Update on the bird-egg syndrome and genuine meat allergy | Perpustakaan Fakultas Kedokteran dan Ilmu Kesehatan

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Update on the bird-egg syndrome and genuine meat allergy

HEMMER, WOLFGANG - Nama Orang; CHRISTOPH KLUG - Nama Orang; INES SWOBODA - Nama Orang;

Allergy to poultry meat is rare and aects both chil-dren and adults. e prevalence of poultry meat allergy is unknown, but presumably is similar to
that of red meat allergy. ere is no close relation-ship between allergy to poultry meat and allergy to red meat. Poultry meat allergy may present as pri-mary (genuine) food allergy or as secondary food allergy resulting from cross-reactivity.Secondary poultry meat allergy may arise in the context of bird-egg-syndrome, which is due to sen-sitization to serum albumins present in many tis sues including muscle tissue and egg yolk (Gal d 5). Primary sensitization to serum albumin may hap-pen via the respiratory tract through exposure to pet birds (mainly in adults) or within the context of egg allergy in early childhood. Due to the heat la-bility of serum albumins, reactions are oen limited to the skin upon contact with raw meat. Symptoms from meat ingestion are rare and mostly mild, whereas systemic reactions are common aer inges-tion of raw or so-boiled egg yolk. Primary poultry meat allergy is mainly seen in adolescents and young adults, though hypersensi-tivity may have started already at (pre)school age. Egg allergy is usually absent. Typical symptoms of primary poultry meat allergy include OAS (±dys-pnea), gastrointestinal complaints, urticaria and an-gioedema. Severe anaphylaxis with cardiovascular symptoms is rare. Chicken and turkey meat are highly cross-reactive and responsible for most reac-tions, while duck and goose meat causes milder or no symptoms. Soups, sausages, and ham represent
relevant allergen sources, too. Patients with poultry meat allergy unexpectedly oen suer from con-comitant allergy to sh and possibly shrimp. Serum specic IgE against sh and shrimp is found in re-spectively 60 and 40 % of sera, suggestive of cross-re-active allergens in these foods. e allergens thus far recognized in genuine poultry meat are LMW proteins of 5–25 kDa. One of them has been identi-ed as α-parvalbumin cross-reactive with homolo-gous mammal α-parvalbumins but not with sh α-parvalbumins. Recently, myosin light chains, in-cluding 23 kDa MLC-1 (Gal d 7) and 15 kDa MLC-3, have been recognized as new major allergens in chicken meat. e high similarity of chicken MLCs with those from various sh species (~65 %) might explain the clinical association of poultry meat allergy with sh allergy.

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Judul Seri: -
No. Panggil: Artikel
Penerbit: German : Springer., 2016
Deskripsi Fisik: -
Bahasa: English
ISBN/ISSN: DOI: 10.1007/s40629-
Klasifikasi: NONE
Tipe Isi: -
Tipe Media: -
Tipe Pembawa: -
Edisi: Allergo J Int 2016; 25:68–75
Subjek: Medicine
Allergy
bird-egg syndrome
Info Detail Spesifik: -
Pernyataan Tanggungjawab: -

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Update on the bird-egg syndrome and genuine poultry meat allergy

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