Molecular and extract-based diagnostics in meat allergy. In Molecular allergy diagnostics: Innovation for a better patient management. (Book Chapter)

Allergy to meat has come into the focus of research during the last years. This chapter introduces the different types of meat allergy such as pork-cat and bird-egg syndrome, genuine poultry meat allergy, and type I reactions to galactose-α-1,3-galactose (α-Gal) in red meat allergy. pork-cat and bird-egg syndrome are triggered by sensitization to aeroallergens such as animal dander and bird feathers containing serum albumins, which are heat-sensitive allergens. In contrast, genuine poultry meat allergy is a consequence of sensitization to heat-resistant meat allergens, most likely via the intestinal mucosa. The α-Gal syndrome is characterized by the presence of IgE antibodies to α-Gal, a delayed onset of symptoms, and a possible acceleration or aggravation of symptoms by cofactors. Diagnosis using whole extracts cannot discriminate between these different types of allergy; however, molecular allergen diagnostic tools are available that allow an accurate diagnosis. Clinical practice and recommendations for the patients regarding allergen avoidance and dietary restriction are discussed.