Relationship between red meat allergy and sensitization to gelatin and galactose-α-1,3-galactose

Mullins, Raymond J; James, Hayley R.; Platts-Mills, Thomas A.E.; Commins, Scott P.

doi:10.1016/j.jaci.2012.02.038

Cited by 220 publications

(182 citation statements)

References 40 publications

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“…The differences between rhLF and hLF in N-glycosylation profiles were consistent with the widely held view that glycosylation is species-and tissue/cell-specific [34]. Importantly, neither glycan structures (fucose and xylose substitutions at specific sites) that are known to be responsible for irrelevant IgE binding in some subjects [35] nor alpha-galactose that has been demonstrated to cause adverse immunological reactions [36] was detected on rhLF [37].…”

supporting

confidence: 80%

Allergenicity Assessment of a Genetically Modified Protein-Recombinant Human Lactoferrin

Zhou¹,

Sun²

2013

J Aller Ther

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supporting

confidence: 80%

Allergenicity Assessment of a Genetically Modified Protein-Recombinant Human Lactoferrin

Zhou¹,

Sun²

2013

J Aller Ther

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“…The detection of galactose-α 1,3-galactose (α-gal) in gelatin, and correlation between the results of α-gal and gelatin testing, raised the possibility that α-gal-specific IgE might be the target of reactivity to gelatin [25]. …”

Section: Triggers and Mechanismsmentioning

confidence: 99%

World Allergy Organization Anaphylaxis Guidelines: 2013 Update of the Evidence Base

Simons

Ardusso

Dimov

et al. 2013

Int Arch Allergy Immunol

247

181

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The World Allergy Organization (WAO) Guidelines for the assessment and management of anaphylaxis are a widely disseminated and used resource for information about anaphylaxis. They focus on patients at risk, triggers, clinical diagnosis, treatment in health care settings, self-treatment in the community, and prevention of recurrences. Their unique strengths include a global perspective informed by prior research on the global availability of essentials for anaphylaxis assessment and management and a global agenda for anaphylaxis research. Additionally, detailed colored illustrations are linked to key concepts in the text [Simons et al.: J Allergy Clin Immunol 2011;127:593.e1-e22]. The recommendations in the original WAO Anaphylaxis Guidelines for management of anaphylaxis in health care settings and community settings were based on evidence published in peer-reviewed, indexed medical journals to the end of 2010. These recommendations remain unchanged and clinically relevant. An update of the evidence base was published in 2012 [Simons et al.: Curr Opin Allergy Clin Immunol 2012;12:389-399]. In 2012 and early 2013, major advances were reported in the following areas: further characterization of patient phenotypes; development of in vitro tests (for some allergens) that help distinguish clinical risk of anaphylaxis from asymptomatic sensitization; epinephrine (adrenaline) research, including studies of a new epinephrine auto-injector for use in community settings, and randomized controlled trials of immunotherapy to prevent food-induced anaphylaxis. Despite these advances, the need for additional prospective studies, including randomized controlled trials of interventions in anaphylaxis is increasingly apparent. This 2013 Update highlights publications from 2012 and 2013 that further contribute to the evidence base for the recommendations made in the original WAO Anaphylaxis Guidelines. Ideally, it should be used in conjunction with these Guidelines and with the 2012 Guidelines Update.

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“…When prepared by a butcher, pork fat might be included. 14 Table 3 Foods, food products, and vaccines containing gelatin 11,14,22 Gelatin-containing foods a Confectioneries such as marshmallows, food thickeners, dips, glazes, icing, jelly candy Fat substitute in yogurt, mayonnaise, ice cream sausage coatings, salami, tinned hams, pate, meat stock used in clarification process of fruit juice and wine Other foods Lard, suet, pork rinds, dairy products Gelatin-containing vaccines b…”

Section: Tablementioning

confidence: 99%

“…a Galactose-a-1,3-galactose has been detected in gelatin, but gelatin is not always clinically relevant in patients with an elevated IgE level to galactose-a-1,3-galactose. 22 b…”

Section: Tablementioning

confidence: 99%

Delayed red meat allergy: clinical ramifications of galactose-α-1,3-galactose sensitization

Stewart

McMullan

LeBlanc

2015

Annals of Allergy, Asthma & Immunology

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Relationship between red meat allergy and sensitization to gelatin and galactose-α-1,3-galactose

Cited by 220 publications

References 40 publications

Allergenicity Assessment of a Genetically Modified Protein-Recombinant Human Lactoferrin

Allergenicity Assessment of a Genetically Modified Protein-Recombinant Human Lactoferrin

World Allergy Organization Anaphylaxis Guidelines: 2013 Update of the Evidence Base

Delayed red meat allergy: clinical ramifications of galactose-α-1,3-galactose sensitization

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