Division of Allergy and Immunology, University of Virginia, Charlottesville, Virginia, USA.
Curr Opin Allergy Clin Immunol. 2019 Jun;19(3):229-235. doi: 10.1097/ACI.0000000000000523.
To highlight recent advances in our understanding of the clinical features, prevalence, and pathophysiology of red meat allergy.
Allergic reactions to red (i.e. mammalian) meat have historically been considered rare and described primarily in young atopic children. It is now clear that red meat allergy is not uncommon in some parts of the world in other age groups. Strikingly, the majority of these cases relate to specific IgE to galactose-α-1,3-galactose, an oligosaccharide of nonprimate mammals. The mechanism of sensitization in this syndrome relates to bites of certain hard ticks and the clinical reactions often have a delay of 3 to 6 h. An additional form of red meat allergy relates to inhalant sensitization to mammalian proteins. The best characterized example involves cat-sensitized patients with specific IgE to cat serum albumin who can react to ingested pork because of cross-sensitization to pork serum albumin.
Red meat allergy is more common than previously appreciated and relates to at least three different forms that are distinguished by mechanisms of sensitization and have characteristic clinical and immunologic features.
强调我们对红肉过敏的临床特征、流行率和病理生理学的最新认识。
人们过去认为，对红色（即哺乳动物）肉类的过敏反应很少见，主要发生在年幼的特应性儿童中。现在很清楚，在世界上某些地区的其他年龄组中，红肉过敏并不罕见。引人注目的是，这些病例中的大多数与非灵长类哺乳动物的特定 IgE 有关，即半乳糖-α-1,3-半乳糖。该综合征的致敏机制与某些硬蜱的叮咬有关，临床反应常常延迟 3 至 6 小时。另一种形式的红肉过敏与哺乳动物蛋白的吸入性致敏有关。最具特征性的例子涉及对猫血清白蛋白过敏的猫过敏患者，由于对猪血清白蛋白的交叉致敏，他们可能会对摄入的猪肉产生反应。
红肉过敏比以前认为的更为常见，至少涉及三种不同形式，这些形式通过致敏机制区分，具有特征性的临床和免疫特征。
