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- W3015544697 abstract "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.L’objectif de cet article est d’informer le praticien sur l’allergie à la viande de mammifère. L’allergène principal de la viande « rouge » est l’alpha-gal (galactose-alpha-1,3-galactose) présent dans les viandes et tissus des mammifères non primates. Il peut entraîner des anaphylaxies immédiates IgE-médiées, dont les symptômes sont typiquement à distance de la prise alimentaire, le plus souvent 3 à 6 heures après l’ingestion. Les réactions comprennent souvent, voire uniquement, des manifestations gastro-intestinales, mais peuvent aller jusqu’à des anaphylaxies de stade IV. Une bonne anamnèse, des tests cutanés et la recherche d’IgE spécifiques sanguins permettent de poser le diagnostic. L’attitude consiste à éviter strictement toute consommation de viande de mammifères (y compris les gélatines) ainsi que l’exposition à des produits qui peuvent contenir de l’alpha-gal, notamment le cétuximab." @default.
- W3015544697 created "2020-04-17" @default.
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- W3015544697 date "2020-04-08" @default.
- W3015544697 modified "2023-09-25" @default.
- W3015544697 title "[Red meat allergy]." @default.
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