Allergenic potency of various foods of mammalian origin in patients with α‐Gal syndrome

Abstract

AbstractBackgroundThe α‐Gal syndrome (AGS) is an emerging allergy to mammalian food caused by IgE‐mediated reactions to the carbohydrate galactose‐α‐1,3‐galactose (α‐Gal). Mammalian food sources contain α‐Gal, but the amount differs. The objective of this study was to investigate the allergenic potency of various foods of mammalian origin among AGS patients.MethodsTwenty‐six AGS patients were included. Food extracts from innards, lean meats, processed meat products, milk, and whey were analyzed. Immunoblot, ELISA, immunofluorescence, and basophil activation test were used to determine the α‐Gal content, characterize IgE binding, and assess foods' allergenicity.ResultsThe determined amount of α‐Gal, IgE reactivity to food extracts, and food extract potencies to activate patients' basophils correlated well with each other. Pork and beef kidney showed the highest allergenicity. Beef liver and bacon showed allergenicity comparable to that of lean meats. Game meat seemed to have a higher allergenic potency than meats from farm‐raised animals. The processed meat products liver pâté and black pudding, despite lower α‐Gal content, demonstrated moderate allergenicity. Milk showed the lowest allergenicity. IgE reactivity to food extracts was highly similar for all patients and strongly dominated by the α‐Gal epitope.ConclusionsThe allergenic potency of mammalian meat depends on the origin of the meat, the different cuts, and type of processing, with innards posing the greatest risk to AGS patients. Even processed mammalian meat constitutes a risk. Dairy products show the lowest risk. This study highlights the importance of analyzing even more foods to improve the management of AGS.