摘要
To the Editor:Meat is an important source of protein and could be roughly classied into red and white meat.White meat,which encompasses poultry,seafood such assh and shrimp,and reptiles,etc.,is characterized by its pale color when uncooked.Red meat is basically mammalian meat,including domestic animal meats,such as pork,beef,lamb,and wild animal meat in certain regions,such as kangaroos,seals,and whales.Uncooked mammalian meat appears red due to the presence of myoglobin in skeletal muscles.The clinical presentations of mammalian meat allergy comprise two types of allergic reactions,immediatetype and delayed-type,although both are mediated by immunoglobulin E(IgE).The immediate-type hypersensitivity manifests as allergic symptoms occurring shortly after ingestion of red meat and is primarily triggered by serum albumin and immunoglobulin which are the major allergenic components.This is the classic pattern of food allergy.The delayed-type hypersensitivity is characterized by delayed onset of allergic symptoms 2-6 h after red meat ingestion and is mediated by oligosaccharideα-gal-specic IgE which is a recently discoveried pattern of food allergy.
基金
National High Level Hospital Clinical Research Funding(Nos.2022-PUMCH-B-088 and 2022-PUMCH-B-032)
作者简介
Mengyuan Zhan,contributed equally to this work;Shaohui Chen,contributed equally to this work;Correspondence to:Liping Wen,Department of Allergy,Peking Union Medical College Hospital,Peking Union Medical College,Chinese Academy of Medical Sciences,Beijing 100730,China,State Key Laboratory of Complex Severe and Rare Diseases,Beijing 100730,China,National Clinical Research Center for Dermatologic and Immunologic Diseases(NCRC-DID),Beijing 100730,China,E-Mail:wenlp@pumch.cn;Correspondence to:Tengda Xu,Department of Health Care,Peking Union Medical College Hospital,Chinese Academy of Medical Sciences,Beijing 100730,China,Department of Anesthesiology,Chinese Academy of Medical College and Peking Union Medical College Hospital,Beijing 100730,China,E-Mail:Xutd@pumch.cn
