Case report2019

Alpha gal specific IgE positivity due to tick bites and red meat allergy: the first case report in Turkey

Keleş Ş, Gündüz M

The Turkish journal of pediatrics · 5 citations

Review labels

Funding not disclosedLumps processed with unprocessed meat

Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.

How it was studied

Design
Case report (indexed by PubMed)
Studied in
People
Main outcome
Health markers and function
Intake measured by
Not stated

Who paid for it

Funding
Funding not disclosed

Publication

Published
2019-08-28 · Turk J Pediatr · vol. 61 · issue 4 · pp. 615–617
Publisher
Turkish National Pediatric Society
Cited
9 citations · more than 70% of similar papers · 0.8× the field average
References
9 works
Access
Open access (free to publish) · CC-BY
Research areas
Food Allergy and Anaphylaxis Research · Contact Dermatitis and Allergies · Xenotransplantation and immune response
Keywords
Tick, Red meat, Immunoglobulin E, Allergy, Immunology, Medicine, Veterinary medicine, Antibody, Pathology
MeSH
animals, humans, food hypersensitivity, immunoglobulin e, child, turkey, male, tick bites, red meat

2 authors

From TR, SO, AG

  • Şennur Keleş · correspondingAntalya Eğitim ve Araştırma Hastanesi; University of Health Sciences; University of Health Sciences Antigua
  • Mehmet GündüzIstanbul Medipol University

Abstract

Keleş Ş, Gündüz M. Alpha gal specific IgE positivity due to tick bites and red meat allergy: the first case report in Turkey. Turk J Pediatr 2019; 61: 615-617. Galactose-alpha-1,3-galactose is a carbohydrate moiety found in the cell membranes of many organisms, commonly known as alpha-gal (α-Gal). This oligosaccharide is not found in the group of primates in which humans are involved. It has been found that α-Gal plays a key role in delayed IgE-mediated red meat allergy and this allergen is triggered by tick bites. Here we present a 7-year-old boy with alpha-gal allergy from Turkey.

Abstract via Europe PMC. Copyright remains with the authors or publisher.

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