patterns were found that would have otherwise explained the cause of their anaphylaxis.
Usually anaphylaxis occurs within minutes of eating a food but in this case the reaction appears to be delayed for several hours.
Delayed anaphylaxis, angioedema, or urticaria after consumption of red meat in patients with IgE antibodies specific for galactose-alpha-1,3-galactose.
First published in February 2009
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