Red meat allergy

The goal of this article is to provide an informative review on allergy to mammalian meat. The main allergen contained in « red meat » is the alpha-gal (galactose-alpha-1,3-galactose) that is found in all non-primate mammalian tissues. IgE-mediated allergy to alpha-gal appears typically delayed from the consumption of meat, often three to six hours after ingestion of meat. Common allergic reactions include isolated gastrointestinal symptoms but can potentially be life-threatening with severe anaphylaxis. Diagnosis relies on a thorough clinical history, skin-prick testing and the search for specific IgE. The management of meat allergy consists in the avoidance of all mammalian meat (including gelatins) and other pharmaceutical products that can contain alpha-gal, especially cetuximab.