Abstract
Anaphylaxis is a quickly evolving serious generalized allergic reaction. Food allergens are one of the most common causes of anaphylactic reactions.
Typical symptoms are urticaria, angioedema, dyspnoea, and hypotension that occur shortly after allergen intake in a sensitized patient. Sensitization to food allergens occurs most often via the gastrointestinal tract.
Typical allegens are protein food components. In addition to protein allergens, according to new knowledge, saccharide components can also be etiologically significant.
An example is disacharide galactose-alpha-1,3-galactose (alpha-gal), which is a part of glycoproteins and glycolipids of red meat of non-primate mammals. This is an unusual form of sensitization associated with a previous tick bite, resulting in a delayed IgE-mediated anaphylactic reaction to mammalian (red) meat.
Symptoms of this food allergy begin 3-6 hours after the intake. Sensitization to alpha-gal may also be associated with cross-reactivity to other allergens.
A patient with a history of multiple tick bites and anaphylactic reaction several hours after the consumption of pork kidneys was examined at our department. This patient has been shown to be sensitized to alpha-gal.