Allergie à la viande rouge : à la recherche du coupable

Abstract

Allergic reactions to red meat have been considered rare, about 3 % in food anaphylaxis. Since 2009, galactose-α-1.3-galactose has been identified as responsible for the majority of these cases. However, careful examination, followed by additional in vivo and in vitro investigations, is essential to identify the allergen involved. We report the case of systemic anaphylaxis reactions occurring after exposure to red meat. Although positive skin tests and food challenges were positive, specific IGE tests did not determine the causative allergen.