Jake Harper
Poultry meat allergies are becoming more common, with chicken allergies being more prevalent than turkey allergies. Turkey meat allergy can present as a primary food allergy or as a secondary food allergy resulting from cross-reactivity. Cross-reactivity is defined as an immune-mediated phenomenon of an IgE antibody in the epitopes of the homologous protein of allergens. Immunoblot inhibition studies have confirmed the cross-reactivity of chicken and turkey meat allergens.
| Characteristics | Values |
|---|---|
| Cross-reactivity between chicken and turkey antigens | Confirmed |
| Type of allergy | Food allergy to poultry meat |
| Allergens identified by | Immunoblotting |
| Allergenic proteins of poultry meat detected at molecular weights | 21, 23 and 50 kDa (distinct bands) and 13, 27 and 33kDa (faint bands) |
| Allergy cause | Cross-reactions with known allergens of egg yolk or bird feathers or as genuine IgE-mediated sensitivity to allergens in poultry meat |
| Main responsible allergen in secondary cases | Chicken serum albumin |
| Potential eliciting allergens in genuine poultry meat allergy | Myosin light chain, α parvalbumin, enolase, aldolase, hemoglobin, and α-actin |
Explore related products
What You'll Learn
- Poultry meat allergy is caused by cross-reactions with egg yolk or bird feathers
- Chicken and turkey meat allergens are cross-reactive
- Chicken serum albumin is the main allergen in secondary cases of poultry meat allergy
- Cross-reactivity between chicken and fish is a new clinical syndrome
- Bird-egg syndrome is a secondary food allergy resulting from cross-reactivity
Poultry meat allergy is caused by cross-reactions with egg yolk or bird feathers
Poultry meat allergy is a rare condition that affects both children and adults. In recent years, more cases of poultry meat allergies, both IgE- or non-IgE-mediated, have been reported. The prevalence of poultry meat allergy is unknown, but it is thought to be similar to that of red meat allergy.
Poultry meat allergy can be caused by cross-reactions with known allergens of egg yolk or bird feathers. This is known as bird-egg syndrome. Bird-egg syndrome is a secondary food allergy that arises due to sensitization to serum albumins, which are present in many tissues, including muscle tissue and egg yolk. Serum albumins are high molecular weight (~70 kDa), highly cross-reactive, multi-functional proteins that are abundantly found in egg yolk (known as chicken serum albumin or α-livetin or Gal d 5), animal dander, bird feathers, and muscle tissue. These proteins have an amino acid sequence very similar to human serum albumin, yet they can incite an allergic reaction in atopic individuals.
Chicken and turkey meat are highly cross-reactive and responsible for most reactions, while duck and goose meat cause milder or no symptoms. However, it is important to note that not all cases of bird-egg syndrome are genuine. Genuine poultry meat allergy is considered to have no causal relationship with sensitization to egg and bird feathers. Chicken serum albumin is the main responsible allergen in secondary cases, while myosin light chain, α parvalbumin, enolase, aldolase, hemoglobin, and α-actin have been recognized as potential eliciting allergens in genuine poultry meat allergy.
In addition to cross-reactions with egg yolk and bird feathers, individuals can also develop non-IgE-mediated hypersensitivity reactions to poultry meat. Furthermore, some individuals may have a primary (genuine) food allergy to poultry meat, which is caused by genuine IgE-mediated sensitivity to allergens in the poultry meat itself.
Chicken Meat: Dark vs. White, Which is Tender?
You may want to see also
Explore related products
Chicken and turkey meat allergens are cross-reactive
Poultry meat allergies are becoming more common, with cases of both IgE- and non-IgE-mediated allergies being reported. Chicken and turkey meat allergens are cross-reactive, and allergies to these meats can arise as a primary food allergy or a secondary food allergy resulting from cross-reactivity.
Primary poultry meat allergies are mainly seen in adolescents and young adults, with symptoms including oral allergy syndrome, gastrointestinal symptoms, urticaria, and angioedema. Secondary poultry meat allergies are caused by sensitization to inhalant exposure to bird antigens or egg yolk. This is known as bird-egg syndrome, where patients are sensitized to serum albumins. While cross-sensitization to poultry meat is common in patients with bird-egg syndrome, clinical reactions after meat ingestion are rare because of the heat lability of serum albumins.
Chicken serum albumin is the main responsible allergen in secondary cases, while myosin light chain, α parvalbumin, enolase, aldolase, hemoglobin, and α-actin have been recognized as potential eliciting allergens in genuine poultry meat allergies. In addition, immunoblot inhibition confirmed the cross-reactivity of chicken and turkey meat allergens. Skin tests and specific IgE tests were positive for chicken and turkey in patients with a history of monovalent, ingestive allergies to these meats.
Furthermore, patients with chicken meat allergies have been found to have a concurrent cross-reactivity to red meat and fish. In one study, patients with chicken meat allergies had positive IgE reactions to chicken parvalbumin, aldolase, and enolase. These proteins were also recognized in the majority of cases with positive reactions to fish homologues, suggesting a cross-reactivity between fish and chicken meat.
Why Did the Chicken Cross the Road?
You may want to see also
Explore related products
Chicken serum albumin is the main allergen in secondary cases of poultry meat allergy
Poultry meat allergy is rare, with a worldwide prevalence ranging from 0-13%. The allergy is triggered within 30 minutes of exposure, and allergic reactions include oral symptoms and moderate systemic reactions in the skin and gastrointestinal tract. The main route of exposure is ingestion of meat, and secondary routes include inhalation (vapour during cooking) or skin contact.
Chicken and turkey meat are highly cross-reactive. A study by Kuehn et al. (2016) evaluated the importance of clinical cross-reactivity between fish and chicken meat in patients allergic to both. Another study by Hemmer et al. observed that 7% of their patients with chicken meat allergy had concurrent cross-reactivity to red meat.
Primary vs. secondary poultry meat allergy may be diagnosed based on the presence or absence of sIgE to chicken serum albumin, egg white proteins, and bird feathers. The gold standard for diagnosing FA is oral food challenge (OFC), which is costly and resource-demanding. OFC-based studies on chicken meat allergy are rare.
There is a wide phenotypic variation among patients with poultry meat allergies, regarding clinical severity and cross-reactivity features. Recognizing the various clinical entities of reactions to poultry meat is an important step toward accurate diagnosis and providing management options that are well-received by patients.
Why Wetting Chicken Before Bread Crumbs is Important
You may want to see also
Explore related products
Cross-reactivity between chicken and fish is a new clinical syndrome
Cross-reactivity between allergens is an immune-mediated phenomenon of an IgE antibody in the epitopes of the homologous protein of allergens. Cross-reactivity requires more than 70% similarity in the protein sequence of allergens to induce clinical allergic reactions.
Fish is one of the most allergenic foods, and clinical cross-reactivity among different types of fish is a widely accepted feature of fish allergies. However, associations with other food allergies are not well understood.
Chicken meat is also a common cause of allergies, and cross-reactivity between chicken and fish has been observed in patients with allergies to one or both of these foods. In a study by Kuehn et al., 29 patients with allergies to both fish and chicken, and 7 patients with allergies to chicken only, were recruited. Chicken parvalbumin and two new allergens, aldolase and enolase, were identified at 12, 40, and 50 kDa, respectively. These allergens were recognized by sIgE in 61%, 75%, and 83% of all patient sera, respectively, and were also positive for the fish homologues. This study proposed the term 'fish-chicken syndrome' to describe this clinical phenomenon.
The cross-reactivity between chicken and fish is particularly relevant to patients with allergies to both foods, as they may be at risk of developing further food allergies. For example, patients with a chicken allergy may develop a fish allergy, and vice versa. This is supported by the identification of enolases and aldolases as important fish allergens in cod, salmon, and tuna, and the presence of these allergens in chicken meat.
In conclusion, cross-reactivity between chicken and fish is a newly identified clinical syndrome. Further research is needed to fully understand the associations between fish allergies and other food allergies, including chicken.
Protein Power: 10 Oz Chicken Protein Content
You may want to see also
Explore related products
Bird-egg syndrome is a secondary food allergy resulting from cross-reactivity
Bird-egg syndrome is a type of secondary food allergy resulting from cross-reactivity. It is characterised by an individual's sensitization to serum albumins via respiratory exposure to bird antigens or egg yolk. In other words, it is an allergy to poultry meat that develops as a result of cross-reactions with known allergens of egg yolk or bird feathers.
Bird-egg syndrome is also known as 'fish-chicken syndrome' due to the high cross-reactivity between fish and chicken meat. Chicken parvalbumin and two new allergens, aldolase and enolase, were identified at 12, 40, and 50 kDa, respectively, and were recognised by sIgE of 61%, 75%, and 83% of all patient sera. These were also in the majority of cases positive for the fish homologues.
Bird-egg syndrome can also be caused by cross-reactions with other avian meats, such as duck and goose meat. In vitro studies showed extensive cross-reactivity among the hen’s egg with egg white from turkey, duck, goose, and seagull. Skin prick tests revealed that 96.1% of children with hen’s egg allergy showed positive sensitization to at least one of the avian eggs.
Furthermore, patients with poultry meat allergies can also have a concomitant allergy to fish and possibly shrimp. Specific IgE against fish and shrimp is found in 60% and 40% of sera, respectively, suggesting a cross-reaction between these foods.
Bird-egg syndrome is a relatively rare condition, and symptoms of allergy from turkey meat ingestion are usually rare and mild. However, it is important to note that individuals with bird-egg syndrome may also develop non-IgE-mediated hypersensitivity reactions to poultry meat.
Popeyes 2-Piece Chicken Combo: Calorie Breakdown
You may want to see also
Frequently asked questions
Yes, there is cross-reactivity between chicken and turkey antigens. Immunoblot inhibition confirms the cross-reactivity of chicken and turkey meat allergens.
Cross-reactivity is an immune-mediated phenomenon of an IgE antibody in the epitopes of the homologous protein of allergens. Cross-reactivity requires more than 70% similarity in the protein sequence of allergens to induce clinical allergic reactions.
Symptoms of a turkey meat allergy are usually rare and mild, and severe anaphylaxis with cardiovascular symptoms are seldom seen. Turkey meat allergy symptoms include oral allergy syndrome, gastrointestinal symptoms, urticaria, and angioedema.
Chicken serum albumin is the main responsible allergen in secondary cases, while myosin light chain, α parvalbumin, enolase, aldolase, hemoglobin, and α-actin have been recognized as potential eliciting allergens in genuine poultry meat allergy.
Bird-egg syndrome is a type of secondary food allergy resulting from cross-reactivity, where the patient is sensitized to serum albumins via respiratory exposure to birds or from egg yolk.
