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Common allergens in avian meats.

J M Kelso¹, G E Cockrell, R M Helm

¹Department of Internal Medicine (Allergy Division), Naval Medical Center, San Diego, CA, USA.

The Journal of Allergy and Clinical Immunology

|July 10, 1999

Summary

This summary is machine-generated.

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Individuals allergic to bird meat may react to other avian meats due to cross-reacting allergens. Caution is advised even with unfamiliar bird meats, as allergies can be unpredictable.

Area of Science:

Immunology
Allergology
Food Science

Background:

Bird meat allergy is rare, often linked to bird-egg syndrome.
This study investigates three patients with avian meat allergies but no egg allergy.

Observation:

Patients presented with allergic reactions to multiple avian meats.
They denied prior allergic reactions to eggs.
Yellow fever vaccination was a requirement for military entry.

Findings:

Skin tests revealed allergies to chicken, turkey, dove, quail, and yellow fever vaccine, but not egg.
Immunoblots showed IgE binding to similar molecular weight proteins across avian meats.
Positive reactions occurred even for bird meats patients had not previously consumed.

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Implications:

Cross-reactive allergens likely cause allergies to multiple bird meats, including game birds.
Individuals with bird meat allergies should exercise caution with all avian products.
The connection between avian meat allergy and yellow fever vaccine requires further investigation.