Meat allergy associated with galactosyl‐α‐(1,3)‐galactose (α‐Gal)—Closing diagnostic gaps by anti‐α‐Gal IgE immune profiling
Allergy2017Vol. 73(1), pp. 93–105
Citations Over TimeTop 10% of 2017 papers
Uta Jappe, S. Minge, Burkhard Kreft, Alika Ludwig, Bernhard Przybilla, Annett Walker, Rita Varga, Philipp Seidel, Tilo Biedermann, Waltraud Anemüller, Arno Kromminga, Franziska Ruëff, Hans F. Merk, Nicola Wagner, Regina Treudler, Margitta Worm, I. Waldmann, Joachim Saloga, W.M. Becker, Torsten Goldmann, Thomas A.E. Platts‐Mills, Arne Homann
Abstract
Detection of individual sensitization patterns with different α-Gal-containing analytes provides the basis for an individual allergy diagnosis for α-Gal-sensitized patients. Higher amounts of α-Gal in pork and beef innards compared to muscle meat as indicated by a higher staining intensity are a plausible explanation for the difference in allergic symptom severity.
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