Meat (pork, beef, chicken, lamb)

The primary difference lies in the allergens tested. Alpha-gal allergy testing focuses on a sugar molecule found in non-primate mammalian meats and some animal products, which can trigger reactions from various meat sources. In contrast, our laboratory measures allergic reactions specifically to muscle meat proteins, which are more commonly consumed in diets. This approach aims to identify allergies to the proteins present in the muscle tissues of meats like beef, pork, or lamb, rather than the alpha-gal molecule associated with broader meat allergies.

• Runny nose
• Hives or skin rash
• Swelling of the lips, face, tongue, or throat
• Gastrointestinal symptoms (nausea, vomiting, diarrhea)
• Shortness of breath or wheezing
• Nasal congestion
• Dizziness or lightheadedness
• Anaphylaxis (in severe cases)

Consider testing for meat allergy if you notice symptoms like hives, digestive discomfort, respiratory issues, or swelling after eating meat. Identifying specific allergens can guide necessary dietary changes.

Managing meat allergy involves carefully avoiding meat products from triggers like beef, pork, or lamb and reading labels for hidden sources. Carrying antihistamines for accidental exposures and wearing medical alert identification can also help. Incorporating alternative protein sources into your diet, such as poultry, fish, or plant-based proteins, ensures nutritional needs are met while avoiding allergens.