Allergy to red mammalian meat in adult patients. First case reports in Russian

Allergic reactions to food are usually mediated by specific IgE antibodies (sIgE) to food allergens, of which 8-10 (eggs, seafood, milk, tree nuts, peanuts, wheat, soy, fish) are the most common cause for FA. Many children develop clinical tolerance to major food allergens, but some of them (such as peanuts and shellfish) expressed sensitization persists in adulthood, too [7]. In recent years in medicine have been significant changes not only in the study of pathogenesis and diagnostics of FA, but also appeared about the new forms of the disease [1, 7, 11, 12, 27-30]. This is largely touched allergies to meat, although among all cases FA hypersensitivity to the meat in the practice of clinicians is extremely rare [1, 12, 28]. It turned out that the meat of mammals is one of those products that may develop delayed anaphylaxis - a new type of FA associated with sensitization to the glycoprotein - galactose-alpha-1,3-galactose (α-Gal) [11, 27, 29, 33].