Allergenic potency of various foods of mammalian origin in patients with α-Gal syndrome.
Marija PeruskoJeanette GrundströmMaria EldhAnnika ReinhardtVerena FuhrmannMeltem DüzakinCarl HamstenMaria StarkhammarDanijela ApostolovicMarianne van HagePublished in: Allergy (2024)
The 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.