Meat Allergy May be Caused by Tick Bites

The media is reporting that tick bites may be causing beef and pork allergies that are severe enough to be life-threatening. While this is a lesser known risk of tick bites it has been reported in the literature as far back as 2009.  The allergy relates to a sugar ("Alpha-gal") found not only in these commonly consumed meats but the flesh of most mammals.  However the sensitivity of patients seems to vary greatly between meat types.

You do not need to show a severe or systemic reaction to the tick bite in order to develop a meat allergy--in fact it may occur more often when there is only a moderate, localized response.  Overall this phenomenon is still not widely recognized although it has been demonstrated now in multiple countries including the United States, Sweden and Australia.

People with a sudden allergic reaction after eating meat, especially beef, may need to prompt their doctors to consider tick bite as the cause.  It is a likely contender if you have a sudden onset meat allergy, live in an area with ticks, and may have been exposed to multiple bites that did not seem serious at the time.

Tick-Bite-related Meat Allergy References:

• An association between tick bite reactions and red meat allergy in humans (2009)
• The relevance of tick bites to the production of IgE antibodies to the mammalian oligosaccharide galactose-α-1,3-galactose (2011)
• Red meat allergy in Sweden: Association with tick sensitization and B-negative blood groups (2013)
•  Tick bites and red meat allergy (2013)

Food Allergies in Schools

Attention must be given to the prevalence of allergies in any group being provided with food, but especially children.  Some of the more commonly problematical foods include fish, eggs and milk.  In extreme cases accidental intake of the allergen can lead to anaphylaxis, a potential fatal response in the lungs and heart. While most people are aware that peanuts can cause an anaphylactic reponses, the same is true for some animal products such as milk.


Behrman (2010) outlines some basic principles for people providing food in the school setting.  He suggests that school need to ensure they have complete information about student's allergies.  The school should be prepared to respond to a medical emergency caused by a severe allergic reaction, including having a accessible supply of epinephrine and staff trained in its use.  And of course it is preferable to avoid an allergic student from consuming food that is not safe (either from the school cafeteria or via sharing with other students). This can be done through a combination of policies about which foods are brought in, how they are handled, provided and consumed. Behrman discusses how it is important to allow students to keep their allergy status confidential or at least low key to avoid stigmatisation and even bullying based on their condition.

Sources:

• Behrmann, J. (2010). Ethical principles as a guide in implementing policies for the management of food allergies in schools. The Journal of School Nursing, 26, 183-193.

See also:

• Give Thanks While Keeping Allergies and Asthma in Check