Meat allergy: Specific reactions to chicken, beef, pork, and alternative protein sources

Meat allergies, though less common than other food allergies, can be difficult to diagnose due to cross-reactivity among different types of meat and varying immunological responses. Alternative protein sources, including plant-based and nonmammalian animal proteins, are being explored as safer dietary options for individuals with meat allergies.

The purpose of this study is to comprehensively examine the characteristics of allergic reactions to chicken, beef, and pork meat and evaluate the effectiveness of alternative protein sources in improving the diagnosis and management of meat allergies.

The study covers various clinical manifestations of allergies, including skin rashes, respiratory symptoms (such as shortness of breath and rhinitis), and gastrointestinal disorders. The analysis of the immunological mechanisms underlying these reactions is conducted, with special emphasis on specific proteins that can cause allergic reactions in predisposed people.

The results show that proteins such as Gal d1, present in chicken meat, have a high ability to cause IgE-mediated reactions, leading to sensibilization and the appearance of allergic symptoms. It is also determined that patients with allergies to chicken or beef may have cross-reactivity to proteins of other types of meat, which makes it difficult to accurately diagnose. In particular, patients with chicken allergies may also show a reaction to proteins present in pork and beef, which indicates the need for a more detailed approach to diagnosis. Investigating alternative protein sources, including plant proteins and proteins derived from other animals shows their potential to reduce the frequency and severity of allergic manifestations. These protein sources are considered as possible replacements that can reduce the risk of allergic reactions and facilitate dieting for patients with meat allergies. The study also highlights the need for a personalized approach to the diagnosis and treatment of meat allergies, which is an important aspect of developing more effective allergy management strategies aimed at improving the quality of life of patients.