Beef Allergy

Many scientific studies till date reported that among the food related anaphylactic reactions ( whole body allergic reactions characterised by rashes and redness) that are found in the general population, nearly 2% are due to the allergens present in the beef. One prominent scientific study placed the prevalence rate of anaphylactic reactions at as high as 9%.

Prominent Causes of Beef Allergy

Several serum as well as the muscle proteins are identified as predominant beef allergens. They include the following:Beef Allergy

  • Bovine serum albumin
  • Gamma globulins (mainly immunoglobulin G / bovine IgG)
  • Muscle proteins actin
  • Myoglobin and tropomyosin (less frequently)
  • IgE-binding proteins (less frequently)

Diagnosis of Beef Allergy

The diagnosis of beef allergy is done based on thorough examinations of the case history supported by the following important factors:

  • Skin prick tests
  • Specific serum IgE
  • Oral challenge procedures

Both serum and muscle protein allergens have been implicated in cross-reactivities for milk and dairy products and other meat products. Therefore, including alternative meats in the diet of beef allergic patients needs to be evaluated carefully on an individual basis.

Processing Treatment of Beef

The processing the beef is subjected to various treatments in order to reduce allergy generated due to the consumption of beef. They include the following:

  • Heating
  • Freeze-drying
  • Homogenization
  • Minincing

Treatment for Beef Allergy

The treatment options include the following:

  • Avoid contact with the allergen
  • Take adrenalin injection of anaphylaxis reaction occurs
  • Antihistamine to keep in check the secreted histamine
  • Use bronchodilators for countering the asthmatic symptoms

One Final Advise

For either taking treatment or changing the nature and course of treatment strict medical supervision is mandatory.

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